New Autumn 2018 Menu
It had been a while since we last stopped by Guerrilla Tacos’ new brick & mortar, mainly because Chef Wes Avila had said that their menu would only really be changing once a season (instead of weekly). They’d still have some weekly specials, but the majority of the menu would stay the same per season (which kind of took part of the magic away from Guerrilla for us).
With it being Autumn 2018 in full bloom, we wanted to see if their menu had changed for the season (it did). We were also curious how the menu would be after a few months of opening given the mixed reports from @ipsedixit @moonboy403 and others.
Agua Fresca - Yuzu Pineapple (Yuzu Juice & Pineapple Juice, Cane Sugar, Lime):
Fantastic! Not too sweet, and leave it up to Chef Wes to make an Agua Fresca with Yuzu Juice and Pineapple Juice and Lime, a fitting compliment for Guerrilla Tacos’ offerings.
Sword Fish Taco (2) (Taco Licenciado, Chile Guero, Cabbage, Oaxacan Cheese, Cilantro):
Crispy outer Taco Shell (made with Organic Heirloom Tortillas) gives way to soft, but still meaty, moist Sword Fish meat. The Chile Guero was incredible, fragrant, immediate heat, but not overpowering, and the melted Oaxacan Cheese matched this perfectly. Wow. Highlight of the night!
This was classic, great Guerrilla Tacos cooking, and then we looked up and that was the reason why:
Chef Wes Avila was manning the stoves and preparing every single dish that came out of the kitchen tonight (unlike the early weeks where it seems he was just making sure the dishes were plated correctly). It seems his search for kitchen help hasn’t been that fruitful, and he’s in the kitchen cooking himself.
Beef Chile Colorado Taco (Braised Beef, Chile de Arbol, Pickled Onions, Pumpkin Seeds, Chives):
I’m glad to see Chef Wes remove the Grand Opening (Summer) Beef Brisket Taco in favor of this one. Taking a bite, super tender, moist Braised Beef, the Chile de Arbol was even more zesty and punchy than the Chile Guero from the Sword Fish Tacos), and the piquant from the Pickled Onions were the perfect foil. My 2nd favorite of the evening!
Chicken Taco (Chicken Ajonjoli, Sesame, Chives & Aged Cheddar):
This was another excellent Taco creation from Chef Wes: There was an enticing burnt Chile edge to the savory, nutty Chicken.
Pumpkin Taco (Burnt Tomato Chile, Habanero Chile, Halloumi Cheese, Dates, Candied Pecans, Parsley):
This sounded like a perfect Fall seasonal offering, and I was really excited after Chef Avila’s famous Sweet Potato Taco. Unfortunately it was the one miss of the night. It wasn’t bad, but surprisingly the Pumpkin was just rather bland. Which is crazy, considering the Burnt Tomato Chile, Habanero Chile (which gave this a distinct, super hot spiciness), but beyond that? It tasted rather bland. Perhaps it was just this batch of Pumpkins?
Pocho Taco (Wild Boar, Crunchy Shell Taco, Pico de Gallo, Pine Nuts, Raw Tomatillo Chile, Chipotle Crema, Aged Cheddar):
As good as the Taco Truck. I love Hard Shell Tacos, and these are made with the Organic Heirloom Tortillas, giving way to meaty Wild Boar with that tart and fiery Raw Tomatillo Chile, fragrant Pico de Gallo and the creamy Chipotle Crema.
Lamb Kebab (Pico de Gallo, Tomato Labneh & Flour Tortillas):
This was a more interactive experience, with you constructing your own “Lamb Kebab Tacos / Burritos” with the ingredients served separately:
The Lamb was nice and gamy, really well seasoned, and the Pico de Gallo and Tomato Labneh and some Pickled Vegetables brought balance to the dish, as well as the piping hot Flour Tortilla. This was delicious.
Chef Wes kept the Tostadas from last season (Hamachi Tostada, Ahi Poke Tostada, etc.), but sadly the amazing Albondigas Soup is rotated off the menu, as are the wonderful Fried Oysters. He’s added on 2 new Queso Fundido options as well.
Another Visit - New Breakfast Burritos!
Thanks for the heads up from @PorkyBelly, we decided to stop by and try out Guerrilla Tacos’ new Breakfast Burritos options! Served from 7:00 a.m. - 11:00 a.m. Monday - Saturday.
Located on the side of Guerrilla Tacos, Chef Wes has cut open a small Takeout Window directly from his kitchen to the outside(!).
There are 3 Breakfast Burrito options, with 2 of them overlapping (meat-based) and 1 veggie offering.
Veggie Breakfast Burrito (Fried Egg, Potato, Broccolini, Roasted Onions, Cheddar Cheese):
First things first: The Breakfast Burritos are massive. We had no idea, and it turned out they can feed 2 hungry people, or 3 not so hungry people.
Anyone who’s tried enough of Chef Wes’ Vegetable offerings at Guerrilla Tacos (Food Cart and Food Truck) will know that he can deliver some pretty amazing offerings even without meat. This Veggie Breakfast Burrito did not disappoint:
The Fried Egg and Potato portion lent that familiar, satisfying base that you’re looking for in a good Breakfast Burrito, but then you get the earthy, vegetal aspect from the stewed Broccolini, slight sweetness from the Roasted Onions, and the Cheddar Cheese to bind it all together.
Avo Bacon Breakfast Burrito (Bacon, Fried Egg, Beans, Avocado Salsa, Cheddar Cheese):
This was fine: You could taste the quality Bacon (more porcine, less salty than typical Bacon), the Eggs and Beans were tasty as well, along with Avocado Salsa and Cheddar Cheese, but together, it tasted like the sum of its parts, which is fine, but we were hoping for something more.
Fermented Chile Salsa:
However, when you add in the Fermented Chile Salsa (Free) with either Breakfast Burrito, that really elevated each dish to another level. That Salsa was incredible and really complimented both Burritos.
Guerrilla Tacos seems to be even better than before (during its Grand Opening), with Chef Wes Avila personally cooking on our visit. Every dish was spot-on (sans the Pumpkin Taco), which felt more like @CiaoBob’s experience prior to ours, and the new Autumn 2018 menu has some nice changes from the Grand Opening menu.
During this season (until Winter), we’d probably go back for the Sword Fish Tacos, Chile Colorado Tacos (with tender, delicious Braised Beef), the Wild Boar Taco and Lamb Kebabs. There was an option to add Foie Gras to the Braised Beef Taco (for only $3 more), but they were sold out, so we’ll have to try that next time (Chef Wes is a master with Foie Gras).
It seems that the hiccups experienced by @ipsedixit @TheCookie during the first week might be alleviated with @CiaoBob’s visit and our own most recent one. Hopefully we get to try more of Chef Wes’ personal cooking for the time being (but I feel bad because he was so swamped cooking for an entire restaurant this time, compared to the smaller audience in his Taco Truck).
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 358-7070