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.
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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.
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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.
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#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 regions
Oaxacan vs. other regional mezcals: flavors, terroir, and tradition
Ivan Vasquez on preserving authenticity and giving back to communities in Mexico
How U.S. interest in mezcal affects indigenous producers
Cultural respect vs. appropriation in the spirits world
Nayomie Mendoza’s honest take on mezcal’s learning curve
Whether 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 Grill
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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.
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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.
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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.
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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.
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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. 🎙️
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#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.
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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).
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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.
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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.
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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.
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#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.
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#Taqueando #BillEsparza #RayGarcia #BrokenSpanish #UndocumentedWorkers #LArestaurants #ChicanoChefs #MexicanAmericanFood #LAfoodie #FoodPodcast #RestaurantIndustry #ImmigrantRights