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Mary Sue Milliken and Susan Feniger are perhaps the unlikeliest great Mexican chefs in what is the second-biggest city in all Aztlan, neither Mexican by heritage nor serving a primarily Mexican clientele - I suspect that most of their customers revere the place mostly for the potent artisanal-tequila margaritas, the deafening buzz and the baskets of warm chips. But while the chefs may not claim to redefine Mexican food, they do prepare it exceedingly well, using impeccable technique and first-rate ingredients to transform the taco, the tostada and the homely chile relleno into creatures almost unrecognizable if you're used to their Cal-Mex equivalents, as well as constructing scholarly takes on elaborate traditional foods like jet-black huitlacoche sauces or sweet chiles en nogada. The long, black dining room, an artifact of the late 1980s whose crazily skewed ceiling is still painted with rocket ships and batmen, looks even better now than it did when the place first opened. Border Grill is the rare mainstream Mexican restaurant whose tacos don't make you yearn for a truck parked by an auto-parts junkyard somewhere in East L.A.
A three-week trip to an ashram in the Indian town of Ahmednagar in 1981 shifted Susan Feniger's (Street, Top Chef Masters, etc.) aesthetic and approach as a chef. Before then, her professional purview... More »
If you, like the rest of Silver Lake, is heading to Coachella this weekend or next, then you no doubt already have most of your itinerary planned out: How you'll get there, where you'll stay, and -- w... More »
A Taste of Santa Monica Destination Food Tours will lead a three-hour food tour of Santa Monica with samples from participating restaurants. Some of the restaurants on the tour agenda include Border G... More »
Yucatan Pork is achiote pork slow roasted in banana leaves, caramelized onion, orange, cinnamon served with sautéed plantains, rice, black beans, guacamole, and handmade corn tortillas. OMG, this is absolutely fabulous! Banana leaves are a great way to roast meats (ask anyone from Hawaii). The leaves subtly flavor the meat as it cooks. The onion, orange, and cinnamon were a beautiful combination with the succulent pork. The guacamole was creamy and tasted so fresh. The plantains were caramelized with a slightly sweet taste, reminded me of bananas foster. The tortillas had a rich roasted corn flavor, great for making your own tacos with the pork. Thumbs up, way up! The Chile Relleno Burger is ground Black Angus brisket topped with a roasted poblano stuffed with manchego, panela, cotija cheeses inside a brioche bun with chipotle aioli, tomato, shredded romaine and served with cumin fries. This is a match made in heaven! I love chile rellenos and topped on a juicy, flavorful burger - what else could a gal (or guy) ask for! There are so many flavors going on, that your taste buds start to dance – a little spicy from the poblano, a little smoky from the chipotle aioli, creamy from the blend of cheeses, and meaty burger to bring it together like a symphony. The cumin fries were great, especially with a dip into the chile sauce that they bring out with the chips. The helping of fries could be a little bigger as it left me wanting more. They are addictive! Thumbs up, way up!
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