5 Questions for Border Grill’s Mary Sue Milliken
Mary Sue Milliken is half of the power duo behind the Border Grill restaurants, food trucks and prepared foods. Milliken and business partner Susan Feniger started the gourmet Mexican food movement in Los Angeles after learning recipes and techniques during a road trip to Mexico in the ‘80s. They now have restaurant locations in downtown Los Angeles, Santa Monica and Las Vegas. Milliken is also the co-author with Feniger of five cookbooks and a “Top Chef Masters” champion.
What’s coming up next on your menu? Fava bean and leaf tacos for Border Grill’s Meatless Mondays specials (and maybe on the truck).
Latest ingredient obsession? Chocolate from Madagascar.
What’s your perfect day off? Early morning outdoor exercise (hike, bike ride, soccer), Korean spa/scrub, late afternoon movie at a theater with cushy seats, dinner at one of L.A.’s amazing hole-in-the-wall ethnic restaurants.
The last non-food-related book you read? “How to Think More About Sex” by Alain de Botton. Loved it. Not quite what the title suggests; a great, quick and funny read on relationships.
What chef has influenced you most? He wasn’t really a chef, but restaurateur Jovan Treboyevic influenced my cooking profoundly. He was passionate about food, networked with tons of chefs and was fearlessly creative with his menu.
Border Grill, 445 S. Figueroa St., Los Angeles, (213) 486-5171; 1445 4th St., Santa Monica (310) 451-1655; www.bordergrill.com. Border Grill Truck, twitter.com/bordergrill.
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