Guerrilla Tacos Recipes from the Streets of L.A. [A Cookbook]

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. 

In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

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 AN INTRODUCTION TO GUERRILLA TACOS 12

II PICO RIVERA 18
SWEET POTATO TACO 30
CHUBBS TACO 34
POCHO TACO 38
FRIED BAJA TACO 42
LOBSTER TACO 47
GREEN BEAN AND EGG TACO 51
BREAKFAST BURRITO 54
CHILE COLORADO 57
MEXICAN-STYLE GUACAMOLE 58

III FORKLIFT FOOD 60
SUNCHOKE TACO 71
BRISKET TACO 72
SWORDFISH TACO 75
FRIED POTATO TAQUITO 76
CARNITAS 79
TACO PASTA 81
CRAB AND SPIGARELLO TOSTADA 83
RAZOR CLAMS À LA PLANCHA 84
SHRIMP AGUACHILE 89
ALBONDIGAS 90
POZOLE 94
MENUDO 96

IV A CHEF’S JOURNEY 98
EGGPLANT TACO 114
MUSHROOM TACO 117
MUSHROOM ESCABECHE TACO 121
STUFFED SQUASH BLOSSOM TACO 123
CAULIFLOWER TACO 124
CHICKEN ADOBO TACO 126
GROUPER TACO 127
SHRIMP AND CHORIZO TACO 130
TUNA POKE AND SEA URCHIN TOSTADA 133
MUSSEL QUESADILLA 137
ARTICHOKE QUESADILLA 139
BOUILLABAISSE 142

V THE CART + THE TRUCK 144
CHICKEN TACO 160
PORK SPARERIB TACO 162
PERRON-STYLE TACO 165
BEEF TENDON TACO 167
MUSHROOM AND FIDEO TACO 168
SHISHITO PEPPER TACO 171
PIG HEAD TACO 173
GRILLED SHRIMP TACO 176
CALAMARI TACO 179
AJO BLANCO 181
SQUASH SOUP 182
SANTA BARBARA SEA URCHIN SCRAMBLE 185
WAFFLES 189

VI GUERRILLA FOOD STYLE 190
ROASTED PUMPKIN TACO 204
CELERY ROOT TACO 208
CORN TACO 210
WILD BOAR TACO 212
OXTAIL TACO 214
DUCK HEART TACO 218
PORK BELLY AND CAVIAR TACO 220
OCTOPUS AND CHORIZO TACO 223
FRIED CLAM TACO 224
PUERTO VALLARTA–STYLE CRAB TAQUITO 226
TURKEY NECK CONFIT BURRITO 230
GOLDEN BEET POKE TOSTADA 237
RAZOR CLAM TOSTADA 238
SALMON TOSTADA 242
FRIED CHICKEN TORTA 245
CHILAQUILES TORTA 249
STREET TATERS 253
AGUA FRESCA 254