, , , , , ,

Diego Hernandez and Tommi Miers bring the best of Baja California to Wahaca Covent Garden

Anyone who’s got their ear to the ground of what’s hot in Mexican cuisine right now can’t have failed to hear the screams of excitement coming from ecstatic diners in the North West of Mexico, as they tuck into Baja California’s coastal culinary delights.

Don't miss this man cooking up your supper. Baja style.
Don’t miss this man cooking up your supper. Baja style.

We want to bring you guys a bit of that action, so for the next leg of our #CulinaryTrip tour of Mexico’s foodie hotspots, we’re inviting Diego Hernandez, arguably the most exciting and talented chef in the area, to bring the flavours of his restaurant, Corazon de Tierrra, (currently voted number 20 in San Pelligrino’s 50 Best Restaurants in Latin America), to our Covent Garden kitchen for this one night event. And we want to see you down there.

 

On Wednesday June 10th, Diego and Tommi will be cooking a supper club for 200 guests lucky enough to bag a ticket, with a menu that brings the best of Baja and Ensenada to Covent Garden. Starting off with a vegetable salad with wild nettles and avocado leaf vinaigrette and mackerel entomatadas with watercress, sorrel and lemon, the dishes will showcase Diego’s reinvented Ensenada classics. The menu highlight is a tamal stuffed with wild wood pigeon, yellow mole and dehydrated parsnip. To finish there’s a truffle cream with spinach chlorophyll, radish, caramel and balsamic. Yes Please.

To buy your tickets click here to visit our Grub Club page and hit ‘Book Now’ to register.

Diego's cooking at Corazon de Tierra.
Diego’s cooking at Corazon de Tierra.

 

Anyone who’s not able to make it along on the night, all is not lost. From the 12th June and for 8 weeks after the supper club, we’ll be serving a special regional menu that’s inspired by Diego’s cooking and the Baja California region, stuffed full of new surprises for your taste buds.