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Mexican food, fun & culture The cold months 2013/2014 wahaca mexican market eating www.wahaca.co.uk [email protected] A twist in the tale Pigs – a simple solution to a global food crisis? p4

Getting into the spirit Photography inspired by Mezcal p6 Who’s your

NEW mama? handy size Includes great The mother of all Burritos rolls into town p4 recipes to try

at home

Cover image: Our latest street art commission by Daniel Melim at The Wahaca Southbank Experiment

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Welcome to the new look ‘Ola newspaper. Inspired by your feedback back in the spring, our new compact pocket size 'Ola is packed full of the latest news, great articles and more recipes to sink your teeth into... Enjoy! Opening November ’Ola ’Ola! 2013 What´ have we here?

New to the menu this season, we have a of sustainability we are still working with very special to bring you from the the wonderful Hasting Fish Community heart of Oaxaca. It’s a mole rojo (red mole) Interest Company who supply us with made by Mayordomo, who produce the herring caught in day boats off the local best cacao paste in Mexico. Their shops coast. Smoked for us by Severn and Wye, in the heart of are easy to we then flake them into crème fraîche to find – just follow your nose. The smell of make a smoky, creamy pâté peppered roasted cacao wafts through the streets, with chives and topped with home-made tempting people in from all directions. cucumber pickle. It makes a feather It’s lighter than the mole poblano we’ve light dish really showing off great British served in the past and perhaps even produce on a Mexican tostada. more delicious. We toss pieces of steamed Our chicken tostada gets a makeover chicken in this amazing sauce and serve too. The Caesar salad was invented it in soft, warm tortillas. in Mexico in the 40’s by a restaurateur For deserts, we have a new tart in called Caesar Cardini. We’ve taken this town. Our chilli- tart has been great bit of Mexican innovation and developed by our Waterloo Head Chef, made our own chicken Caesar tostada, Chris, using the fruity flavour of Mexican with a parmesan dressing, a smattering chillies to really bring out the different of capers and a delicious home-made notes in the chocolate. The result is charred jalapeño mayonnaise. sensational – subtly spiced and gloriously Old favourites like our sweet potato rich, for a chocolate fix with a Mexican taquito are back on the menu as well as twist. We are also making a wickedly the incredible Tortilla soup, a tempting naughty sundae with vanilla, peanut ice- tomato broth garnished with avocado, cream, brownie and sauce. crema and tortillas. Cactus fundido is We’re not sure how sensible it is to have another vegetarian delight – slow-cooked both on the menu – They’re irresistible. onions, bite-size pieces of cactus and The best news is our new fish taco. We a smattering of Mexican oregano are make a delicious batter which we wrap baked under a blanket of melted cheese around succulent, sustainably caught and finished off under our grills. The MSC cod and deep-fry. It is definitely our perfect way to keep winter at bay. best fish taco yet. Continuing the theme Enjoy, Tommi xx

Clucking happy Earlier this year we were awarded a “Good chicken award” from Compassion in World Farming as recognition of our commitment to farm animal welfare. Not only is it our favourite name for an award to date, it’s also helping to raise awareness of animal welfare amongst customers and restaurants alike. Nothing 2013 paltry about that.

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Burrito Mama Latest happenings... opens in One We extend our stay down New Change on the Southbank

Years of wrapping and toasting our The Wahaca Southbank Experiment, burritos at Wahaca (and you telling which we built from 8 recycled us we do it pretty well) has given shipping containers on the terrace us the chance to really nail what of Queen Elizabeth Hall last year, has we think makes these fl oury pillows proved such a hit that it’s set to stay of tasty goodness as good as they where it is until after the 2014 summer. get. So we’ve decided to put our Recently it had a new lick of paint expertise to good use and branch from Brazilian street artist Daniel Melim, out to create a brand new takeaway whose striking stencilled collages now sit and restaurant dedicated to making alongside the original artwork created for the perfect burritos. Burrito Mama the space by Saner and Remed giving its opens on the fi rst fl oor of One New walls a beautiful artistic story. Change in St. Paul’s at the beginning The Wahaca Southbank Experiment of November. It has a menu all of hasn’t just proved popular with its its own, serving new recipe burritos customers, in September we picked with guacamole and crunchy slaw up the award for the best looking pop- wrapped in to give maximum crunch up at the Bar and Restaurant Design and fl avour. Drop in and say hi to our Awards. It seems things are looking new gang when you’re in the area good down by the river. and let us know if Mama really does know best.

www.burritomama.co.uk

Wahaca St. Paul’s is our most sustainable restaurant so far and one FROM TAQUITOS TO TAXIS of the more innovative ways we’ve found to keep it green is by getting our used cooking oil picked up by Uptown Biodiesel. These guys then convert it into the fuel that powers Ciaran the Cabby’s taxi as he pootles around South London. So there’s another excuse to order those churros for pudding.

Charlotte Street’s world Pay your bill by phone beating bartender Huge congratulations to Emma Tanner Even our speediest waiters are from Wahaca Charlotte Street who going to fi nd it hard to keep up with came second in the world fi nal of the the new technology we’re trialling in Tahona Society Cocktail Competition our St. Paul’s and Islington restaurants. held in Guadalajara, Mexico in We paired up with technology September. Having beaten off rivals developers, Flypay to build a bespoke from all of our bars, she made it to the system which means you may never fi nal and her margarita, made with have to wave at a waiter at the end Altos tequila, basil leaves and vanilla of your meal again. Just by scanning wowed the judges in a competition a code on your table with your against bartenders from across the smartphone, you can pick up your bill, world. Watch out for it appearing on a split it with your pals and pay instantly. cocktail menu near you soon.

Visit Page 7 for all the latest from the kitchen

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“Operating both a restaurant and pig farm we understand not only the high costs of commercial grain faced by farmers, but equally the cost of having our own catering waste collected in turn. The Pig Idea is common sense for everyone. This is what pigs are designed for, and why we first started to keep them.” Tim Finney, Pig Farmer, Helen Browning Organics

“Humans have been recycling food waste by feeding it to pigs for thousands of years. Reviving this tradition will help to protect forests that are being chopped down to grow the millions of tonnes of soya we import from South America every year to feed our livestock.” Tristram Stuart, Environmentalist

“Cutting down rainforest in the Amazon to grow pig feed for pigs in Europe makes no sense. Let’s save all our delicious food waste and feed it to the pigs. Not only will we be saving the rainforest (and slowing down climate change) but we’ll be bringing down the cost of pig feed and pork. Let them eat waste!” Thomasina Miers, Wahaca Co-founder

This year, together with Tommi and food waste campaigner Tristram Stuart, we’re fighting to get food waste back on the menu for British pigs in what we think is the perfect oinkment for wasted food.

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OLA14_ARTWORK.indd 4 25/10/2013 14:28 Join us for a feast in Ola ColdTrafalgar Months 2013 Square on Thursday 21st November

What we’re doing? Our campaign has already seen the rearing of 8 piglets at Stepney City Farm fed solely on legally permissible food waste.

These pigs have been living a happy life eating their way through waste food collected from the local area, including organic, locally produced Okara from tofu manufacturer, Clean Bean of Brick Lane, Mexican Whey supplied by The Gringa Dairy in Peckham, and spent brewer’s grains donated by The White Hart Brewery.

How can you get involved? By just visiting www.thepigidea.org and putting your name down to pledge your support, you’ll be joining over 5,000 people who are already encouraging more food retailers and manufacturers to divert their legally permissible food to be fed to pigs. A simple start that makes a big difference.

Help spread the word on twitter – You can tweet your support and follow @thepigidea to hear the latest on how the campaign is going directly from Pig Brother HQ.

A thoroughly more tasty way to get involved is to come to our gastronomic feast in Trafalgar square on the 21st November. Along with our partner restaurants and Hambassador supporters, we’ll be serving up a whole sty full of tasty dishes made from the pork we’ve raised on food waste in Stepney City Farm – showing exactly how neat the food recycling circle can be. To encourage you along, (as if you needed it!) everyone will eat for free, so put it in your diary and come on down.

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Mezcal: The Spirit of Mexico

This summer, photographer Anna Bruce headed to Oaxaca to get to the heart of the Mezcal producing communities that have been causing a real stir in bars across London in the past year.

I’ve been curious about the Matatlan and San Dionisio and changing status of mezcal since had the privilege of meeting travelling through Mexico in some of the true characters 2008. At that time it was a spirit taking the liquid from agave gaining popularity in Mexico fields, to the bottle, to the glass. City, but trade regulations made While there, I was absorbed

it complicated and expensive into a group of artists who taught www.anna-bruce.com to export. In the last few years, me a great deal about mezcal. mezcal has been redefined, Through them I learnt about spirits gaining a national and throwing open the doors to its history, social context and international reputation are allow its migration to back bars environmental impact. I saw how not the cheap, hyper branded and drinks cabinets around traditional 'mezcalerías' have products, but the well sourced the world. London has seen been revived and become trendy artisanal mezcals. It’s these mezcal not only appearing on hang-outs where the clients are liquids which are produced the scene, but gaining a refined not only keen to drink mezcal, through a carefully cultivated connoisseurship, elevating it but to promote an understanding See an exhibition relationship between brand above the dive bar reputation and connoisseurship of the drink. of Anna’s work owner and master mezcal that has dogged some tequilas. Although there is something a at Wahaca maker. There is an attempt to I returned to Mexico with little self-conscious about these Charlotte Street’s distribute the bottles in a way the aim of photographing the bars, it is inspiring to see the Mezcal Bar. that retains a value, respectful process behind this spirit and passion with which the barmen 19 – 23 Charlotte of the communities and nature spent a month in Oaxaca, a state describe their local spirit. St. London from which it comes. renowned for its mezcal. During In London the pioneers aiming W1T 1RL. As mezcal arrives in the global my stay I visited distilleries in to bring mezcal out of the market, the savviest consumers shadow of tequila talk about will understand the years an the process and the opportunity agave plant takes to mature, to try a variety of mezcals. It’s and the days of physical labour this variety which is one of the involved in producing the final defining and intriguing qualities product. This understanding will of mezcal, where species of help people to make the right agave and the environment choices about what they buy, in which it was grown can and ensure they drink mezcal in affect the taste as much as the the respectful way in which production of the spirit itself. it was produced, appreciating Although large mezcal the story behind such an producers have sprung up, the incredible spirit.

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OLA14_ARTWORK.indd 6 25/10/2013 14:29 In each edition of ‘Ola we bring you a glimpse into the The kitchens at the heart of Wahaca. Scoop From recipes for you to cook at home to the latest scoop on our amazing suppliers, here’s what we’re cooking up… The perfect cure for local chorizo Having searched high and low for a local chorizo supplier, we’ve fi nally found one just down the M4 at The Bath Pig Company. These guys started making their chorizo in an unused airing cupboard 4 years ago and now they are the West Country’s fi nest pork curers, providing meat for our tortas, quesadillas and breakfast burritos. Unlike other chorizos, The Bath Pig Company make theirs using a special blend of pork belly and shoulder sourced from farms accredited by Freedom Foods to strict RSPCA animal welfare standards and use the highest quality smoked paprika, blended and cured to our own recipe for an authentic (but home grown) Sweet Potato Bake Mexican style

Serves 4-6 as side dish 500g sweet potato 5 tbsp (80g) of Habanero sauce 2 tbsp olive oil Pinch of salt and pepper Pinch of dried thyme 100g feta 2 red onions cut into wedges

1. Peel and chop sweet potato into large chunks and coat with the habanero, thyme, olive oil and Salt and pepper and add the red onion 2. Put on a baking tray into an oven at 200°C for Raw Fiyah! 40 minutes, until potatoes are cooked through until golden brown 3. Five Fiery Chicken Wings You may have noticed that our minutes before the potatoes are cooked, ginger beer has a little more crumble the feta cheese on top of the Serves 4-6 kick to it these days. That’ll be the potatoes and pop back into the oven 1kg chicken wings fresh ginger root that our newest until the feta is golden and bubbling. 100g Wahaca Arbol chilli sauce supplier over in East London crams Top tip: Why not add some fresh 3 tbsp olive oil into every bottle. The Dalston tomato salsa and use as a veggie Juice of 2 limes Cola Company use fresh and fi ne friendly taco fi lling? 2 tbsp runny honey ingredients from nearby markets A pinch of salt and pepper which they infuse into their hand carbonated drinks, ready for you 1. Whisk marinade ingredients together to enjoy. So give it a try if you fancy in a bowl 2. Add chicken wings to some extra zing with your tacos. marinade and pop in the fridge for . at least an hour (for the best result, overnight) 3. Bake in an oven at 200 degrees for 40-45 minutes until fully cooked or grill on the BBQ until fully cooked and the juices run clear 4. Serve with a dollop of cooling sour cream and a wedge of lime. Top tip: Replace the arbol sauce with chipotle for milder taste buds

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OLA14_ARTWORK.indd 7 25/10/2013 14:29 Bluewater www.wahaca.co.uk Canary Wharf [email protected] wahaca Charlotte Street New Covent Garden for the Islington mexican market Soho cold Southbank St. Paul’s months eating Stratford 2013 Waterloo White City

Street food Smaller plates – choose 2-3 dishes per person or share lots with friends Tacos Tostadas Quesadillas Taquitos

Three soft corn tortillas with one of the Two crisp tortillas, piled high with one Large toasted tortilla oozing with Two corn tortillas wrapped around one delicious fi llings below. of the cold, light salads below. melted cheese and one of the delicious of our wholesome fi llings, deep fried fi llings below. and served with crema. Pork pibil £4.10 MSC herring £4.15 New Slow cooked pork in our special Yucatecan Smoked MSC certifi ed herring, Black beans & cheese £3.70 V Tender, marinated chicken £4.00 marinade with fi ery pickled onions. fl aked into sour cream and chives, Our homemade black beans with With shredded lettuce, Lancashire and topped with home-made cheddar cheese and mozzarella. cheese and fresh tomato salsa. Chicken mole £4.10 N New cucumber pickle. Tender chicken in a rich red New Chorizo & potato £4.20 Sweet potato & feta taquito £3.95 V New Coloradito mole sauce from Oaxaca. Chicken Caesar £4.20 British chorizo, made to our With shredded lettuce, crema, salsa Chunks of chicken tossed in a creamy own special recipe, fresh thyme fresca and our own chipotle mayo. Grilled British steak Caesar dressing on a base of shredded and steamed potato. With chipotle salsa: £4.50 cos and charred jalapeño mayo. With grilled cheese & salsa: £4.85 Chipotle chicken £4.20 Soup & Fundido New Black bean £3.80 V Chicken cooked in a spicy tomato Winter vegetable £3.85 V Our special re-fried beans topped marinade. Savoy cabbage, mixed mushrooms Tortilla soup £4.75 v with avocado salsa, crema, Lancashire New New and borlotti beans sautéed in our rich Huitlacoche £3.95 V A rich spicy tomato soup garnished with cheese and fresh tomato salsa. pasilla chilli salsa. Garnished with roast Sautéed mushrooms, Mexican diced avocado, feta, totopos and crema. chipotle salsa and feta. corn mushroom and melted cheese. Queso Fundido £4.85 v Mexican fondue – we make ours with Plantain taco £3.95 V tangy cactus, caramelised onions and New Sweet crispy plantain, frijoles, crema, lots of melted cheese and corn tortillas. feta cheese and our hot chipotle adobo.

New street food specials Sides Enjoy with street food Wahaca selection Seasonal dishes that give a little back We regularly update our specials Green rice £2.30 V Spicy slaw (not too hot) £2.30 V A selection of our favourite plates for 2 to bring you the most exciting Rice blitzed with coriander, onion Shredded cabbage and red onion people to share £19.95* ingredients throughout the year. and garlic. with our chipotle dressing. 3 pork pibil tacos See our separate menu for what’s special right now. Frijoles £2.50 V Sweet potato £3.10 V 3 winter vegetable tacos Rich, creamy black beans cooked Crispy fried chunks of sweet potato, 1 large huitlacoche quesadilla 20p from each dish will be donated twice for fl avour. Served with dressed with smoky caramelised 2 black bean tostadas to support charities and campaigns crumbled cheese and crema. mojo de ajo. 2 chicken taquitos close to our heart in Mexico and the with green rice UK. To fi nd out how your money is Greens £3.95 V Corn and bean salad £3.95 V and black beans making a difference visit our website Succulent green tenderstem broccoli Mixed salad leaves tossed with www.wahaca.co.uk. drizzled with garlic chilli oil and a diced avocado, corn and *This selection is fi xed. Your waiter will squeeze of lime. New bean salsa topped with toasted be happy to help in picking other street pumpkin seeds. food to suit your tastes.

Platos fuertes Bigger plates – easy to share or perfect for one From the grill Salads Burritos Classics

MSC fi sh a la Pimienta £9.95 The Sonora salad From Chihuahua – toasted fl our tortillas Pork pibil £8.95 Grilled fresh MSC haddock with a Avocado, pumpkin seeds, beans, British wrapped around delicious fi llings of The famous dish from the Yucatan. melting onion, black pepper, fresh organic spelt and cos lettuce in a crispy frijoles, shredded cabbage, green rice, Tender, marinated pork served in a lime and pumpkin seed sauce, served tortilla bowl with either: crema and avocado salsa with totopos parcel with smoky black beans, green with green rice and salad. on the side. rice and pink pickled onions. Char-grilled steak: £8.25 British steak, the Mexican way £9.95 Grilled achiote chicken: £8.25 British steak £6.95 MSC fi sh tacos £8.95 New Strips of British steak, grilled and served Black bean & corn salsa: £7.25 V Chipotle salsa & grilled spring onions. Crispy freshly battered MSC certifi ed with green rice, charred spring onions cod on a bed of our crunchy salad mix Chicken Tinga £6.95 and our special house salsas. in soft tacos with chipotle mayo, crema Chipotle, onion & spices. and a squeeze of fresh lime served with Marinated, grilled chicken £9.95 Slow-cooked pork £6.95 beans and rice. Chargrilled chicken breast in our Pink pickled onions & habanero chillies. spicy Yucatecan marinade of cumin, oregano and spices. Served with green Baja cheese Any of the above rice and spicy pickled onions. with cheese +60p.

Winter vegetables £6.85 V New A mix of seasonal vegetables and pasilla chillies, served with feta and Puddings avocado salsa.

2013 Churros y chocolate £3.95 V Vanilla ice-cream £4.25 V Mango or Passion fruit sorbet £3.95 V Our favourite! Mexican doughnuts With toasted pumpkin seeds, drizzled Served as in the markets of Mexico. Good Chicken Sustainable restaurant with a rich chocolate sauce. with our caramel “cajeta” sauce. Award 2013 group of the year New Mexican Chocolate Tart £4.95 N V Salted caramel ice cream £4.25 V Marathon Sundae £4.95 N V Rich single origin chocolate New Salted caramel ice-cream with Old fashioned chocolate cake base, ganache lightly spiced with a hint shavings of Original Beans chocolate. with a scoop of peanut butter and vanilla of chilli, on a buttery biscuit base, ice-cream, topped with hot chocolate served with a dollop of crème fraîche. sauce and caramelised peanuts.

We’re really proud to have been voted Sustainable food waste is either composted or used to generate As in the markets, some plates may be delivered Restaurant Group of the year in both 2012 & 2013. Where energy; none of it goes to landfi ll. We work with farmers at different times. We think the freshness is worth it.

possible we use British ingredients to recreate the vibrant who share our values to improve animal welfare. 080 MEP-C Best Cheap Eat in V = Does not contain meat N = Contains nuts fl avours of the Mexican markets. Our meat is sourced Sometimes ingredients cost us a little more, but you can the UK All dishes may contain traces of nuts within the UK & our fi sh is sustainably caught. All of our tuck in, happily knowing your meal won’t cost the earth.

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