Celebrate Mexican Independence Day at Border Grill

Join us at Border Grill Santa Monica and Border Grill Las Vegas for a delicious celebration of Mexican Independence Day, now through September 19, 2007. Mexican Independence Day is the fiesta of all fiestas, with September 16 marking the moment in 1810 when Father Hidalgo rang the bell of his little church, calling for every Mexican to fight for liberty against Spain. Food is always a very important part of the festivities, with hundreds of stands set up on the streets, offering traditional savory snacks known as antojitos (little whims), Mexico’s version of tapas.

Border Grill is joining the fiesta with a special menu, including antojitos like our Huitlacoche Quesadilla. Also know as Mexican corn truffle, huitlacoche adds a wonderful earthy, smoky flavor to quesadillas and is considered a delicacy in Mexico. Although American corn farmers consider huitlacoche a fungus, call it “devil’s corn”, and try to eradicate it, Border Grill has discovered a domestic source for the prized ingredient--huitlacoche farmer Roy Burns of Burns Farms in Groveland, Florida.*

Other Border Grill Mexican Independence Day menu items include Red Pozole, Manchamanteles (Stew that Stains the Tablecloth), Pollo en Mole Negro, and Chile En Nogada. And don’t forget to salute Father Hidalgo and enjoy a Father Hidalgo’s Independence Margarita!

Make Your Reservations Today!
Border Grill Santa Monica - 310.451.1655
Border Grill Las Vegas - 702.632.7403

SPECIALTY DRINK

Father Hidalgo's Independence Margarita
with triple distilled reposado and grand marnier; served with our homemade sangrita

APPETIZERS

Huitlacoche Quesadilla
homemade corn tortillas stuffed with huitlacoche, caramelized onions, chiles, and sweet corn

Red Pozole
traditional mexican pork and hominy soup with roasted tomato and ancho chile broth
served with shredded cabbage, radish, red onion, and lime

Seafood Tostada Mixta
snapper, shrimp, and scallops marinated in fresh lime juice and chiles; served with avocado

ENTREES

Chile En Nogada
roasted poblano chile stuffed with beef, raisins, and pinenuts; topped with
creamy walnut sauce and pomegranate and served with black bean succotash

Pollo en Mole Negro
roasted chicken with mexican spiced chocolate mole, haricot vert, and potato raja tacos

Manchamanteles (Stew that Stains the Tablecloth)
traditional stew of chicken, carnitas, and braised beef with grilled pineapple,
plantains, apples, and prunes; served with organic white rice

DESSERT

Capirotada
mexican bread pudding with apples, cinnamon, and walnuts; served with whipped crema

* Roy Burns might very well be the only farmer in the United States to grow huitlacoche on purpose. And, he’s quite a character! He ships huitlacoche fresh or frozen. For more information, call 352.429.4048.