![\"wahaca-covent-garden\"](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/05\/wahaca-covent-garden.jpg\")
Chandos Place has always seemed an exotic address. Not quite English but nevertheless familiar. This street along with others in Covent Garden takes its name from the Bedford family. The fourth Earl of Bedford married Catherine Brydges of Chandos. It\u2019s a name that dates back to the Norman conquest of 1066 with a host of different spellings. Catherine\u2019s family have also been remembered in Brydges Place and Catherine Street. These days we have Wahaca for international flavour!<\/p>\n
It was a young Charles Dickens that went there to work on that very street in 1823 in a factory where he pasted labels on pots of shoe polish; his boss was a Mr Fagin who was later to give his name to an arch-criminal in Oliver Twist. His factory job gave Dickens the idea for David Copperfield\u2019s first employment. Chandos Place has shed its derelict air and is now a rather smart thoroughfare.<\/p>\n
Thomasina Miers isn\u2019t Mexican but her inspiration and skill with ingredients stems from time spent in Mexico. She opened the first of her Wahaca restaurants on Chandos Place in August 2007. In 2008 the second Wahaca opened at Westfield shopping centre and then followed more restaurants across London as well as Brighton, Edinburgh and Cardiff. Wahaca has a menu with its focus on Mexican street food, with the markets of Mexico at its heart.<\/p>\n
![\"wahaca-chilli-margarita\"](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/05\/wahaca-chilli-margarita.jpg\")
This Wahaca restaurant was buzzing. It’s the school Easter break so tables were filling up with families.\u00a0 The food here has options for everyone.\u00a0One can graze or gorge on foods that are flavourful and fun. It\u2019s a contemporary space with colourful walls and furniture making it a vibrant and casual dining destination with a location appealing to tourists and Londoners alike.<\/p>\n
The drinks list at Wahaca Covent Garden is worth exploring. They try hard here to offer cocktails blending both tradition and innovation. Those looking for non-alcoholic options are also considered. I started with a Picante Margarita which did indeed have a chilli punch. Reposado tequila, shaken with fresh chilli, coriander and lime was poured on the rocks. An \u2018adult\u2019 adult beverage and one which I will order again.<\/p>\n
My guest was taken by the Basil Mezcalita which had a softer persona. Smoky Quiquiriqui Matatlan mezcal was flavoured with fresh basil, lime and agave. Nice to see mezcal on the menu. It\u2019s very different from the more common tequila. It\u2019s made with agave but the process is different, developing the characteristic rich smoky flavour.<\/p>\n
![\"wahaca-butter-beans\"](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/05\/wahaca-butter-beans.jpg\")
We also enjoyed a brace of mocktails with our food. Three Citrus Spritz is pink grapefruit, lime and lemon with mint and sparkling water over ice. This worked nicely with the well-seasoned foods. My companion ordered Passion Fruit and Hibiscus Fizz which he described as sweet and floral.<\/p>\n
For our starters we chose Butter Bean and Confit Garlic Dip with Chorizo along with the ubiquitous and comforting Guacamole. The butter bean puree was garnished with crispy chickpeas and confit garlic, topped with Trealy Farm sobrasada (cured sausage) chorizo and served with tortilla chips. This is a small dish that will convert anyone who thought they didn\u2019t like butter beans. It should be a signature starter here.<\/p>\n
\u2018Halloumi Al Pastor\u2019 tacos were the first of our following dishes, each of which arrive when ready. Grilled halloumi, with tomatillo and pineapple salsas and dressed slaw, in two soft corn tortillas, this was a plate which elevated this cheese into something delicious and addictive. You don\u2019t have to be a vegetarian to appreciate this one.<\/p>\n
![\"wahaca-pork-skewer\"](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/05\/wahaca-pork-skewer.jpg\")
<\/p>\n
Smoky Pork Belly Skewer will satisfy the meaty cravings. Free-range pork belly must have been slow-cooked to create such succulent tenderness. The cubes of meat were skewered, grilled and dressed with tamarind sauce and crispy onions. Delicious, rich and visually perfect!<\/p>\n
There is a short dessert menu here but over Easter there was a chocolate-laden bill of fare, so visit the Wahaca site frequently for menu Specials. The Churros with either a rich chocolate sauce or dulce de leche caramel tasted authentic and constituted a sweet end to a fun lunch. Wahaca has never disappointed me. The restaurants each have their own character, but the food is consistently solid and the staff professional.<\/p>\n