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 citrus marinade; blood sausage tacos with pineapple-jicama salsa and queso fresco; and pan de muerto and café de olla with crème fraîche and hibiscus sauce.

The lively bar is making four special cocktail tributes to those who recently departed and they will have an ofrenda (Day of the Dead altar).

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  • The cocktail tributes include Anthony Bourdain with the El Mexicano, made with Aperol, El Silencio Mezcal, agave and soda.
  • Robin Leach with the El Royale, made with Chambord liqueur, Champagne and pomegranate seeds.
  •  Jonathan Gold with the MariGOLD margarita, made with Viva XXXII reposado tequila, Araceli marigold liqueur, Combier, margarita mix, Tajín and marigold garnish.
  • Joël Robuchon with the Robuchon 57, made with Tres Generaciones Silver, lime juice and Champagne.  445 S. Figueroa St., Los Angeles, (213)486-5171.

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