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On The Border Mexican Grill & Cantina Menu Prices, History & Review

On The Border Mexican Grill & Cantina Menu Prices

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On the Border Mexican Grill and Cantina is an easygoing eating restaurant. They are the biggest easygoing Tex-Mex restaurant chain in the nation. They are known for their sizzling fajitas and their determination of margaritas. Their enthusiasm is sharing their affection for Mexican food, spirits and a lot of fun.

The dishes on the On the Border Mexican Grill and Cantina Menu Prices are motivated by the cooking styles of South Texas and Mexico. Their party time specials and porch feasting have attracted individuals for a considerable length of time. They serve new squeezed tortillas and mammoth chips with salsa alongside their mesquite-barbecued meat and crisp ingredients. They will probably demonstrate their visitors an extraordinary time.

On The Border Mexican Grill & Cantina Menu Prices
On The Border Mexican Grill & Cantina Menu Prices

On The Border Mexican Grill & Cantina Menu Prices

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History of On the Border Mexican Grill and Cantina

More than thirty years back, three folks, with the assistance of some tequila, thought of the plan to share Border-style food with the world. In October of 1982, the principal restaurant opened at the intersection of Knox and Travis in Dallas, Texas. They remained an entirely possessed auxiliary until 2009 when they converged with Brinker International.

The following year, they were sold to Golden Gate Capital. Four years from that point forward, Golden Gate Capital sold them to Border Holdings, a subsidiary of the Argonne Capital Group. They respected the brand’s novel menu and climate and needed to extend the chain across the nation. They worked with the current administration to do only that.

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In 2014, Ward Whitman was named CEO of the organization. He has immense involvement in the business. Whitman knows the estimation of brand acknowledgment, tasks control, and he has a reasonable vision for progress. He is known for his commitment and being a phenomenal group pioneer. He is continually eager to take on a test.

Today, there are more than 160 areas. They range over the United States, Puerto Rico, Canada, Egypt, the United Arab Emirates, Saudi Arabia, and South Korea. They are still headquartered in Dallas, Texas. They are hoping to experienced multi-unit restaurant proprietors and administrators to help in their central goal of bringing Border-style food to the same number of neighborhoods as they can.

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On the Border Mexican Grill and Cantina Review

Tidbits begin at about $5 and remain under $13. The Border Sampler with chicken quesadillas, steak nachos, chicken flautas, guacamole, sharp cream, pico de gallo, and queso is an extraordinary method to get a couple of various tastes on the double. Soups and plates of mixed greens begin at around $4 and stay under $12. The Sizzling Fajita Salad, with either chicken or steak makes an incredible feast.

Enchiladas and tacos go between around $10 to $12. They likewise offer burritos and chimichangas. The fajita flame broil enables the client to make their own blends. Outskirt Bowls are served over cilantro lime rice with steak, chick, Portobello mushroom, or shrimp – just for under $11. There are such a large number of delectable things to browse.

For the individuals who can’t choose, there is the Border Combo segment of the menu or the Create Your Own Combo. Both offer prominent Tex-Mex top picks on one dish for under $15. For those watching calories, there is a Border Smart bit that offers things containing 590 calories or less. Every thing has a calorie tally.

There is a different lunch menu and child’s menu, and they offer sides, additional items, and treats. The beverage determination is brimming with brews, wine, margaritas, and claim to fame drinks. On the Border Mexican Grill and Cantina is an extraordinary spot to unwind with companions or family and appreciate an incredible Tex-Mex feast. For additional fun, make sure to the request the Guacamole Live and have guacamole made crisp ideal at the table.

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Philip Okoye
the authorPhilip Okoye
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