Guerrilla Tacos
Chef Wes Avila started Guerrilla Tacos as a food cart back in 2012. After a few years it transitioned to a genuine food truck and ultimately to what it is today, a brick and mortar serving tacos based on his childhood and life experiences. His signature sweet potato tacos pay homage to his Aunt Melinda, although his version is made with roasted Garnet sweet potatoes, crumbly feta cheese, fresh almond chile salsa and fried corn.
Their baja fish tacos are some of the best in town, blending Japanese techniques of tempura and use of Japones chiles with the Mexican toppings of pico de gallo and chipotle crema. Asian influences are also visible in their unforgettable hamachi tostada which is fried white corn tortilla topped with Yellowtail Sashimi, White Soy, Yuzu, White Peaches, Basil and Salsa Macha. Add the extra uni (sea urchin) if it's available. Vegetarians that gravitate towards the sweet potato taco will also appreciate the cauliflower taco, served with burnt tomato salsa and chives.
Meatlovers and herbivores alike have a place in the Arts District to eat delicious modern Mexican food. And though Chef Wes Avila is no longer the Executive Chef (departed August 2020), his legacy continues on with this right hand man, Jason Beberman. We are confident the food will remain exceptional, as if you still got the tacos from Wes Avila's first food cart.
Pictured: Cauliflower taco
Notable Mentions
CN Traveler: “Don't miss the sweet potato quesadilla made with Oaxaca cheese and topped with a fried egg, or the classic Mexican breakfast of huevos ahogados: drowned eggs swimming in a delicious tomato sauce.”
Time Out: “Munch on $3 tacos and $10 mimosas while you peruse the Arts District taqueria's selection of home decor (think potted plants and pendant lights) as well as assorted tiki mugs, glassware and refurbished kitchen appliances.”
NPR: “He uses bite-sized roasted Japanese sweet potatoes, coated with butter and a homemade salsa of almond chile with scallions and tomatillos. That's topped with salty Oaxacan cheese and crunchy corn nuts and served on corn tortillas.”
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