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Wahaca’s trip to The Covent Garden Food Market

Thursdays in Covent Garden are market day and I was all over excited and hungry! It is great to have it on our doorstep once a week.

Carolyn (who does Wahaca’s product sourcing), Tommi (co founder and chef) and I all headed down for a spot of lunch and to chat to Niamh (@eatlikeagirl) at her stall to try out this weeks fare.

We tried some delicious Frank Hederman smoked salmon with Niamh’s own pickled cucumbers and chunky fresh bread. She’s spent the last few weeks pickling and canning her cucumbers as well as her home cooked filo pastries with butternut squash, spinach and chilli. We love a bit of chilli! All of this was topped off with a cheeky glass of Prosecco. hmmmmm…

We hope next time to try Frank’s smoked mussels in olive oil, which has come highly recommended… Niamh said she’d find out whether they’re available. Please let us know!

On to pudding…

I have a weakness for chocolate and other spoiling treats! We found this little stall selling mini shots of different puddings for just £1 – called the Dessert Deli. Chocolate shot with honeycomb on top was my favourite but I think the others were favouring the Crème Brulee.

Can’t wait for next week.

Food & Drink > News > News > Our News > Food & Drink > Recipes & Cooking Tips > Wahacos > Wahacos > Window to the Kitchen

Recipe Testing for Winter Menu

Our new menu is set to go live towards the beginning of October so we were testing some new dishes in the White City kitchen the other day. There were a few things we were playing with.

Vegetable Taco

For our seasonal vegetable taco we were debating whether to go back to the savoy cabbage/ mushroom mix that we’ve had before. Or trying it with seasonal greens (spring greens at the moment). Firstly we made a rich chilli sauce with ancho chilli’s, which have a slightly sweeter flavour than the pasilla chilli’s we have used previously. Then we cooked off our veg on the flat top and mixed it with the chilli sauce.

It has quite a meaty taste to it, thanks to the mushrooms and the rich ancho sauce.

Chilli Squash Winter Burrito

We used fresh butternut squash which we dice, mix with a little cumin and our home made mojo de ajo (a potent garlic concoction) and roast it in the oven. Really delicious in a vegetarian burrito.

Black Bean Tostada

The black bean tostada omes from our intense love of our frijoles and black beans. It’s such a simple snack, but so delicious. In our first attempt, we took a tostada (fried pure corn tortilla) topped it with some frijoles, shredded lettuce, salsa fresca, crema, and Lancashire cheese.

It was a very tasty combo, but perhaps not the most attractive looking tostada. Especially since I was a little over generous with the frijoles and it started oozing over the sides.

The second more attractive attempt created by Tommi and Gavin, utilised our whole black beans, and corn, which gave it some welcome texture and a meatier, more robust consistency.

Our next step is testing different MSC approved seasonal fish for the menu – something we are really passionate about and keen to get right. If you’ve got a point of view on what we’re up to let us know by leaving a comment.