Border Grill Information

In 1985, Chef/Owners Susan Feniger and Mary Sue Milliken debuted the first Border Grill as a small, forty seat “taco stand” on Melrose out of a deep affection and appreciation of the Mexican kitchen. Effortlessly blending their classical culinary training with conscientiously-sourced ingredients, and regional recipes inspired by home cooks from Oaxaca to Mexico City, street vendors in Tijuana, and taco stands along the Yucatan and Baja coasts, the award-wining chefs continue to evolve their California-inflected Mexican-inspired cuisine. Now with multiple Border Grill locations, food trucks, and a full-service events and catering business, the chef duo continue breaking barriers as female restaurateurs in a male-dominated industry, pioneering sustainability initiatives and developing their culinary offerings into cookbooks, radio and tv shows, and quick service spin-offs BBQ Mexicana and Pacha Mamas in Las Vegas, and their new restaurant Socalo, a California canteen and Mexican pub in Santa Monica. At every location from Los Angeles to Las Vegas, the chefs combine fresh, flavorful and organic ingredients with hand shaken cocktails, vibrant design, and friendly service to create an unforgettable dining experience. COMMITMENT TO SUSTAINABILITY Border Grill uses organic long grain rice and organic black beans. Seasonal, locally grown ingredients are used whenever possible. We source meats and poultry raised without antibiotics or hormones. We serve only sustainable seafood according to Monterey Bay Aquarium’s Seafood Watch Program, and are part of the James Beard Foundation Smart Catch Program, and Good Food 100 Restaurants List.