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More menu testing …

We’ve just had our second round of menu testing for the new winter menu to launch in early October and I have been dreaming of some of the dishes since… below are a few of my favourite. 

Vegetable Tacos

Our new menu will be more seasonal than before and I am just loving the introduction of roasted squash to the Autumn Veg Tacos along with autumn greens, ancho chillies and  other goodies.

Then as the weather gets colder we will introduce the winter greens and mushrooms – topped off with a little Feta which has a richer flavour. These will keep you happy and warm through the winter months…

And the best of them all…

Tommi and our team of chefs created a new dish that we are really hoping to get on the menu as a main course. Our fish always has to be sourced from the best sources – and at the moment we still have a bit of work getting the prices down on this dish. It may not get on this menu but we are working hard at it! This dish has lemon sole goujons (from an MSC certified source) in tortillas served with salad, tomato salsa, chipotle crema with rice and Wahaca coleslaw on the side…

We have a little more testing to do with some of the fish dishes as we experiment with grilled or baked options. We also aim to get as much MSC certified fish on our menu. We will update you on this shortly.

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Recipe Testing for Winter Menu

Our new menu is set to go live towards the beginning of October so we were testing some new dishes in the White City kitchen the other day. There were a few things we were playing with.

Vegetable Taco

For our seasonal vegetable taco we were debating whether to go back to the savoy cabbage/ mushroom mix that we’ve had before. Or trying it with seasonal greens (spring greens at the moment). Firstly we made a rich chilli sauce with ancho chilli’s, which have a slightly sweeter flavour than the pasilla chilli’s we have used previously. Then we cooked off our veg on the flat top and mixed it with the chilli sauce.

It has quite a meaty taste to it, thanks to the mushrooms and the rich ancho sauce.

Chilli Squash Winter Burrito

We used fresh butternut squash which we dice, mix with a little cumin and our home made mojo de ajo (a potent garlic concoction) and roast it in the oven. Really delicious in a vegetarian burrito.

Black Bean Tostada

The black bean tostada omes from our intense love of our frijoles and black beans. It’s such a simple snack, but so delicious. In our first attempt, we took a tostada (fried pure corn tortilla) topped it with some frijoles, shredded lettuce, salsa fresca, crema, and Lancashire cheese.

It was a very tasty combo, but perhaps not the most attractive looking tostada. Especially since I was a little over generous with the frijoles and it started oozing over the sides.

The second more attractive attempt created by Tommi and Gavin, utilised our whole black beans, and corn, which gave it some welcome texture and a meatier, more robust consistency.

Our next step is testing different MSC approved seasonal fish for the menu – something we are really passionate about and keen to get right. If you’ve got a point of view on what we’re up to let us know by leaving a comment.

Wahacos > Wahacos > Window to the Kitchen

Window into the Kitchen

The world of Wahaca revolves around what happens in the kitchen. Our team of chefs are incredibly talented and are frequently devloping new recipes and coming up with new ideas. We are going to share our favourite stories with you here as and when they happen.