Border Grill Catering
Chips and Salsa – Tomatillo Salsa, Smoky Chipotle Salsa
Border Guacamole – Freshly Mashed Hass Avocado, Jalapeño, Red Onion, Cilantro, Lime
Green Corn Tamales – Sweet Corn, Crema, Salsa Fresca
Mexican Chopped Salad – Grilled Corn, Roasted Peppers, Avocado, Tomato, Apples, Pinto Beans, Red Onion, Romaine Lettuce, Coriander Vinaigrette
Chicken Tacos – Citrus Roasted Chicken, Guacamole, Salsa Fresca, Crispy Chicken Skin / Carne Asada Tacos – Grilled Steak, Caramelized Onions, Guacamole, Cilantro
Churro Bites – Cinnamon-Sugar, Passion Fruit Sauce / Tres Leches Bites – Blackberries, Cajeta
Now going strong for eight weeks, #supportlocal Lunch seeing at least two Pharmaceutical Representatives give up the ease of chains to bring local businesses to their meetings, it was after failed or subpar attempts to serve Mexican Food that a decision was made to involve the professionals at Border Grill inside of Mandalay Bay.
Perhaps not technically a local Restaurant, the original still serving Southern California and anything inside a Casino probably not owned or operated by one’s neighbor, it was actually not until late 2017 that Border Grill Catering was known to exist, Jennifer LaSala Holley from the since-shuttered Forum Shops location first offering that information and subsequently making an introduction to Destiny Hampton who took it from there.
Originally experienced over ten years ago in Santa Monica and as far back as 2013 in Las Vegas, Susan Feniger’s Toledo roots noteworthy to another native and the Food executed locally by Chef Mike Minor consistently bold and flavorful with sustainable sourcing a cornerstone of the concept, it was precisely at 11:30am that Ms. Hampton and one assistant arrived with trays and bowls requiring two trips to the car, the layout far from typical aluminum trays and paper plates with staff actually doing dishes afterwards in order to take home colorful serviceware for themselves.
Requested for twenty-five attendees, the actual number a bit lower as a result of vacations and portions more than generous, it was shortly after all was laid out that diners began to create their own Tacos and heap plates with Chips, Salsa and Guacamole, the lone reference to Café Rio overheard as a particularly picky Medical Assistant stated “their Guacamole is always sort of brown but this is super fresh.”
Seeing Chips and Salsa going quick but nearly a whole bowl remaining at meal’s end it was by way of separate Ingredients and housemade Tortillas that Tacos were assembled to each guest’s liking, the Beef favored by most over Chicken, though those who opted to add crispy Skin to their creation were rewarded by big flavors and textural complexity.
Happily eating more than one allotted Tamale, their smooth and sweet interior almost as much Dessert as Appetizer, it was with a lone complaint that Pinto Beans were undercooked that guests including two Vegetarians went for seconds of Salad balancing a multitude of fresh Vegetables to herbal Dressing, the Beans and Rice well-prepared but treated a lot like the filler that they are as everyone finished with crispy Churro Bites and milky bites off Cake topped in enormous Blackberries with Sauces on the side.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt one “gets what they pay for” from Border Grill, a per-person cost approximately 15% higher than other locally owned Taco joints yielding an “experience” instead of just lunch that left even those weary of The Strip impressed.
RECOMMENDED: Chips and Guacamole, Chicken Tacos with Skins, Green Corn Tamales, Tres Leches Bites.
AVOID: Request less Tortillas, Beans and Rice unless the group is particularly ravenous as a lot unfortunately went to waste. Also…Passion Fruit Sauce. : (
TIP: http://www.bordergrill.com/catering/event-catering/ for costs and available items.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.