Border Grill

We recently spetopper-great1nt a fun weekend at Mandalay Bay in Las Vegas. We hadn’t stayed there since before our move to Florida 9 years ago. We remember how one woman out in the river pool back then said that she preferred the one at Disney World. We couldn’t wait to try it, and still haven’t, even though we lived a couple of miles from WDW – lol. We’ll definitely have to rectify that on the October Food & Wine Festival trip.

shakers1Besides the river pool and the wave pool, one of the highlights on our little weekend getaway was eating at the Food Network’s Too Hot Tamales’ Border Grill – a favorite Mexican restaurant we also enjoyed 9 years ago – enjoying a shaker of margaritas al fresco overlooking the river pool was memorable.

They had remodeled the joint since then, but the food and atmosphere were still fabulous. While the 3-course meal was tempting, it just looked like too much food so we decided to share an appetizer and then order a couple of entrees. But first, the unforgettable shaker of Margaritas – just as fresh and fabulous as we’d remembered.


Smoked Chicken Tamale roasted poblano peppers • potatoes • caramelized shallots • panela cheese mole verde corn masa • avocado crema • sautéed wild mushroom salad

Can I say how amazing this tamale was – probably the best ever – even better than Bobby Flay’s – maybe. It was so fresh, tender, and tasty.


Rich loves carnitas so he ordered:

border_grill_mealTecate Carnitas – slow roasted pork • red onion • cilantro • cucumber citrus slaw • guacamole • handmade flour tortilla

My eyes were drawn to something I hadn’t had before:

Cochinita Pibil – achiote pork roasted in banana leaf • grilled onions • orange • cinnamon red rice • black beans • plantain orange salsa • handmade corn tortillas

The combination of sweet and savory was quite interesting and tasty, and the little handmade corn tortillas were awesome. I did trade bites with Rich and I may have to order the Carnitas next time – actually, I’d like to try everything on the menu.

We were too full for dessert – in fact, I couldn’t finish my plate of food (pictured at left).

BTW, Too Hot Tamales partner, Susan Feniger, is going to compete on the upcoming Top Chef Masters.

And speaking of Top Chef Masters, the next night we enjoyed Hubert Keller’s Top Chef Masters tasting menu at Fleur de Lys – Rich is writing that report now.

About Kathy

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