At Guerrilla Tacos is one of the few places, mobile or otherwise, where I eat on a regular basis. Depending on the day, chef Wes Avila might serve Hawaiian-inspired poke, Armenian-influenced soujouk preparations, and more often than not, a delectable ode to pork.

Cook Pigs pork, raised using sustainable practices, makes frequent appearances on Avila’s board on the Guerrilla Tacos truck. Last weekend, he decided to go wild, as in Wild Boar Picadillo ($5). Picadillo has found a home in several Latin countries, including Cuba and Mexico, and frequently focuses on ground beef. However, in Avila’s hands, crumbled, well-spiced boar becomes crusty on the griddle and joins sweet Brentwood corn, toasty pine nuts, chile de arbol salsa, punchy strands of pickled onion and a liberal thatch of cilantro in a hearty corn tortilla.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.