In the heart of West Hollywood, where culinary innovation meets cultural homage, MXO by Wes Avila stands as a testament to the evolution of Mexican cuisine. At this gourmet Mexican restaurant, every bite tells a story, every plate is a dialogue between heritage and haute cuisine. Helmed by James Beard Award finalist Wes Avila, MXO isn’t just a restaurant—it’s a portal.
This past week, Millennial was extended a private invitation to an exclusive preview of MXO’s newly unveiled taco menu—a refined, nod to Chef Avila’s Guerilla Tacos past and an elevated approach to the famed Taco Tuesday.
The evening offered an intimate look at Chef Avila’s latest creations, each dish unveiling a thoughtful reinterpretation of tradition through the lens of contemporary artistry. What followed was more than a tasting—it was a narrative unfolding in flavor, fire, and finesse.
A Culinary Maestro’s Vision
Chef Wes Avila is no stranger to reinvention. A classically trained chef who once worked under culinary heavyweights like Walter Manske at L’Auberge in Carmel and who studied in Paris at Le Centre de Formation d’Alain Ducasse, Avila initially forged his path in fine dining before pivoting to the streets of Los Angeles. That shift wasn’t out of necessity—it was a creative rebellion.
In 2012, Avila launched Guerrilla Tacos from the back of a pushcart in the Arts District, driven by a desire to bring elevated, produce-driven cooking to the people. What began as a humble street operation quickly garnered a cult following and critical acclaim. Guerrilla Tacos would go on to become a notable food truck and ultimately full-scale restaurant, earning accolades from LA Times, Bon Appétit, and a loyal audience that appreciated Avila’s fearless interpretations of Mexican street food—tacos that celebrated farmer’s market ingredients, global influences, and a deep reverence for Mexican culinary heritage.
But Avila’s culinary ambitions were never meant to stay in one lane. With the launch of MXO, he returns to the fine-dining arena—this time in partnership with hospitality powerhouse SBE. MXO is the culmination of a decade of creative evolution: the structure of high gastronomy, the soul of street food, and the swagger of Los Angeles. It marks his most refined expression yet, positioning MXO as a gourmet Mexican restaurant at the forefront of the city’s culinary vanguard.
Here, Avila channels his Monterrey roots and California sensibilities into a menu that defies genre, blurs borders, and redefines what a modern Mexican restaurant can be. At MXO, tradition is neither abandoned nor worshipped—it’s remixed, reimagined, and reborn over open flame and chic ambiance.
An Evening of Epicurean Delights
Our evening at MXO commenced with a series of traditional (yet spiced up) appetizers that set the tone for the culinary adventure ahead. The experience began with bold, elemental starters that woke up the palate like a desert sunrise. The mezcal oyster shooter slapped us out of any preconceived notions we had about seafood appetizers—fiery, briny, and smoky all at once, like a Bloody Mary’s troublemaking cousin.
At the bottom of the shot glass, a single oyster rests like a wink to mezcal’s folkloric past—recalling the traditional gusano (worm) once dropped into bottles to enhance flavor and prove potency. Here, Chef Avila replaces that earthy relic with a briny bivalve, offering not just symbolism but substance—modern, elevated, and with just the right amount of flare.
The Okinawa (purple) sweet potato taquito, adorned with a chipotle almond salsa, crumbled feta cheese and green onions, offered a harmonious blend of earthy sweetness and smoky heat. This was followed by the chicken flauta, its crisp exterior giving way to tender meat, complemented by a vibrant salsa verde and sour cream drizzle that added a zesty kick.
And then—the tacos. Let’s talk about the Crispy Poncho- a ground beef taco built on a crispy shell, cushioned with creamy potato and pinto beans, and zipped up in chipotle pico de gallo. It’s both nostalgic and entirely new, like a childhood memory turned into modern poetry. But what truly elevates it is the shell itself: the epitome of divine engineering—light, golden, audibly crisp, yet remarkably intact with every bite.
Unlike most crispy tacos that shatter on impact, this one holds its form with grace. The shell is delicately fused, creating a seamless bite that keeps every element—filling, sauce, and crunch—perfectly in place. A structural feat that makes eating it not just enjoyable, but mess-free and deeply satisfying.
The fajita steak soft-shell taco, laden with sautéed peppers and onions, delivered a fiery punch, its spiciness balanced by the natural sweetness of the vegetables, was accompanied by a unique saguaro pink peppercorn grinder. The fish taco, featuring perfectly fried battered fish and a refreshing cabbage slaw, provided a delightful contrast of textures and flavors.
The turtle shell open-face ribeye sopa, with its fluffy base and generous spread of whipped avocado crema, was rich and indulgent, though the crema slightly overpowered the other components. Concluding the meal, the chocotaco—a butter pecan ice cream encased in a churro-inspired shell, sealed with chocolate—offered a decadent finale, marrying classic dessert elements with a playful twist.
Artisanal Cocktails: A Symphony of Flavors
No modern Mexican meal is complete without agave-based alchemy, and MXO’s cocktail program is as thoughtful and transportive as the food itself. The Espejismo, a mezcal-citrus libation whose name translates to “mirage,” is anything but illusion. Perfectly balanced between smoke, sweetness, and acidity, it offered a layered complexity that demanded a second round. Served in a clay vessel resembling a miniature terracotta vase, the drink felt almost ritualistic—earthy, refined, elemental. Garnished with a sliver of aloe vera and a dehydrated lime wheel, it was as visually captivating as it was flavorful.
In contrast, the Paloma leaned more spirit-forward, yet avoided being overburdened by the typical grapefruit-heavy profile. Instead, it offered a softer, more rounded citrus flavor reminiscent of a high-end orange soda—bright, effervescent, and just cheeky enough. Presented in a Champagne flute rather than the expected lowball glass, and finished with a dramatically smoked lemon peel, it playfully subverted expectations while maintaining its classic roots.
Each cocktail felt not only engineered to pair with Avila’s cuisine, but designed to mirror it—rooted in tradition, elevated through presentation, and unapologetically original.
Ambiance: Where Tradition Meets Modernity
The setting at MXO by Wes Avila is as meticulously crafted as the dishes that emerge from its open kitchen—every surface, every line, every glow from the fire is by design. Step inside, and you’re immediately transported into what feels like a desert oasis meets modern jungle. The architecture is warm and architectural, anchored by sleek, vertical wood paneling that envelops the space like a protective cocoon. In daylight, it feels airy and elegant; at night, it transforms into a moody, glowing sanctuary.
As a gourmet Mexican restaurant, MXO reflects its culinary ethos in every corner of its design.Throughout the space, rich textures and natural materials are layered with remarkable restraint. Earth-toned stone walls and plush velvet banquettes in burnt sienna evoke the muted palette of the Southwest, while sculptural lighting installations hang like orbs of moonlight above intimate tables. The dining room’s central fireplace, clad in polished marble veining with gold and grey undertones, becomes a ceremonial altar around which the room softly hums.
In the bar and lounge, the wood-slatted ceiling seems to stretch on forever, drawing your eye across a shimmering shelf of artisanal spirits and terracotta-toned bottles. The outdoor patio, warmed by a dramatic cantilevered fire feature, feels like a hidden garden—complete with desert succulents, woolen blankets, and warm candlelight that flickers off minimalist pottery.
Even the bathrooms speak the language of design discretion—the doors are seamlessly integrated into the wood-paneled walls, hidden like secret passageways in a high-design hacienda. It’s the kind of space that calms the senses while heightening your anticipation. There is no separation between form and function here—everything is meant to evoke a sense of discovery, of stillness, of slow luxury.
A Gourmet Mexican Restaurant Redefining Expectations
MXO by Wes Avila doesn’t pander. It provokes. It doesn’t “modernize” Mexican food—it dares to elevate it on its own terms. The result is an exhilarating exploration of flavor, texture, and memory. And for those still clinging to the notion that tacos can’t be fine dining—MXO will kindly prove you wrong.
Whether you’re an Angeleno foodie or a culinary tourist looking to taste LA’s next era of dining, MXO belongs on your itinerary. And if you’re lucky enough to find yourself here on a Tuesday—know that Taco Tuesday has never looked, tasted, or felt quite like this.
FAQ
What type of cuisine does MXO by Wes Avila offer?
MXO specializes in gourmet Mexican cuisine, blending traditional flavors with modern culinary techniques.
Where is MXO located?
MXO is situated at 826 N. La Cienega Blvd., Los Angeles, CA 90069, in the West Hollywood neighborhood.
What are the operating hours of MXO?
MXO operates from 5:30 PM to 9:00 PM on Tuesdays and Thursdays, until 10:00 PM on Wednesdays, and until 11:00 PM on Fridays and Saturdays. The restaurant is closed on Sundays and Mondays.
Does MXO offer vegetarian or vegan options?
While the menu is centered around meat and seafood dishes, MXO offers select vegetarian options. It’s advisable to consult the staff for specific dietary accommodations.
Is there a dress code at MXO?
MXO maintains a business casual dress code, encouraging patrons to dress comfortably yet stylishly.
How can I make a reservation at MXO?
Reservations can be made through MXO’s official website or via platforms like OpenTable.
Does MXO offer private dining or event hosting?
Yes, MXO provides options for private dining and event hosting. Interested parties should contact the restaurant directly for more information.
Is parking available at MXO?
Valet parking services are available for guests dining at MXO.
Does MXO accommodate dietary restrictions?
MXO strives to accommodate various dietary needs. Guests are encouraged to inform the staff of any restrictions or allergies when making a reservation or upon arrival.
