Guerrilla Tacos: Recipes from the Streets of L.A.

The conclusive word on tacos from local Angeleno Wes Avila, who draws on his Mexican legacy just as his time in the kitchens of a portion of the world's best eateries to make taco flawlessness.

In a town invade with taco trucks, Wes Avila's Guerrilla Tacos has figured out how to win pretty much every honor there is, from being delegated Best Taco Truck by LA Weekly to being called probably the best thing to eat in Los Angeles by amazing food pundit Jonathan Gold. Avila's methodology hangs out in a jam-packed field since it's special: the 50 base plans in this book are grounded in validness however never secured to convention. Wes utilizes fixings like kurobata hotdog and ocean imp, however his top of the line taco is produced using the unassuming yam. From essential structure squares to how to adjust flavor and surface, with comic-roused outlines and stories all through, Guerrilla Tacos is the last word on tacos from the roads of L.A.

About the Author
Before WES AVILA began his life as a taquero, he was a forklift driver at a box factory for seven years. In 2003, he quit his job to go to culinary school full-time. After attending California School of Culinary Arts in Pasadena, California, he went to work at L'Auberge Carmel with Walter Mansk, followed by Palate Food + Wine, Marche, and Le Comptoir with Gary Menes. In August of 2012, Wes left the world of fine dining to devote himself to running Guerrilla Tacos—at that time, a two-person street cart.

RICHARD PARKS is a writer and filmmaker living in Los Angeles. He has written for Lucky Peach, the New York Times, and McSweeneys.

I'm a prolific chef, and bought this book after I glanced thru its pages at a bookstore, and I wanted to start using habanero for my salsas.

Well, the first salsa recipe I've made, the "Almond Salsa" on page 30, made my fajita tacos go to stratosphere flavor paradise. It was a large batch, so I used it for my fish tacos and it just kicked them up a few notches. I can't wait to keep cooking from it, but I've just had it for a few days and I HAD to write this review. If you're into Mexican fusion deliciousness, do yourself a favor and but this book. --Elle Latremed

I love Mexican/Tex-Mex and will take any excuse to try a new book. This one did not disappoint. As with most cookbooks like this, there are multiple recipes in each recipe so it does take a while. That being said, it is so worthwhile. Everything I've made has been fabulous. The fish tacos are the best ones I've ever made. Sometimes you may need to use your head to figure out if you really need to make a whole recipe of a salsa or topping because the proportions seem to be more for someone who is making these frequently (like a food truck owner) and not just for dinner one day. That's the only drawback I see and I wouldn't let it stop me from buying this book and using it often. Wesley Avila is an interesting character and makes a mean taco. --Lisa

Such an interesting read! A must-have not only for taco lovers, but Angelenos in general.I initially purchased this as a gift for a foodie friend (it was a big hit!), and I'm buying one for myself now. The recipes are interesting and seem fairly doable, but I also really enjoyed reading Chef Wes Avila's inspiring LA story. Love that he's making tacos so artfully for all to enjoy. --Rza1

Guerrilla Tacos: Recipes from the Streets of L.A.