Award-winning Chef & Owners Susan Feniger and Mary Sue Milliken have been serving modern Mexican cuisine for over 30 years with a commitment to serving sustainable food. Border Grill uses organic rice and black beans; seasonal locally grown ingredients are used whenever possible; and meats/poultry are antibiotic/hormone-free. We serve vegetarian and vegan options, and only sustainable seafood according to Monterey Bay Aquarium’s Seafood Watch Program. We are also part of the James Beard Foundation Smart Catch Program and Good Food 100 Restaurants List.
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