As the nights draw in and autumn arrives, it’s celebration season at Wahaca as the Mexican-inspired restaurant gears up to mark Día de los Muertos, or Day of the Dead. This joyous, colourful fiesta is observed throughout Mexico and beyond every November, with family and friends getting together to celebrate and remember the lives of their loved ones passed – and Wahaca will be joining in the festivities at each of its 14 restaurants across the UK from now until 12th November.
Wahaca’s newest location, at Paddington Square, is getting well and truly into the seasonal spirit with the unveiling of an enormous Mexican calavera (skull) sculpture – prominently positioned outside the restaurant as an unmissable representation of Day of the Dead, casting its gaze across the busy Paddington station concourse. And on the 31st October, that same concourse and its surroundings will be the setting for a special Day of the Dead Parade with performers in traditional costume and gigantic skull masks, Mexican dancers and a Mariachi band performing for passers-by and bringing a tantalising taste of this Mexican fiesta to central London.
The fun doesn’t stop in Paddington though, as all of Wahaca’s restaurants – across London and in Edinburgh, Cardiff and Brighton – will be lavishly decked out in traditional papel picado and with specially-created altars reflecting the traditional Mexican ofrendas that are set up in Mexican homes to commemorate the dearly-departed. Each restaurant will also be playing host to groups of Mexican calacas, life-size skeletal figurines that have been hand-crafted for Wahaca by talented artisans from Oaxaca, to act as a fun focal point for restaurant visitors to remember those that are no longer with us. Younger diners can get creative and take home their own skeletal souvenir of Day of the Dead by creating their own Catrina figurine as part of the Calaca crafting activities, available at all Wahaca locations.
Of course, no celebration is complete without a fabulous feast and October marks the launch of a delicious new Wahaca menu, right in time for the fiesta. Making their debut for the season are a trio of show-stopping Chef Specialities – generous plates served with rice or tortillas that are perfect for sharing. Choose from Roast Riverford Organic Squash (£15.95) accompanied by cashew nut and fresh herb mole and salsa macha, or Smoky Caramelised Pork Belly (£16.95) with tamarind sauce and crispy leeks. And don’t miss the Grilled Achiote Seabass (£32.95) – a whole filleted fish with charred pineapple salsa and nutty salsa macha that’s just the ticket for two or more to tuck into. Also arriving on the menu is a delicious new vegan small plate – the Beet Tartare (£6.50), which brings to the table two crispy fried tortillas dressed with Riverford Organic beetroot, salsa macha, fried horseradish and avocado cream.
Finally, raise a glass to the big day with a divinely decadent, limited edition cocktail special. Named in honour of La Calavera Catrina, the iconic skeletal figure that’s synonymous with Day of the Dead across Mexico, Catrina’s Chocolate Orange Margarita (£9.50) has been dreamt up especially to celebrate this fantastic fiesta. The indulgent concoction shakes up melted chocolate with Gran Centenario Reposado tequila and is served with a slice of chocolate orange for dipping. It’s not Terry’s, it’s Catrina’s!
Wahaca was born in 2007 from a love of fresh and authentic Mexican food. First inspired by Thomasina Miers’ travels to the country and her stint living in Mexico City, she and co-founder Mark Selby later set about bringing to life their own vision back home with the restaurant group now serving its menu of delicious dishes, reflecting the vibrant flavours of contemporary Mexican gastronomy, in 14 locations throughout the UK.
Wahaca can be found in Edinburgh, Cardiff and Brighton as well as across the capital, having been named by Londoners as their favourite restaurant (YouGov, 2019). Signature plates include its guacamole, freshly prepared in each restaurant every day with ripe Hass avocados and fresh lime juice and the classic pork pibil tacos, made with free range British pork.
In 2016, Wahaca was the first UK restaurant to be certified as carbon neutral, and in keeping with its passion for sustainability, the 200+ ingredients prepared freshly in its kitchens every day are sourced as locally as possible. Beef is regeneratively-farmed, chicken and pork are free-range and fish is of the highest sustainability accreditation (MSC certification). Each restaurant is designed to the highest sustainability levels and in 2024 Wahaca was named the UK’s most sustainable restaurant group following an in-depth study by Which? Magazine. Over 50% of Wahaca’s menu is meat-free, proving that it’s possible to have a balanced, yet truly tasty, sustainable meal.
