bill: chef wes avila is the liberator of the taco. he's a classically trained chef who's worked with the best chefs in los angeles, but he also started to realize that heould offer a fine dining experience on a tortilla. to me, that's the most rebellious thing that any of these chefs has ever done. wes: people were like, $4.00 for a taco. like, you just see the shock on their face. it's like, there's some tacos i have that are $9.00 for a taco, you know, because it's foie gras and gypsy bacon, and so the product warrants that price i remember somebody else was like, that's kind of a lot, you know, $6.00 for a taco. got the plate, i put the pork belly down, put the condiment, the chile, put a little swoosh, put some, like, micros and made it look pretty, and i was, like, here, look. it's a fine dining dish. like, now would you pay 5.00? there, like, i'd pay 14 for that. bill: a taco is a dish. it has to come together in your mouth like a sauce. once you take a bite, it doesn't matter if it's carne asada or its taco de cabeza, there has