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Wahaca & The Dusty Knuckle brings a Mexican Torta Twist to London
05/09/25

Wahaca & The Dusty Knuckle brings a Mexican Torta Twist to London

Wahaca is teaming up with acclaimed bakery The Dusty Knuckle to unveil the Birria Torta (£13.50), landing on menus from 17th September.


Inspired by the much-loved Mexican street snack, the torta is stacked with slow-cooked birria beef, roasted red onion, pickled vegetables, creamy avocado, grilled cheese, fresh coriander and jalapeño aioli, served with a rich birria broth for dipping.


The Dusty Knuckle has even created an exclusive bread for the collab, a crusty roll designed to soak up every drop of flavour. It’s the first time the bakery has developed a bread that won’t be sold in its own venues


To mark the launch, Wahaca is giving away 100 free Birria Tortas outside Wahaca Southbank on Tuesday 16th September, 12–2pm. After that, the torta officially lands on menus nationwide. Sandwich lovers, take note: it’s torta time!


Website: https://www.wahaca.co.uk/


Written by: Alexandra Herlaut Reinhardt

Photography courtesy of Wahaca

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Wahaca & The Dusty Knuckle brings a Mexican Torta Twist to London

  • Nyla Sammons
  • Sep 5
  • 1 min read

Wahaca is teaming up with acclaimed bakery The Dusty Knuckle to unveil the Birria Torta (£13.50), landing on menus from 17th September.


Inspired by the much-loved Mexican street snack, the torta is stacked with slow-cooked birria beef, roasted red onion, pickled vegetables, creamy avocado, grilled cheese, fresh coriander and jalapeño aioli, served with a rich birria broth for dipping.


The Dusty Knuckle has even created an exclusive bread for the collab, a crusty roll designed to soak up every drop of flavour. It’s the first time the bakery has developed a bread that won’t be sold in its own venues


To mark the launch, Wahaca is giving away 100 free Birria Tortas outside Wahaca Southbank on Tuesday 16th September, 12–2pm. After that, the torta officially lands on menus nationwide. Sandwich lovers, take note: it’s torta time!



Written by: Alexandra Herlaut Reinhardt

Photography courtesy of Wahaca

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