Border Grill Brunch #runawaytovegas

Disclosure:  #runawaytovegas is a media trip, all travel, food and activities were sponsored.  All thoughts are my own.

Border Grill Brunch in Las Vegas is intense.  All you can eat for $35 - I counted 22 dishes on the brunch menu, we tapped out at 9.  These weren't your run-of-the-mill buffet offerings that Vegas is known for - these are tried and true dishes from Chefs Mary Sue Milliken and Susan Feniger.  The food is bold - modern takes on Mexican favorites.  The decor is wild and funky, the murals gave me a festival vibe fitting the style of the food.  We opted to sit outside on the patio, overlooking the empty Mandalay Bay pools - brunch is served on Saturday and Sunday from 10am-3pm.  If you can't make it out to Vegas but live in Southern California, Border Grill Downtown LA just announced their weekend brunch for $19.99!



Guava Empanadas and Banana Bread

Fresh Mango Lemonade - Border Grill made it special for me!

Green Corn Tamale - these are always a favorite wherever I go.  Sweet with a little spicy is just good.

Bacon Jalapeno PBJ - it's true, bacon is good with everything.  The jalapenos weren't as hot as I thought they would be but still yummy.  Very filling.

Breakfast Fries - another big fave.  I would totally make this at home.  I wish more places made breakfast fries.

Yucatan Egg Benedict - eggs benedict are fairly new to me.  I only tried them for the first time last year.

Waffle & Pork Belly with Maple Syrup - another favorite.  This is crazy heavy but good.  SO GOOD.

Lobster Pancakes - another favorite.  Crispy leeks are everything.

Bread Pudding French Toast - again, another favorite.  I am obsessed with bread pudding and have never tried it this way - it was amazeballs.  I wanted to lick that decadent coconut syrup off the plate.

Fig & Blue Cheese Quesadilla - surprisingly this was good.

Churro Tots - do I even have to say anything... churros baby.

We are done.  Roll us outta here!

The Best Chilaquiles In The World...

because my Husband makes 'em special for me!  He knows how much I love 'em and it's a good day when he gets in the kitchen!  I had to beg to share his recipe but it was worth it, his chilaquiles are so good and super easy to make!  Thank you baby!

C's Chilaquiles Ingredients
1 Dozen Corn Tortillas
1 7 3/4 oz. El Pato Yellow Can
1/4 Cup Vegetable Oil

Directions

• Cut a dozen tortillas into quarters (like a pizza)
• Fry tortilla triangles in vegetable oil till crispy
• Drain oil
• Add the whole can of El Pato until all the chips are covered in sauce 
• Simmer and stir for about 2-4 minutes 

That was just the foundation recipe - You can sprinkle with cheese (The picture shows Queso Fresco but you can use any Mexican cheese or shredded cheese) or add eggs or do both.  Chilaquiles are great with a side of beans.  If you want your chilaquiles a little spicier - add chopped, dried red chile peppers after you add the sauce.    

Note:  Only use El Pato brand sauces for maximum flavor!  DO NOT SUBSTITUTE!  

  

Disclosure: This is not a sponsored post.  We are big fans of El Pato and El Pato gave me some samples .  All opinions expressed are our own.