From Dia de Muertos (Day of the Dead) to sombreros, drug cartels and Aztec Temples, Mexico really does have it all – and this includes an amazing cuisine. Enter claim to expertise in regards to this wonderful food based solely on the fact that I have visited the country and we have a recipe for success. So does the chain further the cause?
Camera: iPhone 6
It’s rather surprising that the other Mexican food chain (Lupita) gives me great joy and reason to return – and so does Wahaca. The place has a good vibe, there’s so much to say about places that enable dish sharing (social dining FTW) and the food was also quite good. Let’s get into the nitty gritty a bit:
The staff swarms around, most often ready to take your order as soon as you want to, checking up on you every now and then, with a jovial buzz about them. We decided to go for the street food – suggested order being 2/3 per person. The dishes varied from slightly above average to rather tasty, all of them having the characteristic of crumbling everywhere from too many ingredients on them. Which I mean as a compliment – better than there not being enough. The sweet potato & feta taquitos take the crown for the night – simply delicious and the ones which could be enjoyed the most without sharing it with my shirt.
The best thing however is not any particular individual dish – it was the range of flavours and tastes that the street food offers. From the hot and spicy Chicken tinga to the cold and refreshing (this works together incredibly well) black bean & tomatillo tostadas, Wahaca was quite the treat. One of the dishes, in true Proustian fashion, triggered a memory of how I used to fry fresh pasta dough on a fire stove and munch on it.
Oh sweet memories.