(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.
Mushroom Quesadilla (Chile Morita, Oaxacan Cheese, Market Greens, Charred Serrano Chile):
Absolutely delicious! 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! 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.
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.
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.
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.
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. (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?
Taking a bite: It is tender, creamy, luscious. Outstanding!
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!
(Check their Website for Updated Location and Times)