The roaring twenties, a sort of dancing North America, the rhythm of champagne glasses hitting, trumpets spreading jazz notes, heels and pearls. Life quickly passed as the flutter of curly lashes with black mascara, and the time needed to take advantage until the last second.
Champagne was absolute protagonist, although in the parties there were elegant combined drinks like Mint Julep, Old Fashioned or Whisky Sour. It became popular to eat hors d’oeuvre, small portions that waiters passed with trays among their sweaty guests, so they could go dipping easily, without stain, stopping the conversation or dancing.
Mini sandwiches with creamy cheese or turkey and cheese, egg and salmon canapes, bruschetta, Deviled Eggs, bowls of caviar, salted peanuts, salad or prawn cocktail … Cakes also experienced a massive boom: the Carrot Cake, Red Velvet, Devil Cake or Tiramisu.
But … Do you know what famous salad was born in Tijuana, in the 20s? Yes, the one that came immediately to mind: Caesar. Two brothers of Italian origin, Cesar and Alex Cardini in their Italian restaurant Cesar‘s Place. They said Alex invented the salad sauce that launched them to stardom, and he named it after his brother. In 1948, Caesar Cardini‘s patented and registered it with his name. Its origin? Casual, it came to develop a quick salad with food they had in the kitchen: romaine lettuce, anchovies, croutons and garlic. The original recipe, never included the chicken breast.
Are you passionate about 20s? Would you like to live the best of the decade? Jump in our time machine, we have a big surprise that will soon be unveiled. Meanwhile, come to BONAVIDA and ask our bartender, Simone Guido, to make you one of the cocktails that marked that time: you will feel your taste buds like dancing!