Question: I read with interest that you welcome recipe requests. I hope you can help me out on obtaining a recipe from the El Torito Restaurant in Bakersfield, Calif. I very much enjoy their salad dressing on their Mexican salad, and I would love the recipe for the salad and dressing. — Leslie Raney, Bakersfield, Calif.
Question: I am in love with the Mexican Caesar Salad at El Torito's. I have tried several times to re-create it, but I have fallen short of perfection. I am hoping you might be able to get the recipe. — Kristi Matthews, Hollister, Calif.
Answer: Pepitas, roasted, salted pumpkin seeds, are a favorite snack of the Mexican people, and street corner vendors sell them on almost every street corner. The pumpkin seed is a key ingredient in many Mexican dishes. The flavor and texture of roasted pepitas make them a desirable addition to green salads or rice pilaf. When the large seeds are fried and ground, they are useful as a flavorful thickener for sauces. Crunchy pepitas also replace nuts in the brittle candy called pepitorias. To roast pepitas, place the seeds on a cookie sheet, salt and bake in a preheated 375-degree oven until light golden brown.
El Torito's zesty Mexican Caesar Salad, a toss of romaine lettuce and cilantro-pepita dressing, is pure heaven — and so easy to prepare at home. The dressing improves with age, so prepare a batch ahead of time and store it in an airtight container in the refrigerator for up to one week.
MEXICAN CAESAR SALAD
Cilantro-Pepita Dressing:
1 large poblano or Anaheim chili, roasted, peeled and seeded
3 tablespoons roasted pepitas (pumpkin seeds)
1 clove garlic
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
3/4 cup vegetable oil
2 tablespoons red wine vinegar
3 tablespoons crumpled cotija cheese or a mix of grated cheddar, Monterey Jack, asadero and queso blanco
1 1/2 cups chopped cilantro
3/4 cup mayonnaise
2 tablespoons water (or more if a thinner consistency is desired)
1 lime, juiced
Salad:
2 corn tortillas
1 cup vegetable shortening for frying
1 large head romaine lettuce, rinsed, spun dry and chopped
2 cups Cilantro-Pepita dressing
1 cup grated cotija cheese
1 roasted red bell pepper, peeled, seeded and cut into strips
1/2 cup roasted pepitas (pumpkin seeds)
In work bowl of food processor fitted with metal blade, combine poblano, pepitas, garlic, black pepper, salt, vegetable oil, red wine vinegar, cotija cheese, cilantro, mayonnaise and water. Process until smooth and blended. Add lime juice and process just to combine. Set aside. Yields about 2 cups of dressing.
Slice tortillas into strips and drop into skillet containing preheated vegetable oil. Fry 5-7 seconds, remove and drain on paper towels. Set aside.
In large salad bowl, combine romaine lettuce and 1/2 cup Cilantro-Pepita Dressing and toss to coat lettuce. Add additional dressing if desired. Yields 2-4 servings.
Diane Howard is a columnist for Hunt House. America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to America a la Carte, PO Box 5994, Austin, TX 78763-5994 or fax 512-453-2145. E-mail amercarte@aol.com