Did you know the famous Caesar Salad was invented in Tijuana, Mexico?
I have been to Tijuana. People here (France, Andorra) often ask if I've been to Mexico. I always say no because I don't think Tijuana and Nogales really count. They're border towns, designed for Americans to cross into Mexico, browse through tacky tourist shops looking for the 'good deal' and, inevitably, pay more for less.
Oh, not for everything. If you stick to the local crafts or things made elsewhere in Mexico you can get wonderful bargains. I have some lovely silver jewelry and a beautiful set of hand-painted pottery dishes that I bought in Nogales. While I considered both purchases to be a good deal they were not ridiculously cheap.
It's when you think that the heavy, 18k gold bracelet, stamped Bulgari, can be yours for only $95.00 that you may come away less than happy. A friend bought that bracelet in Tijuana and her wrist was green before we crossed the border. By the time we got to San Diego there wasn't a speck of gold left to be seen! All she has to show for her money is a funny story. (I think it's funny, anyway)
Maybe it's the haggling that tempts us. We read in travel magazines about a young woman who traveled alone to Marrakesh, spent a lovely afternoon sipping mint tea and negotiating for 5 carpets. Upon returning home to Wherever, U.S.A. she discovered that they were a rare weave of raw silk and resold them for enough money to by a small vineyard in Napa Valley and retire.
We can do that!
So when the handsome young man on the street
approaches and tells us the tragic story of his only sister who needs
immediate and expensive surgery, we listen.
When he shows us the family jewelry that must be sold quickly, we look.
When
he asks if we can give him something, anything, we make an offer. He
counters. Finally, as a special concession 'to you, kind, pretty lady'
a price is agreed. He gets the cash and is gone before the clasp can
be unfastened; the buyer gets a green wrist.
I'll stick to the salad.
Chicken Caesar Pasta Salad
2 chicken breasts, boneless, skinless, 300gr total weight (10.5oz)
1 tbs chili powder
2 tbs Worcestershire sauce
1/2 tsp garlic powder
1 1/4 cups, 113gr, (4oz) whole wheat penne
1 tbs olive oil - the good stuff
Caesar dressing
Cook
pasta according to package instructions. When done, drain, put into a
large serving bowl and toss with 1 tbs olive oil.
Mix chili powder,
Worcestershire and garlic. Slice chicken breasts into bite size pieces
or strips and toss with chili powder mixture. Cook on barbecue grill
in pan or sauté in nonstick skillet on stove. Either way cooking time
is 5 - 7 minutes over medium-high heat. Add cooked chicken and 2/3
dressing to pasta and toss to mix. (A tongs works great for this!)
After mixing taste and add rest of dressing if you like.
Caesar Dressing
2 cloves garlic
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs tarragon white wine vinegar
2 tsp Worcestershire Sauce
2 anchovy filet's, mashed or 1 tsp anchovy paste (optional)
1/2 cup Greek or plain yogurt
2 tbs olive oil, the good stuff
1 tbs snipped fresh chives
3 tbs Parmesan
Mince
garlic and put in small bowl. Add mustard, lemon, Worcestershire,
vinegar and yogurt (and anchovies, if using) and mix well with wire
whisk. Slowly drizzle in olive oil whisking constantly. Whisk in
Parmesan and chives.
Nutrition information for: entire recipe / per serving
Calories: 1317 / 658
Carbohydrates: 100 / 50
Fiber: 10.4 / 5.2
Fat: 58 / 29
Saturated: 13 / 6.5
Cholesterol: 209 / 104.5
Calcium: 465 / 232.5
Protein: 98 / 49
Sodium: 1398 / 699
Glycemic Index: Low
