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El Torito Salad Dressing : Copy Cat Recipe

El Torito Salad Dressing : Copy Cat Recipe You cannot buy a Mexican Cesar salad dressing as good as the one served in El Torito Restaurants, but here is a version you can make at home that is spot on! For a full salad, be sure to use crisp Romaine lettuce and top it with this dressing, pepita seeds, and toasted tortilla strips.

Makes one pint.


  • 1 medium Anaheim pepper
  • 3 Tbsp pepitas
  • 1-2 cloves garlic, chopped
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 2 Tbsp red wine vinegar
  • 3 Tbsp Cotija cheese, grated (or Parmesan)
  • 1 small bunch cilantro, stemmed
  • 3/4 c vegetable oil
  • 3/4 c mayonnaise
  • 2 Tbsp water


  1. Roast the Anaheim pepper by putting it on an oiled pan under the broiler and turning frequently as it chars. (If you have a gas cooktop, you can roast it without oil, by turning it over a low flame.) Once it is blackened all over, seal it in a small paper bag and allow it to stand ten minutes, before splitting it in half and removing the seeds. Remove the skin too, unless you like the charred flavor (as I do).
  2. Place the Anaheim pepper, pepitas, garlic, pepper, salt, vinegar, and cheese in blender or food processor for 30 seconds to mince all ingredients.
  3. Add cilantro bit by bit until blended, then slowly add oil and blend for 1-2 minutes until there are no large bits in the dressing.
  4. Place mayonnaise and water in large bowl and whisk until smooth. Add processor mixture and blend thoroughly. Chill until served.

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