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 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, is the final word on tacos from the streets of L.A.