Speaker 1: My name is Eva Longoria and I am my de
Speaker 1: Remezracon and welcome to Hungry for History, a podcast that
Speaker 1: explores are past and present through food. On every episode,
Speaker 1: we'll talk about the history of some of our favorite dishes, ingredients,
Speaker 1: and beverages from our culture. So make yourself at home,
Speaker 1: even broche.
Speaker 2: I feel like today we're throwing everybody in a curveball. This
Speaker 2: episode is all about salad.
Speaker 1: I love a good salad. I love a good Caesar salad.
Speaker 1: It's one of my favorites, and I love that it
Speaker 1: has Mexican roots.
Speaker 3: So let's kick things off of the history of this Caesar.
Speaker 2: This one's super interesting because it has Mexican roots, but
Speaker 2: it was an Italian immigrant who was working in Tejuana.
Speaker 2: Tell me about its history. It's so interesting. It's always
Speaker 2: like the immigrants that make things better, right. I feel
Speaker 2: like it's been this through line this season.
Speaker 1: But most historians have traced the creation to the Caesar
Speaker 1: salad to Tijuana to nineteen twenty four at Hotel Caesars.
Speaker 1: And it was this hotel that was run by an
Speaker 1: Italian immigrant named Caesar.
Speaker 3: Garvini sa ser Garvigni.
Speaker 1: He and his brother Alex opened up a restaurant Sacramento,
Speaker 1: San Diego and Tijuana in the early twenties, and legend
Speaker 1: has it that it was invented on Fourth of July
Speaker 1: weekend when the kitchen was running low on ingredients, and
Speaker 1: so all of the ingredients for the caesar salad came
Speaker 1: together improvisationally. And these included like romaine, lettuce and garlic
Speaker 1: and coudled eggs, olive oil, wooster sauce, parmesan cheese, and croutons.
Speaker 1: And then now it has anchovies, but those were added later.
Speaker 2: Not very happy that the anchovies were added later.
Speaker 3: You're not a fan of anchovies.
Speaker 2: Now, I'll use a paste and addressing sometimes, But sometimes
Speaker 2: I do think caesar salads anchovies are too it's too strong.
Speaker 1: They are strong. Oh, I think that they make everything
Speaker 1: taste better. But I love a good anchovy.
Speaker 2: But when we think of Tijuana in the nineteen twenties,
Speaker 2: this was the prohibition era in the States, so a
Speaker 2: lot of Hollywood stars and wealthy Americans were going across
Speaker 2: the border to drink legally. And Garni was a professional,
Speaker 2: you know, he was all about hospitality and he wanted
Speaker 2: to cater to them, and so he started tossing these
Speaker 2: ingredients table side from this big wooden bowl, and it
Speaker 2: added to.
Speaker 3: The drama and the allure of this salad.
Speaker 1: So it was like the performance right the spectacle table
Speaker 1: side and people like Jeane Harlow and Clark Gable and like, oh,
Speaker 1: they just fell in love with this, this flavor and
Speaker 1: this experience.
Speaker 2: So it was table side in Tijuana. But how does
Speaker 2: that make it worldwide? How does that become a global
Speaker 2: salad that is now on every menu and every restaurant.
Speaker 2: How did it go from their little restaurant.
Speaker 3: To the world.
Speaker 1: So they he sold the restaurant in the nineteen thirties,
Speaker 1: moved to la and he focused on marketing the salad dressing.
Speaker 3: So he trademarked the dressing in nineteen forty eight, and his.
Speaker 1: Daughter Rosa began bottling the dressing at home and labeling
Speaker 1: it and selling it at farmers' markets, and they started
Speaker 1: this Ceesa Gardini Foods.
Speaker 3: And then the nineteen forties.
Speaker 1: Lettuces like iceberg lettuce and remain became the favorite because
Speaker 1: it could survive sort of cost country travel because they
Speaker 1: were so hardy. It kind of went hand in hand
Speaker 1: with the salad dressing that was being then marketed around
Speaker 1: the country and it.
Speaker 3: Became this wow.
Speaker 1: In nineteen fifty three, the International Society of Epicure, which
Speaker 1: is a group of professional chefs based in Paris, proclaimed
Speaker 1: the caesar salad the greatest recipe to originate from the
Speaker 1: Americas in fifty years.
Speaker 3: It's the only recipe forrig.
Speaker 2: I'm kidding because the Americas include Mexico, and so I
Speaker 2: will not I will not want to disparage the Americas,
Speaker 2: but like from the US, since they went to la
Speaker 2: and then that's where it was bottled and then went
Speaker 2: hand in hand with this like lettuce transit. I don't
Speaker 2: know what else has surpassed this recipe. I try all
Speaker 2: kinds of caesar salad dressing recipes, and some have the
Speaker 2: raw eggs and some don't, and some have olive oil,
Speaker 2: and sometimes they put the angoby sometimes I don't. I
Speaker 2: just think it's I really agree. I think it's one
Speaker 2: of the best recipes ever. So Joya Child wrote about
Speaker 2: the caesar salad from her Julia Child's Kitchen cookbook, and
Speaker 2: it said she said, one of my earliest remembrances of
Speaker 2: restaurant life was going to Tijuana in nineteen twenty five
Speaker 2: or twenty six with my parents, who were wildly excited
Speaker 2: to lunch at Caesar's restaurant. How crazy that joya Child's
Speaker 2: went and ate there as a child, and that the
Speaker 2: parents went there specifically to order the Caesar salad that
Speaker 2: Caesar himself used to toss at the table. Of course,
Speaker 2: Julia Child's experience to this.
Speaker 1: Of course she did as a child, and it's stuck
Speaker 1: in her brain. And she goes on to say in
Speaker 1: that same quote that it was a sensation of a
Speaker 1: salad from coast to coast, and there were rumblings of its.
Speaker 3: Success in Europe.
Speaker 1: Right, So even before the Society of the Epicures called
Speaker 1: it the greatest salad, the greatest invention from the Americas,
Speaker 1: there were rumblings of it in Europe.
Speaker 3: So I think it's so cool.
Speaker 2: I've been the deep one of many times, but I've
Speaker 2: never been I've never been to this one because it
Speaker 2: got taken over, like a whole group took over Caesar's
Speaker 2: in two thousands.
Speaker 3: I don't know.
Speaker 2: It reminds me like another example where an immigrant makes
Speaker 2: things better is that Chinese chicken salad, that which is
Speaker 2: not a traditional Chinese dish, but that one wood that
Speaker 2: was created with shredded chicken and cabbage and crispy noodles
Speaker 2: and sesame soybase dressing. But it was adapted to Western tastes.
Speaker 2: But it was invented by a Chinese emigrant who moved
Speaker 2: to the US Duran World War two. So to me, like,
Speaker 2: I'm like, oh my god, that's the like Asian and
Speaker 2: Caesar salad story. Is the Chinese chicken salad story. And
Speaker 2: then that one became famous because it was at a
Speaker 2: restaurant called Wolves Garden in Santa Monica, which became a
Speaker 2: favorite of Freight Sinatra via Pharaoh, Elizabeth Taylor, Carrie Grant.
Speaker 3: And even Wolfgang Puck.
Speaker 1: This Austrian immigrant, he created his own version at his
Speaker 1: Santa Monica restaurant, the Chinese chicken pilla salad at this restaurant,
Speaker 1: Shinoa on Maine in Santa Monica, down the street from
Speaker 1: Wo's Garden, which was also this hot spot in.
Speaker 3: The nineteen eighties.
Speaker 4: Well, humans, it feels like humans would have been eating
Speaker 4: leaves for a long time, So if humans have been
Speaker 4: eating raw plants for millennia, the idea of a salad
Speaker 4: as more of a deliberate mix of greens and vegetables
Speaker 4: and dressing.
Speaker 3: That's more specific. I love how you call it the leaves.
Speaker 3: People have been eating leaves like leap be pa.
Speaker 2: We've been eating leap be things for a very long.
Speaker 3: Time, forever.
Speaker 1: So the word salad comes from the Latin air of aasalata,
Speaker 1: meaning salted herbs. So the salad as an entree or
Speaker 1: a side dish composed of a mixture of vegetables intended
Speaker 1: to be cold but sometimes warm, and the simplest formed
Speaker 1: salad is one of the oldest dishes right. It's a
Speaker 1: mix of raw or cooked vegetables, herbs, fruits, sometimes sometimes proteins.
Speaker 1: But the concept stretches back thousands of years in the Mediterranean.
Speaker 1: Evidence suggests that as early as ancient Greece around five
Speaker 1: hundred BC, people are combining raw leafy greens with herbs
Speaker 1: and oil and vinegar.
Speaker 3: The ancient Romans.
Speaker 1: Ate herb salads with like bitter greens like end dives
Speaker 1: or chickory, and they season them with vinegar, olive oil
Speaker 1: and garam, which was a fermented.
Speaker 3: Fish, sauce, and salt.
Speaker 1: So these were like an early I mean, it sounds
Speaker 1: very similar to the salads that we have today, maybe
Speaker 1: not the fish sauce so much, but everything else. And
Speaker 1: so they were often really simple and they were either
Speaker 1: a side dish or used as a digestive aid.
Speaker 2: I would think that greens are medicinal, and I feel
Speaker 2: like even me growing up on the ranch, I remember
Speaker 2: my dad would like, give me some leaf ate this,
Speaker 2: chew on this, This will fluttel your stomach. This will,
Speaker 2: you know, get rid of your headache. This. My dad
Speaker 2: was always giving me something, some sort of plant, and
Speaker 2: so it's not it's not. I don't think it's a
Speaker 2: surprise that they were seen as like a digestive aid.
Speaker 2: And Northern Europe, I feel like salads were less common
Speaker 2: because the cold tolerant greens were very, very limited, and
Speaker 2: so more in Northern Europe they included root vegetables and
Speaker 2: cabbage and preserved ingredients that were lightly dressed. And then
Speaker 2: that teaged it in the Middle Ages too, because in
Speaker 2: the Middle Ages in Europe, cooking techniques shifted toward heavy
Speaker 2: cook dishes, hardy dishes, especially among upperplasts, right like greens
Speaker 2: were eaten. I feel like you still can't find a
Speaker 2: good salad in England. But the Renaissance came along and
Speaker 2: what happened then.
Speaker 1: It made salads fashionable again, right, So Italian and French
Speaker 1: nobles served composed salads and they would art fully arrange
Speaker 1: lettuce and herbs and fruits and flowers and then dressed
Speaker 1: them lightly with vinegar and oil.
Speaker 3: So it all it became this appeal again.
Speaker 2: In each culture they have their own form of salad,
Speaker 2: like I feel like in China, they're more like raw
Speaker 2: vegetable dishes and they've been eating that since the Han dynasty,
Speaker 2: like two hundred BC. Cucumbers, huge cucumbers, radish obviously dressed
Speaker 2: with soy, sauce, vinegar, sesamese. It's super Asian influenced. And
Speaker 2: then Japanese always had the Japanese culture always. It's so
Speaker 2: funny because I just had sushi. They have the pickled things.
Speaker 2: So it's all the pickle, the pickled onions, the pickled cucumbers,
Speaker 2: and they don't dress, they don't do a lot of dressing,
Speaker 2: but they do pickle and and you know, flavor rather
Speaker 2: than mixing. They don't really like do these elaborate salad.
Speaker 3: Yeah, it's not like a toss salad.
Speaker 2: It's just a different I had a grey cucumber dish
Speaker 2: last night in the Japanese vission. I was like, oh,
Speaker 2: this is divine. It was so simple. It was just
Speaker 2: cucumbers pickled in something.
Speaker 3: Yeah, like some rice, vinegar or something right.
Speaker 1: And and also like when we think of like Korean food,
Speaker 1: like the kimchi and all of those sort of pickled.
Speaker 1: So every culture has its own way of eating a salad.
Speaker 1: When we come back, the ranch dressing becomes king. Let's
Speaker 1: talk about then a great burnette.
Speaker 2: I love a vinagrette. Oh my god, I never buy
Speaker 2: a salad dressing. By the way, it's cheaper to make
Speaker 2: your own. It tastes better, there's no preservative. It's just
Speaker 2: make your own vinaigrette, and it may so your own.
Speaker 1: I agree, it's the best thing. I love to make
Speaker 1: a good vineigrette. So let's talk about the roots of
Speaker 1: the vinaigrette. So the modern sense of the word vinaigrette
Speaker 1: was first recorded in the Dictionary of French Academy in
Speaker 1: sixteen ninety four, which described it as a type of
Speaker 1: cold sauce made with vinegar, oil, salt, pepper, and sometimes
Speaker 1: fresh herbs like parsley and chives. And then Chef august
Speaker 1: Escoffier who we talked about. We've talked about before. He
Speaker 1: standardized the vinaigrette. He standardized the vinaigrette in his nineteen
Speaker 1: oh three cookbook Leguide Quilli Nard.
Speaker 3: I can't remember which episode we talked about this.
Speaker 2: But yeah, the Culinary Guide. He created the Bible of
Speaker 2: all Sauces, and this was in there as well. The
Speaker 2: vinegar rat was like and he created the Bible of like,
Speaker 2: this is the base, because you can have a champagne vinegrette,
Speaker 2: you can have a balsamic vinaigrette, you can have a
Speaker 2: sherry vinegrette. But this was like, this is a bit.
Speaker 2: This base is the vinegrette that all other vinegrettes can
Speaker 2: come out of.
Speaker 1: Right, And it's three parts oil to one part's vinegar.
Speaker 1: That's what he sort of standardized this. This ratio you
Speaker 1: can do two to one for extra tag.
Speaker 3: That's what I do. I do two. I like it.
Speaker 2: So Eskofe's classic vinaigrette documented is three to on racial
Speaker 2: oiled vinegar and an addition of mustard to eight in
Speaker 2: the binding.
Speaker 3: Oh okay, oh.
Speaker 1: That's right, because most mustard then it moosifies it, right,
Speaker 1: it makes it kind of creamy.
Speaker 3: Yeah, nice.
Speaker 2: So that is the classic French vinigrette is one part vinegar,
Speaker 2: three parts oil and a teaspurn of Dijon mustard.
Speaker 3: That is a vinagrette.
Speaker 2: After that, if you had balsamicro champagne or orange or
Speaker 2: garlic or whatever, then it becomes whatever you want. I
Speaker 2: love it. But when did I guess? Why would did
Speaker 2: we ever go away from this? And then bottle dressing took.
Speaker 1: Over twentieth century, Right, everything starts changing companies, big companies
Speaker 1: like Craft and Helmets. They began marketing mayonnaise based dressings
Speaker 1: and they made by doing this, they made really creamy
Speaker 1: salad dressings accessible in American supermarkets. So mayonnaise had also
Speaker 1: been invented in France in the eighteenth century, and it
Speaker 1: became the base for the most popular dressings in the US.
Speaker 1: And these include, of course Thousand Island and Ranch and Green.
Speaker 2: Goddesses and Thousand Island.
Speaker 3: I don't I don't like the buff mayonnaise. Now, what
Speaker 3: is your favorite?
Speaker 2: N My favorite vinaigrette is probably a challotte vineagrette, Like
Speaker 2: I always add challlettes to my vinaigrette. A lemon vinaigrette obviously,
Speaker 2: just squeezeing some lemon in there. I'll usually do a
Speaker 2: lemon selly vinaigrette. I had a little honey in mine
Speaker 2: as well. But I love one thousand alan. I love
Speaker 2: me some ranch, but only if I make it. If
Speaker 2: I make it like with the packet and all that.
Speaker 2: I don't like ranch like in the bottle, already made.
Speaker 2: And I love Caesar dressing. So I have many dressings.
Speaker 2: I'm a dressing person.
Speaker 3: I love dressings me too. I have my your go too.
Speaker 1: My go to is I have a little mortar and
Speaker 1: pestele and I smash anchovies and garlic like a lot
Speaker 1: with salt, just like get it in there until it's
Speaker 1: like a paste and my mouth is watering.
Speaker 3: Just think about this.
Speaker 1: I add lemon juice, like fresh lemon juice, and then
Speaker 1: whisk in some Dijeon mustard and then the olive oil
Speaker 1: and just whisk it and it's just, oh, it's ridiculous.
Speaker 2: From America, the most iconic dressing outside of the vinaigrette
Speaker 2: has got to be ranch dressing. People love it so much.
Speaker 2: I use it on pizza, wings, fries, veggies. There's even
Speaker 2: ranch tourritos. There's my protein chips come in ranch flavor.
Speaker 2: My corn nuts come and ranch flavor. Like I it
Speaker 2: is a flavor I really love. Where did it come from?
Speaker 3: Because it is.
Speaker 2: Pretty unique and it's I mean, you really can't find
Speaker 2: it in Europe unless you go to an American store.
Speaker 3: Yeah, I mean I've never looked, but yeah, it's like.
Speaker 2: I mean, I think they the French pressure would forbid
Speaker 2: a ranch dressing in other menu.
Speaker 1: Unless you go to edge to American diner or something.
Speaker 1: So ranch dressing is super interesting. It's credited to a
Speaker 1: man named Steve Henson and who was born in nineteen eighteen.
Speaker 3: He was a.
Speaker 1: Black cowboy and plumber turned cook from Nebraska. So in
Speaker 1: the nineteen forties he worked as a plumbing contractor in
Speaker 1: Alaska and he had to feed his crews, and so
Speaker 1: he began experimenting with seasoning mixes to make the meals
Speaker 1: that he was serving much more appealing. And he came
Speaker 1: up with this blend of mese, buttermilk and herbs, and
Speaker 1: people flipped out because it was so good. And then
Speaker 1: in the nineteen fifties he moved to Santa Barbara and
Speaker 1: he and his wife brought He and his wife Gail,
Speaker 1: they bought a ranch and named it Hidden Valley Ranch.
Speaker 3: Oh my god.
Speaker 1: So they ran it as a guest they served you know,
Speaker 1: it was like a guesthouse, kind of the guest ranch,
Speaker 1: and they had visitors and they served these amazing meals
Speaker 1: and they topped these this food right with this signature dressing,
Speaker 1: and people.
Speaker 3: Raved about it, and it.
Speaker 1: Was so popular they started selling the little seasoning packets
Speaker 1: that people could make this at home.
Speaker 3: So one I like, that's your that's the Steve Henson.
Speaker 1: And in the nineteen sixties, Hidden Valley Ranch Dressing was
Speaker 1: being distributed all over. But in nineteen seventy two they
Speaker 1: sold the brand to Chlorox for eight million dollars, which
Speaker 1: is around fifty million dollars today, and they reformulated it
Speaker 1: for bottle ling and making it, you know, shelf stable
Speaker 1: and easy to sell nationwide. And to date it is
Speaker 1: the US's number one dressing, I'm sure, but not globally.
Speaker 3: Globally is still the vinaigrette. Yeah, globally it's still the vinaigrette.
Speaker 3: It's definitely the US. The US. That is an amazing story.
Speaker 2: He was robbed by the way he should have gotten.
Speaker 2: I believe it was a black cowboy, lack American cowboy
Speaker 2: slash plumber slash cook. That's amazing cowboy.
Speaker 3: Yeah, I know it's amazing, And yes he was robbed.
Speaker 3: I agree, I agree.
Speaker 2: So but vintagreats are still the global classics. But creamy
Speaker 2: dressings like ranch dominate the US, and then sesame dressings
Speaker 2: dominate Japan, and then the older based dressings dominate Middle
Speaker 2: East South Asia, and then spicy citrus is like South
Speaker 2: Southeast Asia. So I love, I love all the dressings.
Speaker 2: I forgot HI about to tell you about my Asian dress,
Speaker 2: my Asian spicy dressing.
Speaker 3: What is it?
Speaker 2: It's like based, and then I have a yogurt based
Speaker 2: one that's really I use for eggs.
Speaker 3: Anyway, I could go through so good. I love say oil.
Speaker 2: I love dressings, but I don't drown my food. And
Speaker 2: so I always say start like when you're when you're
Speaker 2: doing your respect the greens. Respect the green, especially like
Speaker 2: it depends if you have butter lettuce. I suppose you're
Speaker 2: romain lettuce right now. In Spain they have these little
Speaker 2: three packs. It's my favorite lettuce. It's like a mix
Speaker 2: between butter lettuce and romain. It's like the perfect hardy green. Anyway,
Speaker 2: Kale can really take on a lot of dressing you really, Yeah,
Speaker 2: it's that you can. You got a massage your your kale.
Speaker 2: But sometimes, like you know, rugula or butter lettuce just
Speaker 2: like it can't handle a lot. It's kind of like pasta.
Speaker 2: You got to figure out the sauce for the pasta,
Speaker 2: the right pasta for the sauce, right, same with the dressings.
Speaker 3: It's the same thing. Yes, you're right. You have to
Speaker 3: really know your ingredients and treat them with respect. Yeah,
Speaker 3: what if.
Speaker 2: Some cultures eat salad at the beginning of the meal
Speaker 2: and others toward the end.
Speaker 1: So in the US and Latin America and Northern Europe,
Speaker 1: salad is usually a starter to stimulate the appetite, and
Speaker 1: in places like you know these are like Korea, leafy
Speaker 1: grains and pickle vegetables are eaten alongside the main dishes.
Speaker 1: But in other parts of Europe, like France and Italy,
Speaker 1: each course has a specific purpose and rhythm. So a
Speaker 1: salad with a light vineagrette comes after the main meal,
Speaker 1: but before dessert, and the idea is that the salad's
Speaker 1: fiber cleanses the palette and aids and digestion sort of
Speaker 1: refreshing the stomach after these rich foods and eating before
Speaker 1: my discourage overeating.
Speaker 3: After the break.
Speaker 1: Let's talk about one of my favorite bars, the salad bar.
Speaker 2: That's a good one. Can we talk about the salad bar?
Speaker 2: My god, the evolution of the salad because of this
Speaker 2: salad bar idea. When I think of the salad bar,
Speaker 2: I think of high end restaurant. In my head, I
Speaker 2: think of like staying and then I think back and
Speaker 2: I'm like, no, that was Golden Corral and by the way, Wendy's.
Speaker 3: I went to Windy's.
Speaker 2: We had a salad bar, the salad bar that I
Speaker 2: had to tend to when I worked at Wendy's. So
Speaker 2: I don't know why my head it feels like an elevated,
Speaker 2: sophisticated thing. But let's talk about how the salad bar
Speaker 2: changed and evolved the salad as I guess a main course.
Speaker 3: As a main course.
Speaker 1: I have to say, when I think of the salad
Speaker 1: bar growing up, I remember going to Pizza Hut and
Speaker 1: having that's my first salad bar experience.
Speaker 2: Yes, but I don't know why my hand, I think
Speaker 2: it's like elevated and sovistiated, But it wasn't it was Wendy's,
Speaker 2: it was Pizza Hut, it was gral like there.
Speaker 3: Wasn't Yeah, it wasn't a fancy steakhouse.
Speaker 1: But there are several Midwestern restaurants that claim the salad bar,
Speaker 1: and the earliest widely cited claim is the Cliffs Supper
Speaker 1: Club in Springfield, Illinois, and they installed what they called
Speaker 1: the first salad bar in nineteen fifty. And so this
Speaker 1: post war health food movement of the sixties and seventies
Speaker 1: made salads trendy, and restaurants saw the salad bar as
Speaker 1: efficient as this really cost effective way to offer a
Speaker 1: variety of foods of ingredients without a huge kitchen staff.
Speaker 3: So steakhouses, pizza parlors and term pizza.
Speaker 1: Hut, and just like family restaurants offered salad bars as
Speaker 1: this sort of you know all you can eat for
Speaker 1: you know all, you can eat salads for the price
Speaker 1: of your your meal.
Speaker 2: But I guess was like the salad movement started in California.
Speaker 1: The guy that claims to have started the the salad
Speaker 1: bar was in Illinois. But according to David Camp, the
Speaker 1: author of the United States of Arugula, the idea of
Speaker 1: a salad as a course came from California. Before the
Speaker 1: mid century, salad was like Iceberg, or if you were.
Speaker 3: Fancy, like Romance.
Speaker 1: I remember growing up with we had salad all the time,
Speaker 1: but it was Iceberg.
Speaker 3: Lettuce, always Iceberg. I didn't even know there was other lettuces. Yeah,
Speaker 3: neither did I. It was it was Iceberg. It was Iceberg.
Speaker 3: It was iceburg, vinegar and oil.
Speaker 1: And then it took people like Alice Waters a Chippannie
Speaker 1: in the early seventies to get people into fancy European
Speaker 1: style greens like redicio and langala.
Speaker 2: I remember the person I had. I was like, ew, yeah,
Speaker 2: what is this? Now I love it, but it's too bitter?
Speaker 2: What is this? And now I love a meal. I
Speaker 2: love a grilled salad. Oh my god, I love a
Speaker 2: grilled salad.
Speaker 3: I love baby arugola.
Speaker 2: You know when I did searching for Mexico that a googola.
Speaker 2: The plant the first time you cut the leaves, you
Speaker 2: just cut the leaves, and then the leaves grow back,
Speaker 2: and you cut the leaves and they grow back the
Speaker 2: more like the fifth time you cut them.
Speaker 3: It's super spicy.
Speaker 2: Really, that's the plant's defense mechanism to say, stop sucking
Speaker 2: cutting me are you serious spicy ruggle? Have you ever
Speaker 2: had a spicier rugla that you're like, it feels like pepper?
Speaker 3: Yes, I love it.
Speaker 2: That's because it can't be cut anymore. That was the
Speaker 2: last time that you could cut from that one plant.
Speaker 2: But usually it gets like four or five cuts. Oh,
Speaker 2: I had no idea. The first cut is like the
Speaker 2: freshest baby baby regula. It's not very spicy. But if
Speaker 2: you get spicy rogola, oh my god, it's like, leave
Speaker 2: me alone, leave me alone, leave me alone, let me grow,
Speaker 2: let me grow over. Anyway, I learned that and searching
Speaker 2: searching for Mexico. You another salad I love. I love
Speaker 2: the taco salad, but Taco Ball invented that because I
Speaker 2: feel like they should have a deeper history.
Speaker 1: Well, yes, it's sort of deep fried to die bowl
Speaker 1: filled with grand beef and beans and lettice and serc.
Speaker 3: This was in nineteen sixteen seventies.
Speaker 1: Mexican inspired food were becoming mainstream, so it was this
Speaker 1: kind of combination of the salad bar to the Mexican
Speaker 1: inspired you know food. So yeah, because it's sort of
Speaker 1: this it's sort of this text mix creation.
Speaker 3: But by the eighties, like these salad bards were everywhere.
Speaker 3: Wendies some blur but they will nal.
Speaker 2: For us, Sessler was a big deal.
Speaker 3: It was a big deal when we went to Sizzler.
Speaker 2: So to be able to go back all you can
Speaker 2: eat what wow? What? And now I guess the most
Speaker 2: popular it's not a salad bar, but the most popular
Speaker 2: like uh, salad slash breadsticks is Olive Garden. Oh my gosh,
Speaker 2: lot of less salad, a lot of the salad and
Speaker 2: bridstick's kind of special they had that looked like brought
Speaker 2: me up.
Speaker 3: It's so good. Oh my god, I do like that
Speaker 3: Island Garland.
Speaker 2: Like the salad bar. I do love us. It must
Speaker 2: be their vinaigrette race.
Speaker 3: Their vinaigrette. It's so good.
Speaker 2: But it's not a salad bar. They just bring you
Speaker 2: like salad. Yeah yeah, but I know that salad bar
Speaker 2: started to wane because of COVID yep.
Speaker 3: And you know it was like once COVID hit.
Speaker 2: Remember even like the sneeze guards on the salad bars
Speaker 2: were like notaking that protective. Okay, but yeah, somebody's self
Speaker 2: served buffets and salad bars. They disappeared because of hygien
Speaker 2: concert which by the way, it wasn't until coovid. I
Speaker 2: was like, yeah, that was probably not very hygienic out
Speaker 2: out out out there in the middle of everywhere. So
Speaker 2: I think, you know, some salad bars have survived in steakhounses,
Speaker 2: but the concept really has has evolved into like, uh,
Speaker 2: a solid assembly or bowls like chipolt bulls or bowls.
Speaker 3: The bowls.
Speaker 2: Yeah, we're like, I can still customize my quote unquote
Speaker 2: salad or protein bowl. So I feel like that's the
Speaker 2: latest evolution of a salad.
Speaker 3: Thanks everybody for listening. Bye everyone, Thank you for listening.
Speaker 2: Hungary for History is a hyphen media production in partnership
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