The food was very good and authentic.
We had the pleasure of enjoying:
- the Fresh Tomato Salsa and Chips:
As expected from any good Mexican restaurant, the salsa was fresh and spicy, with the tomatoes blending expertly with the onions and chilies. For those not used to Mexican levels of spice, this might be a little bit over-the-top, but the authenticity and balance of flavours is still evident. The nacho chips are good, they leave nothing to complain about.
- the Pork Pibil Tacos:
Pibil is a slow-roasting method of preparing pork originating from the Yucatan Peninsula, where pig is normally roasted for hours in highly acidic sauces and special fruits. This delicious method of cooking creates a melt-in-your-mouth tender pork, and these tacos lived up to our expectations. They are topped with spicy onions that can subdue the pibil and it is worth taking some of them out. Just be careful of the juices as you bite into the taco, they can create a mean stain on your clothes when they drip out and splatter!
- the Chicken Tinga Tacos:
These are spicier that the other tacos, but for those who love a little fiery bite from their Mexican food, it delivers that kick that hits the spot. However, I expected a little more smokiness when the menu promised a "smoky tomato sauce", and I feel like the spiciness drowned some possibly delicious nuances. Don't get me wrong, they're still delicious and I will order them every time I find myself at Wahaca.
- the Grilled British Steak Tacos:
These can be had with Chipotle Salsa or with Grilled Cheese and Salsa. We opted for the Chipotle Salsa option, because grilled cheese didn't seem to belong on a taco. While they weren't bad, and in any other company the Grilled British Steak tacos would have held their own, they felt a little flat when compared to the Pork Pibil and Chicken Tinga. They also left the spice buds alone, making this a good choice for those with adverse reactions to chillies.
- the Chicken Guajillo Tostadas:
If food is poetry, then tasting any single ingredient separately from a dish is like quoting one line of a sonnet, out of context. When the plate of Chicken Guajillo arrived, I happened to get a bit of the sauce on my hand. Naturally, I tasted it and I was very disappointed; it was flat and missing any interesting character. I resigned myself to the fact that I would probably not enjoy this plate. But, taking a proper bite consisting of every layer; chipotle-marinated chicken, salad, avocado, and whatever else was in that wondrous sonnet, I stood corrected. The Chicken Guajillo at Wahaca should be a case study in balancing flavours and textures in the kitchen. If you eat at Wahaca (and why wouldn't you after reading all this), get this tostada. If you, or anyone you know, wants to understand the poetry of cooking, eat this tostada.
- the Chipotle Chicken Quesadillas:
This is perhaps the one weak link in the menu, but one can blame the British as much as one can blame Wahaca. Lancashire cheese simply does not work in a Quesadilla. Well, it isn't bad per se, but it simply misses the mark; it is like going to bed with a supermodel and finding out that she just wants to lie down and talk about cars. Yes, thats great; but not what we came for. I'd give these a pass, and order more tacos or tostadas instead.
- the Churros y Chocolate:
Alright, if you still have room for dessert, it is hard to pass up the Churros Y Chocolate. And yes, they are as good as you might imagine. The Churros tasted fresh, warm, and crispy on the outside. The chocolate was okay … but the Churros are definitely the star of the dish.
- the Chocolate Tres Leches Cake:
Soak chocolate cake in a mixture of three milks; evaporated milk, condensed milk, and whole milk, and you end up with a lovely, moist sponge cake. The beauty of it is that it isn't overly buttery or rich, unlike many other restaurant desserts. I personally didn't care much for the peanut butter ice-cream that was served with it, being a fan of vanilla ice-cream myself. The next time, I might try something else.
The Smokey Chipotle Chilli sauce they put on the table is really good and authentic.
Our waiter was friendly.
Even though the restaurant was crowded, they don't push you to eat fast and get out. We stayed about two hours on a Saturday night.
The atmosphere of the restaurant is so-so.
The very disappointing and annoying thing is the fact that the waiting area/bar is next to the tables, so people waiting keep piling up next your table.
The wait for a table might be long as there is no booking.
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