“There’s no place like the Border Grill... Next time you get a taste for authentic Mexican food but want a sprightly, elegant atmosphere to go with it (no Corona signs allowed), try the Too Hot Tamales’ Vegas venture.”
City Life

“Run, don’t walk, to the Border” 
Las Vegas Weekly

 “....my taste in food is geared toward finding dishes that make my taste buds dance. With the food from Border Grill, I could have danced all night!”
Nevada Woman


PLATOS PEQUEÑOS

Tortilla Soup
roasted tomato and chipotle broth with avocado, panela cheese, and crispy tortilla strips

Plantain Empanadas
roasted plantains stuffed with organic black beans, poblano peppers, and cotija cheese

Guacamole
mashed avocado with cilantro, red onion, jalapeño, and lime

Queso Fundido
manchego, panela, asadero, and oaxacan string cheeses melted with chorizo and roasted poblano peppers

Kobe Beef Sopes
guajillo chile marinated kobe beef in corn masa “little boats” with mango salsa
and red cabbage mint slaw

Green Corn Tamales
three sweet corn tamales served with sour cream and salsa fresca

Border Classics
two green corn tamales, two plantain empanadas, and two chicken panuchos

Chicken Adobo Quesadilla
slow roasted chicken in sweet adobo sauce with manchego, panela, and cotija cheeses in a handmade flour tortilla; served with mixed baby greens, salsa fresca, guacamole, and crema

Carne Asada Quesadilla
our classic grilled skirt steak with manchego, panela, and cotija cheeses
 in a handmade flour tortilla; served with mixed baby greens, salsa fresca,
guacamole, and crema

Poblano Quesadilla
roasted poblano peppers with manchego, panela, and cotija cheeses in a handmade flour tortilla; served with mixed baby greens, salsa fresca, guacamole, and crema


CEVICHES

Baja Ceviche
lime marinated halibut and shrimp with cilantro, onion, jalapeño, and tomato
served over a crispy handmade corn tortilla with cilantro aioli and avocado

Hawaiian Ceviche Napoleon
fresh hawaiian seafood with apricot jalapeño salsa and seasonal fruit
layered with spicy taro root chips and avocado

Aztec Avocado Ceviche
avocado half stuffed with citrus marinated seasonal fish, sweet red pepper,
cucumber, mint, and toasted black quinoa with serrano mint chimichurri

Trio of Ceviches
sampling of our baja, napoleon, and aztec avocado ceviches


ENSALADAS

Mexican Chopped Salad
grilled corn, roasted peppers, avocado, tomato, apple, pinto beans, red onion,
tortilla chips, and romaine lettuce tossed in cumin vinaigrette

Turkey Tostada  
crispy corn tortillas topped with grilled turkey, roasted corn, organic black beans, guacamole, tomato, red onion, lettuce, cabbage, cheese, and crema

Caesar Salad
crisp romaine, romano cheese, and garlic croutons


PLATOS ESPECIALES

Chicken Chilaquiles
traditional mexican dish of crispy corn tortillas simmered in tomatillo salsa and tossed with shredded chicken and manchego, panela, and cotija cheeses; served with mixed baby greens tossed with cilantro lime dressing

Tecate Carnitas
slow roasted pork with red onion and cilantro; served with cucumber citrus slaw, guacamole, salsa fresca, and handmade flour tortilla

Grilled Skirt Steak
marinated in garlic, cilantro, cumin, and lime; served with roasted corn relish, organic black beans, seasonal salad, and handmade flour tortilla

Fish Tacos Ensenada
beer battered fish with tomatillo avocado crema and pickled onions on three handmade corn tortillas; served with white rice and charros beans

Kobe Beef Tacos
pineapple guajillo chile marinated kobe beef with grilled pineapple salsa on three handmade corn tortillas; served with organic black beans and seasonal salad

Portabello Mushroom Mulitas
grilled marinated mushrooms layered with organic black beans, roasted peppers, and pickled onions; served with roasted tomato sauce, braised greens, and guacamole

Beef Brisket Taquitos
smoked and shredded beef rolled in handmade corn tortillas
served with guacamole, crema, red rice, and organic black beans

Green Chicken Poblano Enchiladas
slow roasted chicken shredded and stuffed in handmade corn tortillas simmered in poblano cream; topped with grilled corn, wild mushrooms, and roasted poblano peppers

Cochinita Pibil
achiote marinated pork slow roasted in banana leaf with grilled onions, orange, and cinnamon; served with red rice, organic black beans, plantain orange salsa, and handmade corn tortillas

Gaucho Steak
grilled 12 ounce ribeye steak with caramelized onions, roasted garlic,
and serrano chiles; served with red chilaquiles and mixed baby greens
tossed with cilantro lime dressing

Smoked Pork Chop with Cholita Glaze
grilled 14 ounce pork chop drizzled with ancho chile honey glaze
served with boniato mashed potatoes and garlic seared greens

Pescado Veracruzano
pan seared halibut with tomatoes, olives, onions, jalapeños, and oregano
in a white wine and garlic broth

Sautéed Rock Shrimp
with toasted ancho chiles, slivered garlic, parsley, and lime
served with braised greens and red and white rices

Chile Relleno
roasted poblano peppers stuffed with manchego, panela, and cotija cheeses
served with roja and tomatillo salsas, rice, and organic black beans

Red Roasted Chicken
grilled chile marinated half chicken
with ancho mushroom ragout and cheese enchilada