Wes Avila
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Christmas party, Guerrilla Tacos-style

Wes Avila

Guerrilla Tacos chef Wes Avila and his wife, Tanya Mueller, host a seasonal gathering of friends at their Glendale loft. Family tradition has guided Avila’s choices for the meal, though he gives these traditional Mexican dishes a contemporary California spin. The menu: vegetable tamales and tacos, as well as the hot beverage champurrado.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

A plate of tortillas that were made with yams.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Vegetable tamales set out for guests. Avila has stuffed them with butternut squash, tomatillos and Roma tomatoes, chiles and cheese.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Tamales on the plate and ready for eating at Wes Avila’s pre-Christmas gathering.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

A cup of champurrado is served at chef Wes Avila’s home.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

A drought-friendly vegetable taco.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Vegetable tamales.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Chef Wes Avila rolls tortilla dough.

 (Ricardo DeAratanmha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Balls of tortilla dough made with yams.

 (Ricardo DeAratanmha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Chef Wes Avila makes tortillas for tacos. Yam is incorporated into dough.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

A look at the feast.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Joaquin Pinto, left, Sara Kenas, Amy Lebrun and Martha Pinto share a laugh at the gathering.

 (Ricardo DeAratanha / Los Angeles Times)
Holidays at the Guerrilla Tacos home

Vegetable filling for drought-friendly tacos.

 (Ricardo DeAratanha / Los Angeles Times)
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