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Thomasina Miers book signing in Canary Wharf

Join us on Tuesday 9th March from 1pm in Canada Place Crossroads in Canary Wharf’s mall for a chance to meet Thomasina Miers and get an exclusive signed copy of her new book “Mexican Food Made Simple.”

“A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream” The Independent

To mark the occasion, Wahaca will be giving away delicious guacamole and chips fresh from their restaurant in The Park Pavilion, Canada Square.

Hope to see you there!

Food & Drink > News > Food & Drink > Recipes & Cooking Tips

Steve Gale on Tommi’s Book Launch (Guest Post)

This is a guest post by Steve Gale who is the winner of Tommi’s Mexican Recipe Competition. Steve’s brilliant recipe for a refreshing salad made with watermelon and a dusting of sugar, salt and chilli can be found in Tommi’s new book, Mexican Cooking Made Simple. Over to Steve for an insight into where his idea came from and what he thought of the book launch…

I first sampled Thomasina’s cooking at the Covent Garden branch of Wahaca and remember being blown away by the authenticity of the food. It was a really fun place to eat and there was the all important buzz of people enjoying fantastic food with friends. So many times I have eaten in other Mexican restaurants and have been disappointed with the standard nacho and fajita fare. So when I saw the competition to submit a recipe for possible inclusion into Thomasina’s new book, I leapt at the chance.

Over the past 10 years I have travelled extensively in Europe, India, Asia, Mexico, Central and South America. I feel I am uniquely strange in that as a bloke I don’t watch the footie, I travel and write down recipes of blinding meals I have eaten in unusual places. I trawled back through my note books and remembered a great Mexican street food trend of serving chilled fruit with a chilli, salt & sugar sprinkle. The cold juicy fruit works really well with a salty chilli hit – just what you need on a blisteringly hot Mexican day. I adapted this into a light salad with some fresh cheese and a crispy tortilla and was extremely lucky to win the competition.

Thomasina was kind enough to invite me to the book launch in her new Wahaca restaurant in west London. It was quite a star studded affair and a little intimidating for one not used to media events. However a few (strong) margaritas later and I was feeling much more comfortable, if a little drunk. I think the key to a good margarita is not to let any one element overpower the drink and these ones slipped down a treat! The canapés were great – a selection of delicious dishes in miniature from the main menu. Potato and chorizo tacos, lime and coriander braised beef tostadas, crispy fried chicken tacos… I could go on….

I had a really good chat to Rachel Allen and Matt Tebbut and then stalked the other celebs for a photo opportunity before finally catching up with Thomasina (and her Mum). Thomasina is clearly passionate about Mexican food and is trying to show people that the food of this region is not a one trick piñata. Yes, tortillas play a big role in Mexican food but this is the carbohydrate staple of the nation. Imagine suggesting that the cuisine of Italy is dull because they eat a lot of pasta! The food of Mexico is as exciting and diverse as any I have eaten. From fish tacos in Baja California to the seven famous moles (sauces) of Oaxaca, great smoky chilli rubs on barbequed meats to delicate marinated fish dishes. I really hope that Thomasina succeeds and inspires more people to cook and eat real Mexican food.

You can read more of Steve’s culinary adventures on his website: www.gapyeargourmet.com and find out more about his recipe in Tommi’s new book: Mexican Cooking Made Simple.

Congratulation Steve and thanks for sharing such a great recipe.

What's Happening > Contributor Competitions > Food & Drink > Food & Drink > Recipes & Cooking Tips > What's Happening

Mexican Ceviche by Katherine Tunnadine

Ceviche originates in Peru but that doesn’t stop the Mexicans taking it on as their own. They are particularly good on the coast where the seafood if fresh and plentiful and just waiting for the fresh lime and chilli. It makes a brilliant, healthy start to a meal. Just make sure you buy a sustainable, firm fish such as pollock or mackerel. Over to Katherine:

My friend’s family own a pescaderia in Manzanillo, the pacific coast of Mexico and whenever I have visited her, they make amazing fish dishes. My favourite, however, is their ‘house’ ceviche. I’m not sure of the exact proportions/quantites of each ingredient as they do it by taste and sight…

Ingredients:

Minced white fish
Finely, finely chopped carrot
Finely, finely chopped white onion
Finely, finely chopped red tomatoes
Chilli
Lime juice
Fresh coriander (chopped)
Plenty of salt

Method:

The fish is either roughly minced or finely chopped into cubes. Add salt and then cook in the lime juice until it goes white.

When the fish is ready drain off the lime juice so that the fish is quite dry. There should be no excess juice, unlike other ceviche.

Mix the fish with the vegetables (onion, tomatoes, carrot, coriander and chilli) and add salt and oregano to taste.

This is best served on small tostadas (round, crisp tortillas), with sliced avocado on top and mucho salsa valentine.

Serving this on a taco is a great idea. Katherine’s recipe is a classic. You can vary the type of fish and even use prawns and scallops. It’s great with an ice cold Pacifico.

Thanks to everyone who entered my competition. For more Mexican recipes, including the winning recipe from Steve Gale you’ll have to buy my book – Mexican Cooking Made Simple!

What's Happening > Contributor Competitions > Food & Drink > Food & Drink > Recipes & Cooking Tips > What's Happening

Molletes by Matty Teran

Matty’s contribution to my recipe competition is a Mexican teatime classic. Kids would come home from school craving this cheap, delicious treat, kind of like the best of beans on toast and cheese on toast all wrapped up in one. It should be in everyone’s repertoire. The hollowed out middle means this recipe has far more to it than meets the eye.

This is another very typical Mexican recipe. Simple and delicious! You have to have frijoles which you can make according to this recipe. You will also need ‘pico de gallo’ salsa, which you can find out more about here. Over to Matty…

Ingredients:

4 rolls or bolillos (but 2 fresh baguettes cut in half will do the trick)
Frijoles (about a cup)
Lancashire or mozzarella cheese according to your taste
Butter
‘Pico de gallo’ salsa (recipe link)

Method:

1. Cut the rolls in half and remove the softy middle part; we call it ‘migajon’.

2. Spread with butter and then with the frijoles.
3. Sprinkle with cheese and bake about 10 minutes or until the cheese has melted.
4. Serve with ‘pico de gallo’ salsa.

Thanks Matty for a great recipe. It just goes to show that some simple pleasures transcend international boundaries.

Stay tuned for more contributions to my Mexican recipe competition. And if you make this dish please let us know how you get on by leaving a comment.

What's Happening > Contributor Competitions > Food & Drink > Food & Drink > Recipes & Cooking Tips > What's Happening

Smoked Haddock Ceviche with Corn & Sweet Potato Pancakes by Alicia Fourie

Alicia’s recipe is a deliciously alternative idea for Pancake Day. Using smoked fish is inspired and goes beautifully with the sweet potato and corn pancakes which might be a little too sweet for normal ceviche. The pancakes are also outrageously good with streaky bacon and slow-cooked tomatoes for breakfast. You can use either smoked pollock or coley for a more sustainable option.

Feeds 4 as a light main meal

Ingredients:

For the ceviche:

300g undyed smoked haddock fillets
1 serrano chilli
1 red shallot
Juice of a lime
Tabasco (optional)

For the pancakes:

120g coarse cornmeal
1 red shallot
1 serrano chilli, grated
Zest of a lime
Kernels cut from 2 cobs of corn
200g sweet potato, grated
2 whole eggs
About 100ml milk
2 egg whites
Stems from a big bunch of coriander
Salt & pepper
Sunflower oil for frying

To finish:

Juice of half a lime
Splash of olive oil
1 ripe avocado
Leaves from a big bunch of coriander

Method:

Remove the skin from the smoked haddock and cut it into thin slices, across the grain. Place the sliced chilli, sliced shallot and slices of fish in a non-reactive dish and pour over the lime juice. Sprinkle on a little Tabasco if you like it really hot. Leave for 45 minutes to cure.

In a large bowl combine the cornmeal, diced shallot, diced chilli, lime zest, corn and sweet potato.. Stir through the whole eggs and the finely chopped coriander stems. Add enough milk to make a thick batter. In another bowl, whisk the egg whites to soft peaks and fold through the corn and sweet potato mixture. Season with salt & pepper.

Fry pancakes gently in oil (about 4 minutes a side – the first one inevitably falls apart and it takes a long time to cook out the sweet potato) and keep them warm.

When ready to serve, drain the fish from the marinade (discarding the juices but retaining the sliced shallot and some of the chilli slices) and combine with the coriander leaves and scoops of avocado. Dress with the lime juice and a splash of olive oil. Correct the seasoning.

Serve the hot pancakes topped with cool, fresh ceviche.

Alicia’s recipe is very special indeed. The contrast of textures, temperatures and acidity make this a real joy. The corn and sweet potato pancakes are so good that you should make a large batch so they you can enjoy them for lunch the next day with a zesty topping of prawns and guacamole.

Thanks to everyone who entered my competition. For more Mexican recipes, including the winning recipe from Steve Gale you’ll have to buy my book – Mexican Cooking Made Simple!

What's Happening > Contributor Competitions > Food & Drink > Food & Drink > Food Topics & Trends > Wahacos > What's Happening

Huevos Borrachos by Gicela Morales

One of the star recipes submitted for my Recipe Competition was by Gicela Morales a wonderful Mexican woman who is fiendishly good with salsas. Eggs are a staple in Mexico and there is nowhere that you will eat a better breakfast. The green sauce on these eggs is as fiery as they come and perfect for blowing through the steamiest of hangovers. It is also incredibly good for you, a properly healthy start to the day. If you are looking for a way to blow away some cobwebs then look no further. Over to Gicela:

This is a hot green salsa with eggs for anyone with a hangover. It’s very easy to make and only requires very basic ingredients and a few green chilles.

You can make it as hot or as mild as you wish, but the idea is to make it as hot as you can stand it! Also makes a good brunch.

Ingredients (serves 2)

For the eggs

5 free range eggs
1 small onion
2 table spoons of good frying oil
Salt to taste

For the salsa

3 to 5 green chilles
1 small clove of garlic
1 cup of water

Method

1. Seed the chilles and roast them with the chopped garlic. Remove any burnt skin and put them in a food processor with the water until chopped roughly.

2. Chop the onion. Heat the oil in a frying pan and add the onion. Saute the onion and add the eggs; mix until scrambled.

3. Add the green salsa to the egg and mix it gently. Bring it to to boil and add salt to taste.

Serve and eat with fresh bread, a roll or on a taco with a strong mug of coffee. Depending on the extent of your hangover, you may not even feel the heat!

Enjoy!

This is a great dish for blasting away a hangover. Thank you Gicela for sharing it.

Stay tuned for more contribution to my Mexican recipe competition. And if you make this dish please let us know how you get on by leaving a comment.

Wahacos > Banter at the Bar > Food & Drink > Cocktails > Food & Drink > Wahacos

Tequilas for sipping

For many people just the word tequila summons up memories of nasty tasting shots, drunk in one gulp with a wince and a fast ensuing hangover. But for those in the know, those misconceptions are fast becoming outdated, and if you know what you’re looking for, there’s a world of beautiful tequilas that tantalise the taste buds, either straight up, or mixed in delicious cocktails.

We’ve got a whole range of plata, reposado and añejo tequilas and all of them are 100% agave, meaning that they don’t contain any sugars that aren’t taken from the blue agave plant, making them great quality and giving them a beautiful flavour. You can come and try them in any of our bars including our newest opening overlooking Canada Square in Canary Wharf, but as you’ll see in the video below, we’d recommend that these shots are best sipped!

If you have a favourite tequila cocktail, we’d love to hear about it, just leave a comment on this post below.

Wahacos > Banter at the Bar > Food & Drink > Cocktails > Food & Drink > Uncategorized > Wahacos

The Mystery of Mezcal

You might have heard the news about the opening of our brand spanking new cocktail and Mezcal bar in Canary Wharf which is already serving a fantastic range of tongue tingling cocktails to the good people of Canada Square. You might even have read our post with a little background information about the “Elixir of the Gods” that is Mezcal. But we thought we’d share this beautiful film produced by the Oaxaca State Government, which brings to life all of the passion that has been bottled up in the production of this mysterious spirit for generations.

We’re always keen to hear from you, so please let us know if you have any Mezcal stories, or any favourite Mezcal cocktails by commenting below.

Wahacos > Banter at the Bar > Food & Drink > Cocktails > Food & Drink > News > News > Our News > Wahacos > What's Happening

Cocktail & Mezcal Bar – Opening Canary Wharf

Opening today! Wahaca is proud to open its first Cocktail & Mezcal Bar serving a list of delicious Wahaca cocktails as well as our favourite Mezcals & Tequila, Mexican beers, wines, refreshing Aqua Frescas and snacks such as our Tortilla chips with freshly made Guacamole. Come visit us soon!

With views out over Canada Square Park, the cocktail & Mezcal bar is located on the second floor of the Park Pavilion – just above the wahaca restaurant. With a Mexican table football, swing chairs and a living plant wall that creates a vibrant, buzzy and unique spot for after work drinks.

A little information on Mezcal
Heralded as the “elixir of the Gods” Mezcal is the best kept secret to be smuggled out of the Americas in the last 20 years.  Mezcal comes from the maguey or agave plant which is grown mainly in Oaxaca.  There is a saying in Oaxaca “para todo mal, mezcal…y para todo bien tambien” (for everything bad there is Mezcal…and also for everything good).  Mezcal has a wonderful smoky/ peaty texture to rival the best Scottish Malts. The flavour comes from the agave plant being baked in huge pits in the ground.  The plants are then crushed to extract their rich, sugary juices.  Tequila is a form of Mezcal and comes from the Blue Agave plant (there are hundreds of different varieties of Agave plant) and has a smoother, less smoky taste. Wahaca’s tequilas are all 100% Blue agave and taste of vanilla, caramel and peppers.  Both plants need to sunbathe for up to 12 years before they have soaked up enough solar energy to produce the sugars to make the alcohol….so drinking them is like drinking sunshine in a bottle!

For all those that have ever had a bad night out on Tequila, we challenge you to discover the real thing at Wahaca.  With no impurities and made from 100% agave they are 100% delicious. Wahaca’s cocktails blend the best of our mezcals and tequilas with other Mexican flavours like tamarind, lime, hibiscus, grapefruit and mint.

For wahaca recipes – click here and here to visit some blog posts with some of our favourite recipes from Sammi.

Do you have any suggestions for Sammi? Let us know any ideas for some of your favourite cocktails and you may have your very own cocktail on our menu soon!

Photos taken by Amy Murrell

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

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