Marcia Hansen

Mandalay Bay Border Grill: Mexican Food in Las Vegas

border grillIn my previous post for Las Vegas for Foodies attending CES, I suggested Border Grill at Mandalay Bay as a possible destination for great Mexican food. Well, after my visit last night for dinner, I can wholeheartedly recommend Border Grill for great food and superior service. Executive chefs, Mary Sue Milliken and Susan Feniger have created a great menu and my server, Autumn, and the rest of the waitstaff make sure it’s a great experience for diners!

When I was seated Autumn immediately noticed I had the gluten-free menu, and at the same time as she said she bring out chips and salsa for me, she also reassured me that they were gluten free. She also recommended both alcoholic and non-alcoholic beverages, which was really nice because I had intended to just order water. Instead, she tempted me into ordering a (non-alcoholic) Pomegranate Lime-Aid, which I would find out later was a nice compliment to my dinner.

I’ve tried green salsa so many times at other restaurants and it has always been ho-hum. Not so at the Border Grill. Their green salsa tasted clean, fresh and delicious — mildly hot and sweet at the same time. I really enjoyed the layers of flavors. So much so, that I’m going to try and recreate it when I get home. According to Autumn, I just toss tomatillos, jalapenos, cilantro, salt, lime, and a touch of mint into my blender until its slightly chunky.baja_cevichi

The gluten-free menu doesn’t have appetizers so I requested a half order of Baja Cevichi for an appetizer, and I ordered Kobe Beef Tacos with pineapple salsa as my main course. Both items are on their regular menu so you don’t have to go gluten-free in order to make these same selections. The Baja Cevichi, lime-marinated shrimp and fish, was served on a tostada, and topped with avocado and a cilantro aioli. Yum. Yum. Yum. It was so fresh, light and really delicious. I didn’t let one bite go to waste, but I did manage to separate bites with quick slurps of my Pomegranate Lime-Aid. Plus, I loved the pineapple salsa on top of the tender kobe beef of my main course. It’s one more salsa to try at home. If you want to recreate the entire plate, you can also serve beans, chopped tomatoes and thin-sliced cucumbers with purple onions with a light vinaigrette and cilantro rice.

No dessert for me tonight, but I can recommend walking to and from Border Grill to burn off some of the calories. It’s about 30-40 minutes from the middle of The Strip, depending on pedestrian traffic. Don’t forget to take the stairs when you use the pedestrian bridges along the way!

Now for a little bit of technology talk —

If you take a sleek new Ultrabook along with you to dinner, even if you’re dining alone, you’ll have a responsive and ultimately portable laptop to read a few food blogs, easily write or comment on a blog post and still have plenty of table room for dinner and drinks.

Watch this Video Introduction to Ultrabooks or see this Ultrabook Showcase with overview and feature information.

See you at CES! And if you check out Border Grill, drop me a comment below and let me know about your experience.

Marcia Hansen

About Marcia Hansen

Marcia works as a digital storytelling marketing strategist for iQ and the Intel digital newsroom. She joined Intel in July 2010 after her pioneering work in social media at Allstate Insurance. She loves words, movies, photos, and world travel. Marcia holds an M.A. from the University of Missouri where she completed a thesis on digital literacies.

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