Our co-founders Mark and Tommi in Oaxaca Mexico leaning against a wall outside the central market

Where it all began

After a MasterChef win and time spent in Mexico, our co-founders, Thomasina Miers and Mark Selby’s desire to prove to the UK just how vibrant and delicious Mexican food is began. In 2007, Wahaca was born to do just that. ​

The first Wahaca was opened in Covent Garden by Tommi and Mark, and they continue to write the story today. ​

Today, we have a family of 14 restaurants, each with their own unique design and our Wahaca teams ready to serve you up a taste of Mexican sunshine. ​

Oaxaca to Wahaca

Tommi first fell in love with Mexico when she travelled there at the age of 18. Experiencing the incredible flavours conjured up by the most passionate street food vendors of Oaxaca sowed a seed that grew and grew. Tommi was inspired by the integrity in the flavours and the sourcing of the products in Mexico.

Years later, Tommi went back to live in Mexico City and began hatching a plan for how she could show people in the UK how vibrant and delicious Mexican food really was.

In 2007, after a quick spin through the MasterChef kitchens, Tommi’s dream was finally realised when, alongside business partner Mark, they opened the first Wahaca in Covent Garden, London.

Tommi and Mark work alongside the Wahaca team to bring the flavours of Mexico to life, using the best ingredients possible, whilst always keeping the planet at the heart of what we do.

We are continually looking to the markets, restaurants, producers and chefs of Mexico for inspiration and Tommi and Mark take a group of the Wahaca team to Oaxaca every year to share their passion.
Thomasina Miers in MexicoFood being freshly cooked in the markets in Oaxaca MexicoAn agave plant in MexicoAn array of ingredients at the markets in OaxacaColourful street in Oaxaca Mexico

DELICIOUSLY SUSTAINABLE

We can all reduce our impact on the planet simply through the food we choose to eat.

Our menu is around 60% vegetarian, we champion our great British suppliers, and we use seasonal specials to the menu throughout the year. 

We source free-range chicken and pork, grass-fed beef and sustainable fish, to make sure our dishes featuring meat are delicious and better for the planet too..
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