Known for its bold, exciting flavors of Mexico, Border Grill sets the standard for gourmet Mexican fare in Los Angeles, Las Vegas, and beyond. This low-key neighborhood cantina, brought to travelers at Los Angeles International Airport by HMSHost, features a broad menu including gourmet takes on simple Mexican dishes. Chef owners Mary Sue Milliken and Susan Feniger, of Bravo's "Top Chef Masters" and Food Network's "Too Hot Tamales," paired their formal culinary educations with their knowledge of down-home Mexican cooking combined with sustainable and natural ingredients to create the menu for this Latinized pub. The Border Grill Truck, their latest endeavor, is a gourmet taco truck sensation on the cutting edge of the street food scene in L.A.
Signature dishes at Border Grill include the chile relleno burger topped with chile cheese relleno chipotle aioli, grilled fish tacos served with cucumber jicama salsa, jalapeño aioli, and grapefruit, and citrus chicken quesadillas. Border Grill sources its beef from Colorado’s Aspen Ridge ranch, all hormone- and antibiotic-free, and most of produce is grown locally.
Travelers can opt for smaller dishes including the signature green corn tamales or tortilla soup. Border Grill also places a strong emphasis on seafood, offering a fresh baja ceviche made with sustainable fish and jalapeño aioli.
Border Grill’s signature margaritas and cocktails are built from the ground up – all the juices, including pineapple, are pressed on-site from whole fruit. Order a blood orange jalapeño margarita and not only is the juice made here, but so is the chile pepper and salt rub lining the rim, from drying to grinding.