Our story
Wa Haka Taco is inspired by Chef Paul Marin. Paul’s summers were immersed in Mexico as a young boy. He breathed in the culture, spirit and beauty of Mexico. He learned to appreciate the exquisite aromas, textures and tastes of Mexico’s fine cuisine through his grandmother Bita’s loving hands in Zacatecas, Mexico.
Paul’s philosophy and passion is rooted in old world, classical techniques as he carefully selects each ingredient to create a complex and balanced flavor profile. From heirloom corn masa sourced from Oaxaca, to prime cuts of short ribs slowly braised in elegant Casa Madero wines, (Mexico’s oldest vineyard, dating back to 1597).
‘Wa Haka’ is inspired by Oaxaca, Mexico (pronounced: /wa:. ‘ha:.ka:/) the gastronomic and historical capital of Mexico!
Our Masa
Our masa is sourced 100% from Masienda, an inspirational group who set out on an earnest search for a corn tortilla with exceptional flavor and integrity. Masienda’s quest took them to Oaxaca, Mexico, where they met farmers whose families have been cultivating traditional maize for centuries. It was there that they experienced their first perfect, true tortilla that we are now honored to share through Wa Haka Taco.
We thoughtfully blend our masa with fired roasted poblanos, sweet potatoes and red bell peppers. We will soon introduce our Mar Taco, a squid ink masa tortilla topped with tempura shrimp, avo crema and pickled habaneros.
Chef Paul Marin —