To say the Summer Cocktails at Border Grill were an epic party in my mouth would be an understatement. At this tasting I was surrounded by new friends, drinking tequila like it was water and noshing on small plates like it was my job – oh wait, it kinda is! I cozied up to the lively bar at this vibrant downtown L.A. spot and was ready to get my drank on.
Border Grill’s summer cocktail menu consists of 6 new drinks that would please any palette. Each concoction had its very own personality but the Summer Santa (pictured above) proved to be one of my faves, made with cachaca, raspberry, orange, lemon and hoja santa. My absolute favorite was the Fire/Water/Melon which I Instgrammed during the tasting. This libation was packed with pisco, watermelon, lemon, and serrano chile. Need I say more? It was the perfect summer drink. For those who like their sip more on the herb side, I recommend the Silver Surfer (the clear one pictured below), prepped with tequila blanco, celery mint shrub and sparkling water. I prefer my alcoholic beverages to go down smooth but still have the ability to pack a punch to my cerebral cortex. No doubt these modern Mexican mixes made me feel fancy free.
Eating like a king was an added bonus. If you’re looking for a happy hour in downtown L.A. or something a little to the left of Mexican, I vouch that making Border Grill your new hangout will make your life exponentially better. Lets talk about these Squash Blossoms Tacos, which were a revelation to this fourth generation Chicana! Made with pickled jalapeños, black beans, lime crema, crispy hoja santa, and tinkerbell peppers, this was taco a creation that I had yet to experience and it was crunchy in all the right places. Next in line were Peanut Mole Chicken Sopes made with peanut mole, pickled ancho chiles, roasted poblano, and cotija slaw. I live for sopes and miniatures, so this combination was heaven in my mouth. Just look at the photo, aren’t you drooling?
I have to admit that I often give the side-eye to “modern Mexican” but I am learning that I shouldn’t judge too quickly because when it is done right, it really is spectacular. Two examples of moan worthy plates were the Green Corn Tamales made with fresh sweet corn, sour cream, and salsa fresca & the Quinoa Fritters made from crunchy aztec grain, cotija cheese, and aji amarillo aioli. These are not the dishes my mom is making at home and that’s great, because I want someone to knock my socks off with combinations I’d never even think of. Fresh corn tamales are something that you need to introduce to your life asap! And, if you’re ready to become addicted to quinoa fritters, then you must get ready for these babies.
Churro bites y’all. I could almost say “enough said” but you probably want to know what those bomb dipping sauces are. Let me break these bad boys down. These here are dulce de leche infused churros tossed in cinnamon and sugar, accompanied by whipped cream, chocolate and caramel dipping sauces. I am serious about my churros and trust me when I say that I could’ve ate these sweet treats like a bag of popcorn. Piping hot with the melt in your mouth quality.
445 South Figueroa Street
Los Angeles, CA 90071