Summer may have drawn to a close but the launch of our winter menu brings with it a selection of delicious, sustainable new dishes that are perfect for the colder months and packed with fresh, seasonal ingredients.
Introducing Wahacamole – a fresh, sustainable take on guacamole, made with organic British fava beans. Specially created by our co-founder Thomasina Miers in response to the environmental and social damage that avocados can cause. Wahacamole uses locally-grown organic fava beans from Hodmedod’s, added to a blend of fresh lime, coriander leaf and green chilli. The result is not only kind to the planet but makes for a moreish, mouth-watering and healthy snack. It’s topped with “chiltatis” – a mix of ground fennel, sesame, almonds and pumpkin seeds to give a sustainably satisfying crunch, and served with tortilla chips for dipping. Guac lovers needn’t panic, guac is still available and we will continue source our avocados at the most sustainable levels possible – but if you’re up it, we’d love to inspire you to try something new, come and grab a free taster of Wahacamole!
The change in seasons also brings with it an array of new fungi-filled dishes, a must for all mushroom fans. The Ancho mushroom taco combines roast flat and chestnut mushrooms with garlicky jalapeno mayo, topped with colourful home-made beetroot crisps that add a sweet, satisfying crunch. Or if you’re looking for something warming, how about our Allioli mushroom club quesadillas or Mushroom enchilada?
Putting delicious food on people’s plates is at the heart of everything that we do at Wahaca, but it is closely followed by treading as lightly on the planet as we can. We hope we have inspired you to try something new at Wahaca this winter, and perhaps make a few more sustainable choices too!
Check out the full winter menu for more mouth-watering inspiration.
