Breddos Tacos

Breddos Tacos on Goswell Road in Clerkenwell grew out of a market stall started by chefs Nud Dudhia and Chris Whitney before settling into a permanent restaurant, and it remains one of London's most respected Mexican kitchens, distinguished by making its own masa tortillas fresh daily from Oaxacan heirloom corn rather than buying in pre-made shells. The slow-cooked brisket taco, finished with habanero and pickled onion, is the dish most identified with the restaurant and reflects the kitchen's approach of pairing traditional Mexican technique with British and international ingredients rather than sticking to a single regional style. A Baja fish taco with chipotle mayo and cabbage slaw and a lamb barbacoa taco with black bean purée round out a menu built for ordering several tacos per person rather than a single main course. Beyond the food, Breddos has built one of London's more serious agave spirits and mezcal programmes, with a cocktail list built specifically to complement the kitchen's smoky, chilli-forward flavours, making the bar as much a draw as the tacos themselves. The dining room is casual and industrial, with exposed brick and close seating that keeps the mood relaxed and unpretentious, suited to a quick lunch as easily as a longer evening with cocktails. Reservations are accepted for dinner, which is recommended given the restaurant's continued popularity, while lunch service tends to run on a more casual walk-in basis. The kitchen also runs regular specials drawing on other regional Mexican traditions beyond its core Yucatán and Oaxacan influences, keeping the short menu in regular rotation. Its Clerkenwell location places it within reach of Exmouth Market and the neighbourhood's growing cluster of independent restaurants and bars, making it a natural stop for a broader night out in the area.