With over 14 million dishes served, Wetaca has established itself as a solution for those seeking healthy eating without the need for cooking. Efrén Álvarez highlights the challenge of merging traditional cuisine with an efficient supply chain.
“"It doesn't matter if you are in Málaga, Seville, or Cádiz. We work with a single way of cooking and distributing for everyone, cooking during the week and organizing shipments so that everything goes out at once. When the dishes are ready, we cool them down and send them like that, so they arrive in the same conditions anywhere."
Their success is rooted in collaboration with local suppliers, such as Procavi in Seville, and a commitment to recognizable recipes made with quality ingredients, without shortcuts. Despite large-scale production, the company maintains cooking processes that guarantee homemade flavor.
Wetaca's expansion even reached Germany in 2025, where they are adapting their offerings to local tastes. In Spain, dishes like puchero, lentils, or lasagna are highly demanded, while the German market explores new preferences.
Direct relationships with over 300 local farms in Andalusia, without intermediaries, allow Wetaca to offer competitive prices and products with animal welfare certification. This model, along with made-to-order cooking and concentrated production, minimizes food waste.
The rapid cooling process after cooking is essential to avoid the use of preservatives and additives, ensuring that dishes maintain their freshness for several days in the refrigerator. Málaga stands out as the main Andalusian market, accounting for 40% of demand, reflecting a lifestyle where organization and convenience are priorities for consumers.
