Two soft corn tortillas bursting with vibrant, green, seasonal, asparagus spears, displayed in a taco wave

ANYONE FOR CRICKET?

INSECTS ARE WINGING THEIR WAY BACK TO WAHACA FOR THE SUMMER MENU

They’re packed with protein, surprisingly tasty and possibly one of the most sustainable ingredients on the planet – so we’ve decided that it’s time to reintroduce some insect options to our menu of delicious, vibrant Mexican street food. Our new summer specials, see crickets winging their way back to Wahaca for the summer months. The specials compliment our seasonal menu refresh – which we’re launching to coincide with the full reopening of our restaurants and indoor hospitality as a whole from 17th May.  We can’t wait to welcome you back!

 

Our new Cricket salsa is a richly flavoured and beautifully spiced pipian, a term to describe any class of mole made with a base of pumpkin seeds. 

 

Hear all about this deliciously sustainable salsa from our co-founder Thomasina Miers: “Crickets are a brilliantly sustainable way to add protein to our diets and are eaten in Mexico as bar snacks, on guacamole, in salsas and even coated in chocolate. We’ve experimented with them in the past at Wahaca, so we’re delighted to have them back on our menu for the summer, this time in a thoroughly delicious pipian, or pumpkin seed salsa, full of spices and aromatics. We hope that our guests will be up for trying them if they haven’t had the pleasure before!”

 

Next time you swing by, try a taster of the cricket salsa on the house, served with a portion of tortilla chips to scoop up the sustainable deliciousness.  We’d love to hear what you think!

 

Asparagus season is upon us and we’re adding this spring vegetable to our menu for the first time, in a dish that’s packed with seasonal goodness. The new Chargrilled asparagus tacos combine tender and slightly caramelised stems finished with a sprinkling of toasted pumpkin seeds and the new cricket salsa. Veggie diners (or anyone not up for the insect option) can choose to have their tacos topped with a citrusy habanero mayo instead. True to our sustainable principles, the dish will only remain on the menu for the six week asparagus season, so get this one while it’s fresh.

 

Summer comes with a refreshing taste of freedom this year.  Raise a glass to restaurant reopenings with a new cocktail that’s perfect for celebrations either indoors or al fresco. The new Summer Spritz is a refreshing mix of Aperol, prosecco and grapefruit with an unmistakably Mexican splash of 100% pure agave tequila.

 

Check out the full summer menu for more mouth-watering inspiration.

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