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.
Back in 2012, before all the global recognition and foodie awards, Wes was just a guy with a passion for cooking and a love for tacos and our city, Los Angeles.
So he shared this passion the only way we knew how: guerrilla style.
The mission was to make gourmet food accessible on the street. He built daily menus only on what we could get fresh from local vendors. He 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.
Chef Wes took on a partner to realize his vision. With the help of his partner, Brittney Valles, Guerrilla continued to grow. Their fan based became international and people from all over the world would stop by the truck to try a Guerrilla Taco. In 2017, Chef Wes published the first Guerrilla Tacos Cookbook.
Now, Chef Wes and Brittney he have retired the truck and put their official tattoo on the city with their very first brick and mortar. Chef Wes has a full kitchen of chefs to help him continue to break the mold of what a taco should be.
Chef Wes never forgets where it all started, with $167 and the support of his family and friends.
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.