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Wahaca Brighton is back!

Wahaca Brighton is back from 21st September! You can enjoy the last of the summer sunshine with a selection of new, vibrant, seasonal street food dishes, created during lockdown by co-founder Thomasina Miers and her team of chefs. The new summer dishes sit alongside Wahaca’s street food, bigger plates, salads and sides – and all are made using high quality, sustainably-sourced ingredients from some brilliant British suppliers, including free-range pork of gold welfare standard.

Around 50% of Wahaca’s street food menu is now vegetarian, and the roast garden vegetable tacos are leading the charge. They’re a plant-powered rainbow on a plate – two soft corn tortillas, topped with Riverford Organic carrot, caramelised onion, creamy herb mole and crunchy house-made beetroot crisps, creating a dish that’s not just fresh, colourful and tasty but is vegan-friendly and packed with protein too.

Choose the new cheese & chilli croquetas and you’re in for a treat – crispy three-cheese and serrano chilli balls, served with a zesty tomatillo salsa. Oozing with cheesy deliciousness and combining feta, Monterey Jack and mozzarella with a spicy chilli kick, you’ll be totally forgiven if you don’t want to share.

The bean & crumbled feta tostadas are possibly the most sustainable dish on Wahaca’s menu. A fresh mix of carlin peas, borlotti beans and chickpeas, with fresh tomato salsa and crumbled feta, served on two crisp tortillas. The ‘Black Badger’ carlin peas are an ancient pulse, grown sustainably in East Anglia by Hodmedod’s, the award-winning pioneers of British pulses and grains.

The Devon crab & avocado tostadas are a taste of the sea, Mexican style. Inspired by Thomasina Miers’ travels to the shores of Veracruz in Mexico, this tasty dish uses the best of British crab, sourced much closer to home. Served with chipotle mayo and pink pickled onions on a pair of crisp tortillas, delicate crab meat balances brilliantly with the punchy chipotle – best enjoyed alongside a well-chilled glass of white wine!

Wahaca’s much-loved sweet potato side dish just got a delicious upgrade – the sweet potato ‘bravas’ are drizzled with serrano mayo and served with a hibiscus dip, making for a mouth-watering combination of sweetness and saltiness along with some gentle chilli heat.

Rounding off the new additions to the menu is a trio of fresh salsas. Freshly made in-house on a daily basis, they’re perfect for adding extra bursts of Mexican flavour to your street food dishes. The Tomatillo salsa is mild with citrusy green apple and works well with slow-cooked meats; the smoky tomato and medium spice of the Chipotle pairs perfectly with steak and chicken tacos and the Macha – toasted sesame, garlic and chilli – is the one to go for if you want to turn up the heat.

Wahaca’s co-founder Thomasina Miers commented: “It’s brilliant to be welcoming people back to Wahaca with a brand new menu, with dishes that aren’t just delicious and fresh but also super-sustainable. We’ve spent the past few months pushing ourselves even further to make our food the best it can possibly be, using fantastic ingredients from the most amazing suppliers, and we can’t wait for people to try our new dishes, along with their existing Wahaca favourites.”

Find Wahaca at 160-161 North Street