China Poblano Hosts ‘Day of the Dead’ October 30 – November 3

China Poblano by José Andrés is getting ready to host its annual Day of the Dead celebration from October 30 through November 3  This year, there will be two options: a special, limited-time menu available for guests who dine at the restaurant OR a take-home feast for guests who would prefer to celebrate at home.

• For those looking to celebrate at the restaurant: From October 30 through November 3, China Poblano will offer a special menu inspired by Josefina Velázquez de León; chef, teacher and culinary anthropologist of the rich and diverse cuisine of Mexico. This year’s ofrenda is dedicated to Josefina in honor of her work, which has shaped the way the world shares and enjoys Mexican cuisine.
  • Taco Flor de Jamaica (Hibiscus flower taco) $5 
    Heirloom blue corn tortilla, sautéed hibiscus flowers, serrano, pineapple salsa, crema de aguacate 
  • Sopa Azteca $13 
    Spicy heirloom tomato broth, shredded chicken, heirloom corn tortilla fritters, roasted poblano, avocado, crema, crispy tortilla strips 
  • Tamale Mole Negro $14 
    Heirloom blue corn masa mixed with Wagyu beef fat filled with braised oxtail and steamed inside of a banana leaf. Seared and served with house made mole negro and vegetable curtido  
  • Pumpkin Flan $12 
    Roasted pumpkin flan, candied tangerine and pumpkin seeds, caramelized banana espuma, vanilla bean ice cream 
  • Camino al Cielo (Road to Heaven) $17 
    Bombay Sapphire gin, house-made marigold tonic, Fever-Tree club soda 
    
• For those looking to celebrate at home: On November 2, China Poblano will partner with Secret Burger to host a festive, take-home experience in celebration of the holiday. Guests who order a ready-to-eat, take-home feast for two will be able to pick up their meal from 4 – 6 p.m. that day. The menu will also be inspired by Josefina Velázquez de León. Tickets available here. 
  • House Chips & Salsa 
    Tortilla chips dusted with chipotle-tequila salt, with smoky chipotle salsa 
  • Pato con Mole Poblano 
    Duck leg confit, pan seared and served over house made mole Poblano with pickled micro vegetables and pearl onions 
  • Camarones y Flor de Calabaza Chile Relleno 
    Chile poblano stuffed with shrimp, squash blossoms, tomato, garlic, and queso Oaxaca, battered and fried. Topped with fried squash blossom petals and salsa de chapulines. 
  • Sugar Skull Cookies 
    2 Skull shaped sugar cookies decorated with the bright colors of Día de Los Muertos
  • Optional Add-Ons 
    • $8 Guacamole (4oz)  
    • Margarita Kit (for 2)
      • Includes pre-batched cocktails with limes, salt and your own China Poblano cocktail shaker!
    • Choice of:
      • $20 Classic Margaritas: Milagro blanco and fresh lime 
      • $22 Prickly Pear Margarita: Milagro silver, fresh lime and prickly pear 

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