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The Best Dishes Eater LA Editors Ate in 2019, Mapped
"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
