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
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.
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 at Border Grill Forum Shops with Patrón shots and giveaways or taste the tempting Tanteo tequila cocktails, Smoke and Mora or La Uve, featured at Border 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!
Tanteo tequila cocktails
Celebrating at home? Check out our tequila recipes below and mix up a few of your own.
Cucumber Cooler, spiked with your silver tequila of choice.
Tangerine Mint Sparkling Margarita is the perfect cocktail anytime of year. When tangerines aren’t in season substitute oranges instead.
Watermelon Lemonade. Watermelon, or sandia, Lemonade is the perfect summer refresher. Just add tequila!
Tequila Tamarindo. Tamarind’s thick brown pulp makes an exceptionally fruity sweet-and-sour juice that is perfect with hot, and spicy foods.
Raspberry Chipotle Margarita. We combine chipotle with sweet raspberry and vinegar for this smoky but fruity shrub.
Blood Orange Jalapeño Margarita. One of our most popular cocktails when juicy blood oranges are in season.
If you prefer to savor the complex flavors of tequila, then try serving it alongside Sangrita and match, sip for sip.
Eat your tequila with a California Avocado Pineapple Salsa that’s tangy, sweet, and spicy and goes great on everything. We like to serve it with Cumin Glazed Ribs.
Chefs Susan Feniger and Mary Sue Milliken pay tribute to their Mothers with two sweet recipes.
Ruthie Feniger’s Frozen Fruit Mold
1 pint sour cream
3/4 cup sugar
1 tablespoon lemon juice
1 can crushed pineapple, drained
walnuts, toasted and chopped
maraschino cherries or fresh, pitted cherries
Lightly butter a ring mold. Combine all ingredients together in a mixing bowl and spoon into the ring mold. Freeze until solid. Unmold onto a platter and garnish with fresh fruit in the middle of the ring.
Ruth Milliken’s Hot Fudge Sauce
8 ounces unsweetened chocolate, chopped
2 cups granulated sugar
3 tablespoons coffee, double strength
2 tablespoons vanilla extract
Pinch of salt
1 1/3 to 1 1/2 cups evaporated milk
Melt the chocolate in a bowl or double boiler over simmering water. Add the sugar and stir to combine. Cover and continue cooking over hot water for 30 minutes.
Add the coffee, vanilla and salt. Stir to combine. Then gradually add the evaporated milk, stirring until smooth and glossy. Serve over cold custard or ice cream. Fudge Sauce keeps in the refrigerator for several weeks.
To reheat, warm in the microwave at full power 1 minute or on the stovetop over low heat. Serve with your favorite ice cream.