Border Grill is somewhat of a hidden gem. With a location down the hallway leading from Mandalay Bay to the convention center, if you’re not a conventiongoer, you may not ever stumble across it. But it’s worth seeking out because it is simply some of the best Mexican food on the Strip.

The brainchild of the Too Hot Tamales—Susan Feniger and Mary Sue Milliken—is under the watchful eye of new executive chef Chris Keating. And while he has been at the helm for less than a year, his impact on the menu is evident.

New dishes are a testament to Keating’s creativity and ability. A recent addition is an immaculate pistachio-crusted Alaskan halibut; served atop a griddled saffron risotto cake and adorned with a robust and spicy ranchero salsa conveying a lingering heat, the dish is a symphony of textures

and flavors.

Another is the immaculate espresso-rubbed pork tenderloin. Prepared with a complex marcona almond and tequila mole and paired with heirloom carrots two ways—a slightly sweet purée and a whimsical, candied, flash-fried version—the dish is an epiphany ... and that’s not even in consideration of the house-made ancho-dusted chicharrón garnish that’s good enough be a menu item on its own. And then there are the lamb carne asada tacos, served in mint masa tortillas with serrano tomato chutney and caramelized onion yogurt—think Mexican gyros and you’ve got the idea.

But while Keating wants his signature on the menu, he’s a keen enough chef to recognize when to leave well enough alone. Take the Border Classics, which offers a trio of Border Grill favorites: plantain empanadas, green corn tamales and quinoa fritters. And while not offered with the Border Classics, the Peruvian ceviche is certainly another staple—white prawns highlighted with clean, sharp citrus flavors and the spiciness of aji amarillo. And enchiladas never fail to please. Your choices include the smoky chicken poblano enchiladas with a creative shitake corn succotash or the rich short rib enchiladas; braised in Negro Modelo beer and presented with guajillo chile sauce, the meat is so tender it’d simply fall apart if not for the ample Oaxacan cheese serving as a delicious, gooey binder.

No visit to Border Grill is complete without some libations to accompany their festive fare. The spicy watermelon margarita—a seasonal favorite—combines spicy and sweet in each sip. With similar tropical flavors, the pineapple vanilla margarita simply combines infused tequila with agave nectar and fresh lime for a taste of the tropics. And an herbaceous hint of cilantro is delivered in the mango and cilantro margarita, offsetting the fruit’s sweetness.

Keating is an extremely busy individual. With the upcoming opening of a Border Grill at The Forum Shops at Caesars, he’ll be transitioning to take over the helm of the new location. But rest assured, while he’ll be glad to serve you in either location, his influence will remain tastily apparent on the original’s menu.

Mandalay Bay, 10 a.m.-10 p.m. Sun., 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-11 p.m. Fri., 10 a.m.-11 p.m. Sat., brunch 10 a.m.-3 p.m. Sat.-Sun. 702.632.7403