Wahaca

Food & Drink > Food & Drink > Food Topics & Trends

Burrito tasting at Wahaca Canary Wharf

Last week we invited a group of Burrito lovers down to Canary Wharf to give us feedback on Wahaca’s burritos as we start to plan the take-away menu to launch in March. We had fun but also got some really helpful advice.

We started off doing a tasting of all the burritos we serve at the restaurant. We usually toast our burritos like the photo above but for take-away we are going to have to leave it with a soft tortilla so we wanted to see how they fare. Luckily we got some positive feedback on the soft tortilla burritos although there were a few who tried it toasted for the first time and really loved it!

Here is some feedback from our Burrito tasters:

“It was great to try the range of burritos at Wahaca and I was surprised by just how nice the toasted ones tasted! I was also very impressed by the hottest of the salsas. Usually I go for the chicken option so this tasting session was an ideal opportunity for me to try the other meats. The slow-cooked pork was particularly nice but sorry, pickled onions are not for me!”

Mark Jansen from London Burrito

“The slow-cooked pork burrito was heaven in a tortilla! The incredibly tasty shredded pork paired very nicely with fantastically zingy pickled onions and habanero chillies. Spicy!”

Elizabeth Dunne (AKA @eBeth)

“I really loved all the burritos – and it’s truly a tough choice for my favourite – but if I had to pick just one, I think I’d go with the char-grilled steak. Beefy, juicy and with the spice just right, I savored every bite.”

Chris Osburn from The Londonist

“It was really nice to see how much thought was going in to the takeaway burritos; if only I worked near the Canary Wharf branch! It was also good to have our suggestions trialled on the spot, and I think the final chicken burrito was much better for it. You were all very open to suggestions, as well as the decisions behind every aspect of the restaurant, particularly about the question of guacamole in the burritos. A tonne of avocados a week is rather a lot.”

Edd Hannay (AKA Burrito Safari)

The last bits were the most fun as we started playing with some ideas. Firstly we used a bit of Chipotle butter on a soft pork burrito – just brushed a little on the inside of the tortilla. The idea being to add some flavour to the edges of the tortilla. This was too naughty, too filling and just too much… for most of us but then a few thought it was just heaven.

I would definitely fall asleep at my desk if i had one of these for lunch… verdict was that it wasn’t right but a fun thing to try!

Next was Simon and Gail’s feedback on our chicken burrito as they sent Tommi back to the kitchen with some instructions and recommendations! Rather than using our Chicken tinga, which is a traditional Mexican recipe, they wanted us to use the grilled chicken with a tomato salsa to make it more fresh tasting. (Click here for Gail’s great blog)

Tommi came back with a delicious creation which did taste a whole lot fresher and has got us thinking further about how we can improve it… watch this space!

Thanks to everyone for coming along. For other perspectives have a look at these three posts:

One Million Gold Stars
Londonist
London Burrito

comments