From Chef José Andrés comes a unique fusion of Chinese and Mexican style cuisine. Tacos and noodles, enchiladas and udon, all under one roof.
There are quirky accents at China Poblano. First, before you walk into the restaurant, there are two take out windows -- just in case you want to take food back to your room. Second, there is a large staircase when you first walk into the restaurant. Third, many of the tables at China Poblano are large community-style seats -- perfect for larger parties.
The menu is divided into two categories, one from China and one from Mexico. The best way to attack the menu is to get a few dishes from each category and share with your fellow diners.
A few menu highlights include the guacamole, made fresh to order and served with warm, made-on-the-spot tortillas. The carnitas tacos, filled with pork rinds and braised baby pig are excellent, as are the lengua tacos (beef tongue) and pescado frito -- fried fish tacos topped with pickled onions. Still on the Mexican side, try the queso fundido, tuna or scallop ceviche or "like water for chocolate" -- dragon fruit with rose petals and dragon fruit chestnut sauce.
On the Chinese side, you can't go wrong with "when pigs fly," steamed barbecue pork dumplings, traditional sui mai or a variety of hand-cut noodles.
-- By Nikki Neu