Wes Avila thinks of a taco as a blank canvas.
If so, his Guerrilla Tacos is the Matisse of taco trucks.
Who knew a taco could have such vivacious personality? But in his imaginative hands, it comes awash in vivid colors, flavors and textures that dance with verve on the palate.
A former forklift driver, Avila went to culinary school in Pasadena, before going to work in such esteemed kitchens L’Auberge Carmel and Le Comptoir in Los Angeles. He even did a stint in Paris under Alain Ducasse.
In 2012, with his life savings of $300, he started Guerilla Tacos out of a humble push cart. It wasn’t long before word of mouth spread, and Gold’s review put him on everyone’s radar.
A couple of years ago, my husband and I chased down his truck one afternoon just in time to snag a sushi-grade hamachi tostada that was bright tasting and adorned with micro beet leaves. He makes everything from scratch, and sources locally and sustainably.
He makes no claims that his is authentic Mexican food. Instead, it’s much more personal.