Breddos

The story

Breddos in London: Global Mexican Tacos and Street-Food Magic in Clerkenwell

Origins and Evolution

Breddos in London delivers creative Mexican cooking from founders Nud Dudhia and Chris Whitney, who began serving tacos from a Hackney car park in 2013. Their early street-food days expanded into cookbooks, international pop-ups, and a permanent Clerkenwell location. The Good Food Guide recognizes how that original energy still shapes every plate. This background keeps the menu tied to actual travel experiences instead of passing trends.

The Kitchen and Signature Plates

The Mexican kitchen draws heavily from roadside taquerias encountered across the Americas and Mexico, but swaps standard ingredients for carefully sourced local produce. Chefs work with twelve-centimetre corn tortillas and rotate daily salsas to match seasonal availability. Standout plates include masa-fried chicken glazed with habanero mayo, chargrilled Middlewhite pork neck served with roasted pineapple, and crushed pink fir potatoes dressed in garlic crema and wild honey. This approach to Mexican cooking prioritizes fresh textures and balanced heat over heavy sauces.

Atmosphere and Drinks

Vinyl records spin continuously while potted cacti sit alongside a large communal table that encourages conversation among strangers. The space balances casual energy with deliberate attention to detail, making it feel both bustling and comfortable. Guests typically pair their meals with mezcal or tequila cocktails, micheladas, or several wines available on tap. The layout naturally supports lingering through dinner service.