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Mary Sue Milliken

Mary Sue Milliken
Did you know?

Mary Sue has been obsessed with food since she was young and entered culinary school in Chicago at the age of 17. Today, when she’s not in the kitchen, Mary Sue plays soccer four times a week on an over-40 womens’ team and helps raise funds for Share Our Strength.

Mary Sue Milliken
Mary Sue's Featured Recipe
Chipotle Tomatillo Salsa

Click here for recipe

Mary Sue Milliken is a Los Angeles-based chef, restaurateur, cookbook author, and radio and TV personality.

In 1981, Mary Sue and Susan Feniger opened City Cafe on Melrose Avenue in Los Angeles. Their business grew quickly and in just a few years they had opened City Restaurant, which featured dishes from Thailand, India, France, Italy, and Mexico. The business partners then opened The Border Grill, essentially a “taco stand" serving home cooking and street foods of Mexico. Today, Border Grill in Santa Monica serves modern Mexican food in an urban cantina setting. In 1998, Mary Sue and Susan next opened Ciudad in Downtown Los Angeles, a restaurant showcasing the flavors of the Latin world. In 1999, they opened a Border Grill at Mandalay Bay Resort & Casino in Las Vegas. Their newest joint venture is the Border Grill Truck, a gourmet taco truck that roams the streets of Los Angeles and also caters private parties.

 

Mary Sue’s television career began in 1993, when she and Susan were invited to cook with Julia Child in her PBS series Cooking with Master Chefs. She and Susan filmed nearly 400  episodes of the popular Too Hot Tamales and Tamales World Tour series for the Food Network in the 1990s, and she has also hosted several radio programs in the Los Angeles area.

 

Mary Sue and Susan have coauthored five cookbooks: City Cuisine, Mesa Mexicana, Cantina, Cooking with Too Hot Tamales, and Mexican Cooking for Dummies. In 2001, the dishes of Border Grill and Ciudad “starred” in Samuel Goldwyn’s feature film, Tortilla Soup. Mary Sue and Susan also created a line of prepared foods under their Border Girls brand for Whole Foods Market, and a line of signature pepper and salt mills.

 

As an active member of the community, Mary Sue supports the Career through Culinary Arts Program, a non-profit organization preparing high school students for careers in culinary arts. She is active in numerous culinary associations, including the Chefs Collaborative, and she played a founding role in Women Chefs and Restaurateurs. She contributes time to Share Our Strength, and specifically its fundraiser, Taste of the Nation. She also supports the  Scleroderma Research Foundation in its mission to find a cure for scleroderma, a degenerative life-threatening illness.

 

Mary Sue lives in the Los Angeles area. Her web site is http://www.marysueandsusan.com/

 

 

Latest Recipes

Three-Minute Salsa

This is one of our favorite easy salsas, for dips and chips, topping a quesadilla, or for a quick throw-together sauce for grilled foods.

(1 Votes)

Fresh Salsa

Fresh chopped tomato salsa, also known as salsa Mexicana or pico de gallo, is the most popular salsa in and outside of Mexico. We love it...

(1 Votes)

Chipotle Tomatillo Salsa

This more complex salsa balances spicy smoky chipotles, one of our favorite chiles, with tart tomatillos.

(1 Votes)

Fresh Corn Tamales with Roasted Red Peppers

Our reputation as tamale makers was made at the original Border Grill with these sweet, creamy corn tamales. We have cooked and tasted ma...

(1 Votes)

Roasted Garlic Vegetable Soup

This strong, comforting peasant soup relies on great homemade chicken stock for a good solid foundation. It makes an excellent starter fo...

(1 Votes)

Roasted Garlic

(1 Votes)

Zarzuela De Mariscos

A Spanish zarzuela is a big, hearty broth similar to a French bouillabaisse, seasoned with saffron and studded with lots of seafood. Brea...

(1 Votes)

Wilted Spinach Salad with Pickled Shallots

Scott Linquist, chef at Border Grill, taught us this terrific technique for wilting spinach leaves right in the bowl. It immediately open...

(1 Votes)

Salsa Verde

(1 Votes)

Pine Nut Salsa

(1 Votes)

Pimiento Salsa

(1 Votes)

Country Chicken Stew

Picada--almonds, garlic, and saffron, ground to a paste and thickened with hard-boiled egg yolks--is a typical Catalan way to finish a st...

(1 Votes)

Red Roasted Chicken

Who doesn’t need just one more basic but delicious roasted chicken recipe for Sunday night supper?

(1 Votes)

Baked Fideo

We are huge fans of the traditional sopas secas, or dried soups, of Mexico. With just a few simple ingredients from the pantry, you can m...

(1 Votes)

Crema

(1 Votes)

Brazilian Marinated Steaks with Chile Lime Sauce

Nothing beats a well-marbled rib-eye when the mood strikes for grilled beef. We love to eat steaks with a dab of strong hot chile paste l...

(1 Votes)

Sweet Potato Fries

We’ve been frying vegetables since we started serving them on our vegetable plate back at City restaurant in the 1980s. Bright orange swe...

(1 Votes)

Rice Pilaf with Chick Peas

Rice gets an extra dollop of richness from chick peas and bacon in this typical Spanish pilaf. Garbanzos, or chick peas, are so popular i...

(1 Votes)

Crepes Cajeta

Cajeta, a caramel sauce used in traditional Mexican desserts, is a terrific dessert sauce to have in your repertoire for instant ice crea...

(1 Votes)
Cookbooks, etc

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