Oh, BTW, make sure to call ahead and reserve a fish if you can (or make sure they have plenty). When we went, we got the last Vermilion before it was sold out. I hope you like it! 
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I was in the neighborhood with friends last night and walked by. It wasnât too busy between 5-6PM.
I need to try that fish! Thanks, @Chowseeker1999!
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I hope itâs not just a selection from their standard menu.
Update 5: Omakase!
As of last week, Guerrilla Tacos has added a new Omakase dinner option! (Huge thanks to @Ns1 for the tip.) 
For those that may not know, Chef-Owner Wes Avila is an L.A. native, having grown-up in East L.A., then went to culinary school in France and California, and trained under Chef Walter Manzke (Republique), Gary Menes (Le Comptoir) and Alain Ducasse (of multiple Michelin 3 Star-rated restaurants around the world).
But Chef Avila took that knowledge and know-how and applied it to the humble food group of his Mexican heritage and what he ate growing up - the Taco - and Guerrilla Tacos was born.
We were excited and curious about what Chef Wes might do, with a full Omakase menu, as heâs never done this before at his OG Food Cart, nor his Food Truck, and now with a full kitchen at his brick & mortar store, this could be great.
MJ Shooter (Bloody Mary Oyster):
Weâre presented with a freshly shucked Oyster sitting on top of a wooden shot glass. The Oyster is perfectly shucked, bright, briny, inherently sweet with just enough of a citrus zap. But then you chase it immediately withâŚ
Chef Wesâ Bloody Mary shot. Which is spicy, zesty, peppery, and a beautiful complement to the Oyster! The flavor combination was fantastic! 
Razor Clam Ceviche (Mango):
Some of the best Razor Clams weâve eaten in years. Thereâs a real vibrancy, the Razor Clam meat is sweet, slippery, supple, and thereâs a nice zing of Citrus, Cilantro and the fresh, sweet, ripe Mango slices.
Warm Heirloom Tomato Salad (Pineapple Habanero Salsa, Avocado):
This looks charmingly rustic, but you might think itâs something rather simple. And then you take a biteâŚ
Absolutely beautiful lightly smoky and sweet, the Heirloom Tomatoes are truly pure umami, so mouth wateringly pleasing, then the wave of heat kicks in, the Pineapple Habanero Salsa that Chef Wes makes is stunning. Some ripe, creamy Avocado and little kernels of sweet Corn round things out. Together, they make magic.
Best Bite Of The Evening!
Chef Wes has shown time and again, heâs a master of cooking Vegetables and bringing out some incredible flavors from them. This is one of the best Salads Iâve had in a long time and itâs really more like a huge Flavor Bomb / Savory Dish that happens to be vegetarian. SO GOOD! 
Do not miss this @Bookwich @TheCookie @Dommy @Ns1 @Sgee and others!
Pan Seared Pork Belly & Grits:
When the beautiful, mahogany hued slab of Pan-Seared Pork Belly was set down in front of me, I was already drooling. Taking a biteâŚ
Seriously.
Crisped, perfectly seared outer crust. Luscious, succulent, tender fatty and lean Beelerâs Pork Belly within. Perfectly seasoned, it is bursting with porcine flavor and when combined with the silky, creamy, amazing Anson Mills Grits underneath?
ONE OF THE BEST BITES OF 2019!
Wow! The Beelerâs Pork that Chef Wes is using has so much natural Pork flavor. It turns out Beelerâs is a 6th generation farm out of Iowa, using All-Natural, Antibiotic Free, Humanely Treated European âRedâ Duroc Pigs (@TheCookie). Combined with the Anson Mills Grits, perfectly cooked, toothsome, yet creamy, and a bit of sweet, smoky Grilled Peach, it sealed the deal. (@J_L @PorkyBelly @A5KOBE @attran99 and others.)
Australian Wagyu Rib Eye Cap Taco (w/ Complimentary Foie Gras) (Housemade Flour Tortilla, Yuzu Kosho):
It wouldnât be a proper Guerrilla Tacos Tasting Menu without one Taco at least. Chef Avila does not disappoint:
As you bite down into this dish, you are immediately greeted by perfectly cooked (complimentary) Foie Gras, at once buttery, decadent and incredible, and then you get a wave of smoky, beefy Australian Wagyu Rib Eye Cap, cooked over a wood-fired grill, perfect medium-rare, and you realize youâre salivating uncontrollably as the amazing Beef fat from the Rib Eye arrives next. Thereâs a sharp, citrus-spicy kick from the Yuzu Kosho and itâs all lovingly wrapped in a fresh Handmade Flour Tortilla.
It is one of the greatest Tacos Iâve had in years.
And it, too, is BEST BITE OF THE EVENING!
Dessert time!
Vanilla Panna Cotta + Watermelon Granita:
So refreshing! The Watermelon Granita is lightly, natural sweet, cleansing the palate, while you then hit the creamy Vanilla Panna Cotta beneath. It is a contrast of textures and also complementary flavors, and just a great Dessert!
Pot de Creme (Chantilly Cream, Pistachios):
Beautiful chocolatey flavors. Very light, delicate Chantilly Cream (that tasted like it was made from the hands of a skilled Chef, not just a throwaway). Wonderful, fresh Roasted Pistachios. This was a touch thicker than we like for Pot de Creme, and the portion was too generous (each one of our servings was enough for 2 people, unless you are an FTC Legend like @PorkyBelly or @J_L). 
Guerrilla Tacosâ new Omakase Dinner option is a game changer: Having such a humble, creative, talented classically-trained chef like Chef Wes Avila personally cooking every dish for you for $75 (+ tax & tip) is easily the best QPR Tasting Menu in town. What makes this so standout is that Chef Wes goes far beyond the typical âfine diningâ avenue and instead takes his training and experiences in those fine dining kitchens to create food that just tastes good.
Every course we had this evening felt like it was just made from the âIs this something delicious I wanna eat?â point-of-view, created from the lens of Chef Wesâ upbringing. Itâs humble and yet also feels elevated, and itâs flat out delicious.
I canât stop thinking about the zesty, bright MJ Shooter (Oyster Bloody Mary), just a refreshing, fun way to start the evening. The Razor Clam & Mango Ceviche is something Iâd want to eat any day of the week. The Warm Heirloom Tomato with Avocado, Corn and Pineapple Habanero Salsa is INCREDIBLE!
The Seared Pork Belly & Grits? Rich and decadent and something made for @PorkyBelly @J_L @beefnoguy and all our FTCâers who love good, down-home cooking.
And that Australian Wagyu Rib Eye Cap (w/ complimentary Foie Gras) Taco? Itâs a reflection of Chef Wes Avilaâs Mexican heritage, American heritage and classic culinary training all in one dish. I canât wait to go back.
(Note: Omakase Menu available Wed - Sat Evenings when Chef Wes Avila is in. Be sure to call ahead of time to confirm heâll be in that evening and let the staff know that youâre coming.)
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 375-3300
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Dear GodâŚthose grits! That taco! Thanks, @Chowseeker1999! This is hitting my list for reservations to make in June.
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Daaaaammmnnnnnnn!
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Thank you for this! I was already planning on doing the Omakase next week. I will be looking forward to my meal now!
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Great report. Very jealous.
I think theyâre out of razor clams cuz I saw them get 86âd on his IG story
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Hi @attran99,
Yah, I think youâd like Chef Wesâ Omakase. The Anson Mills Grits were so good! Looking forward to your report.
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Hi @Hungrydrunk,
I hope you enjoy your meal. Make sure you call ahead to verify Chef Wes is in and let them know youâre coming.
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Hi @Ns1,
Thank YOU for the great early info. We only check in once in a while; it was thanks to you that we got to try it so soon.
Bummer that the Razor Clams are already gone, but knowing how Guerrilla would get new product almost every day (back on the truck), Iâm guessing Chef Wes will find something else tasty and suitable to replace them.
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Incredible.
About how much time did the omakase take?
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I want to pair sake with this TacOmakase!!!
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Hi @BlurA14,
I didnât time it exactly, but the Omakase never felt rushed, nor did it feel like it took too long. I want to say maybe a little over 1 hour or so?
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Me too!
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For those that are going to try Chef Wesâ Omakase menu - and this is just a guess until we can confirm - if youâre able to speak to Chef Wes on the phone ahead of time (or ask for their manager to convey your message):
- Perhaps Chef Wes might be open to suggestions on certain ingredients (or a cool new take on a Guerrilla Tacos OG classic from years ago)? Sort of how like you can call ahead and ask Shunji-san for something like Truffle Rice or adjust the Omakase?
Not sure itâs possible, but it might be worth a try.
Someone please come up with a list of rare and exotic Mexican ingredients for Chef Wes to incorporate in his Omakase (and no Huitlacoche is not rare 
)
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