By LATimes.com – Photo Cheryl A. Guerrero/Los Angeles Times.
Guerrilla Tacos
If you were trying to choose a kitchen most emblematic of the Los Angeles food scene at the moment, Guerrilla Tacos is a good place to start. Wes Avila trained with Gary Menes, Walter Manzke and Alain Ducasse before he ditched the world of fine dining to start making tacos. He uses the same farmers market produce, high-end seafood and sustainably raised meat as the best chefs in town, including the occasional Perigord truffle. And if you happen to be by Blacktop or Cognoscenti Coffee when his truck rolls by, you can eat what is in effect a first-rate tasting menu, except that you are sitting on the curb instead of having a white tablecloth spread before you, the dishes come rolled into tortillas instead of on fine china, and you are spending a tiny fraction of the cost.
