Restaurant Eats Out: Behind The Scenes ‒ Breddos Tacos
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.
We caught up with the pair to talk going permanent, educating diners, and the rise and rise of tacos…
