Would you try a Caesar salad without bacon or egg? Guzman y Gomez are dividing Aussies

For decades, food lovers have argued over what makes a proper caesar salad.

Now, Guzman y Gomez has reignited that debate by launching a range that leaves out ingredients many Australians consider essential.

But in doing so, they may have edged closer to the salad’s original Mexican roots than critics realise.

The Mexican-inspired fast food chain rolled out their caesar salad, burrito and Cali burrito nationally on 30 September, following trials at select locations.

Their $14.50 caesar salad quickly drew attention for what it left out—namely bacon, eggs, and anchovies.

The controversy traces back 101 years to 4 July 1924, when Italian immigrant Caesar Cardini created the first caesar salad at his Tijuana restaurant.

Cardini had opened the venue to serve food and liquor to Americans trying to circumvent Prohibition.

According to his daughter Rosa, Cardini invented the salad during a Fourth of July rush when kitchen supplies ran low.

Using just seven ingredients—whole romaine lettuce leaves, raw egg yolk, Italian olive oil, grated Parmesan cheese, Worcestershire sauce, lime juice, and a toasted bread slice—he created what would become one of the world’s most famous salads.

The tableside preparation was more than showmanship—it was a necessity turned spectacle to distract hungry American tourists from the improvised nature of their meal.

The original caesar salad had no croutons and no anchovies, although later recipes either mashed anchovies into the dressing or relied on Worcestershire sauce, which contains anchovies.

Bacon and egg were introduced later as the dish spread from Tijuana across America.

Hollywood stars like Clark Gable and Jean Harlow flocked to Tijuana to try the salad, and in the 1960s, legendary broadcaster Julia Child called it 'a sensation of a salad from coast to coast'.

This celebrity endorsement helped spread numerous variations, with some restaurants later adding ingredients ranging from maple syrup and asparagus to smoked trout and tandoori prawns.

Critics’ reactions to GYG’s historically inspired approach were mixed.

One dismissed the caesar salad entirely, giving it three out of 10 and questioning whether it could 'really call it a caesar salad with no egg, bacon or parmesan cheese'.

Others embraced the fresh take.

Food reviewer Nectro Vlangos praised the creamy dressing with 'a little twang to it' and loved the corn chips for crunch, predicting 'this salad will go off over summer'.

Social media user Chloe was even more enthusiastic, comparing GYG's caesar launch to watching 'two of your favourite celebrities have a baby' and declaring it one of the best caesar salads she had ever tasted.

The caesar burrito was more universally popular.

Even the critical reviewer admitted that while it was 'neither a burrito or a caesar salad,' it was 'awesome' and he'd 'eat that for lunch.'

Tyler Carroll, who spent $6,500 at GYG last financial year, said the dressing-heavy creation gave him 'Mexican snack wrap vibes' and was 'f****** really good.'

For Australian diners, the $14.50 price point sparked debate about value.

Traditional caesars often include protein-rich ingredients like bacon and eggs, leaving some questioning the worth of GYG’s stripped-back version.

GYG addressed the protein concern by adding grilled chicken with their signature Guerrero marinade, staying true to their Mexican-inspired brand.

The corn chips replacing traditional croutons also added a distinctive texture, setting the salad apart from standard offerings.

GYG founder and co-CEO Steven Marks called it the 'biggest product launch' of the year, noting 'Aussies love a caesar, and we have genuinely reinvented it.'

The company’s confidence suggested they believed historical authenticity and Mexican heritage would resonate with Australian consumers, even if some traditional elements were missing.

This debate reflects broader questions about food authenticity in a globalised dining landscape.

As a food writer noted in The Washington Post, 'After a century, the Caesar salad, which asserted Cardini's heritage in a foreign land, has become a universal language.'

GYG’s approach suggested that returning to historical roots could be as valid an innovation as adding new ingredients.

Whether Australian diners would embrace this philosophy—or continue expecting bacon and eggs with their caesar—remained uncertain.

The success of GYG’s caesar range may ultimately depend not on historical accuracy, but on taste, value, and consumers’ willingness to appreciate the original vision of an Italian restaurateur who created culinary magic from kitchen scraps on a busy Fourth of July in 1924.

If you’ve enjoyed exploring how Guzman y Gomez is reimagining the Caesar salad, there’s another story that dives into the charm of classic dining experiences.

This piece highlights a restaurant that has maintained its old-school atmosphere and menu, showing how tradition can coexist with modern tastes.

It’s a fascinating look at how food, nostalgia, and authenticity come together in a place that has stood the test of time.

Read more: Where old-school dining experience refuses to fade away: 'I used to come here'

Should a caesar salad stick to its Mexican roots, or have the modern additions become essential for today’s diners?