What brings Mexico and China together? You could start with the Spanish galleons that first sailed the Pacific in 1565 in the reign of King Philip II. Along with the lucrative trade in silk and silver, they brought Asian spices and fruit to Mexico, and New World peppers to the Middle Kingdom of China. They also brought the legend of an Asian girl kidnapped by pirates and shipped to Mexico, known as La China Poblana.
Under the direction of renowned chef José Andrés and his ThinkFoodGroup, China Poblano continues a voyage, first dreamed by Christopher Columbus, that has connected East and West for the last five centuries.
Join us from February 19 to March 5 to celebrate the Chinese New Year at China Poblano!
In honor of the Year of the Ram, we’ve created a special menu to capture its wise and compassionate spirit. Join us during the festival to sample our exclusive creations as well as our four festive cocktails. Xin Nian Kuai Le from all of us at China Poblano!
Join us from October 24 – November 2 to celebrate the Day of the Dead at China Poblano!
To kick-off the festivities, Chef José Andrés invites you to join him for an intimate dinner at China Poblano with special guest Ron Cooper, Founder of Del Maguey mezcal on Saturday, October 25th at 7pm. Featuring dishes created by Head Chef Garrison Price and mezcal pairings, this exciting culinary experience is one you won’t want to miss!
Space is limited, so please email email@example.com to reserve today.
Join us September 15th – October 12th to experience the flavors and passion of Mexico. We’ll be offering an exclusive tasting menu and specialty cocktails.
Don’t miss this festive celebration and make your reservations today.
José Andrés Foods launched in June, 2013. Chef José Andrés is excited to bring an assortment of hand-selected Spanish culinary products to the American marketplace. José Andrés Foods has partnered with distinguished producers from throughout Spain who showcase the truest and highest quality Spanish products.
Shop online for seafood, extra virgin olive oils, Spanish bread treats, classic Spanish vegetables & marinade, olives, capers, Sherry vinegar and the world’s best potato chips at www.JoseAndresFoods.com!
China Poblano has a newly constructed a living room/lounge area outside of the restaurant. Our living room provides a great space for cocktail sipping, food munching, and people watching (which, in The Cosmopolitan is a divine way to spend your time).
A great spot to wait for your to go food or drink order!
Since arriving to the United States over 20 years ago, José Andrés has helped promote the cuisine and culture of his native Spain. In May 2012, he was named Dean of the Spanish Studies program of the International Culinary Center, the first and only program of its kind offered in the United States.
The ICC, originally founded as The French Culinary Institute, is a world leader in culinary education and has graduated over 22,000 alumni worldwide. The unique program was designed by José Andrés, and Colman Andrews, a leading expert on Spanish cuisine, author of Catalan Cuisine, co-founder of Saveur and editorial director of www.thedailymeal.com
In addition to receiving a world-class training in traditional and modern Spanish cuisine, students will learn Spanish culture, history, geography and culinary terminology, making it the most authentic and comprehensive Spanish culinary program in the country.
Classes will begin on February 5th, 2013.
Taste: Inspired Experiences from the Cosmopolitan of Las Vegas, is one of six videos that will air on the IFC and the Sundance Channel during November and December. These videos feature The Cosmopolitan of Las Vegas and a behind the scenes look into the inspirations and unique experiences available at the hotel. Taste features Chef José Andrés, and how his philosophy of dining has been integrated into the exclusive elements of the Cosmopolitan through China Poblano and Jaleo Las Vegas.
For the video, click here.
Thanks to the Las Vegas Sun for posting this video tour of our new home, the Cosmopolitan of Las Vegas:
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