What fuels London chef Thomasina Miers? The bold and vibrant flavors of Mexican street food.

When Thomasina Miers visited Mexico, she returned to Britain with something far more impactful than a souvenir – she brought back a whole new culinary tradition that would reshape her future.

What’s truly remarkable is that, despite the global reach of modern cuisine, Miers was one of the first to introduce Mexican street food to Britain. Today, she helms Wahaca, a thriving restaurant chain offering dishes inspired by the vibrant flavors of Mexico’s streets.

Her innovative approach to a foreign cuisine earned her top honors on a renowned TV cooking competition, book deals, and a popular newspaper column. Miers credits her success to a life-changing trip to Mexico during her late teens, a detour from a career path she had no interest in.

“I was really escaping the drudgery of being a tax consultant for nine months, a job my father had pushed me into,” Miers shares with Dinogo. “At 18, I partied hard, drank a lot, and spent my nights dancing until dawn. Every morning, I’d seek out the best street food I could find.”

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Exploring new and exciting flavors.

The experience with food, she recalls, sparked a profound realization.

“I devoured everything I could. The variety, the textures, the flavors were astonishing. No matter where we went—by the coast, in the mountains, the desert, or the cities—we were always discovering something new. From ingredients to presentations, it was an entirely fresh culinary experience.”

Returning to London, she faced the disheartening realization that, despite the global blending of cuisines, the Mexican food she had fallen in love with had yet to make its way back home.

“I returned to London with all this newfound knowledge, only to realize that authentic Mexican food was nowhere to be found. True Mexican cuisine is worlds apart from Tex-Mex, and that’s when the idea first took root,” she explains.

Initially, Miers pushed the idea aside, focusing on food stalls and various projects. But she admits, “That Mexican concept kept calling me back.”

It took her a decade to finally pursue her passion, seizing an opportunity to work at a restaurant and cocktail bar in Mexico City owned by a friend of a friend.

“This time, my trip to Mexico had a deeper purpose. I wanted to truly understand the food, to immerse myself in it,” she reflects. “The first journey filled me with memories, passion, and those initial flavors that sparked my love for Mexican cuisine. The second trip was about deepening my knowledge and learning.”

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A whirlwind journey.

Miers shares that she journeyed across every corner of Mexico, cooking with as many street vendors and chefs as possible to learn their craft.

In 2005, back in London and low on funds, Miers got her big break by entering the “Masterchef” culinary competition. To her astonishment, she won the contest, impressing the judges with her Mexican-inspired dishes.

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With newfound confidence, Miers convinced a potential investor to abandon his original plans and embark with her on an exciting journey to Mexico, her beloved destination.

“We flew to Mexico, and in just nine days, I took him to the best restaurants. We returned with one decision: ‘We’re opening a Mexican restaurant.’”

Miers opened her first Wahaca in central London in 2007. Today, the chain boasts over a dozen locations across London and beyond. Though Miers has since visited Mexico many times, she credits that first transformative trip with reshaping her life.

“You can try all you want, but unless you immerse yourself in a country – experiencing its sights, sounds, and flavors – all you’ll create is a mere imitation.”