Breddos team to launch Super Tacos, its second spin-off concept

Inspired by the roadside taquerias in Tijuana, Super Tacos will serve a more “authentic and concise” taco offering to founders Chris Whitney and Nud Dudhia’s Breddos sites.

Charcoal cooking will be central to the taco offering at the new site, which will operate out of the kiosk-style kitchen previously occupied by Asma Khan’s Calcutta Canteen.

The kitchen will feature a vertical spit which will be used to make ‘tacos abobada’- a Tijuanan type of spit-roast pork taco. It will be served with salsa verde and chicharron. Other taco options will include charcoal-grilled steak; and whole, half or quarter charcoal grilled chicken. The latter will be served with fresh tacos and salsas, allowing diners to assemble their tacos themselves.

“Ever since that trip in Tijuana Chris and I have been speaking about creating a more authentic taco offering to Breddos and the Market Halls format is a perfect place to explore this concept,” says co founder Dudhia.

“We’re really looking forward to getting in the kitchen and showing everyone what Super Tacos is all about.”

Super Tacos will be the second spin-off brand that the Breddos team has launched. In April, the team launched Californian-inspired Pocho, serving cheeseburger sliders, tostados and and tacos, at Street Feast’s Giant Robot and Dinerama.

Dudhia and Whitney operate two permanent sites in Clerkenwell and Soho, as well as residencies at competitive socialising venue Swingers West End; and street food hub Feast Canteen in Hammersmith.

Earlier this year, they closed the Breddos site they operated in Nuno Mendes’ The Kitchens development in old Spitalfields Market.