Advertise on podcast: Taqueando with Bill Esparza

Bill Esparza welcomes Mona Holmes, editor of Eater LA, to Taqueando for a candid, hilarious, and occasionally confrontational conversation about Los Angeles food, journalism, and the people shaping the city's restaurant scene. First, Bill and Mona lay down the rules of food event etiquette, including how to escape a conversation that just won't end. Then they get into the increasingly precarious state of food journalism, the rise of influencers, and why great restaurant coverage requires more than a camera and a supposedly impeccable palate. Things get especially interesting when Mona confronts Bill over his infamous criticism of Villa's Tacos, sparking a debate about journalistic responsibility, professional boundaries, and whether food writers sometimes go too far. They also tackle allegations of AI-generated Michelin Guide reviews, the political failures making life harder for LA restaurants, and what city leaders should actually be doing to help. Finally, Mona shares her personal restaurant recommendations for convincing skeptical New Yorkers that Los Angeles is one of the greatest food cities in the world. It's a spirited conversation between two people who love LA, love its restaurants, and aren't afraid to disagree about either. Follow Mona Holmes and read her work at Eater LA. TAQUEANDO with Bill Esparza is part of the Acquired Taste Media podcast network.

All hell has broken loose at LA TACO. Following the firing of longtime reporter Memo Torres, the departure of Izzy Ramirez, and a series of increasingly contentious public statements, one of Los Angeles' most beloved independent publications finds itself at the center of an extraordinary controversy. Bill Esparza and Rob break down the entire saga, from the ethical questions surrounding Torres' relationship with a California state senator to LA TACO's handling of the fallout, its ownership structure, and allegations of newsroom dysfunction. Bill also opens up about his own complicated history with editor-in-chief Javier Cabral, including a little-known story about how he landed the book deal for L.A. Mexicano. Then, in a stunning late-night twist, Torres publishes his side of the story while Bill and Rob are recording, prompting an emergency addendum and a whole new set of questions about LA TACO's future. Plus, the guys recap the LA Times 101 Best Restaurants celebration, the growing influence of Latino chefs on LA's dining scene, and some of the list's biggest surprises. It's an unusually explosive episode of Taqueando, and nobody is holding back.

Los Angeles, we have a wet trompo problem. And Bill Esparza has had enough. This week on Taqueando, Bill and Robert Haleblian get to the bottom of why so much of LA's beloved al pastor is drowning in adobo. From Angel's Tijuana Tacos to the legendary trompos of Mexico City, they break down what separates a truly great taco from a soggy imitation, why the traditional taco brigade matters, and where to find the best al pastor and adobada in Los Angeles. But first, Bill has some words for Danny Trejo. Following news of the actor's involvement in a controversial film depicting an ICE agent, Bill reflects on his own history with the Hollywood icon, the disappointing tacos he once gave a pass, and why he's now calling for a boycott of Trejo's restaurants. Plus, an unforgettable seafood takeover at Sāntō, a Holbox collaboration at Paseo, and plenty more from Bill's latest adventures across LA's dining scene. On this episode: Why LA has a wet trompo problem Angel's Tijuana Tacos and the economics of street tacos The secrets of Mexico City's greatest al pastor Bill's favorite al pastor and adobada spots in LA Danny Trejo, ICE, and a Hollywood icon's controversial career decision Seafood, chef collaborations, and the latest Antojitos Rundown This is Taqueando, where Mexican food, culture, and the people behind it always come first. Part of the Acquired Taste Media network.

Taqueando has a new home! Search “Acquired Taste” on Spotify or Apple Podcasts and follow the feed for new episodes of Taqueando with Bill Esparza, alongside The LA Food Podcast and Compliments to the Chef. This week: are Mexico City’s most viral tacos worth the hype? Bill and producer Robert Haleblian dig into Michelin-starred taquerías, La Once Mil, and the influencers steering tourists toward luxury tacos. What happens when premium ingredients get more attention than the traditions, family recipes and neighborhoods that make Mexican street food special? Plus, Bill shares favorite Mexico City taco stops and reports back from LA’s Chef’s Conference. Follow Acquired Taste now so you don’t miss what’s next. Produced by Robert Haleblian.

This week's Taqueando is available on the Acquired Taste podcast feed! Bill Esparza sits down with Heritage Barbecue's Danny Castillo to uncover California BBQ's Mexican roots, celebrate forgotten barbecue pioneers, and discuss the future of Heritage Barbecue in San Juan Capistrano. Plus, Bill shares his latest LA restaurant adventures and revisits the controversy surrounding Asadero Los Ángeles. To hear the full episode, head to the Acquired Taste podcast feed and subscribe! That's where you'll find all new episodes of Taqueando, alongside more great food conversations from across Los Angeles.

Bill Esparza is back answering your questions, your DMs and, yes, your hate. Bill and Rob tackle the backlash over their LA mariscos guide, what makes great ceviche and aguachile, oyster red flags, King Taco’s place in taco truck history, the best pozole and chile en nogada in Los Angeles, Coyoacán recommendations and Bill’s perfect day of eating in LA. Plus, the Antojitos Rundown covers Loreto, Broken Spanish Comedor, Holbox, Disciples of the Corn and Mariscos El Tambo. Important: Taqueando is moving to the Acquired Taste feed. The transition will happen gradually throughout October, but all new Taqueando episodes will ultimately live on Acquired Taste. Follow or subscribe to the Acquired Taste feed now so you don’t miss an episode. This feed will remain available as the Taqueando archive.

Bill Esparza is joined by longtime food writer and Eater LA contributor Matt Kang to unpack the hype around Asadero, one of Los Angeles’ buzziest new taco stands. They debate whether it’s really Sonora-style, how LA diners and influencers can reshape a taqueria, why salsa and tortilla matter as much as the meat, and what separates a viral taco from a truly great one. Plus, Bill and Matt get into LA’s carne asada evolution, the pressure to please customers, and whether Asadero can turn its early momentum into a more focused, lasting concept. Produced by Robert Haleblian

This week on Taqueando, Bill Esparza sits down with Chef Alex Garcia of Evil Cooks to talk about the restaurant’s evolution from a backyard pop-up into one of Los Angeles’ most distinctive Mexican restaurants, and the return of Disciples of the Corn, an ambitious dinner celebrating the food of all 32 states of Mexico. Alex shares the story behind the event, the chaos of pulling it off, and this year’s lineup of chefs including Ray Garcia and Tomás Ortega, while opening up about his partnership with Elvia, his heavy-metal ethos and the life experiences that shaped Evil Cooks. Plus, in this week’s Antojitos, Bill recaps a Los Angeles food crawl with Nithya Raman through Evil Cooks, Distrito Catorce and Casa Gish Bac; makes the case for where to find truly great caldo, pozole and menudo in LA; visits the Guatemalan night market; and breaks down the ultimate Hollywood Bowl food experience. Somehow, there’s also room for Sheila E., the Commodores, Kenny G., smooth jazz slander and some very strong opinions about aging rock stars. Produced by Robert Haleblian.

What happens when a former employee leaves one of LA’s most acclaimed restaurants and opens a place that looks… remarkably familiar? Bill Esparza and Robert Haleblian dig into Goldfish Seafood in Orange County, the restaurant they argue borrows heavily from Michelin-starred Holbox, from the menu and plating to the logo and overall aesthetic, and debate where inspiration ends and straight-up copying begins. Plus, Bill recaps Taqueando After Dark, one of the best fine-dining fish tacos he’s ever had, and a star-studded This Is About Humanity fundraiser.

Bill Esparza spent more than a year helping The New York Times build its list of the 41 greatest Mexican restaurants in America. This week, Rob flips the script and interviews Bill about how the list came together, why so many “best Mexican restaurant” lists get the country wrong, and what he found crisscrossing America in search of regional Mexican cooking, from al pastor in Charlotte and gorditas in Chicago to an unexpected Aguascalientes community in Oklahoma City. Plus, Bill breaks down why Mariscos Jalisco, Valle, Mercado La Paloma and other California standouts made the cut, what makes a restaurant “great” rather than simply famous, and why some of the most exciting Mexican food in America is happening far outside the cities people usually look. Produced (and co-hosted!) by Robert Haleblian.

On Episode 69 of Taqueando, Bill Esparza returns from Barcelona with a challenge to the way Americans talk about Spanish food: Michelin-starred temples may dazzle, but they’re only part of the story, and the country’s simplest dishes lose something essential when removed from their context. He moves from a spectacular tasting menu at Esperit Roca in Girona to bocadillos, tortillas, croquetas, conservas, rice dishes, vermouth and the no-nonsense neighborhood bars most food tourists overlook, asking whether great food can ever be separated from the place and people that give it meaning. Then Bill sits down with Coco Montes, chef of Michelin-starred PABÚ in Madrid, after watching him discover California’s extraordinary produce at the Santa Barbara farmers market. Montes brings French technique shaped by Alain Passard’s L’Arpège to a produce-first, microseasonal restaurant that changes its menu daily and is run alongside his mother, Rita González. It’s an episode about destination dining versus everyday eating, technical ambition versus simplicity, and what it really means to taste Spain. Produced by Robert Haleblian Buy your tickets to Taqueando After Dark

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

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.

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.

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.