I’ve often struggled to motivate myself to cook Mexican food at home.
It is, of course, absolutely delicious and Wahaca is my young daughter’s favourite restaurant.
But it is so packed full of so many fantastic and vibrant flavours that sometimes just the list of ingredients can be overwhelming when you think about making it at home.
But I found this recipe for Wahaca’s broad bean, pea, feta and potato mash and I made it as soon as possible.
One of the best things about it was that I had virtually all the ingredients already at home, either in the freezer or cupboards.
Wahaca founder Thomasina Miers says it is “one of our favourite recipes at Wahaca, adapted from a breakfast I once had at a speciality bean market in a little town outside Mexico City”.
I was amazed at how I could pull such simple, staple ingredients into something new, exciting and absolutely delicious. I’m going to make them all the time.
