While our signature tacos and Border guacamole are a hit at any party, our catering teamloves to push the envelope with customized menus and dishes. So when we got a call from a repeat client about catering their baseball-themed birthday party, we were super excited to think outside the box and get creative!
Baseball-Themed Birthday Challenge: What kind of stadium food do guests enjoy most while watching their favorite teams?
Although Modern Mexican cuisine is what our chefs are best known for, we’ve been putting an inventive spin on recipes from around the world for many years. Needless to say, we were game for this baseball-themed birthday challenge!
Here in sunny Los Angeles, we know Dodger Dogs are always a fan fave, but what about all the amazing local food served at other stadiums around the country? We rounded up the best stadium eats, gave them a unique Border Grill twist, and put together our lineup of elevated ballpark fare.
We took a swing at the classic Philly Cheese Steak Sandwich from Citizens Bank Park and scored! Our chefs created a mouthwatering appetizer featuring thinly sliced carne asada, grilled onions and peppers, and finished with a homemade cheese sauce. Coupled with a cool, delicious cole slaw, this was a fantastic way to start off the party!
Citi Field offers a lobster roll that we were dying to recreate. We drizzled the lobster with malt vinegar aioli and crunchy celery. Served alongside seasoned Belgian fries, the lobster roll was a home run!
Next at bat: Pulled Pork and Chicken Tender Sliders
Busch stadium, home to the St. Louis Cardinals, is known for killer chicken tenders and pulled pork sliders. So naturally, we went for the double play – a pulled pork and chicken tender combo. Topped with a tangy, sweet homemade bbq sauce, and sliced pickles, we served them with a side of baked beans. Definitely worth stealing a second.
Los Angeles: Dodger Dogs
We couldn’t forget about our boys in blue! Inspired by Dodger Stadium’s Dodger Dogs, we served up all-beef hot dogs, and included a variety of toppings – bacon, chopped onions, relish, ketchup and mustard. We grilled up another gametime favorite too, Frito Pie Dogs! Who can resist chili, Fritos and cheese on top of a warm all beef frank?
We love bringing events to life, and this creative ballpark birthday bash really takes the cake! Special thanks to party planner extraordinaire Send in the Clowns and Stephanie Gill Photography for the photos. The entire vendor team hit it out of the park at this event!
In celebration of National Tequila Day on Monday, July 24, 2017 we have not just one tequila but three tequila ways to get in the spirit!
1. Raise a toast to Tequila day in Las Vegas atBorder Grill Forum Shopswith Patrón shots and giveaways or taste the tempting Tanteo tequilacocktails, Smoke and Mora or La Uve, featured atBorder Grill Mandalay Bay.
2. Sip three types of tequila flights, including Casa Noble, Casamigos, or Corralejo, and learn about the different flavor profiles at Border Grill Downtown LA.
3. Ask our bartenders to create your favorite tequila concoction. There’s no wrong way to celebrate when tequila is involved!
Celebrating at home? Check out our tequila recipes below and mix up a few of your own.
What To Cook This Summer: Get our Summer recipes including Grilled Mexican Corn on the Cob with chipotle mayo, Black Bean and Corn Esquite Salad, Tamarind Glazed Salmon and Tangerine Salsa, and more. You can get recipes delivered straight to your email inbox by signing up here.
The James Beard Taste America Tour is a ten-city tour, taking place September 22–November 11, 2017. Each stop on the tour, including a stop in Los Angeles on Friday, October 6th, features a weekend of spectacular dining and culinary programming.
Susan is heading to Music City, September 15 -17, for a Food + Wine Festival with demos, creative culinary experiences, and delicious tastings all taking place in Nashville, Tennessee.
Carefully remove the corn silks, leaving the husks attached. Soak the ears of corn in their husks in a large bowl or sink of cold water for 10 minutes.
Drain the corn well and place each husk-enclosed ear on the hot grill. Cook for about 12 minutes, turning frequently. The corn is steamed when it loses it raw crunch. Remove each cob from the grill and set aside to cool slightly.
When corn is cool enough to handle, pull back the husks, leaving them attached to the end of the corncobs for decoration and to use as handles. Brush the corn generously with the Chipotle Mayonnaise then sprinkle with grated cotija cheese.
Makes 4 cups
2 1/2 cups Best Foods mayonnaise
1 cup chipotles in adobo, seeds removed
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.