A stand-out, new shared-starter item is the Octopus Asada made with piquillo confit, crispy potatoes, sorrel and herb puree. The new gluten-free Tijuana Kale Caesar salad features organic kale, crispy garlic and cotija cheese croutons. A refreshing and fulfilling new ceviche, the Crab & Grapefruit is prepared with avocado, pink peppercorn and grapefruit aguachile.
“Our new dinner menu items reflect our guests evolving tastes and culinary desires. They want even more fresh ingredients and a new take on what modern Mexican food can be,” said Border Grill’s Executive Chef Jamaal Taherzadeh. “Chefs Mary Sue and Susan have a masterful collection of recipes inspired from their travels, many of which we worked together on to make lighter and more current.”
