Monthly Archives: November 2016

11/18/16

Spice Up Your Holiday Party

Whether your holiday party is an office fiesta or a family reunion, we’ll help you celebrate in style in Las Vegas and Downtown LA, or let us bring the party to you with Border Grill Catering. Please contact your local Special Events Manager for additional information.

From intimate dinners or large cocktail parties for the entire office, our restaurants can accommodate parties of all sizes. And we love to customize menus and decor to fit any special occasion. Your guests will love our handcrafted cocktails, bold flavors, and festive vibe. Our Special Events Managers will make sure you have everything you need to make your event a success!

holiday party downtown los angeles

Border Grill Downtown LA

holiday party caesars las vegas

Border Grill Forum Shops

holiday party las vegas mandalay bay

Border Grill Mandalay Bay

holiday catering

Border Grill Full Service Catering

Quick Catering - Chips, Salsas and Guacamole

Border Grill Quick Catering

 

 

11/16/16

Thanksgiving To Go

Border Grill is here to lend a helping hand this holiday season with a variety of Thanksgiving crowd pleasers — all available to go! Impress your friends, family, and colleagues with gourmet tamales, sensational sides, delectable desserts, and more. Leave the cooking to us when you order 48 hours in advance and pick up at the restaurant in Los Angeles or Las Vegas.

If your get-together is in the Southern California area, please ask us about our Quick Catering option and leave the driving to us too!

At Border Grill Forum Shops, select from a variety of tasty holiday dishes including Rotisserie Chicken, Chipotle Mac & Cheese, and Pork Tamales or choose Hoja Santa Roasted Turkey, Chipotle Honey Smoked Ham, and Roasted Cauliflower Steak at Border Grill Downtown LA. Both menus offer an array of vegetarian appetizer options and sides as well, from roasted vegetables and honey lime yams to a nontraditional take on cranberry salsa.

Don’t forget to top things off with our freshly juiced border margarita mix or seasonal lemonades plus a tasty pumpkin dessert to keep your holiday guests full of good cheer.

Thanksgiving To Go Menus

Downtown LA Menu – order by phone 213.570.8606
Forum Shops Menu – order by phone 702.854.6700

Restaurant Holiday Hours

Border Grill Downtown LA

Thanksgiving Day – Closed

Black Friday – Open at 4pm

Border Grill Forum Shops

Thanksgiving Day – 11:30am – 5pm

Border Grill Mandalay Bay

Thanksgiving Day – 12pm – 8pm

thanksgiving-Brussels Sprouts and Roasted Vegetables

Brussels Sprouts and Roasted Vegetables

thanksgiving-roasted-cauliflower
Roasted Cauliflower

thanksgiving-border-grill-tamale-cranberry-salsa thanksgiving-border-lemonade-and-cranberry-lemonade
Tamales, Cranberry Salsa, and Seasonal Lemonades

11/03/16

Peruvian Ceviche

Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru.  But you don’t have to travel around the world to get it.  We serve it up in a crispy corn tortilla cone on a bed of plantain chips at our Border Grill restaurants in Downtown Los Angeles and Las Vegas at Mandalay Bay and The Forum Shops.

Serves 4

1 pound skinless, boneless sustainable fish*, cut in 1/4-inch dice
1 cup freshly squeezed lime juice
1/2 red onion, diced
1 jalapeño chile, stem and seeds removed, diced
1 aji amarillo chile (jarred), stem and seeds removed, minced
1 1/2 teaspoons aji amarillo paste
1/2 inch piece fresh ginger, peeled and minced or grated
1/2 bunch cilantro, chopped
4 tablespoons extra virgin olive oil
Salt, to taste
Plantain chips or tortilla chips, for serving
Pickled Red Onions (see recipe below), for serving
Sliced California avocado, for serving

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process photos by susie fiebich

In a large bowl, combine fish and enough lime juice to cover.  Allow to marinate for 20
minutes.  Drain fish, reserving 1/4 cup of lime juice.  Combine fish with remaining
ingredients and reserved lime juice to taste and stir gently to combine.Chill thoroughly.
Serve in a chilled martini glass or plate, garnished with plantain chips or tortilla chips,
Pickled Red Onions, and slices of avocado.

Pickled Red Onions

Makes 5 1/2 cups

1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled, and cut into 8 wedges

Place the onions in a medium saucepan and pour in enough water to cover.  Bring to a boil, and remove from the heat.  Strain and set the onions aside.  Combine all the remaining ingredients in the saucepan.  Bring to a boil, reduce to a simmer, and cook 10 minutes.  Add the blanched onions and simmer an additional 10 minutes.  Transfer the mixture to a container, cover, and refrigerate at least a day before serving.  Pickled onions will keep in the refrigerator up to a month.

* Wild Alaska halibut is a delicious and sustainable choice for ceviche.  For more info on sustainable seafood, go to the Monterey Bay Aquarium Seafood Watch website at www.seafoodwatch.com.

 

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