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Mexican Market Eating Summer 200

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					                                                                                                     Wahaca




’
ola
                                                                                                     66 Chandos Place
                                                                                                     Covent Garden
                                                                                                     London WC2N 4HG

                                                                                                     T + 44 (0) 207 240 1883
                                                                                                     E info@wahaca.co.uk
                                                                                                     www.wahaca.co.uk




lond
on!
Mexican Market Eating                      Summer 2007

A stranger wandering through a Mexican market stops at
a street vendor. “What flavours do you have”, she asks.
                                                                In this issue:
                                                                Fresh food nation
                                                                Rock your expectations about Mexican food
                                                                by sampling street food, sourced and prepared
The vendor sweeps his arms across the entire market, with       the market way...P2
stalls of freshly caught sea bass, vibrant limes, coriander     Local knowledge
and avocados, 100 types of chillies and sizzling meats.         From “little treats” to a portable meal for one,
“All the flavours of Mexico,” he replies.                       Mexican streetfood is as diverse as it is tasty.
                                                                Here’s how...P3
In Mexico, there are as many ways of eating as there are        Praise the Lourdes
flavours. Have a healthy lunch, light snack or antojitos        Raise a chilled cerveza to Lourdes Nichols,
(little treats) with drinks. Share small dishes with friends,   who has probably done more than anyone to
                                                                bring true Mexican cuisine to the UK...P4
or have a hearty taco all to yourself…
                                                                How to eat a taco
                                                                It’s easy when you know how…P6
                                                                10 thoughts on food
                                                                Why natural is best, why the English can’t take
                                                                their chillies and how to cook a reindeer in
                                                                the ground…P7
                                                                The spice of life
                                                                How do you make Mexican chilli sauce in a
                                                                land more famous for cider and cream teas?
                                                                Wahaca asked Steve Waters from the South
                                                                Devon Chilli Co...P8
Fresh food
nation
Rock your expectations about Mexican
food by sampling street food, sourced
and prepared the market way




    Mexican Market Eating                                    at New Covent Garden Market we are working
    Tequila girls, cheap shots and greasy tortilla chips     with the seasons and trying to source as much
    are the images that spring to mind when doing            British produce as possible whether it be
    'Mexican' in Britain. At Wahaca we like to cook          sweetcorn, apples or poblano chillies.
    things up a little differently. Rather than 'Tex-Mex',
    we look to the markets of Mexico for inspiration.        We are working with the South Devon Chilli
    Freshly made guacamole with lime juice, coriander        Company who are making us a delicious house
    and ripe Hass avocados; slow-cooked free-range           sauce from their fiery, home grown habanero
    pork topped with a red onion relish marinated in         chillies. We like to know where our food comes
    citrus juices and habanero chillies (see our chilli      from so we source from farmers we trust: our
    knowledge on p.8); sustainable fish marinated in         chicken and pork are free-range and we use fish
    achiote and guajillo chillies, shredded and served       from sustainable fisheries that are certified by the
    on hot, soft, white corn tortillas.                      Marine Stewardship Council.
                                                                                                                     Under
    Mexican markets are places to wander around
    eating bites of food from different stalls, gossiping
                                                             Healthy eating
                                                             We have tried to balance healthy eating with
                                                                                                                     construction
    with passers-by whilst waiting for tacos, tostadas       hearty eating, using nutritional ingredients to give
    and quesadillas to be cooked in front of you. The        your body everything that it needs. Our corn
                                                                                                                     Some pictures of our builders
    mouth-watering smells of roasting and the vibrant        tortillas are gluten-free and our black beans are       laboriously (seriously
    colours and hustle-bustle of the market feed the         full of complex carbohydrates and protein. We are
                                                                                                                     laboriously) hand-cleaning
    senses and lift the spirits.                             working at sourcing the indigenous Mexican
                                                             grain amaranth for our salads which is rich in          the reclaimed timber from
    We hope that Wahaca will bring you a taste of the        protein and was so precious to the Mayans that          the flooring of the old site
    real food of Mexico with our constantly evolving,        they used it in sacrifices to the Gods. We are trying
    seasonal menu. Come and explore Mexican food,            to establish a supply chain so that we can source       which was used to make
    the Mexican way and tell us what you think.              the amaranth, our hibiscus flowers and Mexican          some of our new walls
                                                             chocolate direct from a co-operative of small
    Market Eating:                                           producers in Mexico. Our salsas and salads are          and kitchen counter.
    We've worked hard to match the flavours of Mexico        made fresh every day.
    with ingredients that British farmers can produce
    on home soil. Instead of using queso fresco, a
    fresh, crumbly cheese, we have come up with the                                                                  Design: BuroCreative info@burocreative.co.uk
    best local match of Lancashire cheese. We are                                                                    Photography: Stuart at Vantage
    trying to encourage farmers to grow chillies and                                                                 Creative Photography
    fresh Mexican herbs over here so that by next year
    we might be less dependent on importing them.
    With help from our enthusiastic vegetable supplier


2                                                            info@wahaca.co.uk   mexican market eating                                                  Summer 2007
Local
knowledge
From “little treats” to a portable meal for
one, Mexican street food is as diverse as
it is tasty. Here’s how…

                                                                                           Whether eating at a table or on the go, you don’t
                                                                                           need a knife and fork to enjoy Mexican street food.
                                                                                           Using the soft corn tortilla as its base, street food
                                                                                           originated with wives bringing farmers their mid-day
                                                                                           meals by using tortillas as wrapping. During the
                                                                                           exodus from countryside to cities, traders began
                                                                                           offering this familiar “home-cooked” food to
                                                                                           newcomers. Stalls sprang up selling regional
                                                                                           favourites from the states of Oaxaca, Michoacan,
                                                                                           Sinaloa, the Yucatan and Veracruz, giving rise to the
                                                                                           diversity that is modern day Mexican street food.
                                                                                           Here’s a guide to our favourites:



                                                                                           Churros y Chocolate                  left
                                                                                           The most delicious of Mexico’s pastry-
                                                                                           based snacks, churro stalls are found
                                                                                           all over Mexico. The Mexican
                                                                                           equivalent of doughnuts (but shaped
                                                                                           like the horns of the Churro sheep).
                                                                                           Churros are best eaten piping hot,
                                                                                           coated with sugar and cinnamon,
                                                                                           served with a rich chocolate dipping
                                                                                           sauce. Thoroughly wicked.

Taco                                right     Quesadilla
Famous, yet misunderstood, “Taco” to          Quesadilla (“kay-sah-dee-uh”), comes
most Europeans means a crisp shell            from the Spanish, meaning “little
filled with chilli con carne. However,        cheesy thing”. Tortillas are filled with a
traditional tacos from Mexico are soft,       selection of ingredients, mostly
corn tortillas with delicious toppings        accompanied with cheese, before
(similar to a Chinese pancake). Salsas        being folded and griddled until the
and hot sauces are added before the           inside is melting hot and the outside
taco is half-rolled, half-folded and          toasted. Variations include spicy
eaten. Fillings vary from slow-cooked         Chicken, chorizo and potato (a real
pork to sautéed courgette flower.             favourite) or sautéed aubergine,
Messy but delicious.                          squash, corn or mushrooms.

Tostada                                       Burrito
A small tortilla gently-fried or toasted      From the northern state of Chihuahua,
until crisp and topped with an                burritos are large flour tortillas,
assortment of fresh ingredients. It is        toasted hot and wrapped around a
lighter than a taco, often topped with        variety of freshly cooked ingredients.
salads. Tostadas are typically eaten as       A meal in itself, a burrito provides the
a snack or an accompaniment to                body with everything it needs for the
something more substantial. Delicate          day… and sometimes a little bit more!
but more-ish.                                 Hearty and satisfying.

Taquito                                       Agua Fresca
Taquito (“tah-kee-toh”) means little          These “fresh waters”, were created as
taco. It consists of a small corn tortilla,   a balance to the spiciness of Mexican
filled with ground or shredded meat           food. Made from water, fruit, flowers
or fresh vegetables, rolled into a            or herbs and sugar, popular flavours
narrow flute shape and lightly fried.         include tamarind and hibiscus (a
Naughty but very nice.                        cranberry-flavoured Mexican flower)

                                                                                            Summer vegetable taco: griddled corn and courgette with mint and sheeps’ cheese.




Summer 2007                                                    info@wahaca.co.uk     mexican market eating                                                                     3
Praise the
Lourdes
Ever eaten a tortilla chip? Or bought
Mexican chillies or avocados from your local
supermarket? In that case, you should raise
a chilled cerveza to Lourdes Nichols, who
has probably done more than anyone to
bring true Mexican cuisine to the UK.




Born and raised in Mexico, Lourdes’ life revolved          Top of the priority list were tortillas, the mainstay of
around food from an early age. “My mother                  any Mexican meal – whether eaten with meat and
insisted on always cooking all of our meals, so I          beans as a savoury main dish, or filled with sweet
used to stand by in the kitchen and watch her              flavours like mango and honey as a delicious
cook,” she says. By the time she was 12, the young         dessert. After teaching herself to make them by
Lourdes could cook everything in her mother’s              hand, she went to London and persuaded Harrods to
repertoire.                                                stock them; soon, they were selling faster than she
     At the age of 25, she met an Englishman on a          could make them. Waitrose were so keen to get in on
two day holiday in Mexico. “He ended up staying            the act that they persuaded another supplier to offer
for two weeks – and three months later we were             her a production facility – and together they built a
married. That’s when we started getting to know            flourishing business supplying tortillas and other
each other!” she laughs. The newly-weds spent five         specialist Mexican ingredients to most of the big
years in Jamaica, where Lourdes could continue to          supermarkets, specialist food stores and restaurants.
indulge her love of spicy food, before coming to
England in 1967. Needless to say, her new home
was a quite a culture shock. “Initially everything
was so different – the way of life, the people, the
                                                            I told the manager
weather, the food…” She soon mastered her
husband’s local speciality – roast beef and
                                                           “the only Mexican
Yorkshire pudding – but her true passion was
always the fresh, spicy, flavour-packed Mexican
                                                            thing in this
food that reminded her of home.
     To begin with, her husband had always resisted
                                                            restaurant is me!”
its charms, but after Lourdes wowed a group of his
friends with a (decidedly non-Mexican) chicken             After her partner left the business, she turned down
curry, he finally came to his senses. “Now he eats         an £80,000 offer to buy her out; instead she invested
chillies with his Yorkshire puddings,” she says proudly.   in new equipment, ramped up production and
     But the cooking turned out to be more than just       introduced a number of new products – including
a cure for homesickness. One day Lourdes met a             the first English-made tortilla chips ever to hit UK
group of Americans, who persuaded her to cook              shops. By the time she finally sold out seven years
them a proper Mexican meal. It proved to be the            later, the company was worth £3 million.
first day of the rest of her life. The meal was such a         Lourdes says her motivation has always been a
success that it led to a cookery lesson – which soon       desire to raise the standard of Mexican cooking
turned into a course of five. “I loved it,” she says. “I   outside of her home country (and she has preached
was missing Mexico desperately, and this was a             her gospel all over the world). She talks of a time
way to bring it back to me.”                               many years ago when she went to eat at what was
     Her customers were equally delighted. Word of         then the only Mexican restaurant in London, only to
mouth spread like wildfire, and soon Sainsbury’s           be horrified by the terrible food. When she told the
commissioned her to write a Mexican recipe book.           manager as much, she discovered that the
When it sold a massive 300,000 copies, Lourdes –           restaurant did not even employ a Mexican chef. “I
along with Mexican food – was firmly on the map.           told him: the only Mexican thing in this restaurant is
But she wasn’t finished there. When she came to            me!” The restaurant, like so many others she has
Britain, the staple ingredients of Mexican cooking –       seen since, had cut corners and compromised on
like avocado, coriander, beans, and tortillas – were       quality – to Lourdes, the worst of all possible sins.
impossible to buy, so she was forced to rely on food           Her quest has also been to raise awareness of
parcels from her mother in Mexico. Lourdes was             true Mexican cooking, rather than the watered-
determined to change all this.                             down Tex-Mex style that we have imported from the
                                                           US. “Mexican food is made in Mexico for Mexicans.
                                                           The Americans have then taken this and re-made it
                                                           with all their own ingredients.




4                                                          info@wahaca.co.uk    mexican market eating                 Summer 2007
                                                           So by the time it swims across the Atlantic to
                                                           England, there’s almost nothing left of the original.”
                                                           The true Mexican diet is fresh, well-balanced and
                                                           healthy, she says. “You get carbohydrate from the
                                                           tortillas, protein from the beans, and vitamins from
                                                           the chillies.” The famous mole sauce, stuffed with
                                                           bright red chillies, is more rich in Vitamin A than
                                                           virtually anything else on the market. The Mexican
                                                           diet also offers lots of variety: fresh green chillies in
                                                           the summer, with corn eaten off the cob, and dried
                                                           chilli dishes in the winter.
                                                               So how would she convert a sceptical Brit to the
                                                           delights of Mexican food? Perhaps with some
                                                           antojitos, the tasty little snacks you eat ahead of
                                                           your main meal. Or with some chiles rellenos,
                                                           roasted chilli peppers stuffed with cheese or spicy
                                                           minced meat, coated in egg and covered in tomato
                                                           sauce… Or maybe some tortillas crammed with
                                                           chunks of beef, beans and vegetables and drizzled
                                                           with a hot chilli sauce… or even some traditional
                                                           Mexican drinking chocolate, flavoured with
                                                           fragrant vanilla and cinnamon. One thing’s for sure
                                                           – Lourdes is clearly still as passionate about Mexico
              Lourdes Nichols is a chef,                   as ever. She spends three months a year there, to
              food writer and dedicated                    escape the worst of the British winter and see her
              advocate of all things
              Mexican. After selling her                   daughter (who has gone in the other direction and
              thriving Mexican food                        married a Mexican). But she is also a big fan of her
              business, she has now retired
                                                           adopted home. “I’ve had a wonderful experience
              to the Isle of Man with her
              husband Peter.                               here; it’s enriched my life so much. There’s so much
                                                           culture and tradition, and the people have been
              Above: Lourdes at her desk,
              as chairman of La Mexicana                   very kind...plus your puddings are second to none!
              Quality Foods.
              Left: Lourdes with tortilla
              machine.




Summer 2007                                   info@.wahaca.co.uk   mexican market eating                               5
How to
eat a taco
It’s easy when you know how…




                                                                  Summer food
                                                                  festivals in Mexico
                                                                  JULY JULIO
                                                                  July 17-23
                                                                  Oaxaca, Oax., Feria del Mescal Mescal Fair.
                                                                  Attractive wooden cabins are constructed near
                                                                  the Zocalo - main plaza - for the purpose of
                                                                  displaying the best of Oaxacan mezcal, an
                                                                  upscale drink much like tequila currently
                                                                  popular in both foreign and domestic markets.

                                                                  AUGUST AGUSTO
                                                                  Aug. 3
                                                                  Ensenada, Baja California, Fiesta de
                                                                  Vendimia Wine Grape Harvest Festival.
                                                                  Taste wine from Mexico’s largest and most
                                                                  famous vinyards of the Santo Tomas Valley in
                                                                  this delightful coastal city on the Bahia de
                                                                  Todos Santos.
                                                                  Aug.15 Tala, Nayarit, Fiesta de Elote Corn Festival.
                                                                  This event features the wide variety of Mexican
                                                                  antojitos - appetizers and snacks - based on
                                                                  the corn tortilla. There are bullfights,
                                                                  cockfights, games and processions.
                                                                  Aug. 20 Sept. 5 Gomez Palacio, Durango, Feria
                                                                  del Algodón y de la Uva Cotton and Grape Fair.
                                                                  Located in the highly productive La Laguna
                                                                  farming district, just on the other side of the
                                                                  Nazas River from Torreón, Coahuila, Gomez
                                                                  Palacio pays tribute to its two most important
                                                                  crops with commercial and agricultural
                                                                  displays, food stalls, entertainment and
                                                                  beauty contests.

                                                                  SEPTEMBER SEPTIEMBRE
                                                                  Sept. 14-16
                                                                  Sirutato, Sinaloa, Feria del Durazno Peach Fair.
                                                                  The delicious and versatile peach is a natural for
                                                                  preserves and baked goods, and they are
                                                                  available in abundance to be sampled at this
                                                                  fair. Regional dancing and a traditional verbena
                                                                  - town dance - are highlights of the feria.




                                                                  Special thanks to the Mexican Tourist Board for
                                                                  all their support in helping us put this together.
                                                                  For information on travel to Mexico, contact

                                                                  Manuel Diaz Cebrian
                                                                  Director of the UK, Ireland and Scandinavia
                                                                  Mexico Tourism Board


                                     mmm m
                                                                  Wakefield House
                       mm m                                       41 Trinity Square
                                                                  London EC3N 4DJ
                                                                  Tel. 0207 4889392
                                                                  email: uk@visitmexico.com




6                     info@wahaca.co.uk   mexican market eating                                             Summer 2007
                                          thoughts
10
Why natural is best, why the English
can’t take their chillies and how to cook
                                          on food
a reindeer in the ground…

                                                                                      The morning is my favourite part of the day because
                                                                                      there is much to occupy me. I work out who is coming
                                                                                      to visit, prepare the kitchen and I cook the meal.
                                                                                      Today, we are having Enchiladas Estofolados. Having
                                                                                      guests in this house [formerly the home of Rodolfo
                                                                                      Morales] brings back its spirit. I always feel sad in the
                                                                                      afternoon when everyone leaves.
                                                                                      Guillermina Sanchez Noyola (left)
                                                                                      Owner and Curator, Rodolfo Morales Museum




                                                                                                                                Marco Eduardo Rountree Cruz (left)
                                                                                                                                Artist, Mexico City
                                                                                                                                Chilli Nogada is super nice. They
                                                                                                                                made it for the first President of Mexico
                                                                                                                                and it’s crazy. It’s a big Poblano chilli
                                                                                                                                stuffed with shredded pork, with
                                                                                                                                creamy cheese sauce that has raisins,
                                                                                                                                walnuts and pomegranates. The chilli
                                                                                                                                is green, the sauce is white and the
                                                                                                                                pomegranate is red, so you have all
                                                                                                                                the colours of the Mexican flag. It’s so
                                                                                                                                tasty, slightly sweet and sour, which is
                                                                                                                                very Mexican. Also, the spiciness
                                                                                                                                depends on each Poblano chilli, so
                                                                                                                                you get a big surprise!

                                                                                     Alejandro Ruiz Olmedo (right)
                                                                                     Head Chef, Casa Oaxaca
                                                                                     As a child, I used to catch Chipolinas
                                                                                     (crickets) in the garden in my hands. I
                                                                                     used to be so proud when I brought a
                                                                                     full jar back to my mum’s kitchen for
                                                                                     her to cook. People originally ate
                                                                                     chipolinas during times of famine,
                                                                                     when the crickets had eaten all the
                                                                                     corn. It has now become a bit of a
                                                                                     speciality. Like shrimps, they turn from
                                                                                     green to bright red when cooked. In
                                                                                     my restaurant we serve them with
                                                                                     hibiscus flowers.

Juana Olivera Pachego (above)             Martha Cruz Mendez (above)                 Petra Veraz                                Farnando Patoro
Food Stall vendor,                        Dessert seller, Ocotlan de Morelos         Tortilla maker, Ocotlan de Morelos         Security Guard, Central de
20 Novembre Market                        My family has sold ices from our stall     I love the sound of the machines that      Abasto Market
I love everything about my job:           for four generations. I learnt the         make the tortilla. When they come out      You should try barbacoa. It’s a kind of
cooking the dishes, selling the dishes,   recipes from my mother, and they           freshly rolled and toasted, they are so    reindeer. It must be a Mexican
and people’s reaction when they try       have not changed since my great            soft and delicious, you can eat them       reindeer, which is very lean, not like
my food. I make all my moles myself.      grand father started. We use only          on their own just with a bit of salt.      American reindeer, which is fat. Dig a
The real Oaxaca black mole has over       natural ingredients – they only had                                                   hole in the earth, light a fire, and line
20 ingredients including 5 chillies;      natural ingredients in those days.         Jim Mendez                                 the hot coals with cactus. Then cook the
chilhuacle negro, guajillo, pasilla,                                                 Jelly Vendor, Oaxaca City                  meat on it for 12 hours. The meat
mulato, and chipotle. It is really        Anna Bernadina                             My wife and I have a good                  comes out very tender and fragrant.
delicious.                                Vegetable seller, Oaxaca City              partnership. She makes the jellies and
                                          Every Tuesday and Thursday, the            I sell them. It takes her 6 hours to       Goseangle Moreno
                                          farmers come to market with their          make, and I take 4 hours to sell, so I     Farmer, Central de Abasto Market
                                          produce. It is summer now, so we get a     think I have the advantage.                For the English, I would say you should
                                          lot of fresh vegetables from Veracruz.                                                eat something not very spicy, The
                                          When the vegetables are this good,                                                    English can’t take spicy food.
                                          you don’t need to cook them.



Summer 2007                                               info@wahaca.co.uk   mexican market eating                                                                     7
The spice
of life
How do you make Mexican chilli sauce in a land
more famous for cider and cream teas? Wahaca
asked Steve Waters from the South Devon Chilli Co.

                                                              How on earth did you end up growing chillies                 Do you only like the really hot ones? There are all
                                                              for a living? It started off as a hobby, just growing        sorts of heats and flavours; the heat factor is very
                                                              chillies in my greenhouse. Then we got really                personal. Take the pimento de Padrón, which is a
                                                              interested in the history of chillies and Mexican            small green chilli named after a town in Galicia. It’s
                                                              cuisine more generally, as we realised how many              picked quite small at the start of the season, when
                                                              ways there were to eat them – fresh, dried, smoked,          it’s about 1.5 inches long, and in Spain they fry
                                                              pickled – each with such different flavours. We got          them in a bit of oil and serve with sea salt as tapas.
                                                              the seeds on import from the US, and found they              They re quite fun because occasionally you get a
                                                              grew remarkably well here.                                   pretty warm one in there, but even the milder ones
                                                                                                                           have a fantastic flavour.
                                                              How long has it been a full-time job? Jason was
                                                              working full-time, doing an IT job in Plymouth,              Do you still cook a lot of Mexican food? Of course!
                                                              while I was working from home as a software                  My favourite dish would probably be enchiladas
                                                              engineer, so it was easier for me to slip out                with the large green chillies, or maybe poblanos,
                                                              gracefully. To begin with, I spent 2 or 3 days a week        which look like bell tomatoes but more heart-
                                                              on the farm; then about six years ago, once we’d             shaped. You eat them half-stuffed with mincemeat
                                                              built up a reasonable customer base, Jason kicked            and then grilled. Or maybe a salsa. I think the key
                                                              in his job and went full time too.                           is that you don’t just try and make the hottest damn
                                                                                                                           thing you can. You can get such a depth of flavour,
                                                              Devon’s better known for cream tea and cider than            depending on whether the chillies are fresh or
                                                              chillies. Did your neighbours think you were one             dried or smoked.
                                                              seed short of a jalapeno? We got an awful lot of that
                                                              when we started showing up at the farmers’ markets,          What do you spend your time doing on a


    Calling                                                   with 40 or so chillies in these big wicker baskets. But I
                                                              think that s also why we’ve got a lot of coverage.
                                                                                                                           typical day? All sorts. I might be out in the
                                                                                                                           greenhouse making sure that the plants have got
                                                                                                                           enough water; that they’re not falling over; that the

    all growers!                                              How many varieties do you grow now? Generally
                                                              we have about 60-70 varieties on the go in our show
                                                              tunnel at any one time. We grow about 30 or so as
                                                                                                                           door’s open if it’s sunny. Or I might be potting seeds,
                                                                                                                           or serving in the shop, or taking deliveries ... I had
                                                                                                                           a very static job for 18 years, and I’m the kind of
                                                              main crops, and then some guest varieties. And of            person that appreciates being out and about.
                                                              course we choose some because they look good,
    Wahaca needs chillies. If you’ve got the                  because we sell a lot of ornamental chillies too.            So what’s next for the Chilli Farm? There’s so
    land, we've got the seeds. Contact us at                                                                               many things we want to do. We’re trying to sell to
    info@wahaca.co.uk for more information.                   So what’s your personal favourite? It depends what           as many shops as we can nationwide, focusing on
    Alternatively, drop by the restaurant for a               you’re using them for. For cooking we like the               the specialist fine food shops rather than the super-
    free sample of Jalapeno chilli seeds.                     habaneros, or maybe the ajis limon, which is a 2-            markets. We want to build a farm shop outside,
                                                              inch long yellow chilli shaped like a banana it tastes       which we can stock with local produce. And at
    Wahaca
    66 Chandos Place            T + 44 (0) 207 240 1883
                                                              of citrus when it s fresh, and banana when it’s dried.       some point we’d also like to open a little Mexican
    Covent Garden               E info@wahaca.co.uk           Ornamentally, the most impressive is probably the            cantina, so you can buy your chillies and then see
    London WC2N 4HG             www.wahaca.co.uk              Twilight, a variety they developed at the University of      them cooked in front of you.
                                                              New Mexico. You get all sorts of different colours on
                                                              the same plant: purples, yellows, oranges, reds.




    The Chilli knowledge
    Chipotle                                                  Ancho
    A smoked jalapeño chilli and amongst Mexico’s             A round, dark red chilli with fruity, deep tones. Its
    most loved chillies. It has a fiery, smoky flavour        rich flavour is mild in heat and is delicious in
    delicious in salsas and mayonnaises.                      Mexican mole sauces.

    Guajillo                                                  Chile de árbol
    A bright red, slightly sweet chilli that is delicious     The direct translation is ‘tree’ chilli because of the
    with seafood. Try it in the infamous fish Pastor, one     shape of the plant from where this extremely hot
    of our favourite taco fillings.                           chilli grows. We roast ours with garlic and mix
                                                              them with our Oaxacan (wa-ha-can) nuts.
    Pasilla
    This is a must in any self-respecting sopa de             Habanero
    tortilla. Pasillas are a little hotter than anchos with   A fresh fiery hot chilli also known as the “Scotch
    a more herby, dried fruit flavour with undertones         Bonnet”. Eat one whole at your peril.
    of tobacco
                                                              Pictured: Chile de árbol as seen in our wahaca roast nuts.




8                                                              info@wahaca.co.uk     mexican market eating                                                            Summer 2007
Visit the
markets of
Mexico




Find out more at
Mexico Tourism Board
T: 0207 4889392
uk@visitmexico.com
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    wahaca market
    The fundamental purpose of a market is provide a link
    between producers and consumers. Whilst it’s easy (and
    sometimes more practical) to ship Mexican products into
    the UK, we believe in making the effort to find
    enthusiastic suppliers closer to home.
wahaca
mexican market
eating                                                                                                                                    Summer 2007




Street food                                       Choose 2-3 dishes per person or share lots with friends                                 Sides
Tacos                                             Tostadas                                     Quesadillas                                Enjoy with your favourite street food.
                                                                                                                                          Green Rice £2.20 V
Two soft corn tortillas with one                  Two light, crisp tortillas piled high with   Toasted flour tortillas oozing with        Brown rice blitzed with coriander,
of the delicious fillings below.                  one of the toppings below.                   melted cheese and one of the fillings      onion and garlic.
                                                                                               below. Served with our house salsas.
Pork pibil £3.50                                  Flaked mackerel £4.25                                                                   Frijoles £2.00 V
Slow cooked, “melt in the mouth”                  With chipotle slaw, guacamole                Smoky, black beans £3.50 V                 Rich, creamy black beans cooked twice
pork in our special marinade.                     and black beans.                                                                        for flavour with crumbled cheese.
                                                                                               Chorizo, thyme & potato £3.75
Chicken Tinga £3.25                               Chicken Tinga £4.25                                                                     Spicy slaw (not too hot) £1.80 V
                                                                                               Seasonal smoky aubergine,
Shredded, marinated chicken                       Shredded, marinated chicken                                                             Shredded cabbage and red onion
                                                                                               potatoes and goats’ cheese £3.50 V
with chipotle chillies.                           with chipotle chillies.                                                                 with our chipotle dressing.
                                                                                               Marinated, spicy chicken £3.75
Char-grilled skirt steak                          Frijoles £3.50 V                                                                        Green salad £3.25 V
With chipotle salsa: £4.00                        Market Favourite: Wahaca’s                                                              Cos, watercress and pumpkin seeds
With grilled cheese and salsa: £4.25.             smoky black beans, crumbled cheese           Wahaca Selection                           with our house dressing.
                                                  and fresh salsa.
Fish Pastor                                                                                    A selection of our favourites for          Sweetcorn on the cobb £2.75 V
Sustainable fish in our achiote
marinade. Market price £4-5.
                                                  Taquitos                                     2 people to share £22.50                   With chilli, lime and creme fraiche.

                                                                                               1 smoky aubergine quesadilla
Summer vegetables £3.25 V                         2 corn tortillas wrapped around one of
                                                                                               1 chorizo quesadilla
Griddled corn and courgette with mint             our wholesome fillings and deep fried.
                                                                                               2 Fish Pastor Tacos
and sheeps’ cheese.                               Served with sour cream, Lancashire
                                                                                               2 Steak Tacos
                                                  cheese, guacamole & fresh tomato salsa.
                                                                                               2 Chicken Taquitos
                                                  Tender, marinated chicken £4.00              Spicy Slaw
                                                                                               Salsa, Guacamole and totopos
                                                  Summer aubergine, potato
                                                  and goats’ cheese £3.50 V




Soup & salads                                     To eat on their own or with your favourite street food

Chicken tortilla soup £6.00                       The Sonora salad                             The Wahaca salad £6.25 V                   The Super salad £6.50 V
Chicken, avocado, toasted pasilla chilli,         Sliced avocado, shredded cos lettuce         The Caesar salad originated in             All the things that are both delicious
crumbled cheese, sour cream and                   and green rice served in a crispy            Mexico City! Try our take with             and good for you on a plate.
totopos in lightly spiced tomato broth.           tortilla bowl with either:                   avocado, roasted poblano peppers,          Watercress, feta, orange, courgette,
                                                                                               pasilla chillies, & Caesar dressing.       toasted pumpkin seeds and radish.
Tortilla soup £5.50 V                             Char-grilled steak: £7.50
As above without the chicken.                     Tender, free-range chicken: £7.25            Add £1.00 for Chicken Caesar.
                                                  Wahaca’s smoky black beans: £6.75
Baby Gem taco £3.25-£4.25
Any taco filling above, served on
3 baby gem lettuce leaves in place                                                               Market Specials
of tortillas (at the same prices).                                                               We care about where our ingredients come from. We aim to source the
Light and healthy.                                                                               best seasonal produce from excellent producers, whether from around the
                                                                                                 globe or around the corner. We believe in seasonally sourced ingredients.
                                                                                                 Ask our staff about specials from the market.

Platos fuertes                                    Dishes for one

Fish con salsa verde                              Chicken enchilada £10.00                     Burritos
Grilled, sustainable fish of the week             Succulent free-range chicken wrapped
with our fresh, tomatillo sauce. With rice        in corn tortillas, bathed in our house       From Chihuahua – toasted flour tortillas   Sauteed summer vegetables £5.50 V
& beans. Market price £10-11.                     tomato sauce and sprinkled with feta.        wrapped around one of the fillings         Sweetcorn, courgette, feta & guacamole.
Vegetales del verano £7.75 V                      Pork pibil £9.00                             below. With black beans, shredded          Baja Hunger
Char-grilled sweetcorn, poblano chillies          The famous dish from the Yucatan.            cabbage, crema and totopos.                Any of the above filled with rice
and courgette roasted in a green                  Tender, marinated pork served in its         Char-grilled steak £6.00                   and cheese. For those with an appetite
pepper. Served with our                           parcel with smoky black beans, green         With salsa verde and guacamole.            for life! Add 50p.
chipotle slaw and rice.                           rice, sautéed courgette and pink
                                                  pickled onions.                              Tender marinated chicken £5.50
                                                                                               With chipotle and crema.
                                                  Mexican char-grilled steak £9.75
                                                  Char-grilled skirt steak with smoky          Slow-cooked Pork £5.75
                                                  black beans, coriander rice and our          With pink pickled onions & salsa cruda.
                                                  special Mexican steak sauce.




Puddings                                                                                                                                  Coffee & tea
Churros y chocolate £3.40                         Chocolate ice cream £3.00                                                               All our coffee and teas are
Our favourite! Mexican Doughnuts                  Rich, chocolatey with a touch of spice.                                                 organic and fairtrade.
with a rich chocolate sauce.
                                                  Mango sorbet £3.00                                                                      Espresso                                £1.25
Vanilla ice-cream £3.40                           Served as in the markets of Mexico.                                                     Double Espresso                         £1.60
With caramel ‘cajeta’ sauce and                                                                                                           Americano                               £1.70
toasted pumpkin seeds.                                                                                                                    Latte                                   £1.80
                                                                                                                                          Cappuccino                              £1.80
Lemon margarita sorbet £3.00
                                                                                                                                          English Breakfast Tea                   £1.25
Fresh, light with a hint of tequila.
                                                                                                                                          Fresh Mint Tea                          £1.80
                                                                                                                                          Mexican Hot Chocolate                   £2.00




All of our fish comes from certificated, sustainable fisheries. Our chicken and pork are
free-range. All meat is from the UK. As in the markets, some meals may be delivered at                                                    V = vegetarian
slightly different times. We think the freshness is worth it.                                                                             All dishes may contain traces of nuts

				
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