Guerrilla Tacos Menu
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Guerrilla Tacos Menu - Leaderboard
Guerrilla Tacos Menu - Details
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Questions:
16 questions
| 🇬🇧 | 🇬🇧 |
| Baja Fish taco | White round plate. KOT tortilla, cod, grape pico, fresh avocado, chipotle crema, salsa macha. Cilantro, japonés, lime garnish |
| Octopus taco | Black matte plate. KOT tortilla, Red wine braised octo, fennel sofrito, blistered capers, guajillo salsa, Jack cheese. Garnish: cilantro, chile japones, lemon wedge. |
| Cauliflower taco | Turquoise plate. KOT tortilla, burnt molcajete salsa, roasted cauliflower, toasted pine nuts, castelvetrano olives, dates. Garnish: parsley |
| Duck Carnitas | Blue/grey brown plate. KOT tortilla, confit duck, serrano habanero salsa. Garnish: onion/oregano, Maldon, and lime wedge. |
| Teeny Weenie | Black matte plate. KOT tortilla, kurobuta sausage, sunny side up egg, yuzu sichimi, black pepper, and Maldon. Garnish: chiles en vinagre, scallions, puffed sesame, and Chile de árbol. |
| Pocho Taco | White round, brown speckled plate. White princesita tortilla. Pocho mix (ground beef - black bean), avo salsa, chipotle crema, yellow cheddar, pico, cilantro, avocado. Plate with grape pico. Garnish: cilantro and chiles en vinagre. |
| Sweet Potato Taco | Blue/grey brown plate. KOT tortilla, red garnet sweet potato, almendra salsa, and feta. Garnish: scallions and fried corn nuts. |
| Potato Taquitos | Small blue tortilla box. 2 fried Taquitos, topped with avo salsa, jack cheese, and chives. |
| Hamachi tostada (snack) | White round speckled plate. Princesita tostada, salsa macha, white soy, yuzu juice. Garnish: pickled gooseberries |
| Jumbo Shrimp Tostada (snack) | Black matte plate. KOT tostada, Shrimp, tarragon-dill oil, lemon zest, lemon juice, cocktail sauce, sliced Serrano and red onions, avocado. Garnish: lemon wedge. |
| Summer Squash Quesadilla (snack) | White/blue floral plate. Flour tortilla, jack and fried halloumi cheese, baby zucchini, yellow squash, patty pan squash, chile de valle, serrano-habanero salsa. Garnish: toasted pine nuts, puffed sesame, parsley, olive oil, Maldon, lemon juice. Topped with fried egg. |
| Roasted Corn (snack) | Wide blue/grey shared plate. Roasted Corn, confit tomatoes, scallion oil vin. Garnish: scallion and yuzu sichimi. |
| Kasseri Fundido (snack) | Mini cast iron w/wooden handle. Kasseri cheese, dry oregano and parsley, cognac. Served with housemade tortilla corn chips. Table side flambe. |
| Tres leches | Yellow fiesta ware plate. Cake soaked in Mexican half-and-half, condensed and evaporated milk, topped with chanti, mocha powder, and seasonal fruit. |
| Butterscotch Donut | Medium blue bowl. Butterscotch caramel on bottom of bowl, cinnamon sugar glazed old-fashioned donut, sprinkled with corn nuts on top of caramel. Served with Fosselman's vanilla ice cream. |
| Pan de Elote | Small cast iron. Corn bread, elote sugar, macerated seasonal fruit (blueberries). Topped with beurre de baratte and Maldon. |