When you think about dinning in Mexico, Chinese take away is not likely at the top of your list of expected options, but Chef Aaron Castaño decided to change that when he opened El Dragon Isleño in 2020. I asked him “why Chinese?”, his reply, “because I like it”.  And you can tell that is true when you sample his yummy food.

El Dragon launched as strictly delivery, out of a friend’s garage, later moving into the Cañotal market. They settled in their current location two years ago.

Located on Medina, at the south end of the air strip, and across the street from the four Emmanuel Sanchez murals. They have a small number of tables where they provide sit down service.

While the vast majority of their business is delivery I’m glad we experienced the food onsite, for a number of reasons. Chef Aaron will tell you that food that has to be transported in “to go” containers is never as good as food straight from the kitchen to your table. Based on the popularity of this restaurant’s delivery the take out must be very good, but the food we enjoyed in-house was even better.

The small rectangular black plates, the tear drop dipping bowls, Chinese tasting spoons, angular noodle bowls, and chopsticks perfectly set the theme of the cuisine adding to the aesthetic. In contrast the wooden tables and chairs and concrete floor remind you you’re in a Mexican neighbourhood restaurant, where in my opinion the best food is often found.

We started our evening with delicious flash fried tuna coated in black and white sesame seeds and topped with a cilantro sauce. This dish is referred to as an “amuse-bouche” French for a “mouth amuser”. It’s a complimentary treat from the kitchen for those who dine in house. It’s designed to showcase a chef’s style and prepare the palate. It changes often so you never know what to expect.

Next we had veggie spring rolls served with a dark sesame and mirin dip. I’m a fan of sweet and salty so I dipped my spring rolls in the very tasty sweet and sour sauce. The perfect flavour combination, the rolls were piping hot, crispy and packed full of veggies.

Next up was a big bowl of lo mien. Served with six meaty jumbo shrimp, these noodles were flavourful without overpowering the delicate taste of the shrimp. The noodles were toothsome with a perfect texture. I can not wait to eat the leftovers later today.

The grand finale was the Costilla bourbon. A pork rib that was slow roasted for five hours and coated in the Chef’s specialty sweet bourbon sauce. The way the unctuous bit of fat melted in my mouth, coating it with flavour, will not soon be forgotten. This stellar piece of meat was served with fried rice, mashed potatoes and steamed vegetables.

So if you’re craving some Chinese delivery, give El Dragon a call. But to fully appreciate the work of Chef Aaron I would recommend dropping by to enjoy the full experience, including watching the chef in action and enjoying some great conversation. If not everyone in your party is into Chinese, never fear, there is a separate taco menu to choose from as well.

Kath’s quote: “I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one”. — Paul Simon

Love never fails.

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