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.
MEXICAN AND CHINESE CUISINE, THE JOSÉ WAY
At China Poblano, tacos and noodles come together in a festive, stylish setting recalling the vibrant street markets of Mexico and China. Inspired by José Andrés’ travels through these parts of the world, our restaurant brings authentic ingredients and techniques from both cultures, with a healthy dash of José’s unique brand of creativity.
José and his culinary team drew upon their expertise of Mexican cuisine from the award-winning Oyamel Cocina Mexicana in Washington, DC, and then traveled to Mexico to further refine their recipes for China Poblano. The final menu features tacos, pozole rojo, tamales and fresh ceviches alongside guacamole prepared tableside. Guests can watch as handmade heirloom corn tortillas and tacos are made on a large comal, the way they are prepared in Mexico.
In order to create a modern Chinese menu rooted in tradition, José and the culinary team also conducted research and development trips to Hong Kong and Beijing. There they observed, tasted and learned from the local people not only to capture the authenticity of the cuisine but to represent the thriving culture of China. They discovered traditional Siu Mai dumplings and the popular Dan Dan Mian (a street food classic) and the art of handmade cut noodles. This trip also inspired China Poblano's Dim Sum open kitchen, where guests can watch the culinary action.
From the food to the space, China Poblano is the story of the rich history between Mexico and China and where the authentic bold flavors of both come to life.
Named one of Time magazine’s “100 Most Influential People” in both 2012 and 2018, and awarded the 2015 National Humanities Medal from President Barack Obama, Chef José Andrés is an internationally recognized humanitarian, culinary innovator, educator and New York Times bestselling author.
A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning restaurant collective, José Andrés Group. Newly formed in 2021, José Andrés Media will produce unscripted and scripted television series, books, podcasts and digital content with a focus on food-related stories and the culture of food.
In 2010, Andrés founded World Central Kitchen, a non-profit which uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. Notably, his team served four million meals to the people of Puerto Rico following Hurricane Maria, and have since responded to natural disasters ranging from hurricanes, wildfires, and earthquakes, as well as humanitarian emergencies including the COVID-19 pandemic. Andrés’ work has earned awards and distinctions, including Outstanding Chef and Humanitarian of the Year by the James Beard Foundation and the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals. Andrés and World Central Kitchen were awarded the Princesa de Asturias Foundation’s 2021 Concordia Prize. As a naturalized citizen originally from Spain, Andrés has also been a tireless advocate for immigration reform.
For more information about José’s biography and current activities, please visit joseandres.com.