Guerrilla’s Tacos
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Jonathan Gold’s favorite downtown restaurants

Campechana tostada features raw fish, uni, oysters and tomato salsa.  (Barbara Davidson / Los Angeles Times)
Tanya Mueller and Wes Avila run and operate Guerrilla’s Tacos just outside Handsome Coffee on Mateo Avenue. (Barbara Davidson / Los Angeles Times)
Beef tongue with chili de arbol and radish, left, and sweet potato with Oaxacan cheese and almond chile.  (Barbara Davidson / Los Angeles Times)
Wes Avila grills potatoes to go on a taco with Oaxacan cheese, almonds and chiles.  (Barbara Davidson / Los Angeles Times)
A zesty bowl of seafood and pasta. (Maccheroni Republic)
The patio just off Broadway Avenue is perfect on a summer night. (Maccheroni Republic)
Handmade gnocchi is a daily special at Maccheroni Republic. (Maccheroni Republic)
Lots of delicious toppings go into Guerrilla Tacos. (Barbara Davidson / Los Angeles Times)
Nguyen Tran and his wife, Thi Tran, with their sought-after dish of Singapore-style chili crab. (Allen J. Schaben / Los Angeles Times)
G&B Coffee, pictured here before it opened several weeks ago in Grand Central Market, serves specialty coffee and tea. (G&B Coffee)
Hot udon soup with shrimp tempura at Marugame Monzo. (Jennifer J. Pan)
Shrimp tempura served alongside udon at Marugame Monzo. (Jennifer J. Pan)
Chego specialties include, clockwise from top: Chubby Pork Bell rice bowls, sour cream hen house rice bowls, Squish & Destroy pork sandwiches and Ooey Gooey fries. (Luis Sinco / Los Angeles Times)
Outdoor dining at Chego. (Luis Sinco / Los Angeles Times)
Chego’s Chubby Pork Belly is a rice bowl made of barbecued por, pickled radishes, water spinach, Chinese broccoli, cotija, peanuts and a fried egg. (Luis Sinco / Los Angeles Times)
Manager and sous chef Micko Ortiz prepares a wok for cooking. (Luis Sinco / Los Angeles Times)