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Restaurant Eats Out: Behind The Scenes ‒ Breddos Tacos

April 21, 2017 9:08 AM
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A street food favourite-turned-permanent ‘taqueria’ from duo Nud Dudhia and Chris Whitney, Breddos began life as a shack in a Hackney car park in 2011.

Fast-forward six years, and it’s now a 40-cover restaurant and bar specialising in tacos, tostadas, tlayudas ‒ sometimes known as fried tortilla pizzas ‒ and grilled meats, backed by Ennismore Capital (also of the Hoxton hotel group, Notting Hill restaurant Eggbreak, and luxury Scottish hotel Gleneagles).

It also performs its own ‘nixtamalization’ process – the original Mexican method of soaking corn overnight to make proper corn tortillas ‒, and serves mezcal cocktails and non-alcoholic aguas frescas.

Source: bighospitality.co.uk

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