10 am - 2 pm


The Row DTLA
(Free parking off Alameda) 
777 Alameda St.
Los Angeles, CA 90021

10 am - 2 pm


Cognoscenti Coffee
6114 Washington Blvd
Culver City, CA 90232

10 am - 2 pm


Dinosaur Coffee
4334 Sunset Blvd
Los Angeles, CA 90029

5 pm - 9 pm


Silverlake Wine
2395 Glendale Blvd
Los Angeles, CA 90039


Empty storefronts, stairwells & garage spaces in Downtown LA might be the last place you’d think to find a world class chef experimenting with new menus.

Like our tacos, our story has been anything but normal.

in-the truck

Back in 2012, before all the global recognition and foodie awards, we were just two people with a passion for cooking and a love for tacos and our city, Los Angeles.

So we shared this passion the only way we knew how: guerrilla style, with pop-up dining experiences using the taco as our canvas.

The mission was to make gourmet food accessible on the street.

We built daily menus only on what we could get fresh from our local vendors. We created world-class tasting dishes, inspired by the flavors of the city and served on a tortilla.  


Word caught on.

Our following quickly grew, so we got a street cart and set up outside some of our favorite coffee houses. It wasn’t enough. A short time later, we got the truck. 

Now, staying true to our roots, we cruise the streets of LA, and set up shop near sidewalks and corners, asking people to reconsider the label “street taco” with every bite. 

The streets of every city are bursting with culture—your tacos should be too.  


Chef Wes Avila

When Chef Wes Avila first started Guerrilla Tacos in 2012 he wasn’t setting out to do something different—he was setting out to do something good. He had gone to culinary schools in California and France, had cooked alongside some of the most recognized chefs in the world—Walter Manske at L’Auberge, Gary Menes at Le Comptoir, Alain Ducasse at Le Centre de Le Formacion—but he had still not found his own style. Then, one day while driving through his home city in Pico Rivera of East LA, the idea hit him like a stick slamming into a pinata. Tacos. The perfect medium. They were approachable and unpretentious, but could be made into the small and perfected fine-dining meals he had studied and loved. Tacos. He could make them with locally sourced ingredients and experiment with unique recipes and not have to worry about serving them with all the pretense of a fine dining establishment. Tacos, it was the way he would bring gourmet to the street and do something good.