Chefs Susan Feniger and Mary Sue Milliken have been serving fresh, hand-crafted Mexican fare in Las Vegas since 1999, when they opened Border Grill at the Mandalay Bay Resort and Casino.
Today, the restaurant is known for its bold flavors and unlimited brunch stocked with creative dishes like bacon jalapeno PB&J, tres leches bread pudding and cinnamon-roll pancakes. Now, the women who call themselves "Too Hot Tamales" are adding a new venue to their Vegas portfolio just across from the original: BBQ Mexicana.
Focused on casual eats served to go, the restaurant is a collaboration with Border Grill executive chef Mike Minor, whose own Truck U BBQ food truck served burritos and tacos filled with American smoked meats.
At BBQ Mexicana that concept reaches its next iteration with a menu of house-smoked proteins used in burritos, bowls and salads. That means you can order a burnt-ends burrito stuffed with brisket, chipotle coleslaw, manchego cheese and barbecue mole sauce or the coop bowl with smoked chicken, beans and rice, charred-corn relish and crispy quinoa.
Add an agua fresca or a margarita to go, and you've got a tasty, inexpensive meal ideal for running between convention sessions.
For more information, visit https://bbqmexicana.com.