
Restaurante China House
The most-reviewed Chinese restaurant in Mexicali: 4,666 reviews at 4.5 on Google. White-tablecloth Cantonese cooking with set meals for sharing, carnitas coloradas, chow mein and fried rice. Open daily 11 AM to 9 PM.
The cuisine that defines Mexicali. Carnitas coloradas, chop suey, chow mein and Cantonese fried rice in the city with the most Chinese restaurants in the country.
No other city in Mexico eats Chinese food the way Mexicali does. Here it is not an occasional craving: it is Sunday family food, birthday food, business-lunch food. These are the most established and best-rated restaurants, with up-to-date hours and locations.

The most-reviewed Chinese restaurant in Mexicali: 4,666 reviews at 4.5 on Google. White-tablecloth Cantonese cooking with set meals for sharing, carnitas coloradas, chow mein and fried rice. Open daily 11 AM to 9 PM.
Mexicali's Chinese food is Cantonese at its root and has its own classics, some impossible to find in other cities. This is what people order here.
Roast pork with a lacquered, unmistakable red edge, served in slices. The most recognizable dish of Mexicali Chinese food.
The mandatory side: wok-tossed rice with egg, pork and vegetables. Almost no table orders without it.
Stir-fried noodles with meat and vegetables. In its crispy version the noodle is fried and served under the sauce, a local classic.
A vegetable and meat stir-fry in a light sauce. One of the pillars of any set lunch in Mexicali.
The thick soup that opens nearly every set lunch in the city. "Shark-fin style" because it mimics the texture of the original.
The spring roll, fried and crispy. Usually the first starter to reach the table.
Battered chicken in sweet and sour sauce with pineapple. The undisputed favorite of kids and first-timers.
Wok-seared beef with broccoli in oyster sauce. One of the most ordered dishes across the city.
Fried squid with salt, pepper and chile. The dish city restaurants use to show off their wok.
A regional dish born in Mexicali's Chinatown. It is not exclusive to a single restaurant: several of the historic ones claim it as a signature.
Chinese food did not reach Mexicali as a culinary trend: it arrived with people. In the early twentieth century, thousands of Chinese migrants —mostly from the southern region of Canton— settled in the valley to work the cotton fields. That community gave rise to La Chinesca, the Chinatown in the city center, and with it a cuisine that is now part of Mexicali identity.
That is why Chinese food here is predominantly Cantonese, and why it includes dishes that do not exist elsewhere in the country. Mexicali is credited with the largest concentration of Chinese restaurants in Mexico, and eating Chinese on a Sunday is a family habit as deeply rooted as any other.
The historic quarter sits downtown, but measured precisely, almost no large restaurant today falls within its streets: Chinese food moved out into the whole city.
Menus are built for the center of the table. Many set lunches require a minimum of two people and are served in courses.
Almost every restaurant serves house tea with the meal. It is worth asking whether it is included or billed separately.
Several offer half orders, useful for small groups who want to try more dishes without over-ordering.
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