04/26/19

Mother’s Day Brunch

Sunday, May 12, 2019

Treat Mom to the best brunch around with unlimited small plates, bottomless mimosas, and special items just for Mother’s Day.

Downtown LA Menus & Reservations

Mandalay Bay Menus & Reservations

01/04/19

Aguas Frescas and Liquados

Photo: Matt Bites

These homemade refreshers are the perfect accompaniment for any party. Instead of opening a bottle of wine or putting beers on ice for your next get together, try filling glass punch bowls and pitchers with brilliant tart red hibiscus water, sweet and sour tamarind water, or chia limeade for an extra dash of color and charm to the table.

Chia Lime Agua Fresca

Makes 9 cups

2 quarts water
1 cup freshly squeezed lime juice
1 cup sugar
1/4 cup chia seeds
Several sprigs of fresh sage for garnish (optional)

Stir together the water, lime juice and sugar until the sugar is dissolved. Stir in the chia seeds and garnish with the optional sage sprigs. Serve in tall glasses over ice.

Hibiscus Agua Fresca

Makes 1 1/2 quarts

2 quarts water
3/4 cup dried Jamaica or hibiscus flowers
1/2 cup sugar or honey
Orange slices for garnish

Bring the water to a boil. Add the flowers and return to a boil. Reduce to a simmer and cook 10 minutes. Stir in the sugar or honey, strain into a pitcher and refrigerate. Serve cold over ice with slices of orange as garnish.

Tamarind Agua Fresca

Makes 2 1/2 quarts

1 1/2 pounds dried tamarind pods or 1 pound pulp with seeds
1 gallon water
1 cup sugar

Remove and discard the hard outer pods of the dried tamarind. Combine the remaining dried tamarind or the prepared pulp with the water and bring to a boil.

Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds. Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.

Fresh Fruit Liquados

Liquados are lighter than milk shakes and can utilize virtually any fruit that is well ripened.

Makes 1 quart

2 1/2 cups chopped ripe fruit, such as 1 banana plus 10 strawberries, 1 small cantaloupe, 1/4 pineapple, 2 peaches or 2 kiwis plus 1 banana
1 1/2 cups cold milk
2 cups chopped ice
3 tablespoons honey

Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

02/21/18

Tangerine Mint Sparkling Margarita

Tangerine Mint Sparkling Margarita

This citrusy margarita with a hint of refreshing mint sets the mood for your winter escape to the tropics and sends the blues packing.  Tangerines are packed full of Vitamin C and fiber, and some studies show their peels may lower cholesterol. 

Makes 1 cocktail

2 ounces freshly squeezed tangerine juice
1 pinch tangerine zest
1 squeeze lime
5 fresh mint leaves
1 splash simple syrup, to taste
Ice, for cocktail shaker
1 1/2 ounces reposado tequila
1 ounce sparkling water
1 mint sprig, for garnish
1 tangerine peel twist, for garnish

In a cocktail shaker, combine tangerine juice, zest, lime juice, mint, and simple syrup.  Using a muddler or the back of a spoon, mash the mint to release flavor.  Add ice and tequila.  Shake thoroughly, pour into a chilled glass, and top with sparkling water.  Stir lightly.  Garnish with mint sprig and tangerine peel twist and serve immediately.

01/02/18

Veganuary Las Vegas

Kick off 2018 in Las Vegas with Veganuary presented by Vegans, Baby! Join us for the month-long celebration and enjoy special plant-based and meat-free dishes at Border Grill Mandalay Bay and Border Grill Forum Shops until Wednesday, January 31, 2018. A portion of the proceeds go to Nevada Society of the Prevention of Cruelty to Animals and Veganuary organization. Check out the menus below.

BORDER GRILL MANDALAY BAY

Veganuary Yucatan Roasted Beets

YUCATAN ROASTED BEETS
achiote habanero sauce | rainbow radish | orange segments | epazote pesto

TOFU TOSTADA
blue corn tortilla | smoked tomato sauce | caramelized tofu | chile oil

SPICY BEEF NACHOS
spicy cashew cheese sauce | roasted cauliflower | organic black beans | guacamole

MEXICAN TOSTADA SALAD
pinto beans | corn | tomatoes | red onions | poblano peppers
corn chips | avocado | kale | coriander dressing

ROASTED ROOT VEGETABLE TACOS
avocado | serrano chile | heirloom tomato | epazote pesto | squash blossoms | cilantro tortilla

SMOKED TOFU ENCHILADAS
roasted corn relish | vegan cheese | roasted tomato fennel sauce | kale tortilla salad

BEEF TACOS
impossible meat | guacamole | salsa fresca | corn tortilla | black beans | red rice

VEGETABLE PAELLA
roasted cauliflower | rainbow beets | green onions | spanish peppers
garlic | yellow rice | peas | black quinoa | aji amarillo sauce

SUSAN’S MAPLE GLAZED DONUTS

3950 Las Vegas Blvd. S Las Vegas | NV 89119 | 702.632.7403

 

BORDER GRILL FORUM SHOPS


Photo by Eddie Sanchez

BAJA CEVICHE ENCHILADAS
jicama | roasted beets | cucumber | mango | citrus marinade | avocado puree

MEXICAN CHOPPED SALAD
charred corn | roasted peppers | green garbanzo beans | avocado
apples | tortilla chips | coriander vinaigrette

TACOS AL PASTOR
kale corn tortillas | lentils | grilled asparagus | grilled pineapple salsa
oven dried tomatoes | avocado | red rice | organic black beans

MUSHROOM MULITA
grilled portobello mushrooms | organic black beans | roasted peppers
roasted tomato & fennel sauce | guacamole | pickled onions

CAULIFLOWER ANNATTO PAELLA
organic quinoa | saffron broth | cherry tomatoes | spanish peppers
white beans | sunflower sprouts | avocado balm

SORBET TRIO
guava | prickly pear | coconut

3500 Las Vegas Blvd. South Las Vegas, NV 89109 | NV 89119 | 702.854.6700

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