My love for Mexican food runs deep. Ever since I was taught how to make refried bean with taco shells I was wooed by the fresh ingredients, fiery salsas and adaptability. I quickly moved on and refined the dishes by using great recipes from
Elizabeth Lambert Ortiz 'The Book of Latin American Cooking' - try the hot pepper sauce, ixni-pec.
So getting the chance to dine at the excellent chain Wahaca is always a pleasure. Freshly roasted poblano chillies with corn with sauteed crushed potatoes, herbs and an ancho pepper mayo served in a fresh corn taco... nothing better.
 |
| Fire roasted poblano pepper and corn tacos |
The corn and black bean tostados with guacamole and ancho chilli oil and a little feta cheese crumbled over it were devine.
 |
| Corn and black bean tostados |
What Thomasina Miers chain manages to do is bring fresh Mexican market food to humble old Britain.... this is the second time I have been to this Soho branch and I am always delighted.... Find in
Wardour Street.
 |
| From https://soulfulcreative.co.uk/wahaca-soho-restaurant-murals |
Another couple dishes to 'veganize'.
Comments