Guerrilla Tacos

Recipes from the Streets of L.A.: A Cookbook

Nonfiction, Food & Drink, International, Mexican, Professional, USA
Cover of the book Guerrilla Tacos by Wesley Avila, Richard Parks, III, Potter/Ten Speed/Harmony/Rodale
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Author: Wesley Avila, Richard Parks, III ISBN: 9780399578649
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: October 10, 2017
Imprint: Ten Speed Press Language: English
Author: Wesley Avila, Richard Parks, III
ISBN: 9780399578649
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: October 10, 2017
Imprint: Ten Speed Press
Language: English

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection.

In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection.

In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

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