Wahaca

Links Roundup, News, Staff observations, Street Art, Wahacos, What's Happening

Photos from an Oaxacan

Last week we were lucky enough to get a visit from Daniel Molina, who came in to sample our wares. He’s a potographer from Mexico, Oaxaca to be precise.

Keen to support those from the area that has supported us so well, we thought we’d share some of the brilliant work he’s done, with you good people.

The selection below is taken from his gallery of pictures entitled, “This is not London”. Now, not wanting to be pedantic, but I’ve had a hard look, and I’m pretty sure it is, I guess that’s just the Mexican sense of humour. Anyway, we’ll let you decide.

If you like this small foray into Daniel’s work, then be sure to check out his website for more of the same. And indeed if you know of any other up and coming Mexican photographers or artists, please let us know by commenting below. We’d love to make it a regular feature on the blog.

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Food & Drink, Food Topics & Trends

Huitlacoche – The Mexican Corn Truffle

Mexico is the 5th most biodiverse country in the world and on a recent trip to Oaxaca we saw how many incredible different types of produce they have just in their local markets. Coming from a UK supermarket where everything is flown in from all around the world it is pretty incredible visiting these markets where all the produce is locally grown and the variety is incredible.

Huitlacoche is one of those Mexican produce that is impossible to get fresh in the UK so at Wahaca we get it brought in from Mexico canned. (We are hoping to encourage some British farmers to grow the huitlacoche for us!)

It is a very new flavour and ingredient in the UK and it is through Wahaca that many are probably trying it for the first time. Probably half the time not knowing what they are eating but hopefully enjoying the flavours.

I therefore thought it would be good to tell you all a little more about this ingredient.

Huitlacoche growing on the corn

Huitlacoche is a fungal, and in Mexico a culinary delicacy, that grows on ears of corn as they ripen after a heavy rain or period of high moisture. While most farmers will treat it like an infectious affliction that ruins corn crops, it has a long history in the cuisine of the Aztecs, Hopi & Zuni.

The Zuni Indians call the corn fungus corn-soot and say it symbolizes the “generation of life” whereas farmers have called it smut, soot or devil’s corn. The word huitlacoche comes from two words in Nahuatl, the language of ancient Aztecs occupying the area that became Mexico.

“Huitlatl” means excrement and “coche” means raven which apparently is named so because the first time Aztec farmers discovered it they saw the grey appearance on the corn and thought it was ravens excrement. Fortunately as some of the best culinary discoveries have been made someone decided to try it out and discovered one of the most appreciated delicacies in Mexican cuisine. For more information click here for the Wikipedia page.

Fresh huitlacoche, Casa Oaxaca and Alejandro Ruiz

Huitlacoche has been used in Mexican cuisine since then adding a rich, earthy and pungent flavour to stews, tamales, taquitos and quesadillas. We cooked with it in Mexico at Casa Oaxaca with renowned Mexican chef Alejandro Ruiz.

I took lots of photos while going around the markets of Oaxaca of the produce… click here for a few of these.

Created with flickr slideshow.

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Banter at the Bar, 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.

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Food & Drink, Pairings

Pairings

We love the way whisky pairs with cheese and chocolate can pair with wine… so we’re going to explore the different ways that Mexican food can pair with tequila, beer, wine, music, art and all sorts of other themes. It’s going to be a lot of fun. If you’ve got an idea, let us know.

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History & Heritage, Wahacos

History and Heritage

Stay tuned for updates about how Wahaca was conceived and continues to evolve. Frequently our team head over to Mexico to see family and explore new ideas. We will post the stories here.

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