During lockdown we’ve been busy creating our exciting new Summer Menu. Tommi and our chefs have worked hard to create a menu that is fresh and vibrant and that uses high quality, sustainably-sourced ingredients from some brilliant British suppliers.
DEVON CRAB TOSTADA
Our crab tostadas are inspired by our founder Tommi’s travels to the shores of Veracruz in Mexico where crab and fish are in most dishes. Our crab is from a little closer to home (Devon) and dressed in chipotle mayo.
ROAST GARDEN VEG TACOS
They’re a plant-powered rainbow on a plate – two soft corn tortillas, topped with Riverford Organic carrot, caramelised onion, creamy herb mole and crunchy house-made beetroot crisps, creating a dish that’s not just fresh, colourful and tasty but is vegan-friendly and packed with protein too.
BEAN & CRUMBLED FETA TOSTADA
Possibly the most sustainable dish on Wahaca’s menu. A fresh mix of carlin peas, borlotti beans and chickpeas, with fresh tomato salsa and crumbled feta, served on two crisp tortillas. The ‘Black Badger’ carlin peas are an ancient pulse, grown sustainably in East Anglia by Hodmedod’s, the award-winning pioneers of British pulses and grains.
CHEESE & CHILLI CROQUETAS
You’re in for a treat – crispy three-cheese and serrano chilli balls, served with a zesty tomatillo salsa. Oozing with cheesy deliciousness and combining feta, Monterey Jack and mozzarella with a spicy chilli kick, you’ll be totally forgiven if you don’t want to share.