Thomasina Miers exploring fresh ingredients in Oaxaca MexicoOur tortilla supplier meeting with corn producers in Mexico


Our free-range pork is sourced from British farmers we know and trust.

The pigs are free to roam their entire lives, wallow in mud and forage for a natural diet to their hearts’ content. Then they can retire to their straw beds to catch some zs under the stars (or under a canvas cover if they prefer!)
Pork pibil tacos at Wahaca
Mushroom tacos topped with beetroot crisps and fresh herbs


We have increased the number of delicious vegetarian and vegan dishes on our menu, which is now around 60% plant-based! We add seasonal specials to make the most of ingredients while they’re fresh and can be sourced locally.

We work with some fantastic suppliers such as Riverford Organic and Hodmedods, to get the best vegetables and pulses for our dishes.


We are committed to serving free-range chicken, going above and beyond the industry standard. The birds are bred in the countryside, with fresh bedding daily, constant access to food and water and are free to explore the fields, providing the best welfare standards possible.

We are passionate about working with farmers to continuously improve the welfare of chickens farmed for meat.
All our eggs are free-range too, including those used in our ice cream, dressings and sauces.
Chicken club quesadilla
Beef gringa tacos with a fresh squeeze of lime


We’re on a journey transitioning from grass-fed British beef to a British regenerative beef supply. However, there may be circumstances beyond our control where we will substitute regenerative beef for grass-fed British beef. 

Our grass-fed beef is selected from farm assured British beef herds. The cattle’s diet is grass for at least 70% of the year and the herds spend the majority of the year grazing outside.


We work closely with our fish supplier to find species of fish that meet our strict standards on sustainability. We never buy endangered species or fish in its breeding season.

We were one of the first restaurants in the UK to pass an audit by the Marine Stewardship Council and stock their approved MSC fish on our menu. We started doing this in May 2008 when we were granted permission to use their logo on our menus when we purchase fish from their fisheries.

For full details of what is good to eat, and what is not, see the Marine Conservation Society’s list.
Sustainable fish tacos topped with pickled cucumber
Black bean and cheese quesadilla being pulled apart to reveal a melted cheesy centre packed with beans


We can all have a positive impact on the planet just by our food choices and we want to make that as easy as possible for you.

At Wahaca we endlessly look at the whole picture from soil and supply chains, to working hard to put the most sustainable choices onto our menu that are not only good for the planet but incredibly delicious too.

The food and where it comes from is so important to us, but here at Wahaca we’re looking after the planet in lots of other ways too.
Find out more
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