Author(s): Nud Dudhia
Breddos Tacos revels in being a non-traditional but incredibly inventivetaco cookbook with the over 75 recipes taking flavor combinations andingredients from cuisines from almost every continent in the world, in orderto create the ultimate combination of one perfectly cooked taco piled highwith complex layers of flavouring.The recipes cover tacos, tostadas plates and are divided into beef,poultry, pig, seafood, lamb and vegetables, featuring dishes such as Barbecoabeef cheeks, Yucatan Chicken with mango habanero sauce, Green Chorizo duck egg and Scallop Aguachile. However, the breddos recipes don't justcover tacos (although most of the recipes can be piled onto taco-esque'edible plates') as they also offer street food staples such as the Iberico hamcheeseburger and Yucatan spatchcock chicken with Dong's flatbreads.The guys also share the breddos story to ultimate taco-dom fame;detailing their epic taco-fuelled Fear Loathing in Las Vegas-esque road-triparound Mexico, Miami, the Deep South and Los Angeles devised solely todiscover the greatest flavor combinations in all America - on a taco.This book will sate even the greatest taco fanatic whilst alsorevolutionizing the ingredients and dishes you can create from the miniaturetaco hero.
Breddos Tacos is the brain child of Nud Dudhia and Chris Witney, two mateswho started out in a taco shack made from scrap wood in a Hackney carpark. That was back in 2013, now they have turned their flagship venture intoa fixed restaurant in Dinerama in Shoreditch and in Canada Water. They arealso lauded as being the kings of the street food scene in London. They planto open a central London taqueria in 2016.