A New Wave - Guerrilla Tacos

That looks incredible! I’m not a big shrimp guy, but I have to admit I was tempted by the description. Even moreso by that pic!

So, true! The weekly menu is a nice change imo. Has to make things easier for them, too.

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Today’s selections: roasted cauliflower and poached halibut

Kind of wishing I would have just ordered the avocado toast at Blue Bottle instead. Halibut was overcooked. Heat level of salsa overtook the cauliflower. Not very satisfying this round.


Anyone know if they announced where the brick and mortar would be?

Arts district.

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The squash blossom taco is out of this world. Delicate and perfectly fried. Order two, though, as they’re not that filling.


Update 6:

(Excerpted from our Smorgasburg visit this week, added to the Guerilla thread.)

One of Southern California’s best Taco creators needs no introduction, but their rotating menu this week sounded too good to pass up, and it’s great that they’re at Smorgasburg on Sundays (besides their other roaming locations during the rest of the week).

Crab Tostada (Cilantro, Serrano Chile, Chile de Valle Salsa, Micro Wasabi, Avocado, Chile Morita, Santa Barbara Uni):

This was pretty tasty! :slight_smile: Their Crab was mixed with a light Mayo dressing topped with Chile de Valle Salsa and the Micro Greens. The crunchy Tostada was a great textural contrast to the Crab and soft, bright, sweet Uni. There was a noticeable spicy kick (from the multiple Chilies), but the Avocado’s creaminess helped to keep things balanced.

Soft Shell Shrimp Taco (Baja Style, Cabbage Slaw, Chipotle Crema, Chile Japonese, Chile de Arbol, Cilantro, Lime, Cherry Tomato):

Chef Avila, taking a page from Cantonese Fried Shrimp (where the shell becomes so crunchy and brittle you can eat the whole Shrimp, shell and meat) serves up Soft Shell Shrimp, deep fried to a level where can you bite through the Shell and eat the whole thing! :slight_smile:

It’s crunchy, and the Soft Shell Shrimp is meaty and tender. There’s a nice subtle brininess, but it’s all balanced out by the combination of Chilies used here. It was so delicious! :slight_smile:

Pork Loin Taco (Chile Negro, Gooseberries, Micro Greens):

This one was a little bit of a disappointment: The Pork Loin didn’t taste that fresh, and was a little bit overcooked / dry. The Gooseberries also made it a bit too sweet for my tastes.

Chicken Taco (Roasted Tomato Chile, Sumac Onions, Guajillo Chile, Cherry Tomatoes):

But then we got to this simple-sounding “Chicken Taco,” which was a real stunner: The Stewed Chicken marinated in this Roasted Tomato Chile was delicate and tender, amazingly complex in flavor. This tasted like no other “Chicken Taco” I’ve had before! :open_mouth:

It was so good! :blush:

The Sumac Onions and Micro Greens added just enough taste contrast to elevate it even more.

Guerilla Tacos
Check website for locations during the week (all around L.A.).


Chef Wes really does magical things with chicken. The simple roasted chicken taco may be the best taco I’ve tried at Guerilla. Gonna keep my eyes peeled for that stewed version!

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Oh I so SO hope that is true!

FYI - Guerrilla Tacos is no longer at Smorgasburg on Sundays. Rather, they’re back in front of Blue Bottle on Abbot Kinney in Venice–put aside 45 minutes to find parking! Parting was amicable, they just want to give some more love to the Westside before settling into their permanent digs in the Arts District next summer.

< plug > Check out my hashtag #TacoWESday (I usually hit them up on Wednesdays in Culver City, thus the hashtag) on Instagram for all my GT eats. < / plug > Few recent menu items…

Pocho Tacos: wild boar picadillo, pine nuts, aged cheddar, burnt tomato chile, cherry tomatoes, lemon cream, cilantro:

Soft Shell Shrimp Torta–it’s like a Mexican-American shrimp po’ boy!

Eggplant Taco, red pepper escabeche, fried cheese, dried figs, hazelnut, parsley. As @kevin might say, so fucking good!

(These last two are still available today and tomorrow. They also have a cauliflower taco and a roasted pumpkin taco, but beware that the salsa in the pumpkin taco is crazy spicy!)

Okay, one more… Bacon Sausage Burrito, sunchokes, Oaxacan cheese, burnt tomato chile, cilantro, fried egg:


Got a green bean and egg taco and a duck heart with bacon taco from Guerilla yesterday. Both were excellent but the green beans were a revelation – so bright and flavorful.

Usually to get green beans to look and taste like that, you have to keep them relatively crisp. But these were soft, almost like nopales. They melded perfectly with the scrambled egg.


Hi @Bigmouth,

Nice! Duck heart tacos?! Can’t wait to try this.

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Some of you may be interested in this.


Whoa, that may be the most adventurous one they have ever done haha

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Update 7:

(Reposting an excerpt from our recent Taco Journey):

One of the joys of Guerilla Tacos is to see what Chef Wes Avila might be offering on an ever-changing weekly basis. New Tacos, surprise Specials (not appearing on the website) are always fun to discover and usually are interesting enough to immediately order regardless of what you were thinking of ordering earlier. :wink:

Mushroom Quesadilla (Chile Morita, Oaxacan Cheese, Market Greens, Charred Serrano Chile):

Absolutely delicious! :slight_smile: The Mushrooms are so full of flavor, meaty, tender, and having that inherent crave-worthy earthiness. The melting Oaxacan Cheese is wonderful, but beware of his Charred Serrano Chile and Chile Morita Salsa: It is hot! :open_mouth: :smile: This was easily like Level 4 “Hot!” at Howlin’ Ray’s in some ways. Our mouths were burning for a good 15 minutes after eating. :sweat_smile:

Red Snapper Tostada (Raw Red Snapper, Tomatillo, Furikake, Cashews, Chile de Valle):

Chef Avila continues to impress. We’ve had many variations of his Tostada over the years, but this Red Snapper Tostada was even better: Clean, high-quality Red Snapper (meaty, bright), with an interesting blend of Chile de Valle (just a subtle touch), along with the popular and tasty Japanese seasoning blend of Furikake. It’s at once crunchy, tender, nutty and just delicious. :slight_smile:

Cauliflower Taco (Dates, Pistachios, Olives, Parsley, Arbol Chiles, Gooseberries):

This is a perfect example of what makes Chef Avila and Guerilla Tacos so interesting: His ability to elevate Vegetables into offerings that rival Meat Tacos: His Cauliflower Taco is outstanding: The blend of well-seasoned Cauliflower, Dates, Pistachios and Olives, gives this a bit of sweetness (but it never overpowers), some wonderful nuttiness, a little brininess from the Olives, and the Chile de Arbol Salsa just binds it all together.

Delicious! :blush:

Octopus Chorizo Taco (Macadamia Nuts, Burnt Tomatoes, Chives):

Perfectly cooked Octopus, tender (not rubbery), a bit of smoky-saltiness from the Chorizo and Burnt Tomatoes, and a bit of nutty crunch from the Macadamia Nuts. Excellent. :slight_smile:

Note: Guerilla Tacos has finally upgraded their Tortillas! They are now using a Non-GMO, Heirloom, Freshly-Made Tortillas, which really improves the overall taste. :slight_smile: (Note, he’s not making them in the truck, but it’s made locally fresh).

Cod Milt Tacos (Shirako Poached in Dashi, Okinawa Sweet Potatoes, Chile Morita, Scallions):

And then you get Specials (not listed on the website) like this: Fresh Shirako (Cod Milt) which Chef Avila poaches in a Homemade Dashi blend, and he puts this in a Taco(!). Really? :open_mouth:

Taking a bite: It is tender, creamy, luscious. Outstanding! :heart:

The Okinawa Sweet Potatoes, Scallions and judicious use of his Homemade Chile Morita Salsa perfectly supports the Cod Milt. Wow. Paging @bulavinaka @PorkyBelly @MaladyNelson and anyone else interested: Hopefully he still has it tomorrow, or if you ever see it on the menu, don’t miss out! :slight_smile:

Guerilla Tacos
(Check their Website for Updated Location and Times)


Holy frijole. Potato and mushroom taquitos from Guerrilla Tacos. The sauce is black bean and they’re fried to perfection. Just a heads up, though, it’s two to an order. Not that you’ll have any trouble finishing them – so good!


Taquitos are my favorite Mexican food. I’m so going on Monday.

Have they done taquitos before?

Those look SO good.

Hi @Bookwich,

Yah they have taquitos on the menu every once in a while. Delicious. :slight_smile:

Update 8:

Something phenomenal that was too good to wait to post about… :slight_smile:

It was too long since we last stopped by Guerilla Tacos, to see what Chef Wes Avila has been up to.

Salvadorean Horchata:

Chef Wes’ Aguas Frescas are really good, and for this week, he’s featuring a Salvadorean Horchata, made with Ground Morro Seeds, Fresh Cacao, and other Spices. It was nuttier, slightly earthier than standard Horchata, and so tasty! It’s not too sweet either, making it a wonderfully sippable, refreshing drink! :slight_smile:

Soft Shell Crab Taco (Chile Japonese, Cabbage Slaw, Pico de Gallo, Cilantro, Chipotle Crema):

This was excellent! Wonderfully lightly fried, slightly crunchy Soft Shell Crab, so fresh, with a subtle heat from the Chile Japonese and Pico de Gallo. The Cabbage Slaw was also a nice textural contrast. :slight_smile:

Wild Boar Taco (Raw Tomatillo Chile, Green Raja Chiles, Pinto Beans, Gooseberries, Herbs):

This was also very good, with a lightly gamy, meaty taste in each bite with the Wild Boar, the Raw Tomatillo Chile and Green Raja Chilies added a little more spice than the Soft Shell Crab Taco.

I love their new Non-GMO, Heritage Corn Tortillas they’ve switched to. It’s a substantial upgrade and really makes their Tacos sing even more. :slight_smile:

Those 3 above would’ve been great already, but it’s the next item that made me want to post ASAP…

Maine Lobster Quesadilla (Chile Morita, Oaxaca Cheese, Aged Cheddar, Chives):

I was salivating when I saw this come out. :smile: We folded it in half (like a NY Pizza :stuck_out_tongue:) and then cut it to split. Taking a bite…

Oh. My. Gosh!!! :open_mouth: :open_mouth: :open_mouth:

The Flour Tortilla is toasty, subtly fragrant, and it gives way to this burst of fresh Maine Lobster, perfectly cooked, which then melts with the creamy Oaxaca Cheese, and then you get a bit of pungent delicious fat with the Aged Cheddar. We finished our halves of the Lobster Quesadilla in seconds! It was SO GOOD! :heart:

@PorkyBelly @CiaoBob @J_L @Ns1 and all fans, try this! :blush:

I still can’t believe Chef Avila is cooking stuff like Maine Lobster, Spot Prawns, etc. in his tiny Taco Truck. He said he’ll have the Lobster Quesadilla for the rest of the week.

I can’t wait until Guerilla Tacos finally gets its brick and mortar, and we can see what Chef Avila can do with a full powered kitchen. :wink:

Guerilla Tacos
Check Website for latest Location & Hours:


Was this today? Goddamnit I was about to go but got lazy. I hate myself right now.

Prices on website. Quesadilla $15.

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I’ve been drooling over Instagram pictures of that quesadilla. Glad to hear that it tastes as good as it looks! I think I’m going tomorrow. Thanks, @Chowseeker1999! :heart:

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