Taqueando with Bill Esparza

On this episode of Taqueando with Bill Esparza, Bill sits down with Casandra Salinas — better known to her hundreds of thousands of followers as @yo_soy_casandra. From her family’s Zacatecas ranch, Casandra has built a devoted audience by sharing an unfiltered look at authentic rural life in Mexico, from traditions and animals to the food on her table.Bill and Casandra dive into her unlikely rise as a social media star, the culinary treasures of Zacatecas — both in its ranchos and its cities — and why this underrated state deserves recognition as a legitimate birria destination. Along the way, they explore how food, culture, and storytelling intersect in Mexico today, and what it means to share that with a global audience.If you’ve ever been curious about the flavors of Zacatecas, the power of authenticity in content creation, or where to find some of the best birria in Mexico, this episode is a must-listen.Powered by Acquired Taste Media

On this episode of Taqueando with Bill Esparza, the legendary food writer and taco authority breaks down how to plan the ultimate Los Angeles taco crawl. Bill shares the epic route he reserves for journalist friends and true taco heads, plus more localized crawls across East LA, the Inland Empire, and a special late-night edition. He also gives listeners a peek behind the curtain at how his iconic Eater Essential 38 LA Tacos list comes together every year.In the Antojitos segment, Bill recaps his recent culinary adventures: from tasting Rasarumah’s pork chop bun and Moo’s Craft BBQ’s Korean-style ribs at Family Style Fest, to savoring Ray Garcia’s Broken Spanish Comedor at the Manhattan Beach Food & Wine Festival. He also dives into the flavors of the Mezcal Por Siempre festival and a special dinner at Enrique Olvera’s acclaimed restaurant Damian.Whether you’re planning your own taco tour or just hungry for insider knowledge, this episode is a guide to eating LA the way it was meant to be experienced.Powered by Acquired Taste Media.

On this episode of Taqueando, Bill Esparza welcomes the legendary Pati Jinich — acclaimed cookbook author and host of Pati’s Mexican Table, La Frontera, and Panamericana. Pati opens up about her mission to share the depth and diversity of Mexico’s regional cuisines, weaving together stories of culture, history, and anthropology. From beloved hometown flavors to unforgettable discoveries on her many travels, she reflects on how food connects identity, memory, and community. Whether you’re a longtime fan of Pati’s shows or simply passionate about authentic Mexican cooking, this conversation offers a window into the heart of Mexico’s culinary traditions.Powered by Acquired Taste Media.

On this episode of Taqueando with Bill Esparza, we sit down over lunch on the iconic rooftop of LA Cha Cha Chá with executive chef Paco Morán. Once hailed as one of Los Angeles’ most successful Arts District restaurants — and the anchor of a growing Mexican restaurant empire — LA Cha Cha Chá is now preparing to close its doors.Chef Morán opens up about the devastating impact of ICE raids, citywide protests, curfews, and military deployment that reshaped Downtown LA’s dining scene and ultimately pushed the restaurant to the breaking point. From its meteoric rise during the pandemic to its heartbreaking fall in 2025, this conversation captures the triumphs and struggles of a restaurant that became a symbol of modern Mexican dining in Los Angeles.Whether you’ve dined under its skyline views or admired its margaritas and tacos from afar, this is the inside story of LA Cha Cha Chá’s fight for survival — and what its closure means for LA’s Latino restaurant community.Powered by Acquired Taste Media.

A guided tour through Tepito, Mexico City’s legendary barrio bravo 🌮🔥 Bill Esparza breaks down what it really means to eat like a local in CDMX — and why Tepito is the best place to do it. Plus, shoutouts to Carnal in Highland Park + an epic food event at Rancho Valencia Resort & Spa. 🎙️Powered by Acquired Taste 👅#MexicoCity #CDMXFood #StreetFood #EatLikeALocal #BillEsparza #Taqueando

This week on Taqueando with Bill Esparza, we celebrate one of Mexico’s most iconic dishes: chiles en nogada. Bill sits down with Chef Liz Galicia, “La Reina de los Chiles en Nogada,” for a deep dive into the history, symbolism, and culinary technique behind Puebla’s signature dish. From the dish’s patriotic origins to the perfect balance of savory, sweet, and nutty flavors, Chef Galicia delivers a true masterclass on Mexico’s most storied seasonal plate.Liz Galicia has spent over 15 years redefining poblano cuisine. She helped lead El Mural de los Poblanos into national recognition, then went on to open Miel de Agave and Salón Mezcalli, championing mezcal and traditional flavors with modern vision. She has represented Mexican gastronomy at global festivals from New York to Brussels, and her expertise has been featured in landmark cookbooks like Chiles en Nogada: 200 Años de Leyenda.To round out the episode, Bill also speaks with Chef Gabriela Ruiz, the acclaimed chef-owner of Carmela & Sal and Vuelve Carmela in Tabasco. Known as a culinary ambassador of her home state and a rising star in contemporary Mexican cuisine, Chef Ruiz shares her innovative, less traditional take on chiles en nogada, adding a fresh layer to the conversation.Together, these two powerhouse chefs bring you both tradition and innovation—an episode that celebrates the past, present, and future of one of Mexico’s most beloved dishes.For more, read Bill's piece in The Washington Post on Los Angeles chiles en nogada specialists, La Casita Mexicana.Powered by Acquired Taste

On this episode of Taqueando with Bill Esparza, Grammy-winning Mexican music icon Pepe Aguilar joins Bill at Teddy’s Red Tacos for an unforgettable conversation about food, culture, and his legendary career. From his go-to Mexican restaurants and taco trucks in Los Angeles to classic old-school spots like Musso & Frank, Pepe shares his ultimate guide to eating in LA. He also takes us to his home state of Zacatecas, diving deep into the regional dishes and traditions that shaped his love of food. The conversation covers his upcoming intergenerational Hollywood Bowl concert, his new album Mi Suerte es Ser Mexicano, and his commitment to giving back—donating part of the album’s proceeds to CHIRLA in support of immigrant communities in the U.S. Whether you’re a fan of Pepe Aguilar’s music, a foodie hunting for LA’s best eats, or curious about Zacatecas cuisine, this episode is a must-listen.

On this episode of Taqueando, Bill Esparza sits down with chef Carlos Salgado, the visionary behind the acclaimed (and now-closed) Taco María, to reflect on the rise of Alta California cuisine and what it meant to pioneer a movement that redefined Mexican cooking in America. Carlos shares why he walked away from Southern California’s fine dining scene to start fresh in Door County, Wisconsin, where his new restaurant La Sirena is preparing to open its doors.From the emotional highs of running one of the country’s most celebrated Mexican restaurants to the challenges and freedom of beginning again, this is a candid, thoughtful conversation about creativity, identity, and reinvention.Plus: Bill recaps a meal at Oryx in Tijuana, smokes a cigar at the Maybourne Beverly Hills whiskey bar, and chases down some of the best fish tacos in Ensenada.

In this powerful episode, Bill Esparza sits down with Odilia Romero—Zapotec interpreter, scholar, and co-founder of Comunidades Indígenas en Liderazgo (CIELO)—to explore the deep roots and vibrant present of LA’s Indigenous communities. They dive into the cultural and culinary legacy of Oaxacalifornia, how Indigenous food traditions shape Los Angeles, and what it really means to support Indigenous foodways in a post-colonial world. Odilia also discusses the importance of heirloom corn, the legacy of colonization in the food system, and the ongoing fight for representation and respect.Plus, we get an update on Poncho’s Tlayudas, the beloved pop-up led by Odilia’s partner Poncho Martinez, which is preparing to open a brick-and-mortar space: Lugya’h by Poncho’s Tlayudas, coming soon to West Adams inside the new Maydan Market.Bill also kicks off the episode with a rundown of where he’s been eating lately—including Mariscos Chiltepin, Muelle 8, and a standout collab dinner between Si! Mon and Holbox.

Diego Hernández helped put Valle de Guadalupe on the global fine dining map—and now he’s back with a new restaurant, a new vision, and the same devotion to Baja’s bounty. On this episode of Taqueando, Bill Esparza sits down with the chef behind the now-closed Corazón de Tierra to talk about his latest venture, Diego, inside Valle’s Museo de La Vid y El Vino. They dive into his roots, his fight to preserve the soul of the region, and the dishes that once wowed Anthony Bourdain. Plus: Diego shares his current wine and food recs in Ensenada and the Valle (and, in a rare twist, Bill actually agrees).Powered by Acquired Taste.

This week on Taqueando, Bill Esparza heads to Mexico’s premier wine region—Valle de Guadalupe—for a deep dive with legendary winemaker Lulu Martinez of Bruma Wine Resort. They explore the history of Baja wine country, Lulu’s personal ties to Ensenada, the region’s booming food scene, and what to expect at this year’s Vendimias festival in August. A must-listen for fans of Mexican wine, culinary travel, and Valle’s rising global profile.Powered by Acquired Taste Media

What is the Mexican-American dream—and why does it scare the hell out of certain people?On this episode of Taqueando with Bill Esparza, LA native and former CNN reporter Nick Valencia joins Bill for a raw conversation on immigration, identity, and the American fear of upwardly mobile Latinos. Together, they unpack how the Mexican-American dream threatens the architects of anti-immigration policy and those who rail against undocumented immigrants.From stories of Nick’s upbringing to powerful examples like Candy’s Cocina, a Mixteco barbacoa operation in Santa Maria, this episode is a reminder that behind every taquero is a larger story about resilience, dignity, and claiming a place in America.Powered by Acquired Taste 👅

On this episode of Taqueando with Bill Esparza, we head to LA’s Fashion District — a neighborhood under pressure but full of heart.Bill sits down with Nayomie Mendoza, owner of Cuernavacas Grill, to talk about how the district is standing strong in the face of aggressive ICE raids targeting undocumented workers and vendors. Nayomie shares how the community is organizing, what support looks like right now, and why staying visible matters more than ever.Bill also recaps some incredible meals from a recent trip to Baja California — including standout bites at Bivalva and Olivea — and reflects on a recent visit to LA’s Corredor Salvadoreño, where turnout was noticeably thin, not because of the vendors themselves, but because fear has cast a shadow on one of LA’s most vibrant street food corridors.Powered by Acquired Taste Media.#ICEraids #ImmigrantRights #LATacos #FashionDistrictLA #Taqueando #BillEsparza #CuernavacasGrill #BajaCaliforniaEats #CorredorSalvadoreño #StreetFoodJustice #AcquiredTasteMedia

In this new episode of Taqueando with Bill Esparza, Bill sits down with celebrated Los Angeles chef Ray Garcia to break down the realities undocumented workers face in the restaurant industry — and the complex, often unspoken reasons why these workers are so essential to keeping kitchens running across LA and beyond. Ray also teases exciting plans for the return of his legendary restaurant Broken Spanish.Plus, Bill recaps recent standout meals: Daniel Patterson’s Jaca Social Club pop-up — a preview of the much-anticipated Jaca coming soon to West Third Street — and the Disciples of the Corn dinner at Evil Cooks in El Sereno, a showcase of the next wave of Chicano culinary talent following in the footsteps of chefs like Josef Centeno, Wes Avila, and Ray Garcia himself.Powered by Acquired Taste Media.#Taqueando #BillEsparza #RayGarcia #BrokenSpanish #UndocumentedWorkers #LArestaurants #ChicanoChefs #MexicanAmericanFood #LAfoodie #FoodPodcast #RestaurantIndustry #ImmigrantRights

On this unfiltered episode of Taqueando with Bill Esparza, powered by Acquired Taste Media, Bill sits down with Los Angeles Times columnist Gustavo Arellano to ask the hard question: Why are so many Latino influencers silent as ICE raids and immigration crackdowns terrorize LA’s immigrant communities?Bill and Gustavo call out influencers who happily profit off their heritage — filming at taquerias, swap meets, and street vendors — but go quiet when it’s time to stand up for the people behind that culture. The duo also takes aim at high-profile chefs, especially Rick Bayless, who built their careers on Mexican cuisine but refuse to defend the community under attack.But it’s not all criticism — Bill and Gustavo shout out those using their platforms for good: Eva Longoria, Aarón Sánchez, @LatinaFoodieLA, and yes, even Mario Lopez. Plus, Bill shares how he’s showing support with his wallet this week, from Cielito Lindo to Leo’s Tacos and Moo’s Craft Barbecue.This is essential listening for anyone who cares about LA food, Mexican cuisine, and the people who make it all possible.#Taqueando #BillEsparza #GustavoArellano #LosAngelesFood #ICEraids #SupportStreetVendors #MexicanFood #LatinoInfluencers #LAImmigrants #RickBayless #EvaLongoria #AronSanchez #Tacos #StreetFood #AcquiredTasteMedia

In this powerful and timely episode of Taqueando with Bill Esparza, powered by Acquired Taste Media, Bill sits down with immigration attorney Karla Navarrete - widely known on Instagram as @abogadachicana - to talk about how restaurants and hospitality workers can prepare for, respond to, and recover from ICE raids targeting undocumented workers.As Los Angeles grapples with a new wave of immigration enforcement, sparked by sweeping overreach from the Trump administration, this conversation is essential for restaurant owners, managers, and workers alike. Karla breaks down what employers can legally do before, during, and after a raid, and shares critical resources for undocumented employees, including legal aid, emergency planning, and workplace rights.💥 Key Takeaways:What to do before ICE arrivesHow to legally respond during an ICE raidWhat protections and resources are available afterHow restaurants can foster a culture of preparedness and advocacy🛠️ Resources Shared in the Episode:CHIRLA (Coalition for Humane Immigrant Rights)Immigrant Defenders Law CenterCentral American Resource Center – CARECEN LANational Immigration Law CenterCielo At the top of the episode, Bill also recaps his recent culinary tour of San Diego, including: 🍷 Valle – Baja cuisine meets wine country elegance 🌮 Quixote at The Lafayette Hotel – mezcal-forward and full of heat 🌺 Mujer Divina Brunch – a soulful celebration of Mexican breakfast traditions 🍕 Sonny’s Pizza – crispy, cheesy, cult-favorite slices 🍸 Lilo (Carlsbad) – a brand-new fine dining spot with serious Michelin aspirationsWhether you're in the kitchen, at the front of house, or leading a restaurant team, this episode arms you with knowledge, solidarity, and community support in the face of immigration crackdowns.👉 Subscribe, share, and leave a review — and follow @streetgourmetla and @itsacquiredtaste for more culture-forward food storytelling.

On this episode of Taqueando with Bill Esparza, powered by Acquired Taste Media, LA’s original taco truth-teller has some things to get off his chest.First, Bill takes aim at a recurring problem in the food world: Spanish cuisine getting credit for Mexican dishes. He breaks down the colonial hangover behind this narrative—and why it’s time to give Mexican food its rightful due. Then he responds to a viral review of East LA institution El Tepeyac Café by LA Try Guy, calling out the influencer’s uninformed (and frankly offensive) take on one of the city's most legendary spots.On a more positive note, Bill shares a glowing review of Bar Benjamin on Melrose—where he actually liked the cocktails (rare!). He also answers listener questions on:– The Michelin-starred taquería in Mexico City and the backlash it stirred– Tipping culture in Mexico: who to tip, when, and how much– The best tacos de guisado in LA right nowWhether you’re a taco obsessive, a culinary history nerd, or just here for Bill’s unapologetic hot takes, this episode delivers.Follow, rate, and share to keep the taco truth flowing.#Taqueando #BillEsparza #LATacos #MexicanFoodCulture #ElTepeyac #LATryGuy #BarBenjaminLA #MichelinTacos #Guisados #TippingInMexico #AcquiredTasteMedia

Why do fish tacos in Los Angeles so often miss the mark? In this episode of Taqueando, James Beard Award-winning food writer Bill Esparza is joined by The LA Food Podcast host Luca Servodio to unpack what makes Ensenada-style fish tacos so iconic—and why LA rarely gets them right. From batter debates to the importance of tortillas and double-fried fish, we break down the key elements that separate the great from the forgettable.Plus, we share where you can go in LA to get a glimpse of Baja flavor and dish on where we’ve been eating lately: Moo’s Craft Barbecue, Panamanian newcomer Sí! Mon in Venice, and Daniele Uditi’s brand-new Lele Dinner Club. In the Q&A, Bill shares tips on seasoning steak, how to find the best places to eat when traveling, and whether or not Cabo is actually a good food city.🔍 Keywords: Ensenada fish tacos, best fish tacos in LA, Bill Esparza, Luca Servodio, LA food podcast, Moo’s Craft BBQ, Sí! Mon Venice, Lele Dinner Club, Daniele Uditi, Cabo food, travel dining tips

On this episode of Taqueando, Bill Esparza sits down with acclaimed Panamanian chef José Olmedo Carles Rojas, the force behind Venice’s buzzworthy restaurant Sí! Mon. They dive deep into Panamanian cuisine, José’s celebrated restaurants in Panama City, and the challenge of introducing Los Angeles to an entirely new culinary language—while staying true to tradition and flavor.Bill also shares highlights from a recent knockout meal at Mariscos Los Corchos in Bloomington, CA, then answers listener questions in a rapid-fire Q&A. He offers restaurant recommendations for Flagstaff, Arizona and Quito, Ecuador, busts common myths about enchiladas and salsa, and shares his favorite drinks to pair with street tacos and other street food staples.Powered by Acquired Taste Media, Taqueando is your go-to podcast for deep cuts in Mexican and Latin American food culture, hosted by James Beard Award winner Bill Esparza.

What’s the most important item at the salsa bar? Salt—and you. On this episode of Taqueando with Bill Esparza, we’re diving deep into the taco brigade system at Mexican taquerías, where every cook has a role—and the diner is the final member. Bill breaks it down in his signature no-BS style: “If your taco is underseasoned, it’s your f**ing fault.”*He also shares what he’s been eating lately—from the Pujol pop-up at Damian to Molino Pujol at Ditroit, plus visits to Fiddlehead and other gems in Santa Barbara wine country.In the listener Q&A, Bill answers:What’s the best taco city in the world?What does he look for as a food writer?What’s his favorite Mexican-American combo plate?And where to eat in Lima and Quito?Come for the salsa, stay for the smoke.🎧 Subscribe, rate, and leave a spicy question for the next episode.