Chef Wes Avila is an LA legend, Poseidon behind the wave of elevated and creative Chicano tacos that swept the city over the last decade or so. He merged his experience in fine dining with his LA upbringing at Guerrilla Tacos, and then he let his imagination roam at his newer freestyle lunch counter Angry Egret before landing in Hollywood at the clubby, fashionable Yucatan-inflected Ka’Teen. The Pibil is the most obvious nod to Mexico’s Eastern peninsula, heritage pork rubbed with achiote and bitter orange then wrapped in banana leaves to cook for hours. There are interesting vegetarian takes on birria and pibil, and of course there are fish tacos and aguachile, too. Many of the drinks are infused with bright hits of acid from passionfruit and mango, and the space leans heavily into its tropical inspiration, all palms, ferns, and wicker under the open air.
After wowing Chinatown diners with his all-day cafe Angry Egret Dinette, chef Wes Avila is tackling the ancient flavors of the Yucatan peninsula and pairing them with market-sourced ingredients at this uniquely LA concept that’s adjacent to the tommie Hollywood hotel. You’ll feel transported to Tulum as you dine among hanging rattan lanterns and vibrant plant life, with shareable plates like fried prawn and potato tacos and a Striped Bass Ceviche with pickled mango, plus entrees like Cochinita Pibil with Heritage Pork that’s wrapped in a banana leaf and Lamb Neck Barbacoa with a carrot habanero salsa. The cocktail program is equally enchanting, with the specialty Ka’teen Margarita that’s served with your choice of passion fruit, guava, or mango, and Gypsy Fever with mezcal, passion fruit, guava, lime, agave, bitters, and fire water, representing some of the best options.
Guerrilla Tacos founder Wes Avila’s sexy new spot at the Tommie Hollywood hotel is set almost entirely outdoors and is ultra-heavy on the Tulum vibes, with leather-and-wood barrel chairs, dozens of rattan-covered lights hanging overhead, and lush greenery everywhere. The look matches the Yucatan-inspired menu that ranges from simple chips and guac to a variety of cold seafood dishes like Tuna Aguachile and a Scallop Ceviche Tostada to heftier entrees of Cochinita Pibil and a whole fish with spicy carrots.
How to book: online.