Border Grill Chef/Owners Mary Sue Milliken and Susan Feniger believe “modern Mexican” cuisine should be light and healthful, with a large dose of flavor. They favor a fresh take on authentic Mexican fare, featuring traditional meats, poultry, and seafood enhanced by lots of fruits and vegetables, herbs, fresh salsas, rice, beans, and handmade tortillas.
Border Grill uses organic long grain rice and organic black beans. Seasonal, locally grown ingredients are used whenever possible and we do not use any products containing artificial trans-fat. We source meats and poultry raised without antibiotics or hormones. We serve only sustainable seafood according to Monterey Bay Aquarium’s Seafood Watch Program, and are part of the James Beard Foundation Smart Catch Program, and Good Food 100 Restaurants List.
Border Grill developed a program called “Good for the Planet, Good for You” giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.