There is less than a week to go until the Chilli Weekend at the Eden Project Food Festival, where Edson Diaz-Fuentes, our Head of Menu Innovation, will be doing a couple of cooking demos using Eden Project’s harvest, including herbs, vegetables and chillies.
Courgette flower Quesadillas, Pico de Gallo with Jalapeño and Mandarin & Habanero margaritas are some of the dishes on the menu he will be creating this weekend. Truly Mexican dishes, taken all the way to Cornwall, using beautiful, locally source ingredients.
Wahaca’s ethos has always been sustainability, from fish to chicken to herbs. Locally sourced ingredients are core to our business, so what a better than to have the chance to transform fresh produce from the Eden Project’s gardens into Mexican street food dishes.
Thomasina Miers’ latest book “Chilli Notes” will be available to buy at the Eden Project at the Chilli Weekend, for those who want more inspiration for their daily cooking. They include recipes inspired by a range of cuisines using chillies from around the world, including Mexican Chillies like Jalapeño, Pasilla, Arbol and Habanero.