As our new menu flies out of Wahaca kitchens across the country, sparking a summer of Maximum Mexican flavour, we caught up with its creator (and the superwoman you have to thank for all of our dishes) Thomasina Miers, to see which of all of the platefuls are really rocking her boat this summer.
Here’s Tommi’s top 5:
Devon crab and shrimp taquitos. Summery, crisp and bursting with flavours from the sea this classic tomato-based seafood taquito is a delight.
Grilled chicken tacos. The Baja-Californian taco with ancho-marinated grilled chicken, habanero mayo and a crisp, fresh slaw. I love mine with a side of guac.
Cornbread. This is so good that it should come with a public health warning. Sweet, toasted cornbread with a smoky-sweet butter and the tangy whipped goat’s cheese. Keep to yourself or share if you dare…
Fideus. Angel-hair noodles cooked in a smoky-sweet tomato broth served with capers and chipotle adobo and either sliced avocado or a touch of Devon crab. This is a classic from the Mexican state of Veracruz.
Grilled corn. We serve it Oaxacan style with crema, fresh lime and a sprinkle of that famous chilli-sugar-salt.