Guerrilla Tacos

“There are cookbooks you can’t wait to actually cook out of, cookbooks you display on your coffee table to remind yourself how cool you are, and cookbooks you read every sentence of because they’ve somehow nailed storytelling and recipe writing. Well, that last one is a rare unicorn. The new Guerrilla Tacos cookbook is one of those.”—Bon Appetit“Narrated in Avila’s relaxed, conversational style, that story pulls you in, as do the 50 recipes. […] Avila also includes more than two dozen of his fantastic salsas, plus illustrations, comics and helpful advice (on tortillas, on tostadas).”—The Los Angeles Times “The reason I love Guerrilla Tacos so much is because it has that authentic, Mexican, East L.A. taco vibe. But it also just screams innovation. The flavors and imagination that Wes has put into the tacos is what really makes it stand out. It has that thing that feels like a taco but it’s so much more than a taco.”—Skrillex“Don’t presume Wesley Avila’s terrific Guerrilla Tacos is a book just about tacos. You’d be mistaken, because this is story, a wonderfully told narrative about a man, his struggles, and his dream. Thankfully for him—and for us—it’s a story with a happy ending and a slew of delicious recipes.”—Nancy Silverton, co-owner of Mozza Restaurant Group“Wes Avila is a great chef, period. He’s also a folk hero and a personal hero, and here is a book filled with his brilliant recipes and stories. All I can say is, if you’re like me, you’re going look at every photo in this book and say, ‘I want that one, I want that one, I want that one, I want that one.’”—Philip Rosenthal, creator of Everybody Loves Raymond and I’ll Have What Phil’s Having“Avila is leading a new wave of LA chefs—children of immigrants, classically trained in French cuisine—who blur the lines between high and low and, in his case, leaving upscale restaurants to serve street food.”—Mandalit Del Barco, National Public Radio

WES AVILA began his life as a taquero after working as a forklift driver at a box factory for seven years. In 2003, he quit his job to attend culinary school full-time. After attending California School of Culinary Arts in Pasadena, California, he worked at L’Auberge Carmel with Walter Mansk, followed by PalateFood + 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.

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