Picture this: New Year’s fireworks on the Thames, mind blowing margaritas and a Mexican street food feast at the award winning Wahaca Southbank Experiment. We’re now taking bookings for our New Year’s Eve party.
Kick off this very special evening with a tasty cocktail, followed by a special menu of Mexican delights like tostadas, tacos, quesadillas and our indulgent churros con chocolate plus a glass of bubbly at midnight to welcome in 2014.
The evening’s soundtrack comes from our very special guest DJ Drew Salida, playing a unique selection of Latin, Afrobeat, Hip-Hop and Dancehall throughout the night.
Along with all this, you’ll also get access to the always spectacular Lord Mayor’s fireworks. It promises to be a night to remember.
Tickets for the night, including a margarita on arrival, street food feast, half a bottle of wine and a glass of prosecco, plus access to the fireworks are £100. For more info and bookings email firstname.lastname@example.org or call 020 7928 1876.
Bring your kids along to make their very own Mexican piñata at Wahaca this Christmas in 2 free workshops in our Stratford and Canary Wharf restaurants. Mexican artist Katrina from Katapixia Arts, will be joining us for 2 Sunday afternoons of engaging arty fun for children aged 2 to 15.
Piñatas are an essential part of Christmas celebrations for children in Mexico. They are made from different papier-mâché shapes, which are decorated with tissue paper and paints, ready for you to take home and fill with treats and sweets, before they are broken open at your Christmas party and the goodies inside are shared.
Our mouth-watering Mexican street food for kids and grownups will be available throughout to order from our menu. Just drop in!
Together with our very own Thomasina Miers and food waste campaigner Tristram Stuart, we’re fighting to get food waste back on the diet for our pigs.
You can join us in Trafalgar Square on Thursday 21st November from midday until 4pm for a free feast to celebrate and raise awareness of these issues. We’ll be serving up our signature pork pibil tacos using pork raised on legally permissible food waste from our Pig Idea pigs in Stepney City Farm. It’s first come, first served, so get there early to jump the queues and make sure you get a free lunch!
Here’s Tommi to explain how the whole idea came about and why The Pig Idea is important to Wahaca and all restaurants.
On Thursday 21st November, we’ll be joining Tommi, Tristram and the rest of The Pig Idea team down in Trafalgar Square from 12 – 4pm for a FREE culinary feast, featuring our famous pork pibil tacos. We’d love you to trot along and join us.
We’ll be cooking alongside our partner restaurants and serving up porky treats using the meat which we’ve been raising on legally permissible food waste in Stepney City Farm this summer. Make sure you come over to the Wahaca tent and try our most environmentally friendly pork pibil tacos ever (or our vegetarian alternative), but be there early as it’s first come, first served.
As well as a free lunch for a good cause, our very own Thomasina Miers will be heading onto the main stage with Radio 2’s Sara Cox to cook up a dish suggested by you. To be in with a chance to have your recipe made, plus win a meal for 4 at Wahaca, head to the pig idea website and take part in The People’s Pig competition.
As well as Tommi and Sara, The Pig Idea stage will play host to porky cooking demos from Hugh Fearnley-Whittingstall, Valentine Warner, Stevie Parle and a Bruno Loubet and Giles Coren double act, so there will be loads to keep you entertained. There will be activities for kids of all sizes and the chance to find out more about food waste issues from the campaign’s supporting organisations. There’s surely no better way to spend your lunch break.
The feast will be the culmination of the campaign which is aiming to raise awareness of ways to tackle the food waste problems we face and to fight to get food waste back on the menu for Pigs. To read more about the campaign, check out our article here, or pick up a copy of our latest ‘Ola magazine in our restaurants.
To show your support for The Pig Idea head over and take the pledge, or search them out on twitter.
We are now taking bookings for Christmas parties at all of our Wahaca restaurants.
Give your festive season a twist with a street food feast of Mexican nibbles, freshly prepared seasonal tacos, tostadas, quesadillas and taquitos finished off with irresistible churros and chocolate. All this for £17.50 per person or £25 with half a bottle of red or white wine.
To make a booking enquiry and find out more, get in touch with your local restaurant using the form below.
Over the past month we’ve been collecting recipes from budding bloggers to show how our amazing sauces can be used to cook up a delicious Day of the Dead feast at home. After collecting up some amazing entries, Tommi chose Kerry Wheeler’s recipe below as our winner. So if you can’t make it over to Wahaca for tonight’s party, you can still grab a (very tasty) slice of the action by following her recipes below.
Wheeler’s quick and dirty Wahaca inspired recipes – for those who like tasty food but are too impatient to wait around for it…
So on the menu we had:
• Homemade Nachos and Guacamole
• Sweetcorn and Chorizo Fritters
• Crispy Fish Fajitas
The challenge being to incorporate the Wahaca sauces into the recipes and see how I got on! So let the challenge begin…
Homemade Nachos and Guacamole – simples.
Ingredients for the Nachos:
8 plain tortilla wraps
Ingredients for the Guacamole:
2 ripe avocados
Ready made tomato salsa
Pinch of salt
Pinch of pepper
Wahaca Chile de Arbol sauce
Step 1. Preheat the oven to 180 degrees.
Step 2. Cover the plain tortillas in olive oil both sides and then sprinkle with the smoked paprika on both sides also.
Step 3. Cut the tortillas into large triangles.
Step 4. Line a baking tray with baking paper and spread out the triangles around the tray, making sure they are not on top of each other. Bake for 7-8 minutes until golden brown. Leave to cool.
Step 5. Now for the Guacamole. Chop up the avocados and roughly mash with a fork in a bowl.
Step 6. I am all for making things as quick, easy (and tasty) as possible, so I used store bought salsa and mixed in in with the avocado.
Step 7. Add Wahaca Smoky Chipotle sauce to the mix to taste. I found the avocado was a nice cooling agent, so didn’t mind being a bit more adventurous with quite a few teaspoons of this one! And there we go! Use the freshly cooked nachos to scoop up luscious bites of the guacamole, delish!
Sweetcorn and Chorizo Fritters
Serves 4 (although this mix would easily feed 6 as a starter!)
60g of butter
150g of chorizo
180g of plain flour
1 tsp of baking powder
A pinch of sugar
450g of tinned sweetcorn
2 egss and 1 egg yolk
3 spring onions
Wahaca Chile de Arbol sauce
Step 1. Chop up the chorizo into 1cm(ish) pieces
Step 2. Add a third of the butter into a hot frying pan, melt, and add the chorizo. When cooked, set to one side.
Step 3. Sift the flour, baking powder and sugar into a large mixing bowl.
Step 4. Whisk half the sweetcorn with the eggs, half the milk and the Wahaca Chile de Arbol sauce.
Step 5. Make a well in the centre of the flour and whisk in the egg mix, adding the rest of the milk, until the mix drops off the spoon in thick dollops.
Crispy Fish Fajitas with Spicy Salsa
This is probably the most adventurous recipe I have ever made, and I was super happy with it, so I hope you enjoy it too!
Zest and juice of 4 limes
500g of fish (for this recipe I used River Cobbler, as it is a tasty white fish, and not as expensive as cod or haddock)
100g plain flour
3 eggs, beaten
Oil, for deep-frying
Tub of store bought salsa
8 wholemeal tortillas to serve
Large pot of crème fraîche to serve
Step 1. Dice the fish into manageable pieces. Squeeze the juice of 2 limes over the fish. Put to one side.
Step 2. Beat the eggs into a bowl. To give the fish a little extra kick, measure out some of the Wahaca Fiery Habenero sauce into the egg mix.
Step 4. Set up a little station with the chopped lime fish, the flour. polenta and egg to make it as easy as possible to coat the fish. The dip the fish into the flour, then egg, then polenta to coat each little piece.
Step 5. Heat up some oil in a pan, then fry off the fish. Once brown on each side, place into the oven to keep them warm. I also found this made sure they were fully cooked, as the recipe I was following said to deep fry them. I don’t have a deep fat fryer, and also am massively put off deep frying anything at all!
Step 6. Once all the fish has cooked, squeeze the remaining lime juice over the fish to give it that extra citrusy tang!
Step 7. Take the tub of salsa, and to give it a bit of extra taste, add a few dollops of Wahaca Fiery Habanero Chile sauce to it.
Step 8. Serve your fish on a soft tortilla with a bed of sour cream, lettuce, with a few dollops of guacamole and as much salsa as you can handle. Get stuck in!
With our new winter menu hitting the grills today, we’re looking for a gang of our lunchtime locals to come and try out the new dishes (for free). Select your nearest lunchtime Wahaca from the list below and enter your email address and we’ll pick one winner for each restaurant to come in for a tasting.
For a run down of all of the new dishes that we’ll be cooking up this winter, from our new tortilla soup and amazing battered fish tacos, to a Caesar chicken tostada with charred jalepeno mayo, head over to our website.
The rules: We’ll pick one winner at random from all entries received before midnight on October 30th. Each winner will receive a free food and 2 rounds of drinks at their local Wahaca for up to 4 people. Meals will be booked with Wahaca and can be taken any time before 01.03.14 between the hours of 12pm and 4pm. Winners will be notified by email.
We’re big fans of the Mexican Dia De Los Muertos festival (or Day of the Dead), celebrated on 1st and 2nd November. And as big fans, we need big plans. So we’re throwing a 2 day and 2 night Day of the Dead party at all of our restaurants.
Thanks to our friends at Olmeca Altos, there’s going to be a FREE shot of their 100% agave reposado TEQUILA FOR EVERYONE (if you’re over 18 of course) on Friday 1st and Saturday 2nd. Our team will be on hand to make sure you sip it and don’t shoot it, so you can savour its award winning agave flavour.
In the evening on Friday 1st, we’re sending a pack of artists into all of our restaurants who will be getting you in the mood with DAY OF THE DEAD FACE PAINTING for everyone.
As well as a chance to try out the dishes on our new menu, we’re also introducing a special BLOOD ORANGE MARGARITA for Friday and Saturday night only, at a party starting price of £5. Our bartenders will be shaking 100% agave Olmeca Altos Plata tequila with the juice of a blood orange and a little agave syrup to sweeten. The results are to die for. (Sorry).
With a nod to the traditions of this highly emotive Mexican festival, we’ll also be decorating our restaurants with colourful papel picado and building an altar as a way to celebrate the amazing lives of some of our favourite Mexican heroes from the past, so keep an eye out for them popping up next week.
Outside of the restaurants, in partnership with Mexico Lindo y Querido, we’ll be supporting a KIDS T-SHIRT DECORATING WORKSHOP at their Dia de Muertos event at the Rich Mix, Bethnal Green Road, on Sunday 3rd November. The free workshops are open for children of all ages to come and design a silkscreened Day of the Dead t-shirt to take home with them. To find out more information and book a place on the workshops, head to their website
We hope we’ll see lots of you down at Wahaca on the 1st and 2nd to join in the festivities, and show how this amazing celebration of life can transcend borders and give us all a good reason to smile.
500g sweet potato 5 tbsp (80g) of Habanero sauce 2 tbsp olive oil Pinch of salt and pepper Pinch of dried thyme 100g feta 2 red onions cut into wedges
1. Peel and chop sweet potato into large chunks and coat with the habanero, thyme, olive oil and S& P and add the red onion.
2. Put on a baking tray into an oven at 200°C for 40 minutes, until potatoes are cooked through until golden brown.
3. Five minutes before the potatoes are cooked, crumble the feta cheese on top of the potatoes and pop back into the oven until the feta is golden and bubbling.
Why not add some fresh tomato salsa and use as a veggie friendly taco filling?
60g butter 150g chorizo, diced into 1cm cubes 180g plain flour 1 tsp baking powder a pinch of sugar 450g fresh or frozen sweetcorn kernels (4 corn on the cobs) 2 eggs and 1 egg yolk 100ml full-fat milk 3 spring onions, finely sliced a small handful of fresh coriander, roughly chopped 1–2 tsp Wahaca Chile de Arbol sauce
1. Heat a third of the butter in a hot frying pan and add the chorizo until cooked. Set aside to cool.
2. Meanwhile, sift the flour, baking powder and sugar into a large mixing bowl. In another bowl whisk half the corn with the eggs, half the milk and the chile de arbol sauce. Make a well in the centre of the flour, whisk in the egg mix then gradually add the rest of the milk, so that it drops off the spoon in thickish dollops.
3. Melt the rest of the butter and add half of it to the batter before folding in the rest of the corn, the spring onions, chorizo and chopped coriander. Season to taste with salt and pepper.
4. To fry the pancakes, heat a heavy-bottomed, non-stick pan until it is hot and then brush with a little of the remaining melted butter. Dollop out a couple of large dessert spoons of the mixture, spaced well apart so that the fritters don’t run into each other. Fry over a medium heat for about 2 minutes a side until golden brown.
Tip: These are also great with a fired egg and some fresh salsa or with avocado cream. Whizz a few avocados in a food blender with the juice of 1lime, some fresh basil, 2 tablespoons of crème fraîche and a touch of olive oil.