Wahaca

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Ibero American Literary Festival

A guest blog from Jimena Gorráez-Belmar who works with Minister Duran, the cultural minister for Mexico.

Britain is a country of readers that enjoy literary festivals. The Hay Festival celebrated annually in the lovely town of Hay on Wye is an example of the popularity that the written word can achieve.

Latin-American literature has a great deal of followers in the UK but has a low profile in major festivals. Having this in mind and with the enthusiasm for highlighting the vibrancy of our narrative tradition, the Association of Cultural Attaches of Latin America, Spain and Portugal (ACALASP) in collaboration with Foyles have organised a unique festival to celebrate the region’s outstanding contribution to world literature from 10 – 15 November ay Foyles Charing Cross branch.

This event is of relevance for all of us keen readers and book lovers because for the first time, Latin American literature will be the focus of a six-day celebration.

The programme, which has been carefully curated by ACALASP, will offer the public a combination of topics exploring a wide range of areas that has made Latin American narrative famous. Round tables and discussions by leading academics and writers will feature topics such as poetry, women’s writing, literary translation, contemporary narrative, workshops plus an unmissable session with Junot Diaz, winner of the prestigious Pulitzer Prize for fiction in 2008.

If you enjoyed classics like One Hundred Years of Solitude, fell in love with the verses of Pablo Neruda or felt like joining Roberto Bolaño’s Savage Detectives then Foyles is the place to be during the evenings of mid November.

All events are free but booking is strongly recommended to avoid disappointment. To do so please email events@foyles.co.uk.

For a full programme please visit:

Foyles

ACALASP

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News, Our News, What's Happening

Canary Wharf Chilli Giveaway

Image from Brylan on Flickr

We will be giving away chilli starter packs which included – seeds, soil, pot, planter measurer and recipe for once you have grown your chillies.

Come and find us at Jubilee Place Crossroads and Canada Square Crossroads this morning and during lunch time. Look out for some brightly coloured barrels…

For when you’ve got your chilli starter kit we offer a chilli tutorial on the blog, a surgery on Flickr and if you’re lucky we may even give you a Mexican recipe or two to make the most out of them.

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News, Our News, Wahacos

Wahaca comes to Canary Wharf

We’re super busy preparing for our opening in Canary Wharf on November 9th. Inside, Claroscuro are decorating our interior with some of their iconic street art. Outside, Cecilia is zooming around Canary Wharf delivering chilli seeds and smart little pots. It’s all very frantic. But massively exciting. We can’t wait to open the doors and welcome you in.

But whilst all this has been going on, James, has been making a brilliant video about what people think about Wahaca in Canary Wharf. We hope you like it…

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Links Roundup, News

Blog Round Up

It’s hard to believe November has started. We thought about doing a round up of all the Day of the Dead and Hallowe’en posts that we’ve seen but instead thought we’d just share three great posts that help to transport us away from the gloom of November, to somewhere more exotic.

1. We got very excited when we saw a post abut how to cook Lamb Shank Adobo on Dinner Diary. It’s a great dish that they have done proud. Now we are in Autumn this slow cooked treats come into their own, but Mexican style!

2. World Foodie Guide has published a guest post about the food scene in Istanbul. You can almost taste Istanbul as it seeps through your monitor’s pixels. Would it be possible to do something similar for Oaxaca or Mexico City?

3. Meanwhile, over on A Slice of Cherry Pie, Julia has hosted another of her excellent contests that asked bloggers to submit their favourite Keith Floyd recipes as a way of saying a fond farewell. We love the fact that the Kenyan Goat Feast won.

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Cocktails, Events at Wahaca, Food & Drink, Recipes & Cooking Tips, What's Happening

A few of our favourite Day of the Dead recipes

Day of the Dead Cocktail

For Day of the Dead, we got Sami our barman to dream up a delicious Day of the Dead cocktail which is so good we’ve given it a permanent place on the menu.

In a cocktail shaker add:

35ml of aged 100% agave tequila

80ml of fresh pineapple juice

and the juice of half a lime

Shake vigorously and pour into a tall glass filled with ice.

Carefully top with a good splash of red wine and garnish with mint. (To get an eerie effect pour the wine in over the back of a table spoon so it sits on top).

Chorizo, pumpkin and thyme quesadillas

Quesadillas, crispy and oozing with melted cheese and anything else you fancy is always a winner.  The sweet flavour of pumpkin seems to go incredibly well with chorizo.  This very easy recipe will take very little time to put together and makes a delicious, relaxed dinner.  I like to eat it with a crisp Cos lettuce, sesame seed and avocado salad.

Enough for 4 large quesadillas

500g slice of pumpkin, peeled and cut into rough chunks

½ onion, finely chopped

1 clove garlic, chopped

200g chopped chorizo sausage meat

A small bunch of thyme, shredded

Olive oil

200g extra mature cheddar cheese, grated

200g grated mozzarella

4 large corn tortillas

Steam the pumpkin until tender, about 15-20 minutes.  Allow to cool, before dicing up into small pieces.  Cook the onion in a heavy-bottomed pan with the chorizo until the onion is soft and translucent and the chorizo has started to release its oil.  Add the garlic and cook for a further five minutes before adding the diced pumpkin and thyme.  Season to taste.

Spread the chorizo mix on one half of the tortilla and sprinkle with the cheese mix.  Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn’t stick to the pan) and place in hot, dry frying pan or griddle and cook until golden and crisp.

Cut into wedges and serve with a roast jalapeno salsa or fresh tomato salsa and sour cream.

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