About 45 years ago I had my first real Caesar salad at the Club de Golf in Mexico City. The server that made it table-side had one arm, and his skill and showmanship were amazing.
Relax guys...It is not a lot of oil...Most of you are just used to using Mayonnaise as a straight product...for your information Mayonnaise is 70% oil and most brands use cheap soybean oil or Palm oil..He used much less and made an authentic Mayonnaise dressing using a high quality product with no fillers, added flavours, or preservatives...
1 tbsp of expeller pressed oil is usually 130 calories. Do you know how little 1 tbsp is? That was easily 5 or 6. This is not a low calorie recipe. Calories in, calories out. Consume that much oil every day and you will gain weight.
@@PaulieWalnuts1776 but it’s for multiple people, not one person. I mean, if you wanna eat the whole thing go for it, but you don’t usually consume that whole thing on your own. It’s a starter. Plus, all restaurants have calories laden food. They don’t give a damn about how fattening something is, just if it tastes good. People only freak out once they see it prepared in from of them. I speak from kitchen experience. The key is to only eat every now and then at restaurants, don’t make it a habit.
@@PaulieWalnuts1776 Olive oil so what? you eat like 1lbs of Burger with tons of calories and Olive oil you think is so bad for you? Go learn a little about good fat and bad fat.
I remember when I visited here, the salad was plated this same way, but someone (guessing manager) corrected them on putting parmesan cheese on the first layer of lettuce prior to putting on the next layer. I felt so bad but it tasted soooo GOOD. Loved it here.
The great thing is, you can make this salad in exactly the same amount of time as he did. He did it with more flourish of course, but all the same stuff. I use lemon myself, but same diff. Play with it once a week and find your perfect recipe. Add a bit more of this or that. It's fun! And tasty!
My wife and I sat at this very restaurant and learned this beloved salad is Mexican. We actual sat at the table to the left of the waiter. My favorite thing is to ask people where the Cesar salad originated. Everyone says Italy
Having a big bowl with plenty of room for tossing is such a key technique for any salad. Our modern habit of pouring dressing on after serving is so inadequate.
@@peteyprimo7173 I've had that salad dozens of times and they've never added Tabasco. It's not in the original or the modified version (where anchovy is added). Though maybe it is an option? I'll have to ask next time I'm there. Could be good since it's got a vinegar base, which would blend well with the olive oil and add a bit of heat.
🥗🥗🥗Thanks everyone for watching my video! NOTE that I've included the RECIPE for the original Caesar's Salad in the video Description. Many of you have asked about the omission of garlic and anchovy in this clip. Which WERE added, but before I started the video capture. Influencer FAIL! 🤣You'll see they are listed in the recipe.
Eh.......there is an error on the recipe in the description. At no point, did the waiter put anchovies in the dressing. The original recipe did NOT call for anchovie. That worcestershire sauce actually has Anchovy in it as it is. All other ingredients are spot on.
An error, yes, but an error in my video. He added the anchovies BEFORE I began filming🤣And you are correct that anchovies were not part of Cardini's original recipe, but added later.
The Internet is a wonderful thing. With a quick search, you can answer nearly every question ;-) Here’s an article from my friend Michael Gardiner that includes the original recipe... www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2019-05-14/caesar-salad-has-mixed-history-but-got-its-start-in-tijuana
Curioso: prefiero las ensaladas César de Tamaulipas, Nuevo León y Coahuila ya que llevan distintas verduras además de pechuga de pollo, jamón y queso blanco.
No hay nada de malo con las variaciones de la ensalada y pueden ser bastante deliciosas y satisfactorias. Pero la ensalada Tijuana original era bastante simple, como se describe aquí. ¡Saludos!
Correct about the anchovies. However, it's a point of contention as to whether the salad was created by Caesar or his brother Alex (depends on which historian you ask). For posterity's (and branding's) sake, most attribute it's creation to Caesar.
why use limes rather then lemons? ansi,,,u made thus exactly like this same technique...the very best salad totally dominating!! a good 3 anchovy filets and oil
Thanks for your comment Jack! As far as I know, Grupo Plascencia take care of their employees. Some have been with them for over 20 years. Including Efrain, their main saladero and allegedly the only one who knows the exact details of their famous Caesar's Salad.
NOTE: I've posted a NEW & IMPROVED VIDEO on the making of the Caesar's Salad in Tijuana with Master Ensaladero Armando Villegas at th-cam.com/video/77LbNwCy2bk/w-d-xo.html. Armando has been tossing the salad for over 35 years! Includes step-by-step instructions on a salad to feed a party of 20. And I didn't miss any ingredients this time ;-)
Yes, there were anchovies, but they were added before I began filming 😂 Actually, Cardini’s original salad didn’t include them. He felt the Worcestershire sauce added enough umami. They were incorporated into his brother Alex’s Aviator salad a few years later, and eventually into the Caesar. I’m glad, because I love anchovy!
If you like this video, you'll like my MEXICAN MINUTE videos as well, where I cover everything from the BEST Tijuana tacos to the Beatles' questionable psychedelic mystery tour across Mexico. Enjoy! th-cam.com/play/PLd7v_tVFZ2aurYwN4ML1FHuhyRuPhBA7V.html
You can find the recipe at the end of this article on the salad by my friend and colleague Michael Gardiner... www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2019-05-14/caesar-salad-has-mixed-history-but-got-its-start-in-tijuana
@@AGringoinMexico No problem! I'm just glad to know it was part of the recipe since it seems like this post was about authenticity and history. Anchovies a forgotten ingredient!
As a French Service waiter I've made many a Caesar Salad, table-side. I mostly agree with the recipe above but would add; Tabasco Sauce, Red Wine Vinegar, juice from a hard lemon (not lime). Taste the anchovy, Moroccan anchovy is spicier than Portuguese or Spanish anch.- add less or more to taste. Red Wine Vinegar should be astringent not sweet in any way.
Hey, this amount of oil is because they're making mayonnaise in the bowl. If you use mayonnaise, it's just oil plus a bit of egg (normal mayo is ~70% oil). So in the end, it's like several spoonfuls of mayonnaise.
@Fat Tony me? I've literally never been to mcdonalds in my life my dad never let me as a kid but thanks for asking :D the fact that u assume everyone goes to mcdonalds proves how much fucking mcdonalds you eat though lmfao! its not even food. Wouldnt surprise me if they use human meat at mcds
There is a legend in México called la llorona (the crying mother) and now there is a new legend el pendejo que le echa un chingo de aceite a las ensaladas ( the guy that pours to much damn oil on the salads)
Am I the only one who thinks it is the perfect amount of oil? You Americans, worried about the oil content, and then are perfectly happy eating in front of the tv sedentary for hours upon hours. My bag of Doritos is empty. GET MY BACKUP!
Having had the original salad on multiple occasions, I'm with you.. The amount of oil they're using is justified by the delicious final salad, full of umami and with the addition of parmesan and anchovy, really not that oily at all. And I'm an American ;-) Thanks for your comment!
@@AGringoinMexico The oil looked just fine! The acidified yolk emulsified the oil into a dressing thick enough to coat the leaves perfectly. It looks delicious and I can almost smell it. Ummm...
I think it's more like salad leaves, mayonnaise (i.e. olive oil + yolk, beaten), and parmesan. And some flavor stuff (Worchestershire, garlic, and pepper).
Expensive? Ever been to Mexico? Prepared table side, it’s only around $7/US. And it serves four, so that’s less than $2/person, actually less expensive than your Wendy’s salad at $5. As far as your question, if you eat fast food salads, I probably couldn’t explain it to you. Thanks for watching and for your comment...provécho!
Don't be deceived by the look. Just by knowing the ingredients added in this Tijuana's Restaurant, I could tell you from Experience the Salad tasted Amazing. I've used to work as a server in many fine dinning and I know for sure this Cesar Salad is a Bomb.
About 45 years ago I had my first real Caesar salad at the Club de Golf in Mexico City. The server that made it table-side had one arm, and his skill and showmanship were amazing.
So classy. The way he adds and mixes everything together. Elegant.
Relax guys...It is not a lot of oil...Most of you are just used to using Mayonnaise as a straight product...for your information Mayonnaise is 70% oil and most brands use cheap soybean oil or Palm oil..He used much less and made an authentic Mayonnaise dressing using a high quality product with no fillers, added flavours, or preservatives...
1 tbsp of expeller pressed oil is usually 130 calories. Do you know how little 1 tbsp is? That was easily 5 or 6. This is not a low calorie recipe. Calories in, calories out. Consume that much oil every day and you will gain weight.
@@PaulieWalnuts1776 but it’s for multiple people, not one person. I mean, if you wanna eat the whole thing go for it, but you don’t usually consume that whole thing on your own. It’s a starter. Plus, all restaurants have calories laden food. They don’t give a damn about how fattening something is, just if it tastes good. People only freak out once they see it prepared in from of them. I speak from kitchen experience. The key is to only eat every now and then at restaurants, don’t make it a habit.
@@PaulieWalnuts1776 Olive oil so what? you eat like 1lbs of Burger with tons of calories and Olive oil you think is so bad for you? Go learn a little about good fat and bad fat.
.....americans.... Sigh
@@PaulieWalnuts1776don’t travel on a budget or diet
I remember when I visited here, the salad was plated this same way, but someone (guessing manager) corrected them on putting parmesan cheese on the first layer of lettuce prior to putting on the next layer. I felt so bad but it tasted soooo GOOD. Loved it here.
Nothin’ beats a well-tossed salad 😎👌🏼🥗
I see what you did there...
I feel it!
Ive been there in 2021 ,the salads were amazing. I actually ate there 3 days in a row.. best Ceasar salad of my life
One more drop of that oil and the United States would have come invading
Hahahahahah! That's funny! And probably not far from wrong ;-) Saludos!
hahahaha
i dont think ive ever belted out so immediately at a youtube comment. gold.
Hahahahahah good one
😂😂😂😂
I did try the recipe and was really really good so thanks alot bud :)
My pleasure! Glad you enjoyed it and thanks for your comment!
When your boss tells the bartender “hey can you pour olive oil on salads”
Yes
Hahahahah!
My favorite salad
The great thing is, you can make this salad in exactly the same amount of time as he did. He did it with more flourish of course, but all the same stuff. I use lemon myself, but same diff. Play with it once a week and find your perfect recipe. Add a bit more of this or that. It's fun! And tasty!
Beautifully made.
Thanks for postind this video! Beautiful!!
Loved the food when I was there
saladero profesionante
Gonna assume he added anchovies and garlic to the bowl before you started filming.. looks great; nice plating.
That is a correct assumption!
That looks amazing!
My wife and I sat at this very restaurant and learned this beloved salad is Mexican. We actual sat at the table to the left of the waiter. My favorite thing is to ask people where the Cesar salad originated. Everyone says Italy
Not Italy. Ensenada, México by a group of Mexican aviators cooking aficionados. Cardini plagiarized the recipe and americanized the original.
@@bombonalvarez3802 read the responses fully. NO one said the caesar salad is from Italy.
Having a big bowl with plenty of room for tossing is such a key technique for any salad. Our modern habit of pouring dressing on after serving is so inadequate.
Is that a time machine on the right?
Hahahahah! Sure...a time machine that also generates heat ;-)
Good job coming in at the 3rd ingredient.
Thanks 😂😂😂 I’m a food writer, not so much a video guy. And I don’t miss a beat in my stories.
Thank you Italy
By the way, I see the bottle of Tabasco. I forgot to ask what the waiter uses it for. Thank you.
It doesn't go in the salad. Not sure why he has Tabasco.
@@AGringoinMexicoI’ve seen recipes that do use a small amount of Tabasco . Maybe this customer didn’t want it?
@@peteyprimo7173 I've had that salad dozens of times and they've never added Tabasco. It's not in the original or the modified version (where anchovy is added). Though maybe it is an option? I'll have to ask next time I'm there. Could be good since it's got a vinegar base, which would blend well with the olive oil and add a bit of heat.
@@AGringoinMexico it is just on the cart which is used for many things. The Caesar bowl comes and goes from the cart.
🥗🥗🥗Thanks everyone for watching my video! NOTE that I've included the RECIPE for the original Caesar's Salad in the video Description. Many of you have asked about the omission of garlic and anchovy in this clip. Which WERE added, but before I started the video capture. Influencer FAIL! 🤣You'll see they are listed in the recipe.
What kind of wood is that salad bowl? Did you ask?
@@rener5399 I’m pretty sure it’s cherry wood.
Thanks for the video! How was the salad? What does it cost?
@@shapho4056 The salad is fantastic. Nothing better than the original! It's around $7/US and feeds four.
@@AGringoinMexico that sounds quite fair for a salad made table side. I'll have to check it out next time I'm near the border. Is the area safe?
Eh.......there is an error on the recipe in the description. At no point, did the waiter put anchovies in the dressing. The original recipe did NOT call for anchovie. That worcestershire sauce actually has Anchovy in it as it is.
All other ingredients are spot on.
An error, yes, but an error in my video. He added the anchovies BEFORE I began filming🤣And you are correct that anchovies were not part of Cardini's original recipe, but added later.
Why 3:34 don’t you look at the recipe. Yes, Anchovy is original to recipe!!!
Judging by the ingredients it looks more healthy than the supermarket ones
It's Hotel Caesar's. Great restaurant and a great bar.
That’s the OG Ceasar salad, no mayo from a jar or funny ingredients.
But it doesn’t taste as good tho,maybe taste authentic but I prefer the more recently change to Caesar salad you would find in buffet and stuffs
Well Ceasar Dressing is kinda just spiced Mayo. Just freshly made.
@@NguyenQuang-tm3outhat’s your opinion
So how is it eaten? With hands or knife and fork? Tongs? Seriously curious.
As with the original, the leaves of Romaine are left intact so they can be picked up with the hands and eaten individually :-)
@@AGringoinMexico -- Well, I'll be doggone. Many thanks.
What's the name of this restaurant
This is the OG Restaurante Ceasar's in Tijuana-where the salad was first mixed way back in 1927. They still make it table side today :-)
Was the egg lightly cooked before using? I heard the gentleman say a coddled egg.
Indeed. Coddled for two minutes first :-)
@@AGringoinMexico thank you
Kudos to Caesar McLaughlin for inventing this wonderful dish
It wasn’t McLaughlin this was invented by Sid Caesar in 1967
Masterful !!
Wish we could've seen this from the beginning in order to learn all the ingredients! How much garlic? Anchovy?
The Internet is a wonderful thing. With a quick search, you can answer nearly every question ;-) Here’s an article from my friend Michael Gardiner that includes the original recipe...
www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2019-05-14/caesar-salad-has-mixed-history-but-got-its-start-in-tijuana
@@AGringoinMexico Looks delicious.
There is another video from this same restaurant with a different server that goes slower, each ingredient is easily viewed.
People: Man too much oil!
Me: Look at those 2 old guys waving at back.
It's what it is...a work of art.
No anchovies please. I know they are not traditional, but I would use two anchovies and capers.
So do what YOU want. Who cares!
They are not originally use, but are indeed TRADITIONAL
I bet that wooden salad bowl tastes divine having hundreds of orders of cheese, garlic, and oil soaked in the cracks
It’s not a porous wood at all. I’m sure it’s okay and the salad always tastes divine ;-)
@@AGringoinMexico Honestly, fault in their part
No garlic or anchovies??
Yes. They were the first two ingredients. But I didn't start capturing video until after :-/ Influencer FAIL! Hahahahah!
@@AGringoinMexico Awesome!!👍Thank you! Will have to try this!
Crushed black pepper is missing. :)
*I didn’t know where it was created!*
Tijuana Mexico
Alguien sabe cómo se prepara la pasta de anchoa ?
La anchoa se agregó antes de que comenzara a grabar el video :-)
Delicious $6.00 in Tijuana 😇
Curioso: prefiero las ensaladas César de Tamaulipas, Nuevo León y Coahuila ya que llevan distintas verduras además de pechuga de pollo, jamón y queso blanco.
No hay nada de malo con las variaciones de la ensalada y pueden ser bastante deliciosas y satisfactorias. Pero la ensalada Tijuana original era bastante simple, como se describe aquí. ¡Saludos!
The originator Alex Cardini did not put anchovies
Correct about the anchovies. However, it's a point of contention as to whether the salad was created by Caesar or his brother Alex (depends on which historian you ask). For posterity's (and branding's) sake, most attribute it's creation to Caesar.
Well i'm still learning where lots of stuff came from! lol But that's looks wonderful. :)
That's ingenious. Making your own mayonnaise dressing tableside. So fresh
NO MAYO…ABSOLUTELY NO MAYO, DUMMY!!!!
why use limes rather then lemons? ansi,,,u made thus exactly like this same technique...the very best salad totally dominating!! a good 3 anchovy filets and oil
I'm a chef for 20 years. This guy does it so well and is probably on 12 cents a year
Thanks for your comment Jack! As far as I know, Grupo Plascencia take care of their employees. Some have been with them for over 20 years. Including Efrain, their main saladero and allegedly the only one who knows the exact details of their famous Caesar's Salad.
He’s probably on 200K a year
NOTE: I've posted a NEW & IMPROVED VIDEO on the making of the Caesar's Salad in Tijuana with Master Ensaladero Armando Villegas at th-cam.com/video/77LbNwCy2bk/w-d-xo.html. Armando has been tossing the salad for over 35 years! Includes step-by-step instructions on a salad to feed a party of 20. And I didn't miss any ingredients this time ;-)
Hmmmm where’s the Anchovies or did I miss it….
Hahahah! No, I missed it. Started filming after they were added. I'm not a real videographer, I just play one on my TH-cam channel ;-)
I wonder why there are so many calories in Caesar salad.
Nice 👍
Thank you! Cheers!
This is really heavy on the Wor sauce and oil but probably tastes good.
Worchestershire supplies some of the vinegar. Make sure you use Lea & Perrins, the original.
I think he uses more Oil than Jamie Oilivoil and Gordon Ramsayoil together
What about Marco Pierre Whitoil???
and Michel Rouxoliveoill😂
Damn that looks good.
Yum!
I made this today and it was way too much anchovies. Next time I will use a tiny bit
Anchovies?
no anchovies???
Yes, there were anchovies, but they were added before I began filming 😂 Actually, Cardini’s original salad didn’t include them. He felt the Worcestershire sauce added enough umami. They were incorporated into his brother Alex’s Aviator salad a few years later, and eventually into the Caesar. I’m glad, because I love anchovy!
ah ok 👌
If you like this video, you'll like my MEXICAN MINUTE videos as well, where I cover everything from the BEST Tijuana tacos to the Beatles' questionable psychedelic mystery tour across Mexico. Enjoy!
th-cam.com/play/PLd7v_tVFZ2aurYwN4ML1FHuhyRuPhBA7V.html
My pleasure! Glad you enjoyed it!
Where's the garlic and anchovies?
At the beginning of the preparation…which I failed to film! LOL! I have another video here that shows the full prep.
I wanna go there but i will never step a foot in tj ever again!😫
What happened???
Girl tell us what happened???
we was robbed by gun point
@@Danger_lovee21 oh thats rough tj has its good and bad areas tho be safe out there
I don't think people realize how much oil it takes to make an emulsified vinaigrette... a lot!!!
Yeah, basically they make mayonnaise on the spot, right? Which is 67% oil.
Ah the clásico
Ricipe?
You can find the recipe at the end of this article on the salad by my friend and colleague Michael Gardiner...
www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2019-05-14/caesar-salad-has-mixed-history-but-got-its-start-in-tijuana
No anchovies?
He added them before I started filming. Apologies for my lax videography!
@@AGringoinMexico No problem! I'm just glad to know it was part of the recipe since it seems like this post was about authenticity and history. Anchovies a forgotten ingredient!
Wonderful, thanks for sharing.
FINALLY, THE REAL DEAL!!!
Hay con tanto haceite! Me VA a dar la gota! ;
😋Yummy
Ramsay himself would have been proud of the amount of oil used
The video cuts in as he is spooning a heaping spoonful of anchovies - DUH
th-cam.com/video/lXtydu5bZAs/w-d-xo.html
LOL! I'm not a real videographer, I just play one on TH-cam ;-)
looks good AS FUCK
How much olive oil?
Un chingon. 🤣🤣🤣
@Steven Fonseca typo...quieres que te lo diga en français también? 🙄
@Steven Fonseca si, no so...😉
Gordon ramsay would be proud!
no Garlic ???
As a French Service waiter I've made many a Caesar Salad, table-side. I mostly agree with the recipe above but would add; Tabasco Sauce, Red Wine Vinegar, juice from a hard lemon (not lime). Taste the anchovy, Moroccan anchovy is spicier than Portuguese or Spanish anch.- add less or more to taste. Red Wine Vinegar should be astringent not sweet in any way.
Amazing, you can't get that at the olive garden 😎
Salmonella Am Coming 🤣🤣🤣🤣🤣
I want this soo bad
that looks delishious however the amount of oil is so concerning, oil is SO high in calories and he used like a CUP
They go by the "original" recipe. It's a lot of oil, for sure, but when mixed when the other ingredients, it's not too much on the Romaine leaves.
Hey, this amount of oil is because they're making mayonnaise in the bowl. If you use mayonnaise, it's just oil plus a bit of egg (normal mayo is ~70% oil). So in the end, it's like several spoonfuls of mayonnaise.
Also is olive oil, much better than your regular cooking oil.
@Fat Tony me? I've literally never been to mcdonalds in my life my dad never let me as a kid but thanks for asking :D the fact that u assume everyone goes to mcdonalds proves how much fucking mcdonalds you eat though lmfao! its not even food. Wouldnt surprise me if they use human meat at mcds
@@DarwinArbiter still a billion calories worth of oil though.
Yo relax with that olive oil 😂😅
There is a legend in México called la llorona (the crying mother) and now there is a new legend el pendejo que le echa un chingo de aceite a las ensaladas ( the guy that pours to much damn oil on the salads)
Hahahaha! I love it!
No mames
Think he forgot the mince garlic 🧄
I'm sure he didn't as that's essential! I think he added it before I started recording this video :-)
W. Scott Koenig oh ok 👍🏻 good video thank you for sharing
@@yurihernandez999 thank you for watching...and your comments!
I use crushed garlic
that was not 3/4ths of a cup of oil. my tummy ache can confirm
If tourists go that far as taking a video of their meal, might as well go the distance and take a video of the salad coming out the ole hind end
You can find that video on my Only Fans page .
Sadad Bae
Yo muriéndome de hambre y el Pinchi mesero queriéndose lucir 😅
Jajajajajajajaja!
y las poooootas anchoas? esto no es ceaser ni a mil km de distancia
Es broma?
No es una broma, es una ensalada ;-)
Esa es ensalada? Solo veo pura lechuga.
$136.00? For real?
Uh, that’s 136 pesos. About seven bucks U.S. 🤣🤣🤣
Am I the only one who thinks it is the perfect amount of oil? You Americans, worried about the oil content, and then are perfectly happy eating in front of the tv sedentary for hours upon hours. My bag of Doritos is empty. GET MY BACKUP!
Having had the original salad on multiple occasions, I'm with you.. The amount of oil they're using is justified by the delicious final salad, full of umami and with the addition of parmesan and anchovy, really not that oily at all. And I'm an American ;-) Thanks for your comment!
Im both mexican and italian.there is nothing wrong with the amount.some of these idiots dont even know where the salad comes from
Them is fightin words.
@@AGringoinMexico The oil looked just fine! The acidified yolk emulsified the oil into a dressing thick enough to coat the leaves perfectly. It looks delicious and I can almost smell it. Ummm...
For real, people are worried about the oil here but smear a cup of mayonnaise on a sandwich lol
i love to have some salad to my oil
So it is just Salad leaves. Olive Oil and Parmesan.
I think it's more like salad leaves, mayonnaise (i.e. olive oil + yolk, beaten), and parmesan. And some flavor stuff (Worchestershire, garlic, and pepper).
I'd give him a $10 tip.
La receta dice una cucharadita de extra Virgen haceite de oliva!
In indonesia, we called “Gado Gado” 😁
Just a touch of OLIVOL.
*looks at the expensive salad in the video then looks at his Wendy's caesar salad* how come my Wendy's salad looks a lot better then that?
Expensive? Ever been to Mexico? Prepared table side, it’s only around $7/US. And it serves four, so that’s less than $2/person, actually less expensive than your Wendy’s salad at $5. As far as your question, if you eat fast food salads, I probably couldn’t explain it to you. Thanks for watching and for your comment...provécho!
Don't be deceived by the look. Just by knowing the ingredients added in this Tijuana's Restaurant, I could tell you from Experience the Salad tasted Amazing. I've used to work as a server in many fine dinning and I know for sure this Cesar Salad is a Bomb.
Ceasers hotel