The burrito as we know it is actually Californian-Mexican, invented in San Francisco, and almost all London versions are carb-fest roll-ups — a swollen mass of mostly beans and rice, with a speckling of meat. Tasty enough, yes, but no match for the beef rib extravagaza served to me in a tortilla at Death by. This thing came loaded — but with sweet, sticky meat, not rice. Of equal delight was the “Baja fish and slaw” version. A lighter option to the beef, it still comes thick on fish. The duck and chimichurri was the weakest: less flavour, more rice.