Update 4:
Still recovering from our SF trip, we’ve been taking it easy, but I just had to go and look at a post by @Ns1, and suddenly we found ourselves standing in front of Guerrilla Tacos. 
Agua Fresca - Horchata:
The Agua Fresca (be sure to ask what the flavor of the day might be) today was a Housemade Horchata. Chef Wes Avila’s Horchata is refreshing, not overly sweet and creamy smooth. 
Shigoku Oysters (1/2 Dozen):
Nicely briny, a punch of salinity and brightness from a squeeze of Lemon, these were a nice starter.
One interesting menu note: Chef Wes is aiming to do more Specials (2 - 3) more often, instead of changing out the entire menu every season (@PorkyBelly @J_L @Ns1 @CiaoBob and others). On this visit there were 4 Specials being offered, so we tried all of them.
(Special) Lamb Birria Tacos + Consome:
Instead of Birria de Chivo (Goat) or de Res (Beef), Chef Wes is going for Borrego (Lamb)! 
I haven’t seen Birria de Borrego very often (@Dommy), but suffice to say in the hands of Chef Wes (who was in the kitchen, cooking tonight), it was fantastic! 
Juicy, succulent, tender Stewed Lamb, lightly spicy, aromatic. Excellent!
But what was even better, was the Lamb Consome that came with it! A gorgeous Lamb Stew flavor, some gaminess, but warming (great for the cool evening), and not overly salty like too many Consome we’ve tried these days (noted in the Taco thread). Seriously, outstanding Lamb Consome! 
(Special) Chicken Burrito:
Normally seeing “Chicken Burrito” listed on a menu is cause for a “Meh” 
reaction. But knowing Chef Wes was in the house, and what he can do with quality ingredients and his classical cooking background, we were hopeful this was something more.
And it was.
Tender morsels of Chicken cooked in an Almond Mole Sauce(!), it was so balanced, nuanced, and just an awesome elevated Chicken Burrito! One of the best we’ve had in a while.
For Chili Heads, watch out for the Chef Wes’ Housemade Habanero Salsa. This was lethal! 
A small dab of the Habanero Salsa and I couldn’t feel my tongue for a good 5 minutes. 
(Special) Wood-Fired Grilled Vermilion Fish:
And then the Special that pulled us out of our SF trip stupor, Chef Wes Avila is doing a Wood-Fired Grilled Fish Special these days! (thanks @Ns1) From the Instagram photo it looked like it might be his take on Pescado Zarandeado, but he says it’s just his take on doing a Wood Fired Grilled Fish the way he likes to eat it.
The first thing to note is just how perfectly cooked the Vermilion is. This Wood-Fired Grilled Fish dish shows off Chef Wes’ cooking skills. It is so moist, flaky, bright, smoky, with the Vermilion being supple and tender and mouth-wateringly delicious! There’s a pleasing smokiness that pervades every bite of this Vermilion, more noteworthy than Sergio’s legendary Pescado Zarandeado that we FTC’ers loved so much before he left.
Taking a bit of the Wood-Fired Grilled Vermillion, adding in some of Housemade Avocado Salsa (or the Molcajete Salsa):
and you have one of the best Fish Tacos (Non-Fried) you’ve ever tasted! Outstanding!
While this isn’t Pescado Zarandeado, those of us missing Sergio’s creation can take solace in enjoying an incredible Wood-Fired Grilled Fish variation by Chef Wes (@paranoidgarliclover @Dommy @JeetKuneBao @Ns1 @attran99 @PorkyBelly and others).
(Complimentary) Black-Eyed Peas:
When you order the Wood-Fired Grilled Fish Special, it comes with a complimentary side. For this evening, Chef Wes was doing a side of “Frijoles,” but instead of the standard Pinto Beans, this was made with Black-Eyed Peas, done in a non-traditional manner, tasting like something befitting a Summery menu for a European Bistro: Earthy, yet still incredibly light and vibrant, not heavy, a touch of piquant, lightly herbal, it was awesome! One of the best Legume sides we’ve had in a while as well.
We’re excited to see what other Specials Chef Wes is going to be doing going forward. The new style is interesting - going with more Daily Specials, more often - and keeping the main menu intact. If it results in what we got with items like the Lamb Birria Tacos and Consome, the Chicken Burrito (with Almond Mole), and the Wood-Fired Grilled Whole Fish? We’ll be back, more often, like the OG days.
Guerrilla Tacos (Restaurant)
2000 E. 7th Street
Los Angeles, CA 90021
Tel: (213) 375-3300