Guerrilla Tacos

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A taco, by definition is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. At least according to wikipedia. You then fold the tortilla around the filling and eat by hand. But we all know it’s so much more. What was once a simple antojitos (Mexican street food) has become an American favorite. Whether at home, the street, or your favorite place for Taco Tuesday, Wednesday, or Thursday. I don’t know about you. At our house we have tacos at least once a week. And depending who I’m driving with, we stop and get them at least once more. We have three awesome street vendors in a town I drive through to get to some of my favorite trails. So when my daughter showed me Guerrilla Tacos, I said my birthday is coming up.

Part of the beauty of the taco is its versatility. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese. I love comfort foods and the taco is just another manifestation of that idea for me. Braised pork or beef are some regular fillings, along with fresh blackened fish. Topped with a fresh pico or guacamole, diced onion, a little cilantro, and drop of sour cream. Or even just a little fresh lime. I can’t stress enough the brilliance of fresh lime and what a squeeze or two does to your taco, guac, or pico. Getting hungry yet?

I’m looking forward to digging into this book and upping my taco game.

Editorial Reviews for Guerrilla tacos

“The reason I love Guerrilla Tacos so much is because it has that authentic, Mexican, East L.A. taco vibe. But it also just screams innovation. The flavors and imagination that Wes has put into the tacos is what really makes it stand out. It has that thing that feels like a taco but it’s so much more than a taco.” 

“Don’t presume Wesley Avila’s terrific Guerrilla Tacos is a book just about tacos. You’d be mistaken, because this is story, a wonderfully told narrative about a man, his struggles, and his dream. Thankfully for him—and for us—it’s a story with a happy ending and a slew of delicious recipes.” 
—Nancy Silverton, co-owner of Mozza Restaurant Group

About the Author

Before WES AVILA began his life as a taquero, he was a forklift driver at a box factory for seven years. In 2003, he quit his job to go to culinary school full-time. After attending California School of Culinary Arts in Pasadena, California, he went to work at L’Auberge Carmel with Walter Mansk, followed by Palate Food + Wine, Marche, and Le Comptoir with Gary Menes. In August of 2012, Wes left the world of fine dining to devote himself to running Guerrilla Tacos—at that time, a two-person street cart. 

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world’s best restaurants to create taco perfection. 

In a town overrun with taco trucks, Wes Avila’s Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila’s approach stands out in a crowded field because it’s unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

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