Mexican Food Week, we had to slip in one more taco adventure. We finally hit the Guerrilla Tacos stand set up outside Handsome Coffee Roasters in the Arts District Downtown, which we somehow always miss because it's only there on Tuesdays, Wednesdays and Fridays. This is definitely not your average taco stand, and chef Wes Avila is more than just another guy slinging some al pastor. Having worked in kitchens with Alain Ducasse, Walter Manzke, Octavio Becerra at Palate Food & Wine and Gary Menes at Le Comptoir, Avila serves an ever-evolving menu with unique concoctions of stewed or grilled meats, vegetables, seafood, fresh salsas and handmade tortillas.
Both the ahi tostada and chicken ajonjoli were amazing today, but the tuna took top prize because it's nice and cool on a hot afternoon, and because the tuna was impeccably fresh, topped with tomato confit, French sorrel, Castelvetrano olives, beautiful avocado and a yuzu-dashi vinaigrette. Authentic? Not quite. But it was incredibly delicious.