Name: Tex-Mex Caesar Salad
Yield: 4 servings
Ingredients: 1 Tbsp. chopped oregano; 1 Tbsp. thyme leaves; 4 garlic cloves, finely grated, divided; 3 Tbsp. plus ¼ cup extra-virgin olive oil; 1 Tbsp. plus ½ tsp. red chile powder; Kosher salt, freshly ground pepper; 3 cups torn bite-size pieces sourdough bread; 4 Tbsp. finely grated Cotija cheese, divided, plus more for serving; 4 oil-packed anchovy fillets, finely chopped; Zest and juice of 1 lime; ¼ cup mayonnaise; 1 Tbsp. Dijon mustard; 2 tsp. Worcestershire sauce; 2 Tbsp. chopped cilantro, plus more for serving; 2 large romaine hearts, coarsely chopped; 1 avocado, coarsely chopped; ½ cup crumbled queso fresco

TexMex Caesar Salad served on a platter on top of a red tablecloth.

Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Tim Ferro

I love Caesar salad and make a version of it at each of my restaurants, including this one at Bar Amá. This is a Tex-Mex version with chile spice and Cotija cheese on the croutons and in the dressing. There’s more Cotija on top of the salad, too, along with avocado. And of course, it wouldn’t be a Caesar salad without garlic, anchovies, and mayo.

What you’ll need

Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $13 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Whisk
$14 At Amazon
Small Skillet
$25 At Amazon

Recipe notes

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Calamari Salad

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