Review on Breddos Tacos Clerkenwell
University friends Nud Dudhia and Chris Whitney are the brains behind Breddos Tacos, which started life as a makeshift taco shack in a Hackney car park in 2011. After that a number of residencies, pop-ups, a cook book, and a cook off at LA's Tacolandia festival in 2016 followed, prior to the setting up of a permanent place on Goswell Street in Clerkenwell.
It's a casual joint with an open kitchen, bar and booth seating with a large communal table in the centre. The food takes inspiration from the vast number of roadside taquerias and restaurants they came across, during their travels throughout America and Mexico. Tortillas are made daily in house with non-GMO corn using a Mexican volcanic stone mill, and produce is carefully sourced from trusted British suppliers such as Master Butchers, Philip Warren & Son and fish from Wild Harbour in Cornwall. The menu changes regularly but you might be tempted by carne asada, aged onglet steak, grelot onion crema, nam jim and red onions or Baja fish, cabbage, chiplote and habanero mayonnaise, salsa molcajete, coriander and red onions. Coctel de cafe, tequila, fair coffee liqueur, espresso, and agave or ice cream round things off nicely.
To accompany the food, there's wine on tap, cocktails, British craft beers and tequilas. Propelled by the success of the Clerkenwell venue, a sibling branch has opened at 26 Kingly Street London, W1B 5QD.
Adrian Hernandez Farina
Restaurant Opening Times
Lunch: 12.00 (1.00pm Sat) through until
Dinner: 11.00pm Mon-Sat