Breddos Tacos, the Mexican street food concept, is to open its first permanent site next month in London’s Clerkenwell after entering into a joint venture with The Hoxton & Gleneagles owner Ennismore.

The brainchild of Nud Dudhia and Chris Whitney, Breddos will open its first permament taqueria on Goswell Road serving breakfast through to dinner.

Ennismore director of restaurants Graham Hall told MCA that the group hoped to open a number of sites with Breddos Tacos and that the company was looking to work with more brands under the same joint venture agreement.

Breakfast dishes at the new Breddos site will include Austin style tacos and blueberry churro french toast. Lunch will feature up to 12 daily varieties of tacos, tostadas and tlayudas, alongside Mexican classics, all priced between £2 and £5. The evening menu will expand to include dishes from the wood grill, such as spit roast Iberico Pork Al Pastor with roasted pineapple, and larger sharing dishes from the regions of Sonora and Guadalajara.

In a continuation of Breddos’ street food menus, daily specials will be a big feature with dishes like sea urchin tostadas and exotic chile ‘vampiros’ on offer.

Marking a London first, the new taqueria will house a volcanic stone mill and tortilla machine imported from Mexico, which will be used to nixtamalise and grind corn daily to make masa (corn dough) for the restaurant’s dishes.

Breddos has also collaborated with Square Root Soda to create their own version of Mexican Coca Cola using natural cane sugar.

Dudhia said: “The Taqueria will be a place you can stop in for a breakfast bite, or stay all night listening to vinyl, eating small plates and drinking cocktails with friends. We’ve worked with some of the country’s finest producers, to produce a seasonal menu which reflects our love and respect for Mexican cuisine.”

Chief executive and founder of Ennismore, Sharan Pasricha said: “We are continually on the lookout to partner with people and back ideas that excite us. Breddos are incredibly talented and we look forward to collaborating with them on their journey.”