Welcome to the vibrant, modern Mexican restaurant overlooking the Lazy River just off Mandalay Beach. Food Network’s Too Hot Tamales, want nothing more than to spice up your day. With two floors of patio dining, this hip, urban cantina is the perfect setting for sipping margaritas and savoring a menu of the bold flavors of Mexico while enjoying views of the beach and pool. At lunch and dinner, the menu includes signature dishes such as Tortilla Soup, Green Corn Tamales, Baja Ceviche, Chicken Poblano Enchiladas, and Yucatan Pork. Don’t miss the best weekend brunch in Las Vegas, offering unlimited small plates and bottomless mimosas, micheladas, and bloody marys.
Creative takes on traditional Mexican fare & cocktails are served in a high-energy space.
Hours
| Saturday | 10 AM–10 PM |
| Sunday | 10 AM–10 PM |
| Monday | 11 AM–10 PM |
| Tuesday | 11 AM–10 PM |
| Wednesday | 11 AM–10 PM |
| Thursday | 11 AM–10 PM |
| Friday | 11 AM–10 PM |
Address and Contact Information
Address: Mandalay Bay, 3950 S Las Vegas Blvd, Las Vegas, NV 89119
Phone: (702) 632-7403
Website: https://mandalaybay.mgmresorts.com/en/restaurants/border-grill.html?ecid=GMB
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Border Grill – Mandalay Bay – MGM Resorts
Don’t miss the best weekend brunch in Las Vegas, offering unlimited small plates and bottomless mimosas, micheladas and bloody marys. Show more. Hours of …
Menus | Border Grill at Mandalay Bay in Las Vegas, NV
Available Mon – Fri 11am to 4pm, with limited lunch menu on Sat & Sun 10am to 4pm, for dine-in or call – 702.632.7403 – for takeout.
Border Grill Mandalay Bay | Las Vegas
Border Grill Las Vegas is conveniently located in Mandalay Bay Resort and Casino across from BBQ Mexicana, our sister restaurant, and between the Shark Reef and …
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Reviews
Joanna J.
The tamales was delicious,omg i could eat a dozen of it but had to save room for my tacos! I love the al pastor. The torilla is marinated with pineapple juice, which give more more taste. I was also impressed with the coconut tres leches, if only my tummy can take more space, definitely gonna keep on eating! The service was incredible and fast! All the staffs are nice and friendly! Highly recommend to try this place!
… moreBrian
In Vegas for a few days and wanted to make sure I visit Border Grill for their Sunday Brunch. It’s been a while since I last visited Border Grill for their brunch and it didn’t disappoint. It’s located inside the Mandalay Bay Hotel toward the Shark Reef encounter. Their selections, can’t remember if they reduced the number of items, but still plentiful. Small plates, my favorite, the Spicy Chicken Tamale (ate this twice). Everything else was good but tried to limit the sweet items. Will definitely come back again.
… moreRene Silva
We made reservations at this restaurant, and I’m thrilled that we did! The service was exceptional, making our experience truly memorable. The food was delicious; however, I would have appreciated it even more if my enchiladas had come with a side. Nevertheless, I can’t emphasize enough how outstanding the service was! Definitely will go back when I’m back in Las Vegas.
… moreAurora Rose
Convenient place to stop for lunch when at Mandalay for a conference. Service was adequate. Appetizers were very small portions for the price, but had good flavors. Entrees were large
… moreMichelle J
I love the food here, the staff is super nice too. Shoutout to our server whose name escapes me but started with a J! His recommendations were spot on and all delicious. Yes, it’s pricey, but you’re in Vegas. Live a little!
… moreDirk Theuerl
Everything was perfectly cooked and tasty. Great flavor throughout. Fish was moist, flaky, and flavorful. Skirt steak was perfect with the homemade flour tortillas. There was simply nothing I would change in the meal.
… moreStephen Conn
Kind of unassuming and tucked into a bit of a weird location but for me this is the best food you can get on the strip. You can tell a lot of love goes into the sauce work and so many little details in the dishes. Proteins are cooked really beautifully. The prices are very reasonable for our current moment. Lots of the drinks cut sweet for me but it is the Vegas strip.
… moreHugo Hernandez
Where do I start…
Border Grill looks nice enough when you finally find it, with a modern setup, but nothing about the décor screams “Border” or feels like it leans into Mexican culture. It’s just… simple.
Now, my wife and I live this food—we know Mexican food. So when even our waiter, in the most polite and respectful way, warns us: “That’s not what you think it’s going to be”—you know something’s off. He knew our culture and tried his best to set expectations so we wouldn’t be blindsided. Honestly, credit to him, because without his guidance it would’ve been even more disappointing.
The food itself?
Ribeye steak: Cooked to absolute perfection—one of the best I’ve had. If this place leaned into just doing steaks, they’d have a gem on their hands. The problem was the presentation: drowned in fancy sauces that all ran together instead of letting each stand out. The random three fried potato balls on the side? Didn’t make sense, and definitely didn’t feel Mexican. Funny enough, the best thing here wasn’t even Mexican at all.
Pozole: If you’re Mexican, you know exactly what you expect when you hear that word. What arrived was smoked pork belly in a broth that didn’t resemble traditional pozole at all. Edible, yes—but not authentic. On top of that, it was overly salted, while the salsas that came with other dishes strangely lacked salt altogether. That imbalance made the whole meal feel off. And the fact it didn’t come with tortillas or tostadas? That’s a miss.
“Sweet tamale” sampler: Looked great on the plate, but once unwrapped it was mushy, undercooked, and closer to a pudding than a tamal. On top of that, they paired it with pico de gallo—which has no business being on a sweet dish. Sour cream worked, sure, but the pico killed it.
This isn’t Mexican food. It’s someone’s interpretation of it. And when you name a place Border Grill, you’re setting expectations you don’t meet. If they want to keep doing “reinterpretations,” fine—just be honest and call it fusion.
Sometimes, sticking to what’s authentic and real is best. A solid, traditional Mexican dish on a plain white plate would’ve beat all the fancy twists here. Not everything needs a “vision.”
… moreBorder Grill looks nice enough when you finally find it, with a modern setup, but nothing about the décor screams “Border” or feels like it leans into Mexican culture. It’s just… simple.
Now, my wife and I live this food—we know Mexican food. So when even our waiter, in the most polite and respectful way, warns us: “That’s not what you think it’s going to be”—you know something’s off. He knew our culture and tried his best to set expectations so we wouldn’t be blindsided. Honestly, credit to him, because without his guidance it would’ve been even more disappointing.
The food itself?
Ribeye steak: Cooked to absolute perfection—one of the best I’ve had. If this place leaned into just doing steaks, they’d have a gem on their hands. The problem was the presentation: drowned in fancy sauces that all ran together instead of letting each stand out. The random three fried potato balls on the side? Didn’t make sense, and definitely didn’t feel Mexican. Funny enough, the best thing here wasn’t even Mexican at all.
Pozole: If you’re Mexican, you know exactly what you expect when you hear that word. What arrived was smoked pork belly in a broth that didn’t resemble traditional pozole at all. Edible, yes—but not authentic. On top of that, it was overly salted, while the salsas that came with other dishes strangely lacked salt altogether. That imbalance made the whole meal feel off. And the fact it didn’t come with tortillas or tostadas? That’s a miss.
“Sweet tamale” sampler: Looked great on the plate, but once unwrapped it was mushy, undercooked, and closer to a pudding than a tamal. On top of that, they paired it with pico de gallo—which has no business being on a sweet dish. Sour cream worked, sure, but the pico killed it.
This isn’t Mexican food. It’s someone’s interpretation of it. And when you name a place Border Grill, you’re setting expectations you don’t meet. If they want to keep doing “reinterpretations,” fine—just be honest and call it fusion.
Sometimes, sticking to what’s authentic and real is best. A solid, traditional Mexican dish on a plain white plate would’ve beat all the fancy twists here. Not everything needs a “vision.”
Elizabeth Brown
The food was genuinely great and plated nicely when it finally arrived, but the experience getting there was rough. We waited around 1.5 hours for our meals. Twice we were told the food was “being plated,” only for nothing to come out for another 30+ minutes after being told. It would’ve been better to just be honest instead of setting false expectations.
We were told there was a glitch in the system and that some small appetizers would be brought out while we waited—but those never came either.
To their credit, they comped the entire meal, which we really appreciated and is the main reason this isn’t a lower rating. I respect that they tried to make it right, but the communication and wait time were hard to overlook.
… moreWe were told there was a glitch in the system and that some small appetizers would be brought out while we waited—but those never came either.
To their credit, they comped the entire meal, which we really appreciated and is the main reason this isn’t a lower rating. I respect that they tried to make it right, but the communication and wait time were hard to overlook.
Blake Schritter
The weekend lunch menu is incredibly deceptive. The entire left side is only available if you purchase the border brunch for $50. The food was meh. Ordered chips and salsa for the table. The green salsa had so much lime juice it was like eating a lime tree. The smoked red salsa was like eating an ash tray. Whatever pepper they used in their Border Bloody Mary (not spicy) made it so spicy that I couldn’t even finish it. The campechana was great though.
… more