Viva Tequila with Zona Peligroso at Border Grill Las Vegas’ New Patio Bar

June 7, 2011 by  

Summer means enjoying the outdoors as they were meant to be enjoyed: by the pool and with a margarita in hand. Border Grill Las Vegas is pleased to announce Zona Peligroso, its new outdoor bar located on the restaurant’s downstairs patio poolside at Mandalay Beach.

Sponsored by Peligrosa Tequila, the bar is open during pool hours, offering thirsty visitors an array of Peligroso Tequila-based cocktails, including the signature Peligroso Blanco Margarita. With seating all around the bar, guests can stay to indulge in a few cocktails, or even peruse the full menu and enjoy the modern, regional Mexican cuisine for which Border Grill is best known.

During Border Brunch on Saturdays and Sundays, Zona Peligroso also becomes a Bloody Mary bar. The quintessential brunch cocktail can be made to order, and is showcased alongside an assortment of more outstanding margaritas, refreshing fruit mojitos and summery sangria.

About Mary Sue Milliken and Susan Feniger
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants, serving modern Mexican food in Las Vegas at Mandalay Bay Resort & Casino and in Downtown Los Angeles and Santa Monica, California, as well as on the Border Grill Truck. Pioneers of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980’s, Mary Sue and Susan are also well known as Food Network’s dynamic “Too Hot Tamales” and both have competed successfully on Bravo’s “Top Chef Masters”. Mary Sue and Susan are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. Mary Sue and Susan are active members of the community, playing leading roles in many charities, notably Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with eco-friendly policies at the Border Grill restaurants and Truck, including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program.

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