Second Breddos restaurant to open
A second Breddos restaurant is to open, following the launch of its first permanent taqueria in London's Clerkenwell in December last year.
The new site will be an 84-cover taqueria on Kingly Street in London. Opening in September, it will be double the size of the original venue.
Once again it will it will be operated in partnership with Ennismore and will feature a breakfast menu for the first time.
A basement Mezcal and margarita bar will serve drinks until late, seven days a week.
Alongside this, the kitchen will feature a custom-made wood grill and charcoal spit which will give way to a host of brand new, regionally inspired dishes. Menu highlights include: chestnut smoked tamworth pork al pastor with roasted pineapple, sour chile and tamarind salsa; hot pepper crab tostada with cucumber escabeche; acalpulco shrimp and corn esquites queso fundido. There will also be a family-style menu which includes Sinaloa-style Pollo Asado Al Carbon (smoked, braised and grilled corn fed chicken) served with Mexican rice and seven salsas, and smoked lechon (suckling pig) with salsa negra. All are served with Breddos' in-house nixtamalised corn tortillas, using dried heirloom corn from Mexico.
Favourites such as baja fish tacos, masa fried chicken tacos, tuna tostadas, and kung pao pork belly tacos will remain on the menu.
New breakfast dishes include a selection of breakfast tacos such as smoked brisket, potatoes fried, egg and hot sauce; breakfast quesadillas, cinnamon churro French toast, and confit pork memelas with black beans and scrambled eggs, with or without grasshoppers.
For dessert, the taqueria will offer soft serve ice cream churro sandwiches with a range of toppings and flavours, Breddos' leche frita (deep fried custard) and ice cream tacos.
Whilst the Clerkenwell site took inspiration from a trip Los Angeles, the new taqueria's food takes its inspiration from a recent adventure to Mexico, where head chef Nud Dudhia (pictured right) and Chris Whitney (pictured left), finance and operations director, travelled through Oaxaca, Yucatan and Mexico City.
Dudhia, who co-founded Breddos with Whitney, said: "It's always been an ambition of ours to return to central London after our stint at The Player many years ago. We're super excited to introduce customers new and old to some of the new dishes and drinks we have created for Carnaby."
Sharan Pasricha, founder of Ennismore said: "It's been a very rewarding experience to watch our design and operations teams work alongside Chris and Nud to scale Breddos from successful street food traders to their first restaurant in Clerkenwell which has been a runaway success. It was only natural to now find a second home to cement their place on the London food scene with the opening of Kingly Street."
Breddos started life as a makeshift taco shack in a car park in Hackney, before moving on to supper clubs and StreetFeast. An 8-month residency in Soho bar, The Player, and another 8-month run in Trip Space in Haggerston helped Breddos followed before the first 40-cover taqueria backed by Ennismore opened in Clerkenwell.
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