With restaurants closed for normal service for the past few months, Thomasina Miers and the team at Wahaca have spent the latest lockdown crafting a super, seasonal summer menu - perfectly timed for a return to dining out in the coming weeks. Taking inspiration from the freshness and vibrancy of Mexican street food and with a menu that’s now over 50% veggie, there are brand new dishes as well as summery new takes on existing favourites. And everything’s made using high quality, sustainably-sourced ingredients including free-range British pork and chicken. The new menu will be available on Deliveroo and for takeaway from early April and for dining in as soon as restaurants reopen.
Vibrant and vegan, the Hibiscus-glazed aubergine taco (£6.25) is an enticing new addition to Wahaca’s already-plentiful choice of plant-based dishes. The aubergine is roasted until crispy and caramelised and then tossed in a sweet-savoury hibiscus glaze, with fresh mint giving the tacos a burst of summery freshness and toasted almonds adding a lovely nutty crunch.
Packed with all the tastes of summer - and an array of colours to match - Wahaca’s new Rainbow bowls are a wholesome combination of slow-cooked black beans, green coriander rice, pink pickled onions and a whole host of other delicious ingredients that make this dish really sing for its supper. Choose between grilled free range chicken (£10.50), free range pork pibil (£10.25) or go vegan with sweet potato & tenderstem broccoli (£9.25).
Caramelised plantain with brown sugar, browned butter, sea salt, dark rum, a hint of cinnamon and a squeeze of fresh lime. If that’s got your mouth watering, try the new Banoffee empanada (£5.95) - the indulgent ingredients fill a crispy empanada which is then drizzled with dulce de leche and topped with vanilla ice cream and a coconut oat crumble