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 in California and organic black beans in Las Vegas. We source humane certified, antibiotic, and hormone free meats and poultry. Seasonal, locally grown ingredients are used whenever possible and we do not use any products containing artificial trans-fat. We serve only sustainable seafood and are a member of the Monterey Bay Aquarium Seafood Watch Program.
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.
Border Grill is giving guests the opportunity to go Meatless on Mondays! As part of the national Meatless Monday campaign, Border Grill is encouraging guests to go meat free once a week – for their health and for the health of the planet (regular lunch and dinner menus are also available).