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Posted 20 hours ago

Death by Burrito: Mexican street food to die for

£9.9£99Clearance
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It wasn't until I was half-way into the recipes that I went back and read the foreword which explained a lot. There is the same amount of rice as there is cheese in that recipe in the book, which is really just too much.

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. With that in mind, we are sharing just the recipe for Chicken Enchiladas, not the Chipotle Rice or the Salsa Verde which can be in it. 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. 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. This is a tie-in book for a restaurant I've never heard of (perhaps I would have if I was a hip Londoner?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. 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). If there's such a thing as Tex-Mex than I guess there must reasonably be such a thing as Californian-Mex. After travelling to Mexico and California, they made up a menu for their restaurant and eventually made this book of all of the stuff that they cook there.

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. 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. 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. 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.

If burritos and imaginative cocktails fill you with joy, a trip to Hoxton might be a very good idea. We don’t understand how this complex recipe came to be for such a simple dish, but it did taste good in the end. The combination of the sweet pomegranate, creamy avocado and spicy chilli and garlic shrimp was the perfect appetizer. 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. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins.

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