Taqueando with Bill Esparza

Acquired Taste Media
  • 5.0 (19)
  • Food
  • Updated Weekly

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. 2d ago

    Are Bagels Just Bread? Canter’s Deli and LA’s Bagel Debate

    This week on Taqueando, Bill Esparza heads to Canter’s Deli to talk with Marc Canter about the deep history between Jewish delis, Boyle Heights, East LA, Fairfax, and Los Angeles’ Mexican American love affair with pastrami. From pastrami burritos and pastrami fries to the survival of old-school LA delis, the conversation traces how Canter’s helped shape one of the city’s most unexpected food connections: Jewish deli culture through a Chicano lens. Then Bill is joined by Lisa Wahl of Lisa Eats LA to unpack “Bagel Gate,” the viral Threads debate sparked by Bill’s claim that bagels are just bread. Together, they get into LA’s current bagel boom, New York food superiority complexes, Vietnamese and Mexican bread cultures, Courage Bagels, Canter’s old-school bagels, and why Los Angeles doesn’t need to become New York to have great food. Produced by Robert Haleblian

    1h 2m

  2. May 27

    Inside Xokol, Guadalajara’s Michelin-Starred Temple to Corn, with Xrysw Ruelas

    On this episode of Taqueando, Bill Esparza sits down with Chef Xrysw Ruelas of Xokol, the Michelin-starred Guadalajara restaurant she runs with Chef Oscar Segundo. They discuss Xokol’s evolution from a humble molino and antojería into one of Mexico’s most important modern Mexican restaurants, rooted in heirloom corn, indigenous knowledge, the milpa, and the culinary traditions of Jalisco and Estado de México. Xrysw also shares her guide to eating in Guadalajara, including tacos, tortas ahogadas, mariscos, bars, Santa Tere, Nejayote, and why Guadalajara remains one of Mexico’s most exciting food cities. Produced by Robert Haleblian.

    1 hr

  3. May 20

    The Art of the Scam. With Katie Molinaro (@EatItKatie).

    This week on Taqueando, Bill Esparza takes on the messy new era of LA food influencers, anti-influencers, restaurant grifters, and the viral claim that “LA dining is a scam.” He breaks down the Christian Garcia/Hollywood Thai controversy, the rise of outrage-based restaurant content, and why struggling small restaurants are especially vulnerable when influencers promise exposure but may not deliver. Bill is joined by Katie Molinaro of Eat It Katie for a sharp conversation about influencer backlash, Comfy with Kerry, performative restaurant criticism, and what happens when creators turn dining into a joyless hunt for bad bites. They also dig into Kerry’s viral Casa Vega review, why Bill sees Casa Vega as more than just an old-school celebrity hangout, and how Mexican American institutions carry history, nostalgia, and community meaning that can get flattened by click-driven content. It’s a fiery, funny, deeply personal episode about LA restaurants, food media, cultural ignorance, affordability, and the difference between real criticism and content built for engagement. From Hollywood Thai to Casa Vega, from grifters to “LA dining is a scam,” Bill asks the bigger question: who actually benefits when restaurants become punching bags for the algorithm? Produced by Robert Haleblian

    1h 21m

  4. May 13

    Noah Galuten & Eloy Alvarez on Sonora, Carne Asada, and the Gospel of the Grill

    This week on Taqueando, Bill Esparza heads back to Hermosillo, Sonora with chef, writer, and cookbook author Noah Galuten and Sonoran culinary investigator Eloy Alvarez Uribe for a deep dive into carne asada, grilling culture, and the food traditions of Northern Mexico. Noah discusses his new cookbook Grill Time, how a research trip to Sonora changed the way he thinks about carne asada, and why true Sonoran grilling is about much more than meat on fire. Eloy breaks down what makes Hermosillo’s carne asada culture so singular, from high-quality beef and flour tortillas to mesquite charcoal, chile colorado, refried beans, and the foodways shaped by life in the desert. Plus, the crew gets into Bahia de Kino seafood, bacanora, LA breakfast burritos, New York bagels, Mexican breakfast in Los Angeles, and why Sonora still doesn’t get the respect it deserves. - Presented by El Encanto Santa Barbara

    1h 11m

  5. May 6

    Le Chique 2.0: Inside Mexico’s Most Ambitious Tasting Menu with Chef Jonatan Gómez Luna

    On this episode of Taqueando, Bill Esparza sits down with Jonatan Gómez Luna, the chef behind Le Chique, one of Mexico’s most ambitious and influential fine dining destinations. Recorded at Hotel Xcaret Arte in Playa del Carmen, this conversation explores the launch of Le Chique 2.0 — a bold, 27-course tasting menu that blends cutting-edge technique with deep Mexican tradition. Jonatan shares his journey from Mexico City to working in some of the world’s most celebrated kitchens, including El Celler de Can Roca and Noma, and how those experiences shaped his approach to modern Mexican cuisine. The discussion dives into the evolution of Mexico’s culinary identity, why the country is now a global destination for chefs, and how technique should always serve one thing above all else: flavor. They also unpack the philosophy behind Le Chique’s immersive dining experience, the balance between tradition and innovation, and why Mexico’s next generation of chefs may not need to leave the country to learn anymore. Plus, Jonatan shares his favorite local spots in Playa del Carmen — from street tacos to hidden ceviche stands you won’t find on any guide. If you care about the future of Mexican food, tasting menus, or where global fine dining is headed next, this is a must-listen. -- Presented by El Encanto Santa Barbara, your luxury hotel destination on the American Riviera.

    49 min

  6. Apr 29

    Andrew Zimmern (Part 2): Restaurants, Politics, and the Future of Food

    Part 2 of Bill Esparza's interview with Andrew Zimmern. Zimmern goes deeper on the intersection of food, politics, and culture—and why what we eat is inseparable from how we treat people. From the role of restaurants in local economies to the human stories behind immigration, Zimmern shares a candid, unfiltered perspective on what’s happening right now in America and why the restaurant industry sits at the center of it all. They also explore Zimmern’s work in food advocacy, global hunger, and sustainability—including his push for “blue foods” and why eating more responsibly sourced seafood can have a real impact on the planet. It’s a wide-ranging, thought-provoking conversation about food as both a unifier and a battleground. Produced by Robert Haleblian. Presented by mva.wine.

    1h 7m

  7. Apr 22

    Andrew Zimmern (Part 1): Bourdain, Baja, and the Birth of Food Travel TV

    Andrew Zimmern joins Bill Esparza on Taqueando for a wide-ranging conversation on food, culture, and the power of independent restaurants. From the early days of Bizarre Foods to groundbreaking trips through Baja California, Zimmern reflects on how places like Tijuana and Ensenada reshaped global perceptions of Mexican cuisine—and helped spark today’s gastrotourism boom. The two dive into why Mexican and Chinese cuisines stand apart as the world’s deepest culinary traditions, the overlooked brilliance of street food, and how food storytelling can shift entire narratives around a region. Zimmern also shares candid thoughts on travel, authenticity, and why the best meals are often found far from the obvious spots. As the conversation turns to today’s challenges, Zimmern makes a powerful case for supporting local economies—arguing that spending money at independent restaurants isn’t just enjoyable, it’s essential. Part 1 of 2. Produced by Robert Haleblian. Presented by mva.wine.

    1h 10m

  8. Apr 15

    The Birria That Refused To Change: The Story of Birrieria Nochistlán

    On this episode of Taqueando, Bill Esparza sits down with Rocío Moreno of Birrieria Nochistlán, one of Los Angeles’ most traditional and enduring Mexican restaurants, located in Boyle Heights. Together, they trace the restaurant’s roots back to Nochistlán, Zacatecas, where Rocío’s family has been preparing birria for generations—offering a rare, direct connection between a small Mexican town and the LA food scene. The episode also follows their recent trip to Nochistlán, where they explore regional specialties like gorditas, tacos al pastor, tamales, and other local dishes rarely found in the United States, highlighting the depth and diversity of Zacatecan cuisine. Back in Los Angeles, Rocío shares how her family built Birrieria Nochistlán from a backyard operation into a 26-year institution, why they’ve resisted expanding the menu, and what it means to preserve tradition in a constantly evolving food city. The conversation also touches on legacy and loss, as Rocío reflects on taking over the restaurant after her father’s passing and carrying forward not just a recipe, but a family’s life work. If you care about regional Mexican food, LA’s hidden gems, and the stories behind the city’s most meaningful restaurants, this is an episode you don’t want to miss. Produced by Robert Haleblian.

    44 min
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5
out of 5
19 Ratings

About

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.

Information

  • Creator
    Acquired Taste Media
  • Years Active
    2025 - 2026
  • Episodes
    57
  • Rating
    Explicit
  • Copyright
    © Acquired Taste Media
  • Show Website
    Taqueando with Bill Esparza

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