Wahaca takes Mexican-inspired dishes and sources them as ethically and locally as possible. Here are a few heart warming highlights from our new winter menu...

Huevos rancheros
At last the classic Mexican breakfast dish huevos rancheros has made it on the menu: A thick, soft corn tortilla topped with our refried beans, a free-range egg fried to order and our beautiful salsa verde to give it freshness and a kick.

Chicken wings a la mojo
Taking a leaf out of the Mexican approach of nose-to-tail eating, we’ve also added chicken wings to our street food specials. We’ve experimented with various marinades and gone for a Mexican classic, mojo de ajo, a slow-cooked, caramelised garlic sauce which is sweet, smoky and spicy. These wings join our queso fundido on the street food special menu, so each time you choose one, we give 20p to Ednica, our charity helping feed and educate children on the streets of Mexico City.

 

MSC plaice
We’ve also made great strides with our fish sustainability and the plaice that we’re now using in our fish tacos is MSC certified and from British waters – two excellent reasons to get stuck into one of our all-time, best-selling dishes.

Chicken mole tacos
We couldn’t see through another winter without mole on the menu, so the chicken mole tacos are back with an improved mole recipe created by our cooperative of single mothers in Guanajuato – we think it is their best one so far.

With the cold weather upon us, it’s also good to remember that a sneaky hot chocolate goes a long way to keeping you warm and energised. Our version is made by chef Gavin, using the same method as the Aztecs – grinding the cacao beans with sugar and almonds and steaming the paste with water rather than milk so the flavour isn’t lost. It’s a high octane injection of chocolate heaven – here’s to moving with the times!

Thomasina Miers,
co-founder and chef, Wahaca.

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