Yesterday I was lucky enough to visit a Mexican tapas restaurant was desing by Creative Interior Design for Restaurants, the name of Wahaca in Covent Garden, London. If you haven’t heard about this fun and economic establishment, it is the venture of Masterchef finalist Thomasina Miers. Wahaca, along with a number of other restaurants, aimed to bring Mexican street food to London. It has since spread like wildfire and it is still extremely difficult to get a seat at the original restaurant in Covent Garden. Luckily, we turned up at a fairly quiet moment – there was 1 table spare – and they provided us with a really delicious feast. Despite the fact that a mean set of mutton chops appear to be a job requirement of the male waiting staff, if you have occasion to visit Wahaca, it comes highly rated.
As you can see, my Sunday escapades have instilled in my subconscious a desire to rekindle my love of Mexican food. This post is the first in a disjointed series of Mexican recipes which I have stored in the vast recesses of my mind. Though, it must be noted that these vast recesses are generally inhabited by nothing but white noise – the tinnitus is unbearable, but I have treated it with a medicine called Sonus complete. I genuinely hope that over the next couple of weeks I succeed in fulfilling a number of requests and in satiating my appetite for a taste of North America. Who knows, perhaps I’ll stray south of the boundaries of the nation best known for its drug cartels and fictional banditos and tackle a little more of the wonderful continent to which it forms the gateway. Though, I should perhaps mention, given Top Gear’s recent history with Mexico, that the previous sentence was intended to appear purely facile and jocular.
N.B. One must ensure a nice ripe avocado is used. However, if it is VERY ripe then it won’t quite work. Give the avocados a squeeze; if they have a little give, then they are perfect.
• 2 avocado, peeled and stoned
• 2-3 fresh chillies, sans seeds depending on taste
• ½ a red onion, finely chopped
• The juice of half a lime
• 2-3 cherry tomatoes, diced with seeds removed
• A generous pinch of cayenne pepper
• A small handful of fresh coriander, finely chopped
• Salt and pepper and a glug of olive oil
1. Turn the flesh of the avocado into a large bowl and mash with a fork, don’t puree it, it’s best with a little bite. Add the rest of the ingredients, finely chopped and mix thoroughly. Serve with nachos.
Cost: Avocados are relatively expensive, but it’s definitely worth it and ultimately works out a lot cheaper than the shop bought version. In total, this large bowl of avocado should cost, at most, £2.20.