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

Drop into Wahaca and try freshly prepared, seasonal dishes from our menu. Here's whats new for summer…

Chile relleno
For the first time ever on a menu in Wahaca, and with great excitement, the chef team bring to you…our very own…chile relleno.
This little beauty is none other than the sweet, round, voluptuous chile ancho, softened up, stuffed with our signature refried beans and topped with a naughty but delightful mix of caramelised onions, fresh thyme and sour cream. Possibly not for those on diets, but for everybody else, this is a winner and 100% vegetarian, so good for the planet too.

Corn on the cob
Also on the menu, and back due to outrageous popularity, is our Mexican corn on the cob. It only comes into season in June, as we try to buy it close to home, from farms in Europe, so we are not sure exactly when you will get it but we’ll be speaking to our crew at New Covent Garden Market daily to find out when it will be arriving and our waiters will let you know the second it’s on.

Summery new potato taquito
We also have a new taquito on the menu which is inspired by our love of the humble but delicious British new potato. Potatoes originally come from Peru, not too far from Mexico, so have a habit of sneaking their way into street food dishes all over Mexico. This one is inspired by our hero, Diana Kennedy, and is a yummy mix of extra virgin olive oil, new potatoes, fresh mint, fresh lime juice and a touch of chilli.

Habanero Salsa
The pièce de resistance however is our new habanero salsa which we have been creating over the last six months. It is made from Habanero chillies from a co-operative of farmers in Merida who grow the fruitiest, most delicious Habaneros which any minute now will be granted Denomination of Origin status. We love their fruity flavour and ferocious heat (although this salsa is tamed by our chefs fine balancing); we hope you will too.

Guajillo oil
This is not the only new salsa we have up our sleeves. We have been getting seriously saucy over the winter and have also developed an earthy guajillo oil which we are using to decorate the new chicken tostada and our stunningly good grilled cactus and cheese taco which we have had to put back on the menu to please our front of house team. It means we have two vegetarian tacos back on the menu as part of our commitment to bringing you affordable food from the best ingredients.

Thomasina Miers,
co-founder and chef, Wahaca.

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