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Border Grill Revolutionizes Mexican Cuisine

“It’s Mexican food seen through a modern lens,” explains Mary Sue Milliken, one half of the dynamic Border Grill co-chef/owner team that includes Susan Feniger, both of Bravo’s Top Chef Masters and Food Network’s Too Hot Tamales fame. “We’ve been traveling to Mexico for more than 25 years to study the flavors and ingredients of the Mexican kitchen,” Milliken adds. “We took all these ideas and made them new again.”

Border Grill Baja Ceviche The Forum Shops Caesars Palace

Baja Ceviche

Border Grill’s newest cantina, inside The Forum Shops at Caesars, has a vibrant design peppered with wood carvings, colorful murals and redtiled walls backing a demonstration kitchen. The restaurant’s innovative new menu includes dishes such as a black-bean and corn esquite salad, ribeye with purple Peruvian potato tostones, as well as a ceviche and oyster bar that Feniger says was “inspired by the flavors from our first trip to Veracruz, where we tasted the most incredible ceviche.”

“We took all these ideas and made them new again.”—Mary Sue Milliken

Queso Fundido

Queso Fundido

Border Grill’s wide selection of drinks includes a blood-orange jalapeño margarita, and signature cocktails like the Piña Verde—made with pineapple- and mint-infused Herradura silver tequila, fresh lime juice and agave nectar—and the Smoky Bean Negroni, which replaces gin with Del Maguey mezcal.

Qysters on the half shell with frozen granitas Border Grill The Forum Shops Caesars Palace

Qysters on the half shell with frozen granitas


About The Author

Ryan Slattery grew up in Boston. It wasn’t until he moved to Las Vegas in 2003 that the city’s sports teams started winning championships—eight since he left. Now, he’s only allowed back to visit. Ryan is the managing editor of Vegas Player magazine and also writes about travel, entertainment and dining for a number of national publications.

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