To tell the truth, anything piled high with cheese, sour cream, and guacamole is usually pretty delicious — particularly when washed down with an equally glorious ice-cold margarita. But, when you’ve developed a thrice-weekly burrito habit like we have, just any old guac won’t cut it, no matter how strong the margarita may be. So, in search of the perfect salsa to sour cream ratio, we ate our way across London to bring you the places pioneering the world of tacos, quesadillas, and enchiladas. Go, devour.
I Make $500,000 A Year—& I Have 4 Sugar Babies