Taqueando with Bill Esparza

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...

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...

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...

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...

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...

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 taquer...

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 immigr...

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...

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 separat...

On this episode of Taqueando , Bill Esparza sits down with acclaimed Panamanian chef José Olmedo Carles Rojas , the force behind Venice’s buzzworthy restaurant Sí! Mon . They dive deep into Panamanian cuisine , José’s celebrated restaurants in Panama City , and the challenge of introducing Los Angeles to an entirely new culinary language—while staying true to tradition and flavor. Bill also shares...

What’s the most important item at the salsa bar? Salt—and you . On this episode of Taqueando with Bill Esparza , we’re diving deep into the taco brigade system at Mexican taquerías, where every cook has a role—and the diner is the final member. Bill breaks it down in his signature no-BS style: “If your taco is underseasoned, it’s your f **ing fault.”* He also shares what he’s been eating lately—fr...

In the premiere of Taqueando with Bill Esparza, chef Enrique Olvera reflects on 25 years of Pujol, the groundbreaking Mexico City restaurant that redefined modern Mexican cuisine. Olvera and host Bill Esparza dive into mole madre, culinary identity, and how Mexican food earned its place on the global stage. Keywords: Enrique Olvera, Pujol, Mexican cuisine, mole madre, Mexico City restaurants, Bill...