Wahaca Edinburgh is getting us excited for the winter season, with a brand new menu. It brings a selection of delicious, sustainable new dishes that are perfect for the colder months and packed with fresh, seasonal ingredients.
Featuring Wahacamole
The winter menu showcases the brand’s innovative new take on guacamole. Made with organic British fava beans it’s not only delicious but planet-friendly too. The blend has been created by Wahaca’s co-founder Thomasina Miers who wanted to find an ethical solution to the environmental and social damage that avocados can cause. So, Miers has based her recipe on locally-grown organic fava beans from Hodmedod’s, added to a blend of fresh lime, coriander leaf and green chilli. The result is not only kind to the planet but makes for a moreish, mouth-watering and healthy snack – not least as the beans are packed with protein. The guac is topped with “chiltatis” – a mix of ground fennel, sesame, almonds and pumpkin seeds to give a sustainably satisfying crunch. And it’s served with classic tortilla chips for dipping, with the dish priced at £5.25.
Lamb Barbacoa Tacos
Slow-cooked meat is an integral part of any Mexican menu. These Lamb barbacoa tacos (priced at £7.25) are warming and hearty – just the ticket for a chilly winter’s evening. The dish is created by cooking the lamb shoulder for four hours in a blend of four Mexican chillies (pasilla, ancho, chipotle and guajillo). This provides a smoky, rounded and deep flavour. When the lamb is soft and falling apart, it’s served into flour tortillas with scoops of mint crema which was inspired by the Lebanese immigrants to Mexico who invented ‘tacos al pastor’ and created a whole new Mexican-Arabic fusion dish.
Fantastic Fungi
Mushroom fans will be delighted to learn that fungi is big on the new Wahaca menu. The Ancho mushroom taco (£6.25) brings roast flat and chestnut mushrooms together with garlic jalapeno mayo, topped with colourful homemade sweet and crunchy beetroot crisps. Allioli mushroom club quesadillas (£6.50), ooze with melted cheese and are an irresistible veggie take on Wahaca’s chicken club quesadilla; substituting meat for mushrooms they’re roasted deliciously in garlic and ancho chilli. Or try the Mushroom enchilada (£11.50), in which the fungi are tossed with Wahaca’s own enchilada sauce, served with green rice and black beans. Vegan versions of all the new mushroom dishes are also available.
The new Chargrilled hispi (£5.95) has also launched as a side dish, with a very low carbon footprint. Hispi British-grown cabbage harvested in autumn. Here it’s steamed, grilled and served with a Sharpham Park spelt salad, pomegranate seeds and a delicious green cashew nut mole.
An Eco-Conscious Feast
Thomasina Miers said of the new selection: “Putting delicious food on people’s plates is at the heart of everything that we do at Wahaca, but it is closely followed by treading as lightly on the planet as we can. While we won’t be seeing avocados leaving our menu any time soon, we felt the time was right for a new twist on our guacamole, by creating a bespoke, sustainable, utterly more-ish dip made with the incredible pulses grown by Hodmedod’s co-operative of organic farmers. The new Wahacamole makes the perfect start to a Mexican feast and we hope that our customers feel inspired to try something that’s not just a little bit different, but has been created with sustainability firmly in mind.”
The brand new winter menu including Wahacamole, is now available at Wahaca Edinburgh.
Website: www.wahaca.co.uk
Address: 16 S St Andrew St, Edinburgh EH2 2AU
