Taqueando with Bill Esparza

Acquired Taste Media
  • 0,0 (0)
  • GASTRONOMIA
  • OGNI SETTIMANA

Taqueando with Bill Esparza is your front-row seat to the vibrant world of Mexican and Latino food culture. Hosted by James Beard Award-winning writer Bill Esparza, we go way beyond tacos, diving deep into street food, regional cuisines, travel adventures, chef interviews, and the real stories behind the food. From the mercados of Mexico to the kitchens of Los Angeles, Bill brings decades of expertise, insider access, and serious passion to each episode. Expect no-BS conversations, big personalities, and a whole lot of taco talk. Powered by Acquired Taste Media. New episodes every Wednesday.

  1. 1 G FA

    A Tale of Two Modern Mexican Chefs, From Baja to San Francisco

    On this episode of Taqueando, Bill Esparza heads to Chileno Bay in Cabo San Lucas to sit down with Chef Yvan Mucharraz, the culinary force behind COMAL, YAYA, and TnT (Tacos and Tequila) at Chileno Bay Resort & Residences, Auberge Resorts Collection. Together, they unpack why Baja is quietly becoming one of the most important food regions in the world, from its unmatched seafood to its deep network of organic farms and local producers. Chef Yvan shares the philosophy behind each concept—COMAL, the resort’s signature open-air restaurant showcasing innovative regional Mexican flavors; YAYA, a Mediterranean-Latin concept centered around live-fire cooking; and TnT, a casual beachside taqueria built on simplicity and fun. He also breaks down his Baja Lab series, which brings some of the world’s best chefs to Cabo for a “reverse stage” that’s transforming his kitchen from within. Then, Bill is joined by Chef Val Cantu of Californios in San Francisco, the two-Michelin-star restaurant redefining Mexican fine dining in the United States. They dive into the evolution of tasting menu Mexican cuisine, the importance of masa, and why Mexican food is finally getting the recognition it deserves on the global stage. From Baja to San Francisco, this episode explores where modern Mexican cuisine is headed next—and the chefs pushing it forward. -- Presented by MVA.wine. Discover wines that rarely make it to the US, hand-selected and to an exclusive group of 600 members. First 20 Taqueando listeners to sign up fet $50 off their first selection by using code LAFOOD.

    1h 11m

  2. 1 APR

    Why Kato Could Only Exist in Los Angeles. With Jon Yao.

    On this episode of Taqueando, Bill Esparza sits down with Chef Jon Yao of Kato—the Michelin-starred, James Beard Award-winning restaurant redefining what Los Angeles cuisine can be. From his upbringing in the San Gabriel Valley to the philosophy behind Kato’s cooking, Jon shares how his food is less about invention and more about memory, identity, and place. The conversation dives deep into the cultural fabric of LA, exploring how immigrant communities shape the city’s dining scene and why Kato could only exist here. Jon reflects on growing up surrounded by Taiwanese, Chinese, Vietnamese, and Mexican food traditions—and how that environment informs a style of cooking rooted in storytelling, not trends. They also get into the realities of fine dining today: the pressures of Michelin and World’s 50 Best, the challenge of staying grounded amid global recognition, and why Jon prioritizes internal standards over external validation. At Kato, luxury isn’t about spectacle—it’s about care, intention, and serving food at its absolute best. Plus, Jon shares his go-to spots across the San Gabriel Valley and beyond, from beef noodle soup institutions to under-the-radar specialists, offering a masterclass in how to eat one of the most dynamic food regions in the country. -- Presented by mva.wine. Become a part of this exclusive wine club (600 members only!) at mva.wine/subscribe - first 20 people to use code LAFOOD get $50 off their first collection.

    50 min

  3. 25 MAR

    Manu Buffara: Noma Changed Her. Now She’s Changing Restaurants.

    This week on Taqueando, Bill sits down with Chef Manu Buffara, one of Latin America’s most influential chefs and the force behind Manu in Curitiba, Brazil — consistently ranked among the Latin America’s 50 Best Restaurants. From her early days in journalism to training in Italy and staging at Noma, Manu shares how her global experiences shaped a deeply personal approach to cooking rooted in local ingredients, seasonality, and storytelling. But this conversation goes far beyond the plate. Manu breaks down: What “local” really means in Brazil — and why it’s about people, history, and economics, not just ingredients How working at Noma changed her philosophy on simplicity and product-driven cooking Why she moved away from cooking for awards and started cooking for herselfThe evolution of fine dining — and why toxic kitchen culture has no place in the futureHow she built a restaurant where staff actually have a life, with shorter hours and a healthier cultureHer foundation work feeding communities and empowering women in CuritibaPlus, Bill shares the story of dining at Manu during the pandemic — a deeply personal, unforgettable 11-course experience that captures what makes her restaurant so special. This is a conversation about food, empathy, leadership, and the future of restaurants — and why Curitiba might be one of the most exciting food cities you’re not talking about. Presented by mva.wine. First 20 people to subscribe using the code LAFOOD receive $50 off their first collection of this incredible wine.

    50 min

  4. 18 MAR

    Q&A: Noma Scandal, Salsa Rules, Taco Culture & Finding Great Food Anywhere

    In this Q&A episode of Taqueando, James Beard–winning journalist Bill Esparza and producer Rob Haleblian tackle listener questions about taco culture, Mexican food traditions, and the biggest controversy shaking the global dining world. The episode opens with a deep dive into the Noma scandal involving chef René Redzepi, the protests surrounding the restaurant’s Los Angeles pop-up, and what the controversy reveals about power, labor, and leadership in fine dining. Then the show shifts into listener questions covering everything from salsa pairings for tacos, the origins of LA’s taco truck culture (including King Taco), and how to recognize restaurants chasing Michelin stars. Bill also shares his expert tips for finding incredible food when traveling, how to approach unfamiliar cuisines, and the cultural rules behind tortillas, tacos, and regional Mexican dishes. Whether you're obsessed with tacos, curious about restaurant culture, or planning your next food trip, this episode is packed with insider knowledge from one of the world’s leading voices on Mexican cuisine. -- Presented by MVA.wine - a wine collective that's disrupting the OG wine club model and bringing you rare wines from small producers that rarely make it to the US. First 20 people to subscribe using code "LAFOOD" receive their first collection for $50 off.

    1h 1min

  5. 11 MAR

    The Ultimate Mexico City Food Guide (Part 3 of 3): Fine Dining & Other Travel Wisdom

    In this episode of Taqueando, James Beard–winning journalist Bill Esparza wraps up his three-part Mexico City series with a deep dive into the restaurants shaping the CDMX dining scene right now. From iconic fine-dining institutions like Pujol, Quintonil, Rosetta, and Sud 777 to buzzy newcomers and chef-driven fondas, Bill breaks down where to eat in Mexico City and how to think about the city’s rapidly evolving culinary landscape. He also explores the tension between international restaurants and traditional Mexican cooking, and why travelers should still prioritize tacos, antojitos, and the street foods that define the city’s flavor. Along the way, Bill shares practical travel tips: the best neighborhoods to stay in, how to navigate Mexico City’s massive geography, and why chasing influencer hotspots can mean missing the real food culture. If you’re planning a trip to CDMX, or just want to understand one of the most exciting food cities in the world, this episode is your guide. Restaurants discussed include Pujol, Quintonil, Rosetta, Sud 777, Máximo Bistrot, Carmela y Sal, Jacinta Comedor, Siembra Tortillería, Tikuchi, Expendio de Maíz Sin Nombre, and more. -- In partnership with MVA.wine - a different kind of wine club offering you access to rare wines that usually never leave their country. First 20 people to sign up receive $50 off their first collection. Use code "LAFOOD" at check-out.

    47 min

  6. 4 MAR

    The Man Who Changed Modern Tacos: Chef Oso Campos of Tijuana

    On this episode of Taqueando, Bill Esparza heads back to Tijuana to talk with one of the most quietly influential chefs in modern Mexican cuisine: Chef Guillermo “Oso” Campos. If you’ve eaten modern tacos anywhere in the last decade—from taco omakases to Baja-inspired tasting menus—you’re tasting the ripple effects of what Oso started on the streets of Tijuana with Tacos Kokopelli. In this conversation, Oso tells the story behind his journey from hitchhiking Mexico’s Pacific coast as a teenager to staging at a Michelin-starred restaurant in the Netherlands, and eventually launching one of the most creative taco stands in Mexico. Bill and Oso dig into the philosophy behind modern tacos, the rise of Tijuana as one of Mexico’s most exciting food cities, and the decade-long run of Oso’s restaurant Tras Horizonte. They also talk about how street tacos became a canvas for culinary creativity and how Baja continues to shape the future of Mexican food. Plus, Oso shares his favorite places to eat in Tijuana right now including the best birria, carne asada, tortas, ceviche, and tacos across the city. Also in this episode: Bill shares an incredible backyard Argentine parrilla night featuring wines from MVA — a curated wine discovery platform sourcing small-production bottles from around the world. 👉 Listener offer: The first 20 people to sign up using code LAFOOD get $50 off their first collection. Also, to learn more about El Encanto in Santa Barbara, click here. If you care about tacos, Baja cuisine, or the future of Mexican food, this episode is essential listening. Produced by Robert Haleblian

    55 min

  7. 25 FEB

    Stop Ruining Carne Asada: A Public Service Announcement

    This week on Taqueando, Bill Esparza and Producer Rob kick things off with a raw, unfiltered conversation about Mexico, violence, and the uncomfortable hypocrisy behind how Americans talk about cartel chaos while fueling the very systems that sustain it. From there, the mood shifts to Los Angeles food culture as Bill pulls back the curtain on The New York Times’ “25 Essential LA Dishes” list — what it gets right, what it reveals about the city, and why lists like this still matter. Then, the main event: a deep dive into carne asada. Bill breaks down the origins, regional traditions, and craft behind one of Mexico’s most beloved culinary expressions, explaining why most LA versions miss the mark. From Sonora to Tijuana, Monterrey to Mexicali, this is a masterclass in steak, smoke, tortillas, and what truly makes carne asada culture exceptional. If you love tacos, food history, or spirited debates about LA dining, this episode delivers heat. Produced by Robert Haleblian Powered by Acquired Taste

    1h 15m

  8. 19 FEB

    Bad Bunny, Puerto Rico & the Culture Behind the Halftime Show

    This week on Taqueando, Bill Esparza presents a special three-part episode unpacking Bad Bunny’s historic halftime show and its deeper cultural impact. In Part 1, Bill and producer Rob break down the performance, its symbolism, and why the show resonated so powerfully across Latino communities. Part 2 features Chef Odessa Rodriguez of Tainos LA, who explores Puerto Rican cuisine, kiosko culture, and how Bad Bunny’s moment is driving curiosity around the island’s food and identity. In Part 3, Patty Rodriguez joins the conversation to examine what this cultural milestone means for Los Angeles, representation, and Latino pride. Food, music, culture, and identity collide in one of Taqueando’s most layered conversations yet. Produced by Robert Haleblian Powered by Acquired Taste

    1h 4m
Elenco completo (49)

Descrizione

Taqueando with Bill Esparza is your front-row seat to the vibrant world of Mexican and Latino food culture. Hosted by James Beard Award-winning writer Bill Esparza, we go way beyond tacos, diving deep into street food, regional cuisines, travel adventures, chef interviews, and the real stories behind the food. From the mercados of Mexico to the kitchens of Los Angeles, Bill brings decades of expertise, insider access, and serious passion to each episode. Expect no-BS conversations, big personalities, and a whole lot of taco talk. Powered by Acquired Taste Media. New episodes every Wednesday.

Informazioni

  • Creatore
    Acquired Taste Media
  • Anni di attività
    2025 - 2026
  • Puntate
    49
  • Classificazione
    Contenuti espliciti
  • Copyright
    © Acquired Taste Media
  • Sito web del podcast
    Taqueando with Bill Esparza

Potrebbero piacerti anche…