In the kitchen at Ka’teen, Wes Avila draws on his heritage to put together a menu that reflects his California take on Yucatan cuisine. Using local producers like La Princesita, Avila shares dishes like the duck tamal that come from flavors of his childhood and travels. As he cooks in Hollywood and at Angry Egret Dinette, he’s taking this moment to look back on how his time in the Arts District at Guerrilla Tacos has influenced the evolution of food in Los Angeles, and the next generation of chefs.