Chef Susan Feniger and Executive Chef Mike Minor are bringing the heat at an epic BBQ party with a Mexican twist. Join the Border Grill chefs, Andy Baraghani of Bon Appétit, and host Whembley Sewell, Executive Editor of them, for a smokin’ good time on the outdoor patio at Border Grill at Mandalay Bay as a variety of meats, plant-based proteins, and veggies get smoked, grilled, and slow cooked to perfection at interactive stations. Guests will experience a mouthwatering feast of mesquite pulled pork tortas, fried chicken tacos, slow-smoked Texas-style brisket, spare ribs, house-smoked tofu with habanero BBQ sauce, impossible sliders, all the fixins’ and much more. Not to be missed, the famous burnt ends burrito, named “best burrito you will ever try” by USA TODAY, from BBQ Mexicana, a new quick service eatery from Chefs Mary Sue Milliken and Susan Feniger at Mandalay Bay Resort and Casino. Top it all off with the local craft beer pairings from CraftHaus brewery, barrel-aged cocktails, smoked spirits, fire pits, and live music by The All-Togethers.