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Martha Jacome Email
Accounting Manager . Border Grill
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Employees:
146Revenue:
$28.1MAbout
Enjoy upscale, modern Mexican food in a vibrant setting at Border Grill, the hip, urban cantina from Chefs Mary Sue Milliken and Susan Feniger, Bravo’s “Top Chef Masters†and Food Network’s “Too Hot Tamales.†Presenting the bold foods and flavors of Mexico, Border Grill has established a new standard for gourmet Mexican fare. With a menu of complex authentic dishes based on the home cooking of Oaxaca and the Yucatan, Border Grill takes Mexican food to a whole new level! In 1985, Mary Sue and Susan packed a VW bug and took a road trip far south of the Mexican border. Never setting foot in a “fine restaurant,†they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City to back road family barbecues and taco stands along the beach. When they returned, they opened Border Grill and “applied the same intelligence,†noted Los Angeles Magazine, “to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foie gras.†Border Grill quickly established a new standard for gourmet Mexican fare. Since then, Border Grill has expanded to restaurants in Las Vegas at Mandalay Bay Resort and Casino (1999), Downtown LA (2010), two gourmet Border Grill food trucks (2009), and locations at Los Angeles International Airport in the Tom Bradley International Terminal (2013) and The Huntington Library, Art Collections, and Botanical Gardens in San Marino (2016).Border Grill Address
445 S. Figueroa St.,null, null
United States