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.
José Andrés is a Michelin-starred, James Beard Award-winning chef, and was named among Time's "100 Most Influential People." He is the founder and chairman of World Central Kitchen, the NGO behind #ChefsForPuertoRico, and cofounder of ThinkFoodGroup, which has more than thirty restaurants around the world. He is also the author of three cookbooks and the New York Times best-selling We Fed An Island, which describes how Andrés and his team cooked for hundreds of thousands of hungry Americans in Puerto Rico after the devastation of Hurricane Maria.