Tacos el Padrino
Birria tacos, quesadillas, and horchata. Mexican comfort food from a family kitchen.
Dietary options
Signature offerings
Reviews (2)
About Tacos el Padrino
Every Saturday morning, we braise 40kg of beef shin in a chilli and spice consommé for our birria tacos. It's a recipe from Jalisco that came to London via Diego's grandmother, through his mother, and now through a truck parked wherever someone's having a party. The tacos get dipped in the fat from the consommé, griddled until crispy, stuffed with the shredded beef, and served with a cup of the broth for dipping. It's messy, it's rich, and it's the kind of food that makes you close your eyes. We also do quesadillas (proper ones, with Oaxacan string cheese), a battered fish taco that's light and perfect, and horchata made with real cinnamon and rice milk.
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