Pablo Diablo's Contact Details

Pablo Diablo's Company Details

Border Grill

Los Angeles, CA, US • 250 - 499 Employees
Restaurants

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. Neversetting foot in a "fine restaurant," they learned the recipes and techniques of market vendors and homecooks, from street corners in downtown Mexico City to back road family barbecues and taco stands alongthe beach. When they returned, they opened Border Grill and "applied the same intelligence," noted LosAngeles Magazine, "to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foiegras." 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).