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Death by Burrito: Mexican street food to die for

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Delicious modern recipes from Death by Burrito, the revolutionary Mexican eatery which was based in the heart of East London. 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.

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). 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. 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. Read more about the condition Very Good: A book that has been read and does not look new, but is in excellent condition.To recreate the atmosphere of Death by Burrito at home, the perfect tequila cocktail is essential: the legendary Taqueria Toreador Slushy is sure to become a favourite. Midway through recipes, it instructs you to go to different pages and make something else, which is pretty challenging when trying to time out food or follow the recipe. 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.

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There is the same amount of rice as there is cheese in that recipe in the book, which is really just too much. 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. 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. This book explains everything from making your own tortillas till the finished burrito and much more.

I've previously made the lentil and plantain burritos, via the YouTube video from Jamie Oliver's FoodTube and they are ah*mah*zing. 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. 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 chopped beef dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritizes fresh, vibrant flavors: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes are delicious 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.I'm a guy who eats Mexican food in restaurants owned, staffed, and cooked by folks from Mexico, so I wasn't terribly impressed. Death by Burrito isn’t the best cookbook – it’s actually one of the more confusing books we actually own.

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