National Tequila Day

Tequila Day


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.



Tamale Talk Weekly Roundup

Tamale Talk
Tamale Talk is a weekly roundup of our top five links. Find out what the tamales are talking about this week.


Susan Feniger Reveals the Secret to Making a 36-Year Culinary Partnership Work on the Eater Upsell podcast. Or take in just the highlights.


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.


Party time: We catered the most adorable County Fair Themed Birthday Party.


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.


Grilled Mexican Corn on the Cob (Elote)

Grilled Mexican Corn on the Cob (Elote)

Grilled Mexican Corn on the Cob (Elote)

Serves 6

6 ears fresh sweet corn, in the husk
Cotija cheese, grated

Preheat the grill to medium high.

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.

Chipotle Mayonnaise

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.

Variation: Substitute the Chipotle Mayo for Cayenne Lime Butter.



Women in Culinary Leadership Program

Women in Culinary Leadership (WCL) is an accelerated, learning-by-doing mentorship program. Offered under the auspices of the James Beard Foundation, WCL gives women with a background in hospitality or the culinary arts and at least two years of relevant work experience a chance to work with top industry leaders and build in-depth skills in the kitchen or in restaurant management and hospitality.

Lorraine Moss had her dream job as a journalist for the number one station in the Bay Area.  So, what made her move to a different state, change careers, and start fresh?  Find out how Border Grill’s newest WCL mentee threw caution to the wind to set out on a path of self-discovery.

1. You used to be a TV news reporter – what made you switch careers?

I had my dream job, but something was missing and I was not happy at a certain point with how journalism was going. When we had the chance to move back to Las Vegas, my husband asked, “What would you do if no one paid you any money at all?” and my answer was; cook. So, I started culinary school, and loved it. For me, it felt like the opposite of journalism. Instead of being there at people’s worst moments, I was there at people’s best moments, celebrating life and eating.

2. What skills do you bring from journalism that make you a great chef?

I work really well under pressure.  Deadlines are minute to minute in news, and it’s the same with cooking.  Anything can change at any second, and you have to adapt accordingly. And then of course, working with many different types of people.  You work with a lot of people who want things done their way, so you have to kind of navigate that, and teach people in a way in which they can learn. In reporting, you take something obscure that was said to you by a scientist or police officer or lawyer, and translate that to what a tv audience would understand. When you’re cooking, it’s very similar to that.  You’re taking something that could be very complicated and as a chef, you’ve got to break it down to its easiest element so that everyone can understand so you can get the result that you want.

3. How did you hear about the WCL program?

It was from another chef mentor that I had, and he knew that I was looking for the next step.  And, actually, I was looking for female mentors, to be honest.  So when this presented itself, I thought, wow if I could get this mentorship at Border Grill, I could be with two strong ladies.  I haven’t had a woman boss in a long time, and I think it’s important, as a woman, to have that type of influence in your life.  As much as things have changed, that glass ceiling is still very much there for a lot of careers, including the culinary industry.  When you think of many top chefs – the highest paid with the biggest restaurants – most of them happen to be male.  So I think it’s very important to give people an opportunity when a particular group of people hasn’t gotten a fair chance.

4. Why do you think the majority of executive chefs in restaurants tend to be men?

That’s a really good question, because when you think about cooking, it doesn’t quite jive.  In many families, including American families, the female of the household is usually the cook.  Not in all, but in most.  So if that’s the norm, then how come when it comes to cooking professionally, it’s mostly males that are at the top?  I think it’s something that hopefully the WCL is going to help address in some way.  It’s so unusual to find chefs like Mary Sue and Susan, and it really shouldn’t be.

5. What advice would you give other females just starting their culinary careers?

Number one; you need mentors.  Up to this point I didn’t really have very many female chef mentors, but I think you navigate differently as a female in the kitchen, so it’s good to have women role models who have paved the way and have been successful at navigating that path.  Mary Sue and Susan have told me stories of what it was like to be the only two women in a kitchen.  Mary Sue was the first one in her French kitchen, and then Susan was the second one in the same kitchen and that’s how they got to know each other.  I think it’s so important to have those women that you can talk to, and that’s what they’ve done.  They’ve mentored other women chefs before me and still talk to them, so finding a permanent mentor, someone you can always go back to is a great idea.

6. What is your favorite meal to cook for friends and family?

I come from a crazy background – my mom is Portuguese, my dad is Filipino, they’re also partly Spanish and Italian – so my cooking is all over the place just like me! There’s something that we cook a lot in Portuguese cuisine called Arroz Gordo, which translates to fat rice.  It’s similar to Arroz con Pollo, except you put all different types of meat in it. There’s Portuguese sausage, hard-boiled eggs, pork chops, and of course just like most traditional Latin foods, every family has a little tweak on it.  So there are different ways of making it, but it’s also kind of a way to clean out your fridge.  It’s a tomato based rice with whatever meat you have, and you just throw it all in there.  It reminds me of my childhood.  It’s kind of like a comfort food for me.  My comfort food wasn’t hot dogs and hamburgers, it was Arroz Gordo.

7. Do you have a favorite Border Grill dish?

I love the ceviches.  The Peruvian Ceviche especially.  I love the sauce on it.  It’s spicy, it’s got that fruity element, it’s nice and bright.  I’m a sucker for seafood in general, so that tends to be what I gravitate toward.

8. What is it like to be mentored by Mary Sue and Susan? 

I had the Too Hot Tamales cookbook when I was a kid.  So I grew up with them.  I grew up with the Food Network.  I remember that outside of Julia Child and Mary Sue and Susan, there were very few female chefs on TV that I grew up watching.  So when I was chosen for the mentorship, I remember just freaking out with my parents.

Having them as mentors is pretty amazing.  They’re both very busy, but they are always very open about allowing me to tag along.  Since they have their hands in everything, I’ve had the opportunity to also have my hands in a little bit of everything they’re involved in.  Also, for celebrity chefs, they spend a lot of time in the kitchen.  I’ve worked with other celebrity chefs, and I wouldn’t see them for months at a time.  But they’re here every week.  They’re running expo, they’re on a station cooking, motivating, and trying dishes.  I don’t think people realize that a lot of celebrity chefs don’t do that.  It’s awesome to have not one, but two people with so much experience.  Not only in the kitchen, but with writing cookbooks, starring in a TV show, events, giving back to the community – they’re all over the place.  And because of that, I’m able to learn so much more than I would in any other kitchen.

A day in the life of a Border Grill sous chef: Follow Lorraine on Instagram for more of her daily insights.

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