Seems so @Chowseeker1999. Thanks for doing the leg work! 
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So glad you enjoyed the lamb as much as we did! The thing I really loved about this dish was the way it underscored the overlap and influence between Middle Eastern and Mexican foods.
Can’t wait to try those breakfast burritos too! Did they cut them in half or did you do that for purposes of pictures/sharing?
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Hi @Bigmouth,
Yes! Definitely loved the nice mix of both Middle Eastern and Mexican flavors in the Lamb Kebab. 
The Breakfast Burritos - We asked them to cut them in half for us (to better show to everyone on FTC). 
Update 3:
Partly due to the new Taco Journey we were on, but also because we wanted to see what Daily Special Chef Wes might’ve added to the Winter Menu, we decided to stop by Guerrilla Tacos…
Aguas Frescas: Pineapple Orange:
Ridiculous how fresh, vibrant and lightly sweet, but so fruity Chef Wes Avila’s Aguas Frescas are! This Pineapple Orange was fantastic, tasting of real Pineapple and bright citrus.
Mushroom Tacos (Portobello Mushrooms, Morita Chile, Oaxacan Cheese, Escabeche, Chives):
It’s hard to go wrong with slowly cooked down Portobello Mushrooms, the wonderfully complex Chile Morita Salsa, some natural bitterness from fresh Arugula and gobs of melted, gooey Oaxacan Cheese. If there is one minor quibble about this dish is that there was probably too much melted Oaxacan Cheese. Still tasty, but we would’ve preferred a little more balance.
Baja Fried Cod Taco (Tempura-Battered Wild Cod, Chipotle Crema, Pico de Gallo, Chile Japonese, Cilantro):
We had to see how Guerrilla Tacos’ version of the Fish Taco compared, now that Ricky’s is going downhill. First, it is not even close:
The quality of Chef Wes’ Fried Cod Taco is leagues ahead of Ricky’s Fish Tacos. Besides using Wild Cod (compared to Swai / Basa / Tilapia at Ricky’s), the flakiness, moist, delicate, perfectly cooked Wild Cod blows it away. It’s lightly sweet, bright and delicious! 
In addition with Ricky being so cheap these days (and secretly cutting down the size of his Fish Taco), Chef Wes’ Fried Cod Taco is easily 200 - 250% of the size of Ricky’s and Guerrilla charges $5 compared to Ricky’s $3.50.
The flavor is very good, however, Chef Wes’ assistant line cook (who was prepping all our food today) used too much of the Pickled Cabbage, which made it way too tart. But eating less of it and the Cod itself and the sauces (the Chile Japonese with Chipotle Crema) made this Fish Taco standout.
Chile Colorado + Foie Gras Taco (Braised Beef, Chile de Arbol, Chives, Pepitas):
We had this from the very last batch of Foie Gras that Chef Wes had before the ban. The Chile Colorado Braised Beef was luscious, nicely seasoned and tender. The Foie Gras added a nice lusciousness, but it was fine without it actually. Still at only $3 additional for the Foie, it wasn’t a bad add-on.
Another Visit:
Complimentary Sparkling or Flat Filtered Water:
One thing that might be easy to miss: Chef Wes offers complimentary Sparkling (or Flat) Filtered Water. It should be noted this is the same system that some restaurants charge the customer $5 - $8 (per person) for(!). Here, it’s free.
Oxtail & Fries (Braised Oxtail, Tallow Fries, Garlic Aioli):
What should’ve been incredible was unfortunately undermined by the lack of Chef Wes in the kitchen (FYI, it seems Saturday Lunch (at least for our last 3 Saturday Lunch visits), is not when Chef Wes is in the house). The lunch orders were being prepped by his new assistant line cook.
And the Oxtails were not this line cook’s forte: They were tender, but a total salt bomb. 
The Beef Tallow Fries were nice and piping hot and crisped, though.
Albondigas Taco (Chicken Meatballs, Stewed Tomato Salsa, Castelvetrano Olives, Parsley):
Nice, deep stew flavor, slow-cooked, tender Chicken Meatballs, lovely Olive flavor and the Stewed Tomato Salsa to finish it off.
Baja Fried Cod Taco (Tempura-Battered Wild Cod, Chipotle Crema, Pico de Gallo, Chile Japonese, Cilantro):
To make sure it was consistent, and to tackle the flavors better, this follow-up visit, we scraped off some of the Pickled Cabbage, and the Fried Cod Taco was perfect!
Still amazing quality Wild Cod Fish, perfectly fried, flaky, moist, tender, lightly sweet, bright, and still easily 250% of the size of Ricky’s Fish Tacos nowadays, for a superior Fish Taco and better QPR (as @Ns1 pointed out before), Guerrilla is now the place to for Fish Tacos.
(Special) Hawaiian Blue Prawn Taco (Three Head-On Hawaiian Blue Prawns, Pancetta, Mojo Negro, Flour Tortilla, Cabbage, Avocado Sauce, Cilantro):
Wow was this crazy good! 
Perfectly cooked through, meaty, plump, the Mojo Negro Salsa was smoky, complex, medium heat, and the sweetness with the Hawaiian Blue Prawns and Housemade Salsa and Sauces from Chef Wes made this a winner! (@PorkyBelly)
Another Visit:
Hanger Steak Taco (Jack Cheese, Chile Molcajete, Charred Chile, Avocado Salsa):
This was juicy, a nice medium doneness, and clearly a quality cut of Steak, but it lacked the deep smokiness of the Carne Asada Tacos of Tire Shop Taqueria and Tacos Los Poblanos.
(Special) Braised Lamb Shank:
With a larger, professional kitchen (instead of his food truck), Chef Wes and his staff are now able to put out a Daily Special such as the Braised Lamb Shank.
A nice hunk of slow-braised Lamb Shank, it was served tender-firm, not quite super-tender level, but still delicious. It was quite savory and delicious by itself, but it went even better with their…
Housemade Laffa Bread. This was a thicker, medium density Bread, served made-to-order, piping hot, and pan griddled. It paired so well with the Lamb Shank, evening out the flavors.
Fried Chicken Cemita (Avocado, Panela Cheese, Chile de Valle, Dashi Ranch, Cabbage Slaw):
Is it Chef Wes joining the Howlin’ Ray’s Fried Chicken Sandwich craze? Or is it just a coincidence and it’s just a take on the classic Pueblan Sandwich?
Either way, with Chef Wes Avila’s pedigree, we were hopeful this newly added menu item might turn out to be a respectable Fried Chicken Sandwich.
First in classic Cemita style, there’s this large Sesame Seed Bun. It feels a bit too hefty to match the crunchy Fried Chicken center. However, taking a bite with all the elements together, it’s crunchy, a little creamy, a touch of spice from the Chile de Valle, a bit of refreshing crunch from the Cabbage Slaw. This tasted like a legit, alternate take on the Fried Chicken Sandwich, with a nod to Mexican flavors.
What prevented this from becoming legendary was the overly hefty Bun, too much creamy Sauce, and just lack of that perfect savory execution that makes Chef Zone’s Howlin’ Ray’s Sando what it is. But on its own? This is a solid Fried Chicken Sandwich with a twist (@TheCookie).
(Special) Beef Cheeks:
Perhaps the greatest menu addition over the last couple of months at Guerrilla Tacos might very well be the simply named Beef Cheeks dish that was added to their Specials Menu a few weeks ago. It starts with the sublime, clean Beef Broth that the Beef Cheeks arrive in. Tasting like a reflection of Chef Wes Avila’s classical French culinary training and his Mexican heritage, it’s like a clear, lucid, bright “Beef Consomme” but crossed with a Caldo de Res. The Broth is incredible!
But then you take a bite of the Beef Cheeks, which almost melts in your mouth when you bite into it! Fantastic!
It’s super tender, succulent, luscious, delicate, and just a bite of the Beef Cheeks, a sip of the amazing Beef “Consomme / Caldo de Res” hybrid Soup and it’s already heaven.
But then you add some of the pillowy soft Beef Cheeks onto the freshly made-to-order Flour Tortillas (piping hot!), and a bit of the Housemade Chile de Arbol & Tomato Salsa and take a bite…
Wow!
Definitely a must order if you see it on the Specials Menu! (@J_L @PorkyBelly @JeetKuneBao @Ns1 and others).
Another Visit:
(Special) Lamb Shoulder Taco:
This was incredible! A Daily Special that Chef Wes added, the marinated Lamb had nice zesty notes of Cumin, Pepper and other spices. It was meaty, but not chewy, sufficiently tender but with some heft, and the Tahini Dressing, Cucumbers, Onions, and the Housemade Puffed Flour Tortilla made for a fantastic mouthfeel for this Lamb Taco!
(Seasonal) Lobster Quesadilla:
Woo hoo! It’s back! Chef Wes Avila brought back his best Quesadilla from his Guerrilla Taco Truck days: The Lobster Quesadilla! (@ipsedixit @J_L @PorkyBelly @A5KOBE)
It’s slightly different compared to the truck days: In the truck, the Quesadillas were always a bit uneven - sometimes way too much Cheese, unevenly fried at times (on that tiny flattop), maybe a touch too oily depending on how busy it got.
Now with a full kitchen and more space and equipment, the Lobster Quesadilla is served open-faced (you can fold it over if you want), it’s much more evenly heated and seared, and there’s still a TON of Lobster meat here.
The other difference is Chef Wes changed up the flavors slightly, besides the amazing Chile de Valle Salsa, he’s using Clarified Butter (to give it a more classic American taste to it), and he threw on a Sunny Side Up Egg (because why not?). 
It’s delicious overall and I’ll be sad when he rotates it off the menu for Spring.
Guerrilla Tacos seems to be settling in nicely, with Chef Wes Avila still able flex some creative muscles and bring some of the capricious and exciting dynamic qualities of the old Guerrilla Tacos Stand and Truck to the brick and mortar restaurant through the changing Daily Special slot. While the majority of the menu remains static through an entire season, there are still standouts worth trying each season of course.
But look for the Daily Specials and the Seasonal Quesadilla menu slots for exciting additions such as the Lamb Shoulder Taco, and the Braised Lamb Shank. The Lobster Quesadilla is a must order for this season, and if you see the Beef Cheeks on the Specials menu, don’t miss out on this wonderful, sublime dish.
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 358-7070
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Update 4:
Still recovering from our SF trip, we’ve been taking it easy, but I just had to go and look at a post by @Ns1, and suddenly we found ourselves standing in front of Guerrilla Tacos.
Agua Fresca - Horchata:
The Agua Fresca (be sure to ask what the flavor of the day might be) today was a Housemade Horchata. Chef Wes Avila’s Horchata is refreshing, not overly sweet and creamy smooth.
Shigoku Oysters (1/2 Dozen):
Nicely briny, a punch of salinity and brightness from a squeeze of Lemon, these were a nice starter.
One interesting menu note: Chef Wes is aiming to do more Specials (2 - 3) more often, instead of changing out the entire menu every season (@PorkyBelly @J_L @Ns1 @CiaoBob and others). On this visit there were 4 Specials being offered, so we tried all of them.
(Special) Lamb Birria Tacos + Consome:
Instead of Birria de Chivo (Goat) or de Res (Beef), Chef Wes is going for Borrego (Lamb)! 
I haven’t seen Birria de Borrego very often (@Dommy), but suffice to say in the hands of Chef Wes (who was in the kitchen, cooking tonight), it was fantastic!
Juicy, succulent, tender Stewed Lamb, lightly spicy, aromatic. Excellent!
But what was even better, was the Lamb Consome that came with it! A gorgeous Lamb Stew flavor, some gaminess, but warming (great for the cool evening), and not overly salty like too many Consome we’ve tried these days (noted in the Taco thread). Seriously, outstanding Lamb Consome!
(Special) Chicken Burrito:
Normally seeing “Chicken Burrito” listed on a menu is cause for a “Meh” 
reaction. But knowing Chef Wes was in the house, and what he can do with quality ingredients and his classical cooking background, we were hopeful this was something more.
And it was.
Tender morsels of Chicken cooked in an Almond Mole Sauce(!), it was so balanced, nuanced, and just an awesome elevated Chicken Burrito! One of the best we’ve had in a while.
For Chili Heads, watch out for the Chef Wes’ Housemade Habanero Salsa. This was lethal! 
A small dab of the Habanero Salsa and I couldn’t feel my tongue for a good 5 minutes. 
(Special) Wood-Fired Grilled Vermilion Fish:
And then the Special that pulled us out of our SF trip stupor, Chef Wes Avila is doing a Wood-Fired Grilled Fish Special these days! (thanks @Ns1) From the Instagram photo it looked like it might be his take on Pescado Zarandeado, but he says it’s just his take on doing a Wood Fired Grilled Fish the way he likes to eat it.
The first thing to note is just how perfectly cooked the Vermilion is. This Wood-Fired Grilled Fish dish shows off Chef Wes’ cooking skills. It is so moist, flaky, bright, smoky, with the Vermilion being supple and tender and mouth-wateringly delicious! There’s a pleasing smokiness that pervades every bite of this Vermilion, more noteworthy than Sergio’s legendary Pescado Zarandeado that we FTC’ers loved so much before he left.
Taking a bit of the Wood-Fired Grilled Vermillion, adding in some of Housemade Avocado Salsa (or the Molcajete Salsa):
and you have one of the best Fish Tacos (Non-Fried) you’ve ever tasted! Outstanding!
While this isn’t Pescado Zarandeado, those of us missing Sergio’s creation can take solace in enjoying an incredible Wood-Fired Grilled Fish variation by Chef Wes (@paranoidgarliclover @Dommy @JeetKuneBao @Ns1 @attran99 @PorkyBelly and others).
(Complimentary) Black-Eyed Peas:
When you order the Wood-Fired Grilled Fish Special, it comes with a complimentary side. For this evening, Chef Wes was doing a side of “Frijoles,” but instead of the standard Pinto Beans, this was made with Black-Eyed Peas, done in a non-traditional manner, tasting like something befitting a Summery menu for a European Bistro: Earthy, yet still incredibly light and vibrant, not heavy, a touch of piquant, lightly herbal, it was awesome! One of the best Legume sides we’ve had in a while as well.
We’re excited to see what other Specials Chef Wes is going to be doing going forward. The new style is interesting - going with more Daily Specials, more often - and keeping the main menu intact. If it results in what we got with items like the Lamb Birria Tacos and Consome, the Chicken Burrito (with Almond Mole), and the Wood-Fired Grilled Whole Fish? We’ll be back, more often, like the OG days.
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 375-3300
10 Likes
so I guess in recent days for the fish special he’s had
- black bass
- snapper
- vermilion
- sea bream
Evidently he’s also been slanging a braised lamb shank.
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That fucking fish just jumped to the top of my must eat list, thanks for the rec @Chowseeker1999.
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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 wasn’t too busy between 5-6PM.
I need to try that fish! Thanks, @Chowseeker1999!
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I hope it’s 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 he’s 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):
We’re 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 with…
Chef Wes’ 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 we’ve eaten in years. There’s a real vibrancy, the Razor Clam meat is sweet, slippery, supple, and there’s 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 it’s something rather simple. And then you take a bite…
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, he’s a master of cooking Vegetables and bringing out some incredible flavors from them. This is one of the best Salads I’ve had in a long time and it’s 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 bite…
Seriously.
Crisped, perfectly seared outer crust. Luscious, succulent, tender fatty and lean Beeler’s 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 Beeler’s Pork that Chef Wes is using has so much natural Pork flavor. It turns out Beeler’s is a 6th generation farm out of Iowa, using All-Natural, Antibiotic Free, Humanely Treated European “Red” 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 wouldn’t 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 you’re salivating uncontrollably as the amazing Beef fat from the Rib Eye arrives next. There’s a sharp, citrus-spicy kick from the Yuzu Kosho and it’s all lovingly wrapped in a fresh Handmade Flour Tortilla.
It is one of the greatest Tacos I’ve 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 Tacos’ 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 “fine dining” 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 “Is this something delicious I wanna eat?” point-of-view, created from the lens of Chef Wes’ upbringing. It’s humble and yet also feels elevated, and it’s flat out delicious.
I can’t 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 I’d 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 FTC’ers who love good, down-home cooking.
And that Australian Wagyu Rib Eye Cap (w/ complimentary Foie Gras) Taco? It’s a reflection of Chef Wes Avila’s Mexican heritage, American heritage and classic culinary training all in one dish. I can’t 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 he’ll be in that evening and let the staff know that you’re coming.)
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 375-3300
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Dear God…those 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 they’re out of razor clams cuz I saw them get 86’d on his IG story
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Hi @attran99,
Yah, I think you’d like Chef Wes’ 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 you’re coming.
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