"The SoCal air is so chilly at the moment, so order Guerrilla Tacos’ piping hot bowl of smoked beef cheeks to stay warm. It’s a gorgeous broth with perfectly sized bits of meat that has been smoked for upwards of six hours using a blend of cherry, hickory, and oak woods. For the broth, chef Wes Avila brings together veal bones, dashi, ginger, scallions, and lemongrass. The tomato-based casero-style salsa packs some heat, so add your preferred amount of this salsa and meat to the thick, gordita-like flour tortillas. Pro-tip: save some tortillas for sopping up the broth. —Mona Holmes" - Eater Staff