In the last couple of years, there have been some great [Mexican] restaurants which has been really exciting because you want a bit of competition to keep you on your toes. I think the lack of knowledge and the ingredients not being available was a big thing. That was a real obstacle. The region of Oaxaca is the place that I love the most. The food is incredible and I spent a lot of time there but our food was not just Oaxacan.
No one would be able to spell Oaxaca. I remember even in Mexico City, waiting for a flight and them saying "The next flight to o-hax-aca leaves at…" We just kind of fell into it. When we started Wahaca, it was a must that we had to have a light tread on the environment and lead the way.
The production and transportation of food accounts for more energy use and more water use than any other industry.
Governments are so slow to legislate and when you start your own business, you can practice what you preach and show that you can still make money and weave sustainability through your business. I would love to have only organic food on our menu but I spotted early on that it would be tricky. My organic pork supplier started finding it tough when I opened our second site.
Sourcing has been hard. A sweetly aromatic, Sri Lankan-inspired curry with added fire, depending on how many chillies you choose to mix in. Published: 19 Jul Ancho-marinated lamb with cooling slaw and dill yoghurt come together in a warm tortilla to create a Middle Eastern take on a Mexican favourite.
Published: 12 Jul Smothered in this zingy sweet-sour peanut-coconut sauce, almost any vegetables will be elevated into a perfect summer salad.
Published: 5 Jul A temptingly creamy almost-mousse cut through with sour lemon and gooseberries, with pleasing crunch from coconut flapjack pieces. Published: 28 Jun These TV appearances have helped contribute to her personal fortune. Although she set up Wahaca alongside her business partner Mark Selby, Thomasina Miers is no longer the majority shareholder.
According to a report by Big Hospitality , this arrangement was part of a "rescue plan" to save Wahaca from administration. However, for the time being, Miers continues to be listed as a director for the business, confirming her continuing association.
During the course of the pandemic, Wahaca has closed several of its branches. In an email to staff, the restaurant said that it would only reopen restaurants if it could guarantee they could make money.
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