Comments on: BORDER GRILL http://www.eatinglv.com/2008/09/border-grill/ Restaurant Reviews and Culinary Miscellany Sun, 14 Mar 2010 18:14:20 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Victor Slezaki http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-18385 Victor Slezaki Tue, 05 Jan 2010 19:13:54 +0000 http://www.eatinglv.com/?p=200#comment-18385 I've been claiming free casino chips on many casino sites online but you need to be super careful with the terms. Sometimes, you need to wager 10 times your deposit before cashing out so just be careful! I’ve been claiming free casino chips on many casino sites online but you need to be super careful with the terms. Sometimes, you need to wager 10 times your deposit before cashing out so just be careful!

]]> By: Alejandro Castillo Velazquez http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-8483 Alejandro Castillo Velazquez Wed, 08 Jul 2009 21:09:34 +0000 http://www.eatinglv.com/?p=200#comment-8483 hola como estan yo trabaje ase 2 años y me dio mucho gusto trabajar a ora estoy en mexico trabajando en el negocio de la familia de artesano me gustaria mandarle un recuerdo de lo que fabrico . saludos al chef jaime covarrubias y alos compas de puebla S A L U D O S hola como estan yo trabaje ase 2 años y me dio mucho gusto trabajar a ora estoy en mexico trabajando en el negocio de la familia de artesano me gustaria mandarle un recuerdo de lo que fabrico . saludos al chef jaime covarrubias y alos compas de puebla
S A L U D O S

]]> By: Chris Gonzalez Personal Chef http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-8407 Chris Gonzalez Personal Chef Sat, 04 Jul 2009 09:23:38 +0000 http://www.eatinglv.com/?p=200#comment-8407 La casita mexicana is a no-go b4 I even taste it. Check out the underripe tomatos and food for less skirt steak on thier generic carne asada platter. (delicious banquet selections! pic) Ingredients. Ingredients. Ingredientes before anything. Fresh, organic ingredients. Rick Bayless understands this. Most wannabe Mexican chefs (including the ones from mexico) don't. Don't rag on John please. He's one of the only honest food critics we've got. I would like to taste YOUR Mexican cooking though, and you are welcome to taste some of mine straight of of rick's cookbooks too... So what say we take turns inviting each other over for dinner and then report our experiences back to this website? It should be fun. Contact me at OOCASHFLOW@HOTMAIL.COM La casita mexicana is a no-go b4 I even taste it.
Check out the underripe tomatos and food for less skirt steak on thier generic carne asada platter. (delicious banquet selections! pic)

Ingredients. Ingredients. Ingredientes before anything. Fresh, organic ingredients. Rick Bayless understands this. Most wannabe Mexican chefs
(including the ones from mexico) don’t.

Don’t rag on John please. He’s one of the only honest food critics we’ve got.

I would like to taste YOUR Mexican cooking though, and you are welcome to taste some of mine straight of of rick’s cookbooks too…
So what say we take turns inviting each other over for dinner and then report our experiences back to this website? It should be fun.
Contact me at OOCASHFLOW@HOTMAIL.COM

]]> By: BEATRIZ RIVERA http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-1442 BEATRIZ RIVERA Mon, 06 Oct 2008 01:43:24 +0000 http://www.eatinglv.com/?p=200#comment-1442 TOPOLOBAMPO AND BORDER GRILL ARE GREAT RESTAURANTS, BUT BY NO MEANS THEY ARE THE "BEST MEXICAN RESTAURANTS " IN THE USA. YOU HAVE TO GO TO "LA CASITA MEXICANA" AND "LA SERENATA DE GARIBALDI" IN LOS ANGELES AND ALSO "ZARELA'S" IN NEW YORK. IN THIS PLACES, THERE IS RALLY MEXICAN FOOD, THE REAL STUFF, AND THEN YOU CAN COMMENT IN MEXICAN FOOD. I AM A CHEF GRADUATED FROM THE CIA AND ALSO FROM THE CULINARY INSTITUTE OF MEXICO. TOPOLOBAMPO AND BORDER GRILL ARE GREAT RESTAURANTS, BUT BY NO MEANS THEY ARE THE “BEST MEXICAN RESTAURANTS ” IN THE USA. YOU HAVE TO GO TO “LA CASITA MEXICANA” AND “LA SERENATA DE GARIBALDI” IN LOS ANGELES AND ALSO “ZARELA’S” IN NEW YORK. IN THIS PLACES, THERE IS RALLY MEXICAN FOOD, THE REAL STUFF, AND THEN YOU CAN COMMENT IN MEXICAN FOOD. I AM A CHEF GRADUATED FROM THE CIA AND ALSO FROM THE CULINARY INSTITUTE OF MEXICO.

]]> By: Helen Meadows http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-1353 Helen Meadows Tue, 30 Sep 2008 10:44:38 +0000 http://www.eatinglv.com/?p=200#comment-1353 That taste should all involve figuring out when it is about to go up or down. You can set up your software to watch it and sell it by making the most profitable move at Christmas. That taste of a guy is one of The trio out there. That taste should all involve figuring out when it is about to go up or down. You can set up your software to watch it and sell it by making the most profitable move at Christmas. That taste of a guy is one of The trio out there.

]]> By: dr http://www.eatinglv.com/2008/09/border-grill/comment-page-1/#comment-1346 dr Mon, 29 Sep 2008 23:04:01 +0000 http://www.eatinglv.com/?p=200#comment-1346 One of my favorite, and one of the few, really good places to go for a nice lunch-especially when sitting at a table outside on the patio. Now, as far as photo #10" goes, "ELV couldn't quite get his hands around what this resembled....?" As far as I'm concerned, the only thing I DON'T want to put my hands around at Border Grill is this phallic device. A taco yes, hands on. Chips and Salsa, yes, hands on. This stand-up table display, hands off. One of my favorite, and one of the few, really good places to go for a nice lunch-especially when sitting at a table outside on the patio.

Now, as far as photo #10″ goes, “ELV couldn’t quite get his hands around what this resembled….?”

As far as I’m concerned, the only thing I DON’T want to put my hands around at Border Grill is this phallic device. A taco yes, hands on. Chips and Salsa, yes, hands on. This stand-up table display, hands off.

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