Guide to Caesar Salads in Tucson

Restaurateur Cesare "Caesar" Cardini created the now ubiquitous Caesar salad in 1924 at his restaurant in Tijuana, Mexico, according to the most widely accepted account. Prohibition-era crowds from San Diego often crossed the border for a meal, and Cardini reportedly threw the salad together on the Fourth of July after his kitchen ran low on supplies. Cardini tossed romaine with olive oil, lemon juice, coddled egg, parmesan, garlic and croutons, and finished the dish tableside for a dramatic presentation. Some accounts credit his brother, Alex, with the recipe instead, but Caesar's name stuck.

A standout Caesar comes down to balance and technique. The romaine needs to be crisp and cold, and the dressing needs enough anchovy, garlic and acid to cut through the richness of the egg and cheese without overwhelming it. Fresh, house-made croutons matter too, since stale or soggy ones drag the whole dish down. While a pillowy mountain of freshly grated Parmigiano-Reggiano stands out, other sharp hard cheeses such as Pecorino Romano or Grana Padano can work in riffs. Tucson's Caesar salad scene stretches from downtown steakhouses to neighborhood pizzerias, and each restaurant puts its own spin on the classic.

Below is a rundown of where to find one, what each spot is known for, and what makes its version of the salad worth ordering.