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The secret at CIUDAD and BORDER GRILL for the signature Tres Leches Cake, according to founding co-owner and partner, Mary Sue Milliken is “we make our own combination of the milk that goes into our cake. When you condense the milk yourself, you can control the amount of sugar.”
Photos above show Tres Leches Cake before service in the back of the house (right) and plated with a trio of fruit sauces (middle). (left Pastel Rufina) At Border Grill, showing the whole cake with a simple but outlandishly decadent topping to customers as they walk in the door “entices them to think about dessert right away,” reports Mary Sue. “And Border Grill is our highest grossing restaurant in dessert sales with 30% of the guests indulging.
One of the most popular desserts at Border Grill is the Pastel Rufina pictured above. This wow dessert comes to the customer generously portioned composed of a cream cheese -infused custard mixed with shaved chocolate bits placed on a thin layer of puff pastry topped with a delicate chocolate and vanilla cream surrounded by a pastry puff covered with chocolate. All of this is served with fresh berries. The combination of these flavors result in a rich but light, not overly sweet ending to an always fabulous meal.
isn’t mary sue just the greatest??? what a nice girl! great interview! 😀