The hamachi tostada at Guerrillas Tacos is an L.A. icon, a snapshot of our town on a plate. The balanced-yet-decadent dish is made by placing sliced hamachi (Japanese yellowtail) on top of a perfectly crispy tostada, then adding chile de valle, a rich and smokey salsa bruja, winter citrus and chives. The iconic dish comes from kitchen of chef Wes Avila, who first became popular with his taco cart that popped up around town. Avila made a name for himself by fusing farmers market-sourced ingredients with traditional Mexican flavors, creating something uniquely L.A., and the city— and global culinary scene—took note. His brick and mortar in the Arts District was recently awarded an accolade from the Michelin Guide's Bib Gourmand for his unique take on classic Mexican street food dishes. But the hamachi tostada is the one that really stands out, especially when topped with decadent Santa Barbara uni. And bonus: Now that he's got a proper space with a liquor license, you can order the dish alongside cocktails like the Golden Glove Michelada, made with pilsner beer, wood fired pineapple, and habanero and manzano peppers. If this combo isn't on your ‘gram, do you even live in L.A.? guerrillatacos.com