Breddos Tacos

Breddos Tacos slings the traditional pollo, carnitas and salsa options out of the window for eclectic combinations bursting with flavour and fun.
The brain child of Nud Dudhia and Chris Whitney who started their taco shack in a Hackney car park and now have a permanent restaurant at Street Feast Dinerama in Shoreditch, Breddos Tacos: The Cookbook shares 75 of their innovative recipes for tacos, tostadas and small plates, as well as over 70 condiments.
Unveiling the secrets to their thrilling flavour combinations, the menu includes braised beef short rib with pineapple relish, shredded duck with plum and pickles, jerk quail with mango lime salsa and Jalapeno and mint crusted cod.
“Although Nud spent a summer living there back in 2001, we are of course not Mexican”, says Chris, “our approach has always been to take flavours, techniques and ingredients that we love from Mexico and around the world and make it work for a 12cm edible plate- whether it’s a tortilla, tostada or flat bread.”
With chapters covering beef, poultry & game, pork & lamb, fish, vegetables, drinks, salsas and condiments, Breddos Tacos is guaranteed to excite the taste buds with the most inspired tacos from the undisputed kings of street food.