food and drink

After Getting Shut Down By Cops This Chef Went Guerrilla Style And Opened His Own Food Truck Because Nothing Was Going To Stop His Hustle

Tacos are considered by many to be the perfect food. A little meat, some veggies, a tortilla, seasoning and voila! A self contained meal. But in the food world, there’s always room for improvement and always space for flair. Guerrilla Tacos is that improvement and that flair. And their food is bomb.

Started in Los Angeles by native Angelino, chef Wes Avila, Guerrilla Tacos was an idea that came to him when he was trying to figure out his own style.

Having studied and trained around the globe with world renowned chefs, Avila knew all about flavors, tastes and ingredients, and had the pedigree to be a great cook. He could’ve worked at any restaurant, but he also really wanted to keep true to his roots. And that’s where Guerrilla Tacos was born, right in that intersection of street and luxury.

Chef Wes Avila is like no other gourmet chef you’ve ever met.

Chef in action ?⠀ ⠀ 10 am – 2 pm ?@blacktopcoffee⠀ ⠀ #GuerrillaTacos #LADontPlay

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The man is bearded, tatted up, hat flipped backwards and, most importantly, always wearing a pair of super comfy Crocs. He has cooked in both California and in France with some of the best in the industry.

With just a $167 in his pocket, he launched a small parrilla with taco meat staples like chicken and carne asada.

The word spread quickly of this small taco cart with exceptionally good food, and sure enough, before it really got to take off, it got shut down by the police. So he’d move to another spot to sell tacos, make a new agreement with a different coffee shop each week, and somehow the police always found him and shut him down. He needed to up his game.

Out of that guerrilla style of cooking out on the street, in the trenches and dodging police, came both the name and the need to get to the next level: the taco truck.

With a truck, it made it easier for Avila to both make his tacos and experiment with new and fresh ingredients without being bothered by police. He’d found the way to make it work. And now, he’s killing the game.

Serving up fois gras, beef brisket, yellow fin tuna, sea urchin, duck hearts, and constantly testing new herbs and spices – these aren’t your abuela’s tacos, son.

Recipe testing. #guerrillatacos #LADontPlay #LA

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He’s constantly trying to find new and improved ingredients and flavors. He’s relentless in giving the people a unique and delicious experience.

Like all good things, the success of Guerrilla Tacos didn’t happen overnight and it didn’t happen without struggle.

Happy mothers day.

A post shared by Wesley Avila (@djwes) on

Avila’s mother passed when he was in high school and it became a really trying time for him. As he says, at the time she was the most important person in his life and also one of his biggest influences.

After the loss of his mother, Avila’s father had to take over the cooking.

Happy birthday Chubbs.

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His father became his next big influence. They had always had food adventures, as Avila had been into trying new foods since childhood. They’d go off from the rest of their family and try exotic foods, times which helped shape Avila’s tastes and preferences.

From hitting bottom to getting to the top, Avila’s seen the run of the gamut.

Lunch is served ✔️⠀ ⠀ 10 am – 2 pm ?Blue Bottle Beverly⠀ ⠀ #GuerrillaTacos #LADontPlay

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In 2013 his creation, “the sweet potato taco,” was voted best taco in Los Angeles, by celebrity food critic Jonathan Gold.

So what’s next for the chef of the best taco around? A brick and mortar restaurant, of course.

A long time in the making, Avila and team are opening a brick and mortar, sit-down, taco restaraunt in the Downtown L.A. Arts District. Avila has big plans for it, so keep your eyes peeled.

We can’t wait to see what amazing food Avila and Guerrilla tacos comes up with next!

In the meantime check out more of his story in this episode of “What’s Good In Your Hood” below:

What's Good: Guerrilla Tacos

We're kicking off our first season in none other than the City of Angels with our friends at Guerrilla Tacos — check it out, and then head to #DTLA ASAP to get your own!

Posted by What's Good in Your Hood on Wednesday, August 30, 2017

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You May Know Them As Raspados, But In These Countries, They’re Known As Something Else

food and drink

You May Know Them As Raspados, But In These Countries, They’re Known As Something Else

If you grew up in an area with an elotero, you know that chasing him down during hot summers often involved buying a different treat: cold, fresh raspados. Raspados are like snow cones, but with extra flavor and personality. However, you wouldn’t ask for a “raspado” if you were in El Salvador or Puerto Rico.

Check out what raspados are known as in these different Latin American countries: 

In El Salvador, these shaved ice desserts are known as minutas. 


These Salvadorian minutas are flavored with a variety of fruit syrups, and come with toppings such as tamarind jelly and fruit.

In Puerto Rico, people refer to these shaved ice desserts as piraguas.


The shaved ice is stacked up like a pyramid and flavored with fruit syrups. The vendors who sell this dessert are known as piragüeros.

In the Dominican Republic, this frozen delight is known as a ‘frio frio‘ or ‘yun yun.’


Made with a variety of fresh fruits, the syrups for these frio frios are very sweet and delicious.

In Peru, there are two types of these frozen desserts: a raspadilla or a cremolada.


While the raspadillas have chunks of ice, the cremoladas are more blended, appearing more like a smoothie.

In Brazil, you would refer to these frozen desserts as raspadinhas.


If you’re a fan of condensed milk, these sweet raspadinhas are definitely for you.

In Colombia, these frozen desserts are referred to as cholados or raspaos.


These desserts come with a variety of toppings such as fruit, wafer cookies and condensed milk.

In Panamá, these desserts are also known as raspaos.


What makes these Panamanian raspaos unique is the malt powder they add on top, which includes wheat flour, barley malt and powdered milk.

In Costa Rica, people refer to this dessert as chúrchill.


This Costa Rican frozen delight does not only come with shaved ice, but with ice cream as well, which is what makes it even tastier.

In Cuba, you would refer to this sweet dessert as a granizado or cepillado.


The vendors who sell these frozen treats are known as ‘granizaderos,’ and travel with their big blocks of ice and bottles of flavored syrups, which include flavors such as pineapple, strawberry, mint and more.

Annnnd now I’m craving a granizado.

READ: Here Are 13 Antojitos People Bring Back After Traveling To Colombia

What do you call this refreshing dessert? Let us know in the comments and hit the share button below! 

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