Preheat a grill with high flame

Debone <quantity>8</quantity> anchovies

Add <quantity>8</quantity> peeled garlic cloves and the anchovies to a food processor

Add <quantity>2<unit>tsp</unit></quantity> of salt, the juice from <quantity>½</quantity> lime, and <quantity>2<unit>fl oz</unit></quantity> of worcestershire sauce

Pulse and scrape the sides. Pulse again to obtain a smooth paste

Add <quantity>2</quantity> egg yolks and <quantity>½<unit>cup</unit></quantity> of red wine vinegar

Add <quantity>½<unit>cup</unit></quantity> of dijon mustard and pulse until it is combined

Add <quantity>1¼<unit>cup</unit></quantity> of canola oil in a thin stream while pulsing

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil in a thin stream while pulsing. The caesar dressing is ready

Place <quantity>1</quantity> poblano pepper on the grill. Toast it until it is deep browned on all sides. Transfer to a small container

Cover with cling film and let it rest 15m to steam it

Trim and halve <quantity>1<unit>head</unit></quantity> of romaine lettuce lengthwise

Drizzle the lettuce with extra virgin olive oil to taste. Place it on the grill and toast on all sides until light golden brown. Remove from the grill and plate it

Remove the charred skin from the poblano pepper using the back of a knife

Trim the top of the pepper. Deseed and small dice it

Drizzle the grilled romaine lettuce with the Caeser Dressing to taste. Top it with <quantity>1</quantity> thinly sliced radish

Add <quantity>3<unit>tbsp</unit></quantity> of the diced poblano pepper

Crush tortilla chips to taste and add to the salad

Grate cotija cheese to taste over the salad

Add the zest of <quantity>½</quantity> a lime and finish with a pinch of chili flakes. The grilled Caesar salad is ready

Enjoy this spicy version of Caesar with a refreshing cocktail!