Border Grill executive chef Mike Minor is our guest for this episode of All The Vegas and this interview is going to make you so starving. We’re talking about Mike’s infamously delicious Border Brunch, serving up Yucatan Eggs Benedict and Peruvian shrimp and grits therefore much more every weekend at the Mandalay Bay hot spot. We’re talking about the brand-new BBQ Mexicana, a quick-serve counter dishing up Mike’s charred ends brisket burrito with crispy french fries, chipotle-honey coleslaw and habanero molasses barbecue sauce, among other imaginative combination meals.
All The Vegas hosts Brock Radke and Mark Shunock talk with chef Mike Minor of Border Grill and BARBEQUE Mexicana.
Mike has resided in Las Vegas since the early 1980s and worked his method up in the dining establishment world, having hung around in the cooking areas of a few of the city’s most popular dining destinations. We also talk with Mike about ditches in the desert; working for hospitality giants from Isaac Tigrett and Peter Morton to Mary Sue Milliken and Susan Feniger; taking a trip Mexico and consuming all the street food; what it resembled starting his own Vegas food truck with Truck U Bbq; and what makes the Border Grill food and culture so unique.
EPISODE 8: THE VEGAS YOU NEED
Given that Mike is such a fantastic man and has actually been in Las Vegas for so long, we let him make 2 picks for The Vegas You Required. He suggests an expedition of Zak Bagans ‘Haunted Museum for those who are into Vegas history and spooky stuff and advises all of us how great the raw bar is at Bouchon. Mark discovered the city’s most popular new speakeasy: It’s The Underground at the Mob Museum and it’s all about Prohibition-era cocktails and vibes.
Brock has actually been slathered in sunblock and is ready to liquidate the summer with all the swimming pool parties he can suit August at Encore Beach Club.