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.
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