Taqueando with Bill Esparza

Acquired Taste Media
  • 5.0 (17)
  • 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. 1D AGO

    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

  2. MAR 4

    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

  3. FEB 25

    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

  4. FEB 19

    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

  5. FEB 11

    The Ultimate Mexico City Food Guide (Part 2 of 3): The Street Food & Cantina Playbook

    In Part Two of Taqueando’s three-part Mexico City (CDMX) series, James Beard-winning journalist Bill Esparza is joined live on mic for the first time by producer Robert Haleblian to go beyond tacos and into pura vitamina T: antojitos, street snacks, fondas, comedores, cantinas, tortas, and the dishes that define everyday eating in Ciudad de México. Bill maps out a DIY walking tour you can actually follow, starting at Palacio de Bellas Artes and weaving through Mercado San Juan, El Moro, the Zócalo, and República de Cuba, with specific stops for tacos al pastor, tacos de canasta, tlacoyos, aguas frescas, pulque, suadero, quesadillas, and more. Then he breaks down how to eat like a local at a comida corrida (three-course market meal) and why Mexico City’s cantina culture — botanas that scale with your drinks — is one of the best values and most underrated food experiences anywhere. Plus: Bill’s quick Antojitos rundown from Tijuana (birria, carne asada, and the details that separate a great taco from a weak one), and a teaser for Part Three, where he’ll get into where to stay and the “high-low” side of CDMX: fine dining, reservations, and the fancier hits. In this episode, you’ll get: A step-by-step CDMX street food walking route (with landmark navigation) What to order at classic markets, fondas, and cantinas (and what to skip if you’re short on stomach space) The essential tortas of Mexico City: chilaquiles, tamal (guajolota), and the Cubana A cheat sheet for antojitos: quesadillas, sopes, huaraches, gorditas, flautas, and pambazos SEO keywords: Mexico City food guide, CDMX street food, antojitos, cantinas, fondas, comida corrida, Mercado San Juan, Zócalo, tacos de canasta, suadero, torta de chilaquiles, guajolota, esquites, tlacoyos, pulque. Produced by Robert Haleblian Powered by Acquired Taste

    1h 9m

  6. FEB 4

    Brazil’s Best Restaurant Plays Jazz: Chef Ivan Ralston (Tuju)

    This week on Taqueando, Bill Esparza sits down with Chef Ivan Ralston of Tuju — Brazil’s top restaurant and one of the most important dining rooms in South America. A two-Michelin-star, Green Star destination recently named Best Restaurant in Brazil by Latin America’s 50 Best, Tuju isn’t just redefining Brazilian fine dining — it’s rewriting how kitchens work. Ivan traces his unlikely path from studying jazz bass at Berklee College of Music to leading one of South America’s most acclaimed restaurants, explaining why playing jazz on stage is more stressful than running a 10-course tasting menu. From Brazil-first ingredients (Bahia cacao, Amazonian duck, Brazilian truffles) to a seasonality system based on rain cycles — not European calendars — Tuju is deeply rooted in place. The conversation also dives into São Paulo as a global immigrant city, why Brazilian cuisine can’t be reduced to churrasco, and how Ivan ditched the militarized brigade kitchen for a calm, humane, headset-driven system inspired by music and orchestration. Plus: Ivan’s essential São Paulo eating guide — from botecos and PFs to sushi, pizza, and modern Brazilian classics. A must-listen for anyone obsessed with Brazilian food, South American fine dining, Michelin restaurants, Latin America’s 50 Best, chef culture, and the surprising overlap between jazz and hospitality. Produced by Robert Haleblian Powered by Acquired Taste

    55 min

  7. JAN 28

    The First Costa Rican Michelin Star: Byron Gomez’s Journey at BRUTØ

    In this episode of Taqueando, Bill Esparza sits down with Chef Byron Gomez, executive chef of Bruto in Denver, Colorado, the Michelin-starred restaurant redefining modern Costa Rican cuisine in America. Gomez, who made national waves on Top Chef and trained at some of the world’s most influential kitchens including Eleven Madison Park, shares his journey from Costa Rica to becoming the first Costa Rican chef to earn a Michelin star. The conversation dives deep into Costa Rican food culture, from roadside sodas and pulperías to essential dishes like gallo pinto, chifrijo, chorreadas, and Costa Rican ceviche. Gomez explains how these humble traditions shaped his cooking philosophy and how he translates those flavors into Bruto’s wood-fire-driven, fermentation-forward tasting menu. Bill and Byron also explore how immigration, DACA, and the restaurant industry intersect, with Gomez speaking candidly about how DACA shaped his career, his advocacy work, and why immigrant labor is foundational to American dining. The episode closes with a fascinating look at fermentation, sustainability, and terroir in Colorado, including house-made misos, garums, and ancient techniques adapted for the Rocky Mountain climate. This is a must-listen conversation about identity, resilience, Costa Rican gastronomy, and the future of fine dining in America. Produced by Robert Haleblian Powered by Acquired Taste

    56 min

  8. JAN 21

    Hospitality in the Crosshairs: Angel Medina on Portland, Immigration & Modern Mexican Food

    On this episode of Taqueando with Bill Esparza, we head to Portland to sit down with Chef Angel Medina, co-owner of Republica Hospitality (Republica, Lillia Comedor, Komala) and one of the key architects of the city’s modern Mexican dining scene. Bill and Angel trace how Portland went from “Burrito-Gate” and appropriation headlines to a post-pandemic boom driven by Mexican chefs, indigenous cooking traditions, and a deeper, research-driven approach to cuisine. Along the way they dig into burgeoning Mexican food culture in Portland, the role of immigration and travel, and what makes modern Mexican food different from nostalgia-driven Mexican-American menus. Angel also talks about the chefs he’s developing, the tasting menu evolution at Republica, and how he’s building platforms like Todos Media to document the culture. The conversation then widens to the political and economic headwinds hitting hospitality — from Canadian tourism collapsing at the border to inflation, tariffs, ICE raids, and Trump-era policy shifts that have reshaped how independent restaurants operate. Bill and Angel discuss what this means for workers, for immigrant communities, and for the future of dining in cities like Portland, Minneapolis, Los Angeles, and beyond. If you’re interested in Mexican cuisine, restaurant culture, immigration, food media, and the future of hospitality, this episode is a must-listen. Keywords: Portland restaurants, modern Mexican cuisine, Republica Portland, Lillia Comedor, Komala Portland, Todos Media, Angel Medina, Bill Esparza, Mexican food podcast, hospitality crisis, immigration & food, Mexican chefs in the U.S., post-pandemic dining, Mexican food culture, Substack food writing Now streaming on Taqueando. Produced by Robert Haleblian. Powered by Acquired Taste Media.

    51 min
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5
out of 5
17 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
    45
  • Rating
    Explicit
  • Copyright
    © Acquired Taste Media
  • Show Website
    Taqueando with Bill Esparza

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