Death by Burrito: Mexican street food to die for

Product Information

The combination of the sweet pomegranate, creamy avocado and spicy chilli and garlic shrimp was the perfect appetizer. Death by Burrito is an interesting cookbook as it was written by a co-owner of a restaurant in Shoreditch who had never actually ran a restaurant or cooked professionally. As is common with these kinds of books today, it begins with a (very) short history of the restaurant which in this case if pretty laughable; the book coming less than two years after the restaurant first opened. Don't get me wrong; it's not a bad cookbook, but you would be much better off picking one up written for a US audience by someone either on the Southern side of Texas or someone who's taken up residence on the northern side. Delicious modern recipes from Death by Burrito, the revolutionary Mexican eatery which was based in the heart of East London.

Read more about the condition Very Good: A book that has been read and does not look new, but is in excellent condition. If there's such a thing as Tex-Mex than I guess there must reasonably be such a thing as Californian-Mex. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. Quick, fusion-type tortilla recipes, meanwhile, abound in more popular cookbooks so it's hard to see how anyone who isn't a big fan of the restaurant could gain much from this. There are no starters but a few 'big bites' (including a cheeseburger with candied bacon and jalapeño), a few sides, and a single pudding in the form of ancho chilli ice cream sundae.Flipping back and forth becomes a constant while cooking, as you try to make little side dishes that go inside the dish you are creating or typing. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). There is the same amount of rice as there is cheese in that recipe in the book, which is really just too much.

It’s really great that the book has recipes for salsa verde and different rices, but having the person cooking flip between pages is really a challenge. Death by Burrito is run by the Rebel Dining Society, a creative catering company from east London, and some of the burrito and taco fillings are a lot more adventurous than the standard meat/rice/beans/guacamole combos – soy-braised pork with smoked kim-chi, lobster, quinoa with roasted vegetables. A far cry from the Tex-Mex style of Mexican fast food, where cheese and mince dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritises fresh, vibrant flavours: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes also look stunning on the plate. A far cry from the Tex-Mex style of Mexican fast food, where cheese and mince dominate, the dishes in Death by Burrito put taste first – the truly exceptional range of starters, main meals and sides prioritises fresh, vibrant flavours: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes also look stunning on the plate.Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. It wasn't until I was half-way into the recipes that I went back and read the foreword which explained a lot. We don’t understand how this complex recipe came to be for such a simple dish, but it did taste good in the end.I'm a guy who eats Mexican food in restaurants owned, staffed, and cooked by folks from Mexico, so I wasn't terribly impressed. Anyone already comfortable with the techniques of Mexican cooking in Britain will, I'm sure, be able to concoct their own flavour combinations if they wish, so it's probably not for them. The chicken itself was just like chicken and gravy – which is an interesting filling, but we felt the recipe was intense for what ended up being chicken and gravy inside tortillas.