Chefs from Ensenada, Oaxaca, Merida and Mexico City have been invited to cook with Wahaca co-founder Thomasina Miers, developing special dishes which will remain on the Covent Garden menu for eight weeks.
The series will kick off on 10 February with an evening hosted by Alejandro Ruiz, head chef at Casa Oaxaca - ranked 34th in Latin America’s 50 Best Restaurants. Ruiz is considered one of the world’s foremost experts on Oaxacan Cuisine, which includes delicacies such as crickets, jicama and chillies stuffed with ceviches and slow-braised meats.
Enrique Olvera, whose Mexican restaurant Pujol is ranked 20th in the World’s 50 Best Restaurants and 3rd in the Latin American list, will host an evening in late April, offering diners his distinctive blend of reinvented historical and modern Mexican dishes.
Mexican chef Jair Tellez, whose restaurant MeroToro is ranked 26th in Latin America’s 50 Best Restaurants, and Roberto Solis of Nectar have also been confirmed for slots later in the year.
The Year of Mexico
The series has been planned as part of Wahaca’s work to showcase Mexican culture during 2015, which has been designated The Year of Mexico in the UK. The group said activities will culminate ‘in the biggest Day of the Dead party to be seen in the UK’.
“We are so excited to bring over some proper culinary powerhouses from Mexico – names that many British people don’t recognise yet, but should!” said Miers.
“They will be cooking the best food of the regions that inspired the creation of Wahaca, at a time when there wasn’t a general awareness in the UK of what Mexican food even was, not to mention how delicious it can be. There’s some serious enjoyment to be had next year.”
Miers, the winner of Masterchef in 2005, launched Wahaca with Mark Selby in 2007. The group now operates multiple sites across London and recently launched a new fast-casual concept in London’s Spitalfields.
Video: Thomasina Miers on the importance of sustainable seafood
Wahaca places a high importance on sustainability and won the Marine Stewardship Council (MSC) award for most sustainable menu earlier this year.
In this video interview with the MSC, Miers talks about the importance of ocean health, sustainable seafood and restaurants' important role in influencing consumer choices.