If you’re looking for an adventurous, inventive take on street tacos, Guerrilla Tacos in the Arts District is the place to go. This restaurant, which had humble beginnings as a food truck, was recently included in the first-ever 2019 MICHELIN Bib Gourmand restaurant list for Los Angeles. Join us and Chef de Cuisine Steve Londono to learn how to make their famous Cauliflower Tacos with Molcajete Salsa. Ingredients list will be sent upon RSVP. Come with supplies prepared, and ready to cook!

Chef de Cuisine Steve Londono had the privilege to work for Leah Cohan from PIG AND KHAO, Cosme Aguilar at CASA ENRiQUE (where they received a Michelin Star), and Chef Max MNG at SSAM BAR by momofuku.  He stumbled upon a documentary called “The Migrant Kitchen,” which featured an interview with Chef Wes Avila, founder of Guerrilla Tacos. Steve sent in his resume and started on day two of opening, working his way up from prep cook to Chef de Cuisine.

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PREP INSTRUCTIONS + INGREDIENTS
Guerrilla Tacos – Cauliflower Tacos with Molcajete Salsa



Equipment Needed

Food processor or Molcajete
Chef knife
Utility knife
Oven
Stove top
Sheet pan
Mixing bowl
Strainer
Kitchen towel
Apron

Molcajete Salsa Ingredients 
10 Roma tomatoes
2 yellow onion
7 cloves of garlic
3 Serrano chiles
2 bunches cilantro, cut finely
2 tablespoons salt
1 tablespoon cumin
1 tablespoon Chicken bullion powder (optional. substitute mushroom powder or omit entirely.)
1 cup white distilled vinegar

Please wash all your ingredients before cooking.

Roast in advance: start by placing your tomatoes directly on the stove top. Place them going around your stove top so you can get that charred flavor. You want to get an even char on all sides. Please do the same for yellow onion, serranos and garlic. Remove the tail and seeds of the serranos before charring them – very important! Be sure to wear gloves and/or wash your hands very well after. Do not touch your eyes.

Cauliflower Taco Ingredients (serves 4)


Organic Corn Tortillas
1 head of cauliflower cut into florets (discard core)
2 cups of pine nuts (or whatever nuts you have on your pantry)
1 cup dates diced small, or any dried fruit you have in your pantry
1 cup olives (any kind, diced small)
Fresh parsley
2 and 1/2 teaspoon salt
5 teaspoons olive oil
1 teaspoon fresh thyme

Notes: Preheat oven to 450 degrees before joining the Zoom meeting so you’re ready to roast. I recommend dicing by hand to have a much nicer end product.