Wahaca takes Mexican-inspired dishes and sources them as ethically and locally as possible.

Fingers crossed we have a summer on the way, and even if it’s not quite as tropical as our favourite beach in Puerto Escondido, we’ll be doing our best to bring a bit of Mexican sunshine to the city with our latest summer offerings...

 

First up, grilled sweet corn with lashings of sour cream, Lancashire cheese and a dash of chilli salt is perfect for dribbling down your chin (try as hard as you might not to). Grilled cactus and courgette tacos topped with a splash of bright orange guajillo chilli salsa was one of your favourites from last year and our fresh MSC ceviche tostadas with prawns and scallops marinated in fresh lime juice and habanero is back by popular demand. Both are perfect to be washed down with a refreshing margarita (or two) and maybe a couple of Modelos for good measure.

You might also be tempted by our new mocktails, which make a great thirst quencher without impeding your ability to operate heavy machinery. The virgin mojito with muddled limes and mint is the stuff summers were made for, while the Passion fruit and hibisus cooler, served tall with bubbles is the taste of Mexico. Give ‘em a try.

We’ve been getting some great feedback on our evolving street food specials. To start off the summer season we have salmon tostadas, inspired by our last trip to Mexico City, they are perfect for a summer’s day. Thin crispy corn tortillas with a drizzle of chipotle mayonnaise, fresh slices of raw Lock Duart salmon and avocado, topped with crispy fried onions… what is there not to like?

On a final note, we were so impressed by your response to the chapulines fundido (that’s roasted grasshoppers served with melted cheese to you and me) which we served at The Wahaca Southbank Experiment, that we’re hoping to put them on the main menu for all to try. .

Thomasina Miers,
co-founder and chef, Wahaca.

MENUS: Food | Tequila | Requests for the chef