Taqueando with Bill Esparza

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.

Taqueando with Bill Esparza is a arts podcast hosted by Bill Esparza, with 64 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Bill Esparza hosts Taqueando with Bill Esparza, a arts show with 64 episodes published.

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  Episode #65

  The Rules of Salsa with Chef Jonathan Zaragoza AKA Goatboy International

  Aug 19, 20261h 3m

  Chef Jonathan Zaragoza joins Bill Esparza to trace his journey from his family’s acclaimed Birrieria Zaragoza and Michelin-starred Chicago kitchens to Goatboy International, Salsa 101 and America’s Test Kitchen. They dig into the unwritten rules of Mexican salsa, salsa falsa, regional birria, fully loaded Ensenada fish tacos and Jonathan’s controversial belief that brioche buns don’t belong on burgers. Jonathan also shares why he spoke out against ICE, reflects on his family’s immigration story and previews his forthcoming cookbook and a possible return to Chicago restaurants, while Bill announces Taqueando After Dark at Level 8 in Downtown Los Angeles.Produced by Robert Haleblian

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  Episode #67

  Nithya Raman Wants to Make LA a Restaurant City Again

  Aug 12, 20261h 5m

  Los Angeles mayoral candidate and City Councilmember Nithya Raman joins Bill Esparza at Las Margaritas in Boyle Heights to explain how she would confront the crisis facing LA restaurants, street vendors and small businesses. Raman lays out plans to accelerate restaurant permitting, simplify outdoor dining and liquor approvals, protect immigrant communities during ICE raids, reduce homelessness and illegal dumping, preserve legacy restaurants, revive Hollywood production, and ensure the 2028 Los Angeles Olympics benefit local operators. Plus, she addresses the Lineage fire, housing affordability and City Hall accountability before sharing her favorite Los Angeles restaurants, including Saffy’s, Ruen Pair and Restaurante Tierra Caliente. Produced by Robert Haleblian .

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  Episode #66

  Gabriela Cámara Bets Big on Vegas With Cantina Contramar

  Aug 5, 20261h 4m

  Gabriela Cámara has brought the spirit of Mexico City’s legendary Contramar to the Las Vegas Strip. In this episode, Bill Esparza explores Cantina Contramar at Fontainebleau Las Vegas, the acclaimed chef and restaurateur’s first U.S. expansion of Contramar. Bill examines how the new restaurant translates Contramar’s seafood-driven cooking and lively cantina energy for Las Vegas, from its iconic tuna tostada and pescado a la talla to fresh tortillas and dishes created specifically for the Strip. Does Cantina Contramar preserve what made the Roma Norte original a global dining destination, or has Las Vegas turned it into something entirely its own? Plus, Bill announces Taqueando After Dark , a two-night taco pop-up happening August 27 and 28 at Level 8 inside the Moxy in Downtown Los Angeles. Expect taqueros from Baja California and Los Angeles, seven to eight taquerías, and one ticket to taste every taco. Taqueando is hosted by James Beard Award-winning food writer Bill Esparza and explores Mexican food, tacos, restaurants and the people shaping how we eat across Los Angeles, Mexico and beyond. Produced by Robert Haleblian .

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  Episode #65

  “Creativity Is Over”: Daniel Ovadia on What Happened to Mexican Fine Dining

  Jul 29, 20261h 14m

  Before Mexico City became one of the world’s most celebrated dining destinations, Daniel Ovadia was helping create its modern culinary identity. He opened the groundbreaking restaurant Paxia at just 21 years old, serving ambitious Mexican tasting menus, artisanal mezcal and even an all-taco menu years before those ideas became fashionable. Daniel joins Bill Esparza to revisit the early days of Paxia and Pujol, the resistance he faced serving tacos and pozole in a fine-dining restaurant, and why an entire generation of Mexican chefs developed such distinct culinary voices. He also explains why he eventually walked away from the awards-driven fine-dining world, why he believes social media has made restaurants more repetitive, and how he found a new purpose building Peltre in Mexico City and the Michelin-recognized Punta Corcho in Puerto Morelos. Plus, Daniel shares his essential Mexico City markets and restaurants, the traditional techniques that shaped Paxia, and why Puerto Morelos remains one of the Mexican Caribbean’s best-kept culinary secrets. Bill also announces the return of his taco festival with Taqueando After Dark, coming to Level 8 in downtown Los Angeles on August 27 and 28. Produced by Robert Haleblian .

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  Episode #64

  What Most People Get Wrong About Mariscos: Bill Esparza’s Guide to the Best Ceviche in Los Angeles

  Jul 22, 202650 min

  Where can you find the best ceviche, aguachile and Mexican seafood in Los Angeles? Bill Esparza drops his definitive LA mariscos guide, explaining why great seafood requires more than an overflowing aluminum tray, a backyard location or a pile of lime and salsa. Bill breaks down the three pillars of Mexican mariscos: the barra fría, barra caliente and parrilla. He explains why Mexican ceviche is driven by pristine seafood and regional product, how it differs from Peru’s technique-focused tradition, and which warning signs reveal bad shrimp, careless knife work and past-its-prime callo de hacha. The guide covers Muelle Ocho, Mariscos El Faro, Mariscos Chiltepin, Cahuamanta Lao, Coni’Seafood and the essential shrimp taco at Mariscos Jalisco, along with modern destinations including Holbox, Ceviche Project, San Damián and Loreto. Plus, Bill calls out influencer misconceptions, reveals where to find LA’s best aguachiles and pescado zarandeado, and explains the proper way to build, sauce and edge a tostada. Produced by Robert Haleblian .

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