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In Wahaca

Wahaca heads into The Dragon’s Cellar

When we were asked by Bibendum, our wine supplier, if we wanted to take part in a tasting to choose a new wine for the list at Wahaca it didn’t take long to find volunteers. But this wasn’t an ordinary wine tasting – this was The Dragon’s Cellar. A tasting where 3 specially selected wine producers would pitch their finest vinos to a panel of the drinks industries most esteemed judges, to be in with the chance to win a listing on our menu. A format not a million miles from that made popular by a certain BBC show, just with wine and without Evan Davis.

The judging was done by Gabriel Savage, Deputy Editor of The Drinks Business, Tara Devon O’Leary founder of Winepassionista.com, Finkus Bripp from wineontherocks.com and our very own Mark Selby and Oli Ingham. With the 3 wine producers quacking with apprehension, the slurping began. Step aside Theo Paphitis, this was going to be serious…

As well as the delicious flavour of Stone Barn’s merlot, we were also well impressed by the work they were doing to keep their wine production environmentally friendly and sustainable. They even had a programme of building owl boxes around their vineyard – what a hoot (Sorry).

Since the making of this film, Stone Barn has indeed made it onto our list, and you are more than welcome to come and try it for yourself, and see what you think of our choice. ¡Salud!

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by wahaca : Thursday, 11 August 2011

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Growing tension in the #MDIChiliOff

There’s been a flurry of excitement over at the offices of MyDestination.com, where the infighting continues between the boys and girls teams in their chilli plant growing competition, but their efforts are starting to become fruitful. Alex Plim (aka Captain Plimiento) fills us in on their latest developments:

In the unlikely event anyone other than my Mum and Dad is following this competition (hey guys!), you will remember that the last MyDestination.com blog post left our crusaders in a shaken yet resilient state, rocked by a series of devastating setbacks, but looking forward to a more stable future.

For a time, the competition’s progress continued auspiciously at a dogged pace, like a Zimmer frame user heading for the biscuit aisle in Sainsbury’s, while the plants settled into four shiny new pots within which they had been re-housed.  The My Destination office looked on in quiet anticipation, noting the sprouting of each new leaf from stems that plodded ever further along their journey against gravity.

In fact, it was all going so well that Team Inferno decided to christen their plants, and it was thus that Hector Suarez and Don Juan Pablo came to be, like a 21st century Bill and Ben.  But Mexican.  And without arms and legs and heads.  Plant pots with faces drawn on in black marker pen then, really…

But controversy and catastrophe is never far away in the My Destination chilli war.

The Vindaloo Vixens, in a level of disgrace previously thought impossible, chose an especially blustery day to place a defenceless Hector Suarez on a windowsill as a window stopper.  The consequence was inevitable.  In an instant Hector was displaced onto the office floor, strewn across the carpet in a scene befitting a brutal and bloody murder. 

Team member Will was stunned into a shocked silence, leaving Captain Plimento to salvage the disaster and perform an emergency repot by himself.

Following this unfortunate episode, Team Inferno retired into a period of frenzied care for Hector and the Don, while the Vindaloo Vixens slipped into a habit of apathetic neglect, leaving their plants to shrivel into a pathetic, wilting mess.  Captain Plimento briefly considered referring this abuse to charity, before realising no such charity exists, then considered setting up his own plant-care charity, before realising this would be an utter waste of time.

It was upon the return of the Vindaloo Vixen’s adopted captain, Kirsty, from a trip to Dubai that the girls sprang to a sudden and panicked attentiveness.  Oblivious to the surfeit of information on the internet warning against over-watering chilli plants (‘the surest way to kill ‘em’, according to Wahaca’s own chilli growing expert), the girls launched a tsunami campaign against their plants, drenching them every day with enough water to fill Winston Churchill’s bath tub.

While this turmoil was unfolding, however, a far more sinister force was at work: aphids (or, to use its deceptively common name, the greenfly).  Don’t be fooled by the ‘ph’; aphids are the aids of the plant world, leaving in their wake a trail of merciless desolation as they destroy otherwise healthy shrubbery.  In an almighty anti-climax, the entire chilli competition became somewhat nuclear holocaustic.  The aphids attacked the plants, munched their leaves and toppled their stems.  Everything went dead; not just limp, but completely and utterly dead.

And that was it.  Everyone gave up.  They shook hands and moved on.  Team member Will began talking again, and the Vindaloo Vixens stopped being so vindictive.

The chilli competition ended.

But – and this is a big, big but – the faintest glimmer of the slightest shred of hope remained in the form of one formidable man, a man who refused to relinquish his dreams of one day holding a veritable, real-life chilli in his mighty palm.  That man was Stefan, the office’s token German, the very same German who rose to the occasion in My Destination’s previous blog entry and cared for the chilli plants as if they were kin.

Armed with nothing more than a spray bottle containing water and washing liquid, Stefan diligently purged the aphids, bringing the chilli plants back from the brink of oblivion.  It was like a scene from Rambo, except Stefan didn’t have a gun, per se, and he was wearing a shirt.  The plants’ recovery was slow, and by no means absolute, but gradually, to the gormless astonishment of everyone at My Destination, they made their way back to health.

All of which leads to 28th June 2011, a date that will forever remain in the memories of Team Inferno as the day that Hector Suarez, thrice depotted against his will, overcame immeasurable odds and sprouted his very first flower, bringing with it renewed hope for the future of the My Destination chilli war.  More flowers followed, like tiny white light bulbs dripping from branches which bowed under their weight.  Each new morning brought with it another, until each plant swelled with splayed petals.

And then came the day it all went galactic: 22nd July 2011.

If 28th June will forever sit within Team Inferno’s memory, 22nd July will be passed down to their offspring and to future generations beyond that, to be celebrated every year from now until the end of time as a day of monumental significance.  For it was that morning that Captain Plimento performed a routine check on Don Juan Pablo and found, to his deep and lasting astonishment, two and a half inches of firm, spicy goodness in the form of a ripening chilli.
Goodness knows how he, along with the rest of the My Destination office, omitted to notice such a specimen during its growth, but omit it they did.  It took a full week before either team could deal with the discovery and take stock of its earth-shattering implications.

Two things are now very clear: the chilli war is very much alive, and Team Inferno is the team to beat.

You can follow the progress of the Mydestination.com chilli growing competition on twitter, just search #MDIChiliOff.

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by wahaca : Wednesday, 3 August 2011

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Tequila tasting at Wahaca Soho

On Wednesday night we hosted the second of our tequila tastings in Soho, with the aim of selecting a new range of special guest tequilas to put on our bar list over the next year.

Since opening Wahaca, we knew we had a job to do when it came to tequila in the UK. It is such a misunderstood drink here, and there’s good reason for that – The prominence of low quality tequilas that leave you with a burning throat and a lingering feeling of regret has done huge damage to its reputation as a quality spirit. So we pledged to only stock tequilas that were of superior quality, 100% agave, and that had passed our own taste test. Move forward 4 years and we’ve got a list of tequilas that we’re really happy with, and we are developing this pledge further. We have been working with the Mexican Tequila Board to search out tequilas that are not available outside of North America. Tequilas that have been made with quality in mind, rather than mass production. The kind of tequilas that are sipped by those that really know what they are talking about. Our aim is to not only be able to offer these tequilas to you, but also to give these smaller suppliers the opportunity to give their products international recognition for the first time.

The Mexican Tequila Board very kindly sent us an early Christmas present of around 35 bottles of just such tequilas. None of which are available outside Mexico, none of which we had tasted before, and all of which sounded like they would be welcome additions to our bar list. But we don’t want to just add any product to our list, so they needed tasting. You don’t get this opportunity every day, so we thought that we’d share them around with our most deserving friends. 

We invited our facebook fans to write in and tell us why they should be chosen to join us and we had a great response. We narrowed the field down and selected our panel of experts, who would be lending us their taste buds for the evening.

The evening was masterfully compered by Henry Besant, of the World Wide Cocktail Club, and who is about the most knowledgeable tequila aficionado in the country. He introduced us to a mixed selection of 9 tequilas that he had picked from our consignment and we diligently set to work tasting.

We ended the night having sniffed, slurped and swilled our way through 3 blancos, 3 reposados, 2 añejos and 1 extra añejo. There was debate, an exchange of words such as vegetal, herbal, woody and even bacon, and a pleasant feeling of having been involved in something that signified another small step in the right direction for tequila in the UK. Our voting system led to 4 winners, but there was a general consensus that in fact 3 of these had something extra special which made them stand out: A blanco named Tequila Gran Orendain, an Añejo named La Fortaleza (or Los Abuelos) and an Extra Añejo named Tequila Campo Azul.

Now, we should say here that the funny thing about tasting tequilas that you’ve never heard of before and which aren’t available outside of Mexico, is that occasionally you realise why that’s the case!  We did taste some slight duds on the night, especially in the Reposado category. We happily supplemented them with a comparative tasting of our current house pour, El Tesoro Reposado, and were all agreed that there wasn’t any need to force the issue, none of the Reposados could measure up on the night, so they’d stay in Mexico for the time being.

Thank you so much to Kate, Ed, James, Yashoda, Jesús and Paul for responding to our request and coming along and lending us their taste buds and opinions. Thanks also to the Mexican Tequila Board for supplying us with tequilas that wowed, challenged, delighted and surprised us in near equal measure. And finally thank you to Henry for leading the way once more.

You will be able to see the final results from all of our tastings up on our blog soon, and most importantly taste them for yourself as they each take up their monthly guest spots over the coming year. We really hope you’ll enjoy our choices.  If you have any thoughts on our tequila list, or general musing about this magical drink, please feel free to let us know in a comment below.

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by wahaca : Friday, 25 February 2011

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Murray Mound? Give Me Murray Mescal Bar any day

The sun is out and the summer screen in Canary Wharf has got to be hard to top as the best place to watch the tennis this weekend, especially if you’re in the Wahaca terrace bar sipping one of Sammi’s Margaritas, or sampling some of the great mescals.

The Canary Wharf Sumer Screen, conveniently located just opposite Wahaca in Canada Square Park, will be showing all of the remaining matches at Wimbledon. It’s free for anyone to come along and show the nations favourite Scott a bit of support.

For details on how to find us in Canary Wharf, check out our website, or head to the bottom of the really big pointy building – It’ pretty hard to miss.

To spice things up a bit, we’re giving you the chance to win a free drink at the Canary Wharf bar on Sunday during the final – all you have to do is correctly guess the final score in the last set of today’s Murray Vs Nadal semi final, and leave it as a comment below. So if Murray’s going to win 6-0 (wishful thinking) then just post “6 – 0 Murray” below. Entries have to be in before the beginning of the final set in today’s match. For full terms and conditions email loswahacos@wahaca.co.uk.

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by wahaca : Friday, 2 July 2010

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The Bloody Maria

The second May bank holiday is coming up and maybe, just maybe, we’ll have nice weather! Either way, we’ll definitely be enjoying great food and great drinks, which brings us on to our second Wahaca cocktail, The Bloody Maria (not to be confused with her poor cousin, The Bloody Mary).

In the UK, The Bloody Mary is a very popular cocktail, usually enjoyed over brunch (or as hair of the dog!). The history of this great drink is much disputed, with more than one famous cocktail legend claiming the recipe as his own. But did any of them ever consider that the Bloody Maria may have been the real original?

Let’s look at the facts.
1) The main ingredient is the tomato – and tomatoes originate from Mexico. It was the Spanish explorer Cortes who brought the tomato to Europe from the Aztec city of Tenochtítlan which is now Mexico City back in the 16th Century.
2) Mexico produces the tastiest food and drink in the world. You just have to come to Wahaca to know that.

So there we have it.

The main difference is that The Bloody Maria uses Tequila as its primary spirit (as opposed to Vodka in The Bloody Mary). The Tequila gives the drink a greater depth of flavour. A well made Bloody Maria has the distinctive taste of the agave plant breaking through the fresh tomato juice. Another difference is that The Bloody Maria is generally made with a “Sangrita” mix, rather than the Bloody Mary’s tomato, tobasco and worcestershire sauce mix. The Sangrita mix is arguably fresher and definitely provides an interesting new dimension to the drink for those who haven’t tasted it before.

Here’s how we make ours:

1 part 100% agave tequila
2 parts freshly squeezed tomato juice
1 part freshly squeezed orange juice
1/2 part fresh lime juice
Fresh minced green chilli to taste

Shake all of the ingredients together and strain into a highball glass, then add a slice of lime that has been dunked in chilli powder for garnish.

Come to our new upstairs bar in Canary Wharf to try our version, then impress your friends with your new found cocktail expertise!

If you make a Bloody Maria, please let us know how you get on and send us your pictures so that we can upload them to our flickr group!

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by wahaca : Wednesday, 26 May 2010

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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.

by wahaca : Wednesday, 10 February 2010

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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.

by wahaca : Friday, 5 February 2010

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Cocktail & Mezcal Bar – Opening Canary Wharf

Wahaca CW © Amy Murrell-21

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!

Wahaca CW © Amy Murrell-44

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.

Wahaca CW © Amy Murrell-41

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!

Wahaca CW © Amy Murrell-71

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.

Wahaca CW © Amy Murrell-88

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

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by cecilia : Friday, 29 January 2010

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Hibiscus Bellini

We met up with our friends at Bibendum Wine last night to try and create a new hibiscus flavoured Prosecco cocktail.  After a couple of tastings prior to this we we had settled on the delicious “Desiderio Jelo” Prosecco to help us on our quest.

We first of all stewed some hibiscus flowers and left them to marinate in their own syrup.  We then took the flowers and syrup and put in a champagne flute and added the Prosecco.  The result… was incredibly disapointing!  The flowers seemed to take all of the bubbles out of the Prosecco leaving a tasty, yet flat Cocktail.  The flower also looked a little bit lifeless in the glass unfortunately!

Prosecco with hibiscus flower

Next we decided to just create our own hibiscus syrup from cooking the flower and then discarded the flower.  We mixed the fresh syrup with the Prosecco and the result was glorious.  A really fruity, berry tasting Bellini which we brought a smile to all our faces… now we just have to find a suitable flute to serve the Bellinis in and we will get it on our Winter menu due at the beginning of October.

Prosecco with hibiscus syrup

Check out the Bibendum Wine Blog for more wine related stories and follow them on Twitter here.

by Mark : Wednesday, 12 August 2009

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Trying some new Mezcal…

mezcals

Just been with our Mezcal supplier trying some new mezcals… this brand was particularly delicious.  Really rich smokey reposado and a slightly salty, smooth blanco but with quite a punch as well.  Thinking of bringing them on the menu soon… not easily available in the UK though. Any other suggestions gratefully received!

For more info on our existing Mezcals have a look at our in house newspaper which you can download from here (See page 2 and a piece on Mezcal in general onpages 3-4. Or pick up next time you are in a Wahaca)

It’s glorious stuff but not for the gentler pallet.

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by Mark : Friday, 7 August 2009

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