Wahaca

Mexican Market Eating on Wahaca

Wahaca | Mexican Market Eating

Thinly slice the chicken and coat in the chipotle sauce.

Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.

Fold the tortilla wrap in half and brush lightly with olive oil.

Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.

http://www.wahaca.co.uk

Jamie Oliver and Wahaca Pilot New Restaurant Feedback Technology

Yumpingo is “London’s first data-driven menu development platform”, which brings “big data analytics” to the sector, allowing “restaurants to gather and analyse large amounts of live customer feedback,” delivering “actionable insights at dish level.”

The Yumpingo team has just finished a pilot with Jamie’s Italian which delivered “over 40 times more feedback for each restaurant.”

It feels like a big number — and which allowed the chain to “track and optimise customer satisfaction” across every dish on its menu.

A medium-sized chain like Jamie’s Italian — or like Wahaca, which has also trialled the platform — will never process the transaction volumes to have something truly “big.”

An anonymised, simple-to-complete survey, where thousands of individual customer scores sum to something that — in aggregate — looks a little more like objectivity than whatever we have at present could offer something genuinely valuable to restaurants operating across a large footprint; crucially, they would gain insight from the otherwise silent majority not so enraged or delighted they take to Tripadvisor or social media to voice their opinion.

Restaurant Review: Breakfast At Wahaca | Londonist

Wahaca on Charlotte Street is the latest in London's seemingly endless Mexican restaurant wave.

Less impressive was the breakfast burrito — a heaving flour tortilla stuffed with egg, spinach, cheese and bacon — which was a little bland, requiring liberal dashings of habanero salsa to elicit any kind of response from the taste buds.

Other items on the menu include a breakfast torta (a sandwich made using a hollowed-out brioche bun stuffed with ), "Mexican eggs" (scrambled with onions, chili and refried beans) and baked goods including donuts and banana bread.

Wahaca has competition in the local area, not only from established Mexican fast food places like Benito's Hat and El Burrito, but from the many other restaurants that line Charlotte Street.

Breakfast for two, with two mains, a coffees, an horchata (a rice-based cinnamon flavoured drink), a side of banana bread and service, came to around £18.

DF / Mexico review – the bastard offspring of Wahaca and Wimpy ...

DF / Mexico feels like the template for a middle-class chain restaurant, the sort you could easily imagine slotting in next to a Leon or a Busaba in a Westfield shopping centre.

DF / Mexico, with one branch in the Truman Brewery and the one reviewed here on Tottenham Court Road, is a spin-off of Wahaca but one that feels as if it’s been designed by management consultants with flipcharts, focus groups and a thumping big book of market research and business jargon.

Wahaca’s increasingly sprawling menu is pared back to just a few favourites – tacos, burritos, tortas as well as fillings from those dishes slapped onto a sharing board.

Its lack of butteriness was actually welcome here though, given that the overwhelming majority of tortas I tried in Mexico used equally neutral tasting bread to allowing the fillings to take centre stage.

If DF / Mexico is the future face of Mexican food on the British high street, then I fear for the continuing reputation of Mexican cuisine in Britain.

Wahaca: Not much fire in the belly | The Independent

Ms Miers is a woman with her heart embedded in the Sierra Madre, and her taste-buds tinglingly attuned to Mexican food.

You start with beers and guacamole nibbles and choose some "street food", which means little china trays of three tacos (or two tostadas, two quesadillas or two taquitos) featuring pork, chicken, steak or fish.

There are basically six food items available here, served up in minimally different ways: marinated chicken, char-grilled steak, slow-cooked pork, grilled fish, vegetables and beans.

The "street food" chorizo'*'potato quesadillas, however, were greasy, and short on chorizo, the "chicken tinga" tacos were boringly flavourless, and the "smoky aubergine, potato and goat's cheese", served in two long deep-fried cigar tortillas, lacked any hint of cheese, or aubergine, smoky or otherwise.

It's gesture cuisine, pretending to be hot, edgy, sexy, smoky, street-cred Mexican, but turning out food that's far too cautious about upsetting gringo appetites.

Review: Wahaca Mexican Restaurant, Brighton - Rosie Posie's ...

They’re not silly, the PR team at Wahaca, their social media teaser campaign started at the beginning of the year, eye-catching hoardings on the building whilst the renovation went on, regular emails hit my inbox updating me of its progress and the weekend before opening they had a food truck outside, with free tacos for all.

The menu is a mix of all the usual Mexican food suspects, Burritos, Tostadas, Quesadillas, lots of guacamole and churros, as well as a frequently changing selection of specials.

I’d heard on the grapevine rumours of slow service, with dishes turning up 20 minutes apart, not a bit of it on my visit, all of our food arrived at pretty much the same time, and quickly as well.

Yes ok we were guests, and it was a press launch (of sorts), but our waitress was an absolute sweetheart, knowledgable about the menu, happily making recommendations re food and booze and managing her heaving section like a pro – we loved her, and left her a massive tip as a thank you for looking after us so well.

I went to this venue in its previous incarnation, Strada, a few times (pre blog) but I don’t remember it being so vast inside, it really is massive, so the sheer volume of food that they’re pushing out of that kitchen, was never not going to feel just a little bit mass-produced.

DF Mexico, London E1, restaurant review - Telegraph

It’s like a private-equity version of Wahaca (the parent restaurant), bringing MBA innovation and people who think outside boxes, to make everything much cheaper.

Anyway, these were boards – not large or daunting – with soft flour tortillas, more corn chips, more guac, the aforementioned slaw, some very mild chipotle hibiscus salsa and, in B’s case, Carne Con Chile (£11.45) and, in mine, steak and cheese Alambres (£11.95).

As I wrestled the meat free from its bonds of cheese, I pondered how much you could really experience, once you had smothered everything in this much dairy.

I love the unabashed, sloppy fire of Mexican food, but there is a line between celebratory grubbiness and just burying everything in fat.

Expect a few fishy twists that nod to the location – spicy deep-fried whitebait, say, with chorizo jam and lime (£6.40), or rich seafood gumbo (£14.50) – and a satisfying meal in a crock pot, filled with beef chilli and rice (£12.50) Get stuck in to a tableful of chipotle prawn tostadas (£5) and fiery chicken wings (£6) at this chic wood-panelled restaurant (no naff Tex-Mex knick-knacks here), making sure to leave room for the slow-cooked pork with fennel-seed crackling (£14) A colourful, homely place (with a roaring fire on chilly days), where the specials menu includes cassoulets and braises (think tender, chilli-hot lamb to tumble into tortillas, £13.95).