Taqueando with Bill Esparza, podcast de Acquired Taste Media - Statistiques, épisodes et classements

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https://www.acquiredtastemedia.com/
32 partages
https://www.mva.wine/subscribe
4 partages
https://pujol.com.mx/eng/
3 partages

https://www.instagram.com/robert_haleblian
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https://www.instagram.com/streetgourmetla
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https://www.instagram.com/nayomiem
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https://www.nytimes.com/by/tejal-rao
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https://www.nytimes.com/2026/02/17/t-magazine/essential-dishes-food-los-angeles.html
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LA TACO's Meltdown: Memo Torres, Javier Cabral & the Fallout

Saison 1 · Épisode 80

mercredi 28 octobre 2026 • Durée 01:20:31

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.

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LA Has a Wet Trompo Problem. Danny Trejo Has a Bigger One.

Saison 1 · Épisode 77

mercredi 21 octobre 2026 • Durée 55:11

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.

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Is Michelin Falling for Mexico City’s Taco Hype?

Saison 1 · Épisode 76

mercredi 14 octobre 2026 • Durée 42:45

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.

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Heritage BBQ's Danny Castillo Wants All The Smoke

Saison 1 · Épisode 75

mercredi 7 octobre 2026 • Durée 53:04

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.

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Q&A: Mariscos Backlash & Taco Truck Mythbusting

Saison 1 · Épisode 74

mercredi 30 septembre 2026 • Durée 01:03:27

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.

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Is Hype Making Taquerias Worse? Matt Kang on Asadero, Influencers & Carne Asada

Épisode 73

mercredi 23 septembre 2026 • Durée 01:13:13

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

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32 States of Mexico, One Dinner: Inside Evil Cooks’ Disciples of the Corn

Épisode 72

mercredi 16 septembre 2026 • Durée 51:41

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.

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Is Goldfish Copying Holbox? Inside a Wild Restaurant Ripoff

Épisode 71

mercredi 9 septembre 2026 • Durée 59:48

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.

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Inside The New York Times’ 41 Greatest Mexican Restaurants in America

Épisode 70

mercredi 2 septembre 2026 • Durée 01:17:13

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.

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What Tourists Get Wrong About Spanish Food, with PABÚ’s Coco Montes

Épisode 69

mercredi 26 août 2026 • Durée 01:07:44

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

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Taqueando with Bill Esparza – Détails, épisodes et analyse

Détails du podcast

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Qualité et score du flux RSS

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Podcasts et contenus similaires

Podcasts Similaires Basées sur le Contenu

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