This salad was invented by a man commonly referred to as the American Italian-born cook Caesar Cardini, a Mexican restaurateur of the early 20th century. Subsequently, the original version of the salad underwent various transformations, and now this salad can be savored with chicken, different types of meat, bacon, eggs, tomatoes, capers, etc. Nowadays, you can find sauces of various flavors made from boiled or raw yolks, with anchovies or without, with different spices, tangier or more seasoned, to suit different tastes. In 1953, the Caesar salad was recognized by the Epicurean Society in Paris as "the best recipe to appear in America in the last 50 years."