Celebrity chef José Andrés is doing something cool in culinary at his restaurant China Poblano at The Cosmopolitan. “We are one restaurant with two cuisines: Chinese and Mexican, but we’re not a fusion restaurant,” says Eduardo Sanchez, assistant general manager of China Poblano. “We do authentic dishes from each country.” Traditional dishes and ones with an Andrés twist are served side by side, so it’s the best of both cuisines.
Taking it one step further in the cool factor, the eatery also offers a multi-course vegetarian menu. With veggie-style eating being all the rage, China Poblano needs to be on the top of everyone’s must-dine list. The Vegetable Experience alternates between Mexican and Chinese dishes, starting with traditional chips and salsa, both made fresh and in house. Other courses include the perfectly crunchy, sweet-and-spicy la leng mian, a cold-noodle salad, a fresh bite of coconut ceviche, a to-die-for queso fundido with fresh-made corn tortillas, and an impressive, flavor-packed 20-vegetable fried rice. The eight-course experience includes dessert, and the price is unbelievable at only $45 plus tax (there’s a nonvegetarian tasting menu for the same price!).
For nonvegetarians, there’s plenty of Chinese and Mexican goodness. The hard part is just deciding what to order from the massive menu. Might we suggest trying tacos like braised pork, battered-and-fried seasonal fish or the crispy beef tendon, all served with fresh corn tortillas made in-house from heirloom corn grown in Oaxaca, Mexico. Traditional dim dum options include quail egg siu mai, har gow and the tasty When Pigs Fly, made of delicate steamed buns and Chinese barbecue pork.
For a seasonal treat (the menu keeps it fresh with additions of seasonal Chinese and Mexican flavors) try the tamale de camote, sweet potatoes packed into a traditionally made tamale. For a more rib-sticking, larger meal, the carne asada norteña includes a marinated and grilled 6-ounce flat-iron steak or try chef Andrés’ creative take on the Chinese street classic, Dan Dan mian, hand-cut noodles with a rich Szechuan ground pork sauce.
Don’t miss the specialty cocktail menu with a concentration on Mexican spirits. One of the coolest and most-popular choices is the salt-air margarita, where the salt doesn’t sit on the rim; rather it floats on top of the cocktail like a cloud of bubbles.
The Cosmopolitan, 877.893.2003
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