mexican caesar


I wasn’t sure what to expect upon my return to the states after a year and a half of being abroad.

Seeing my sister and friends was the highlight of NYC quickly followed by cheese, juicy burgers, sushi, and thai.

On day 2 after walking The Highline I decided to take my Argentino to Tehuitzingo in Hells Kitchen, my Mexican sanctuary.  First NYC purchase-  queso fresco, corn tortillas, chili piquin, achiote, Salsa Valentina.

For those of you unfamiliar with queso fresco… it’s generally made of cow’s milk, but can be found combined with goat’s.  It has a mild flavor with the consistency of a feta.  It crumbles beautifully and is served with many Mexican dishes.  Supposedly it’s one of the easier cheeses to make since it doesn’t contain rennet.  Perhaps this will be a BA experiment for my upcoming puerta cerrada….


Another thing I found my self craving, HARD, was caesar salad.  Something about the lechuga criolla in Buenos Aires just doesn’t live up to the romaine lettuce in NYC.  Or maybe it does and I just haven’t wanted a caesar salad in years.  No sé.  


Ensalada Mexicana ::

  • romaine lettuce
  • avocado
  • red onion
  • queso freso
  • lime, juice
  • honey
  • olive oil
  • apple cider vinegar
  • salt & pepper

In a small bowl combine equal parts of fresh (not bottled!) lime juice, honey, and apple cider vinegar.  Mix til incorporated, add a pinch of salt & pepper, and lightly whisk in a small amount of olive oil.  Taste, adjust seasoning and set aside.

Wash and dry the lettuce and roughly tear with hands over a large mixing bowl.  Thinly slice the red onion, cut the avocado into medium-large chunks and add them to the lettuce. Using your hands crumble in the queso fresco and season with salt and pepper.  Pour in the dressing around the border of the bowl and lightly toss.  Transfer to serving bowls and lightly crumble more cheese on top along with fresh cracked pepper.



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