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Campechana tostada features raw fish, uni, oysters and tomato salsa.
10 Images

Jonathan Gold’s favorite downtown restaurants

Guerrilla's Tacos

Campechana tostada features raw fish, uni, oysters and tomato salsa.   (Barbara Davidson / Los Angeles Times)

Guerrilla's Tacos

Tanya Mueller and Wes Avila run and operate Guerrilla’s Tacos just outside Handsome Coffee on Mateo Avenue.  (Barbara Davidson / Los Angeles Times)

Guerrilla Tacos

Beef tongue with chili de arbol and radish, left, and sweet potato with Oaxacan cheese and almond chile.   (Barbara Davidson / Los Angeles Times)

Guerrilla's Tacos

Wes Avila grills potatoes to go on a taco with Oaxacan cheese, almonds and chiles.   (Barbara Davidson / Los Angeles Times)

Guerrilla's Tacos

Lots of delicious toppings go into Guerrilla Tacos.  (Barbara Davidson / Los Angeles Times)

55 | Starry Kitchen in Tiara Cafe

Nguyen Tran and his wife, Thi Tran, with their sought-after dish of Singapore-style chili crab.  (Allen J. Schaben / Los Angeles Times)

Chego

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)

Chego

Outdoor dining at Chego.  (Luis Sinco / Los Angeles Times)

Chego

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)

Chego

Manager and sous chef Micko Ortiz prepares a wok for cooking.  (Luis Sinco / Los Angeles Times)

Copyright © 2023, Los Angeles Times | Terms of Service | Privacy Policy | CA Notice of Collection | Do Not Sell or Share My Personal Information

Jonathan Gold’s favorite downtown restaurants

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