Border Grill’s Day of the Dead menu

My favorite Two Hot Tamales executive chefs Mary Sue Milliken and Susan Feniger are honoring culinarians who have passed away with a special culinary menu until Nov. 6, 2018. Staying true to the restaurant’s Mexican heritage Border Grill’s Day of the Dead dishes include ceviche negro made with shrimp, scallops, squid ink, jicama, chipotle and…