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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.

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The little chilli growing competition…

To all those lucky people in Canary Wharf who received one of these lovely little pots…

We want you to put together a special guide on how to grow your chillies – whether your secret trick is dancing, singing, hugging or that special concoction of vitamins that you’ve been giving your plant.

Please send through photos (to loswahacos@wahaca.co.uk) along with your commentary showing the whole development of your chilli growing and your advice for everyone else out there wanting to grow chillies. The winner will get a free dinner at Wahaca for up to 6 people. It can be funny, very serious or slightly bizarre, we don’t mind as long as it gets a mighty fine chilli plant to hold up as an example to all the fellow Wharf chilli growers! All entries (within reason) will be put on our blog.

Send your entries through by the end of January and we’ll get judging. Can’t wait to see what the Wharfers have been up to!

In the meantime, remember to bring your chilli pot in this January (with the pink “Little chilli give away” sign) and show us how your going for that free pot of guacamole & chips.

(Don’t worry you may not have any chillies by the end of January but you won’t be far off and will have done very well looking after your plant through its early days).

Either send us pictures of your chilli plants via email to loswahacos@wahaca.co.uk or add them to our Flickr group

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Canary Wharf Street Art Preview

We’ve been looking forward to Claroscuro transforming our space in Canary Wharf into a modern masterpiece ever since they were voted onto the shortlist of our Street Art Competition back in August.

Whilst the rest of Canary Wharf was away they spent the weekend spraying the living daylights out our new restaurant. Here’s a few pictures to give you a sneak preview of what to expect…

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

Tommi’s recipe competition results

Thank you so so so much for all the recipes that you sent in for my recipe competition in August.  The winning entry was submitted by Steve Gale, a delicious tostada salad using the sweet-sour flavours of the chilli salt mix that Mexicans use on the streets of Mexico to season mouthwatering slices of mango, pineapple and jicama.  His recipe will be published in my new book, ‘Mexican food made simple’ which comes out at the beginning of March next year (yikes).

But there were quite a few other delicous recipes that we felt we had to publish too.  I particularly loved the delicious green sauce on eggs that Gicela Morales entered – this recipe is a sure fire way to beat any hangover and perk up the tiredest of parents, teenagers or kids on a weekend morning.  Try this recipe this weekend and tune in next week for more competition runners-up…

Gicela Morales’ Huevos Borrachos

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 chillies, depending on your tolerance…
1 small clove of garlic
240ml of water

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 or roll and a strong mug of coffee. Depending on the extent of your hangover, you may not even feel the heat!

What's Happening > Contributor Competitions

The Graffiti Finals

We had an amazing response to our graffiti competition with over five and a half thousand votes from around the world!  Congratulations to everyone who entered.  In some heats it was really close and we’re sad that only 10 can go through to the finals – but we’re not going to stop at Canary Wharf, so there’ll be more opportunities to decorate Wahaca soon!
Created with Admarket’s flickrSLiDR.

The finalists are:

Monica Alcazar

Morganic

Jon Erazo

Faye Chadburn

Irony

Luke Brabants

Claroscuro

Alfa

Pikto

Jimi Crayon

It’s now up to the management (feel free to try and influence their decision!) and we hope to announce the overall winner very soon.

What's Happening > Contributor Competitions > What's Happening

Contributor Competitions – Coming Soon

We love to chat. You might have noticed we Wahacos aren’t those quietly sit in the corner reading types. But what we love more than anything else (well maybe apart from Tommi’s guacamole) is to hear what you guys have to say.

There are loads of opportunities for you to get involved on the blog and to tell us what you’re thinking. We’ve got lots of ideas in the pipeline and are keen to hear any thoughts you might have as well – they’re often much better than ours! If you want to write a post or two on the blog then let us know. We’ll find a way of making it worth-your-while.