Taqueando with Bill Esparza

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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 HaleblianPowered by Acquired Taste

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 HaleblianPowered by Acquired Taste

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 CubanaA cheat sheet for antojitos: quesadillas, sopes, huaraches, gorditas, flautas, and pambazosSEO 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 HaleblianPowered by Acquired Taste

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 HaleblianPowered by Acquired Taste

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 HaleblianPowered by Acquired Taste

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 writingNow streaming on Taqueando. Produced by Robert Haleblian.Powered by Acquired Taste Media.

The taco hounds have been waiting for this one. On this episode of Taqueando, Bill Esparza launches a 3-part Ultimate Mexico City Guide, starting with the food Mexico City does better than anywhere else: tacos.Bill breaks down 11 essential taco styles in CDMX and tells you exactly where to find the best versions of each. Think pastor, suadero, carnitas, tripita, canasta, and more, plus key context on why these tacos matter and how they fit into the fabric of Mexican food culture.If you are traveling to Mexico City, planning a street food crawl, or just want to understand tacos at a higher level, this is the guide to bookmark.Parts 2 and 3 will cover fine dining and street food in the months ahead.Powered by Acquired Taste.

On this episode of Taqueando, Bill Esparza sits down with Edgar Núñez, chef-owner of Sud 777, for a wide-ranging conversation that moves from breaking food-culture controversy to one of the most thoughtful culinary careers in Mexico City.The episode opens with a deep dive into the viral backlash sparked by a British baker’s comments dismissing Mexico’s “bread culture” and the beloved bolillo. Edgar unpacks why those remarks struck such a nerve, touching on culinary identity, cultural memory, gentrification, and who gets to define value in Mexican food. It is a candid, nuanced response from a chef who has spent his career navigating both global influence and local responsibility.From there, Edgar traces his own trajectory from working at Noma to shaping the singular vision of Sud 777. He talks about how his cuisine has evolved, his philosophy around technique versus tradition, and why Mexican food does not need European validation to be great. The conversation also digs into influencers, social media, and the tension between visibility and substance in today’s dining culture.To close, Edgar shares where he actually likes to eat in Mexico City, from everyday favorites to places that still excite him as a chef. Equal parts timely debate, personal journey, and essential listening for anyone thinking seriously about Mexican cuisine today.Powered by Acquired Taste.

In this special Best of 2025 episode of Taqueando, host Bill Esparza looks back at the conversations that defined the year in LA food culture.From interviews with chefs like Enrique Olvera, to cultural icons like Pepe Aguilar, to deep dives on taco crawls, Valle de Guadalupe wine, Panamanian cuisine, and the forces impacting restaurants and street vendors across Los Angeles, this episode captures the highs, the challenges, and the voices that shaped 2025.The year wraps with reflections on the LA Times 101 Best Restaurants, including the unprecedented decision to name an entire mercado as the number one spot.Whether you’re a longtime listener or new to the show, this is Taqueando at its most reflective, political, and hungry.

On this week’s episode of Taqueando, Bill Esparza sits down with Nayomie Mendoza, owner of Cuernavaca’s Grill, for a reflective year-end conversation. Together, they share their most memorable meals of 2025 while taking stock of a difficult year for restaurants shaped by wildfires, ICE raids, and ongoing instability across Los Angeles. It’s a thoughtful discussion about resilience, community, and what it meant to keep cooking, eating, and showing up in a year that tested the city’s food scene.Powered by Acquired Taste

On this episode of Taqueando, Bill Esparza sits down with Kaila Yu for a deeply personal and wide-ranging conversation recorded over bowls of congee at her favorite San Gabriel Valley restaurant, Lu’s Garden.Kaila Yu is a Los Angeles–based luxury travel and culture journalist whose work has appeared in the Los Angeles Times, New York Times, Rolling Stone, Condé Nast Traveler, National Geographic, and more. She’s also an on-camera correspondent, certified PADI scuba diver, freediver, and mermaid. In this episode, Kaila and Bill talk food, identity, and the SGV as a cultural anchor, using the intimacy of a shared meal to explore topics from food to fetishization.They also dive into Kaila’s powerful new book, Fetishized: A Reckoning with Yellow Fever, Feminism, and Beauty, a deeply personal memoir-in-essays examining Asian fetishization, feminism, beauty standards, and the ways media, pop culture, and colonialism have contributed to the oversexualization of Asian women. Drawing from her own experiences as a former pinup model and lead singer of Nylon Pink, Kaila reflects on reclaiming narrative, agency, and voice.This episode of Taqueando blends food culture, journalism, and lived experience, offering a thoughtful conversation on representation, identity, and why the San Gabriel Valley remains one of the most important food regions in America.Now streaming.Powered by Acquired Taste.

This week on Taqueando with Bill Esparza, Bill sits down with LA Times restaurant critic Bill Addison for a deep, reflective conversation on the brand-new 101 Best Restaurants in Los Angeles list.They dive into how the 2025 list came together, what it says about LA dining during one of the toughest years the industry has faced, and why the city’s chefs, workers, and communities continue to show unmatched resilience.From neighborhood gems to breakthrough tasting-menu projects, Bill and Bill talk through the themes shaping LA dining right now, the evolving role of food criticism, and what makes Los Angeles one of the most exciting and creative food cities in the world.If you care about LA restaurants, food writing, culinary culture, or understanding how the 101 is made, this is a must-listen.Powered by Acquired Taste Media.

Esquire’s Best New Restaurants in America 2025 just dropped — and Bill Esparza sits down with Esquire Food & Drinks Editor Jeff Gordinier for a deep dive into the year’s most exciting openings, the big national trends, and why fun is the defining theme of 2025 dining.In this episode of Taqueando with Bill Esparza, Bill and Jeff break down how the list came together, the philosophy behind spotlighting joy and playfulness in restaurants, and the surprising Los Angeles selections that made the cut. They get into the rise of vibey, unpretentious dining, why chefs are loosening up after years of austerity, and what it means for Mexican food, West Coast cooking, and the broader national scene.Jeff shares behind the scenes insights from reporting the list, the dishes that genuinely moved him, and the restaurants pushing American dining forward. If you care about restaurant culture, national trends, gastronomy, or how LA stacks up in the national conversation, this interview is essential listening.Keywords: Best New Restaurants in America 2025, Esquire food list, Jeff Gordinier, Bill Esparza, Los Angeles restaurants, Mexican food, dining trends 2025, fun restaurants, Taqueando podcast, food journalism, restaurant list debate, LA dining.

In this episode of Taqueando, Bill sits down with Chef José Luis Hinostroza, the visionary chef behind ARCA in Tulum, to explore the side of Tulum that most travelers never see. After leaving Noma, Hinostroza moved to the Yucatán to immerse himself in its jungle, ingredients, and lesser-known Indigenous traditions — a region of Mexico with flavors, crops, and cooking techniques unlike anywhere else.Bill and José dig into what makes the real Tulum so culturally and ecologically distinct, from its wild landscape to its atypical Indigenous foodways that don’t fit neatly into the clichés of “Mexican cuisine.” They unpack how ARCA was built around those traditions, why the restaurant intentionally steps outside corn-centric narratives, and how Hinostroza has forged a new style of fine dining that respects the land while pushing Mexican cooking into new territory.The conversation spans José’s time at Noma, the early days of Tulum’s culinary evolution, the discipline of cooking in the jungle, and the importance of showcasing ingredients and stories long overlooked by mainstream food media.If you care about Mexican gastronomy, regional identity, Indigenous foodways, or the ongoing reinvention of fine dining, this is an essential listen.Keywords: ARCA Tulum, José Luis Hinostroza, real Tulum, Noma Mexico, Yucatán food, Indigenous traditions, jungle cooking, modern Mexican cuisine, Taqueando, Bill Esparza

On this episode of Taqueando with Bill Esparza, we dive deep into the rise of Sinaloan food and culture in Los Angeles and the Inland Empire. For decades, Sinaloenses have shaped the region through music, migration, and community — but only recently has LA begun to experience the true depth of Sinaloan regional cooking.Bill shares his personal history performing concerts in Sinaloa with iconic artists like Marisela, and how he used to return to LA disappointed by the lack of authentic Sinaloan flavors. Today, that has completely changed. Thanks to increased access to world-class seafood and regional ingredients, a new generation of Sinaloan chefs and taqueros are redefining the city’s mariscos and taco scene.We spotlight some of the most exciting voices pushing the movement forward, including José Morales of Tacos La Carreta, Chuy Patabionica, and Francisco Leal of Del Mar Ostionería. Bill also breaks down the unfair stereotypes that have long followed the region and explains why Sinaloenses have become one of the most influential culinary forces in Southern California.If you love mariscos, regional Mexican cuisine, food culture, LA tacos, or the stories behind immigrant-driven food movements, this is an episode you don’t want to miss.Powered by Acquired Taste Media.

On this special on-site episode of Taqueando with Bill Esparza, recorded live at the San Diego Food + Wine Festival, Bill sits down with some of the most influential chefs shaping modern Mexican and Baja cuisine. Featured guests include Chef Carlos Gaytán (Paseo, Valle, Txuco), Chef Rael Coronado (Una Más, Savage), Chef Juan Cabrera (Casa Tijuana, Fonda Fina), Chef Sabina Bandera (La Guerrerense), and Chef Diego Vargas (Asao).Together they explore the deep culinary connection between Baja California and California, how the border inspires creativity, and the new generation of chefs redefining what Mexican food can be on both sides.🎙️ Powered by Acquired Taste Media 👅Keywords for SEO: Baja California food, Mexican chefs, San Diego Food and Wine Festival, Bill Esparza, Carlos Gaytán, Sabina Bandera, Tijuana restaurants, Valle de Guadalupe, Baja cuisine, California restaurants, Mexican gastronomy podcast

James Beard Award–winning chef, author, and TV host Rick Martínez joins Taqueando with Bill Esparza, powered by Acquired Taste, from his home in Mazatlán, Mexico to talk about his brand-new cookbook Salsa Daddy — a vibrant love letter to chiles, tomatoes, and the joy of making salsa. Rick and Bill dive deep into the regional nuances of Mexican salsas, the history and culture behind each ingredient, and how to master flavor balance like a pro. Plus, Rick shares his favorite spots to eat in Mazatlán and how living on the coast has shaped his cooking.If you love Mexican food, travel, and stories that celebrate the people and places behind the country’s most iconic flavors, this one’s a must-listen.Keywords: Rick Martínez, Salsa Daddy, Bill Esparza, Taqueando, Acquired Taste, Mazatlán restaurants, Mexican salsas, chiles, Mexican cookbooks, food podcast, James Beard Award, Mexican cuisine

Today on Taqueando with Bill Esparza, we’re joined by Tejal Rao and Ligaya Mishan, the chief food critics of The New York Times, for a deep, deliciously nerdy dive into the art of food writing and restaurant criticism.Bill and his guests unpack how they approach reviewing restaurants, what makes great criticism endure, and why the critic’s role still matters in a world dominated by social media takes and influencer hype. It’s a thoughtful conversation about taste, language, and the evolving power of the written word in shaping how we eat and think about food.Plus, Bill recaps a standout meal at Carmelita in Tijuana — one of Baja’s most compelling new restaurants redefining Mexican fine dining.🎧 Taqueando with Bill Esparza — powered by Acquired Taste Media.

On this episode of Taqueando with Bill Esparza, we’re diving into one of the most beloved — and misunderstood — foods in Mexican-American culture: the breakfast burrito. Bill explains why he believes the breakfast burrito has lost its soul, transforming from hearty construction-worker fare into influencer slop that bears little resemblance to its Mexican origins.From the history of the burrito as a morning meal to the rise of LA’s brunch culture, Bill unpacks how we got here, what authenticity really means, and where you can still find real-deal breakfast burritos worth eating — in Los Angeles, San Diego, and Mexico.A fiery episode for anyone passionate about Mexican food, culinary tradition, or just a great food debate.Powered by Acquired Taste Media.

This week on Taqueando with Bill Esparza, we head north to Portland to talk with Polo Bañuelos and Carlos Reynoso, the visionary duo behind Mis Tacones — one of the country’s most celebrated vegan Mexican restaurants. 🌮Born from homesickness for the food they left behind in Los Angeles and Mexico, Mis Tacones began as a pop-up and grew into a community-driven restaurant redefining what Mexican food can be — without using a single animal product. Polo and Carlos open up about crafting authentic flavors entirely from plants, building a safe and joyful space for Portland’s queer and Latinx community, and how their city is rallying in the face of recent political turmoil.In this week’s Antojitos Rundown, Bill shares highlights from Rustic Cantina’s pop-up at Rustic Canyon, a special Monterrey-meets-Santa Barbara dinner with Koli at El Encanto, and a brunch stop at Dom’s Taverna.🎧 Available now on Spotify and Apple Podcasts — powered by Acquired Taste Media.#Taqueando #BillEsparza #MisTacones #VeganMexicanFood #PortlandEats #QueerFood #LAToPortland #MexicanCuisine #FoodPodcast #AcquiredTasteMedia

This week on Taqueando with Bill Esparza, we open the mailbag for a special Q&A episode. Bill shares his picks for the best Oaxacan restaurants in Los Angeles, the smartest way to get to Valle de Guadalupe from Tijuana without driving, and his favorite hotels in Mexico City. Plus, he recounts the ultimate Brazilian Michelin experience, explains why hand-made tortillas are sometimes overrated, and reveals how he handles DM collab requests from restaurants.Powered by Acquired Taste Media, this episode is packed with insider travel hacks, dining wisdom, and the kind of spicy honesty only Bill can deliver.Keywords: Oaxacan food LA, Valle de Guadalupe, Mexico City hotels, Michelin restaurants Brazil, Bill Esparza, Taqueando, Mexican restaurants Los Angeles, LA dining, food podcast

In this episode of Taqueando, food writer and taco authority Bill Esparza visits Madre on Fairfax, one of Los Angeles’ premier Oaxacan restaurants, for an epic 13-mezcal tasting spanning the diverse regions of Mexico. Leading the experience is Ivan Vasquez, Madre’s owner and renowned mezcal expert, who guides Bill and special guest Nayomie Mendoza—owner of Cuernavaca’s Grill—through a rich exploration of this ancestral spirit.Watch as Nayomie, a self-described mezcal novice, evolves from a tentative taster to a genuine mezcal appreciator over the course of the tasting. Along the way, the trio delves into the history, culture, and production methods behind mezcal, while confronting the complex issues of cultural appropriation and mezcal’s rising popularity in the U.S.🔥 Topics Covered:What defines mezcal—and how it differs across regionsOaxacan vs. other regional mezcals: flavors, terroir, and traditionIvan Vasquez on preserving authenticity and giving back to communities in MexicoHow U.S. interest in mezcal affects indigenous producersCultural respect vs. appropriation in the spirits worldNayomie Mendoza’s honest take on mezcal’s learning curveWhether you're a mezcal aficionado or curious newcomer, this episode offers a deeply flavorful, eye-opening conversation about one of Mexico’s most storied spirits.🎧 Listen now and subscribe for more deep dives into Latinx food, culture, and identity.Keywords: Taqueando, Bill Esparza, mezcal tasting, Madre restaurant LA, Ivan Vasquez, Nayomie Mendoza, Oaxacan cuisine, Mexican spirits, mezcal Los Angeles, mezcal culture, mezcal appropriation, regional Mexican food, Cuernavaca’s GrillPowered by Acquired Taste

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