Death by Burrito: Mexican street food to die for
About this deal
This book explains everything from making your own tortillas till the finished burrito and much more. 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. 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. 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.
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. 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. I'm a guy who eats Mexican food in restaurants owned, staffed, and cooked by folks from Mexico, so I wasn't terribly impressed. 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.
There is the same amount of rice as there is cheese in that recipe in the book, which is really just too much. 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. 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. Delicious modern recipes from Death by Burrito, the revolutionary Mexican eatery based at the Catch bar in the heart of Shoreditch, with a new branch recently opened in central London. The combination of the sweet pomegranate, creamy avocado and spicy chilli and garlic shrimp was the perfect appetizer.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. It wasn't until I was half-way into the recipes that I went back and read the foreword which explained a lot. If there's such a thing as Tex-Mex than I guess there must reasonably be such a thing as Californian-Mex.