Monthly Archives: September 2017

09/07/17

Taco Tuesday Food Fights

Taco Tuesday Food Fights returns to Border Grill Downtown LA every Tuesday, September 12 to October 31, 2017. Inspired by different regions in Mexico – Yucatan, Mexico City, Veracruz, Sinaloa, Durango, Oaxaca, Baja California Sur, and Jalisco – two street tacos will go head to head each week. Winners will be decided by you based on votes and will compete for the top prize in the championship round!

Featured street food tacos will be priced at $3.50 each, plus enjoy happy hour all night and the dj on the patio. Call 213.486.5171 for more details and check out the lineup below.

 

2017 Street Food Fights Schedule 

Week 1 | September 12, 2017 – Yucatan vs Mexico City

Week 2 | September 19, 2017 – Veracruz vs Sinaloa

Week 3 | September 26, 2017 – Durango vs Oaxaca

Week 4 | October 3, 2017 – Baja California Sur vs Jalisco

Week 5 | October 10, 2017 – Semi-Finals Round

Week 6 | October 17, 2017 – Semi-Finals Round

Week 7 | October 24, 2017 – Third Place Round

Week 8 | October 31, 2017 – Championship Round
 

Tag #BorderGrill to be featured: Instagram // Facebook // Twitter // Snapchat

09/01/17

Dine Out and Do Good for No Kid Hungry

We’ve partnered with Share Our Strength’s Dine Out for No Kid Hungry to raise money and end childhood hunger in America. For the entire month of September we’re offering our new Triple H Taco with crispy carnitas, hass avocado, and hatch chile at the Border Grill Trucks, and restaurants in Downtown LA and Las Vegas at Mandalay Bay and The Forum Shops! For every taco plate purchased, $1 will go to the No Kid Hungry campaign.

Did you know each dollar can help connect a child in the U.S. with up to 10 healthy meals? To find out more information or to donate directly to No Kid Hungry, please visit www.nokidhungry.org.

09/01/17

Peruvian Poke

Peruvian Poke

This Peruvian Poke features tuna of the field (watermelon), chile, avocado and sesame in a ponzu dressing with a spicy kick.  Mary Sue visited KCAL 9 news to show Sandra Mitchell how to make this dish, plus a Squash & Lorocco Blossom Pupusa, that we’ll be serving at this year’s LA Loves Alex’s Lemonade event.

Serves 4 – 6

4 slices watermelon, without rind, 3/4-inch thick, approximately 7 inches in diameter
1 cup beet juice

Dressing

1/2 cup freshly squeezed lime juice
1/2 cup soy sauce
3 tbsp extra virgin olive oil
1 tbsp ginger, grated
to taste jalapeño chiles sliced thinly
to taste chopped cilantro
1 drop sriracha aioli (equal parts mayo and sriracha mixed together)*
1 tbsp each black and brown sesame seeds
1 ripe but firm avocado, peeled and diced 1/3-inch
Daikon radish sprouts for garnish

 
Place each slice of watermelon in a ziploc bag with 1/4 cup of the beet juice and remove all air before sealing.  Place in freezer over night or until solidly frozen.

Remove from freezer and let sit at room temperature until completely thawed.  Meanwhile, mix all dressing ingredients and leave at room temperature while flavors infuse.  Dice thawed watermelon in 1/2-inch cubes and place in a bowl with dressing.  Let marinate for 30 minutes.  Add diced avocado and sesame seeds and toss gently.  Serve immediately in tall martini glasses, shot glasses for cocktail parties or on lettuce leaves as a salad.

 

* Use vegan mayo for a completely meatless meal

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