Taqueando with Bill Esparza – Details, episodes & analysis

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 Esparza, Taqueando podcast.

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Episode Links:

Pujol https://pujol.com.mx/eng/

Enrique Olvera https://www.instagram.com/enriqueolveraf/?hl=en

Bill on Instagram https://www.instagram.com/streetgourmetla/?hl=en

More Acquired Taste:

The LA Food Podcast https://open.spotify.com/show/7q29bhboG2WSHktlyJzEGl

The LA Countdown https://www.instagram.com/thelacountdown/?hl=en

Acquired Taste https://www.acquiredtastemedia.com/

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—from the Pujol pop-up at Damian to Molino Pujol at Ditroit, plus visits to Fiddlehead and other gems in Santa Barbara wine country.

In the listener Q&A, Bill answers:

• What’s the best taco city in the world?

• What does he look for as a food writer?

• What’s his favorite Mexican-American combo plate?

• And where to eat in Lima and Quito?

  
  

Come for the salsa, stay for the smoke.
🎧 Subscribe, rate, and leave a spicy question for the next episode.

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 taquerias, swap meets, and street vendors — but go quiet when it’s time to stand up for the people behind that culture. The duo also takes aim at high-profile chefs, especially Rick Bayless, who built their careers on Mexican cuisine but refuse to defend the community under attack.

But it’s not all criticism — Bill and Gustavo shout out those using their platforms for good: Eva Longoria, Aarón Sánchez, @LatinaFoodieLA, and yes, even Mario Lopez. Plus, Bill shares how he’s showing support with his wallet this week, from Cielito Lindo to Leo’s Tacos and Moo’s Craft Barbecue.

This is essential listening for anyone who cares about LA food, Mexican cuisine, and the people who make it all possible.

#Taqueando #BillEsparza #GustavoArellano #LosAngelesFood #ICEraids #SupportStreetVendors #MexicanFood #LatinoInfluencers #LAImmigrants #RickBayless #EvaLongoria #AronSanchez #Tacos #StreetFood #AcquiredTasteMedia

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 immigration enforcement, sparked by sweeping overreach from the Trump administration, this conversation is essential for restaurant owners, managers, and workers alike. Karla breaks down what employers can legally do before, during, and after a raid, and shares critical resources for undocumented employees, including legal aid, emergency planning, and workplace rights.

💥 Key Takeaways:

• What to do before ICE arrives

• How to legally respond during an ICE raid

• What protections and resources are available after

• How restaurants can foster a culture of preparedness and advocacy
  

🛠️ Resources Shared in the Episode:

• CHIRLA (Coalition for Humane Immigrant Rights)

• Immigrant Defenders Law Center

• Central American Resource Center – CARECEN LA

• National Immigration Law Center

• Cielo
  

At the top of the episode, Bill also recaps his recent culinary tour of San Diego, including:

🍷 Valle – Baja cuisine meets wine country elegance

🌮 Quixote at The Lafayette Hotel – mezcal-forward and full of heat

🌺 Mujer Divina Brunch – a soulful celebration of Mexican breakfast traditions

🍕 Sonny’s Pizza – crispy, cheesy, cult-favorite slices

🍸 Lilo (Carlsbad) – a brand-new fine dining spot with serious Michelin aspirations

Whether you're in the kitchen, at the front of house, or leading a restaurant team, this episode arms you with knowledge, solidarity, and community support in the face of immigration crackdowns.

👉 Subscribe, share, and leave a review — and follow @streetgourmetla and @itsacquiredtaste for more culture-forward food storytelling.

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 to a viral review of East LA institution El Tepeyac Café by LA Try Guy, calling out the influencer’s uninformed (and frankly offensive) take on one of the city's most legendary spots.

On a more positive note, Bill shares a glowing review of Bar Benjamin on Melrose—where he actually liked the cocktails (rare!). He also answers listener questions on:
– The Michelin-starred taquería in Mexico City and the backlash it stirred
– Tipping culture in Mexico: who to tip, when, and how much
– The best tacos de guisado in LA right now

Whether you’re a taco obsessive, a culinary history nerd, or just here for Bill’s unapologetic hot takes, this episode delivers.

Follow, rate, and share to keep the taco truth flowing.

#Taqueando #BillEsparza #LATacos #MexicanFoodCulture #ElTepeyac #LATryGuy #BarBenjaminLA #MichelinTacos #Guisados #TippingInMexico #AcquiredTasteMedia

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 separate the great from the forgettable.

Plus, we share where you can go in LA to get a glimpse of Baja flavor and dish on where we’ve been eating lately: Moo’s Craft Barbecue, Panamanian newcomer Sí! Mon in Venice, and Daniele Uditi’s brand-new Lele Dinner Club. In the Q&A, Bill shares tips on seasoning steak, how to find the best places to eat when traveling, and whether or not Cabo is actually a good food city.

🔍 Keywords: Ensenada fish tacos, best fish tacos in LA, Bill Esparza, Luca Servodio, LA food podcast, Moo’s Craft BBQ, Sí! Mon Venice, Lele Dinner Club, Daniele Uditi, Cabo food, travel dining tips

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 highlights from a recent knockout meal at Mariscos Los Corchos in Bloomington, CA, then answers listener questions in a rapid-fire Q&A. He offers restaurant recommendations for Flagstaff, Arizona and Quito, Ecuador, busts common myths about enchiladas and salsa, and shares his favorite drinks to pair with street tacos and other street food staples.

Powered by Acquired Taste Media, Taqueando is your go-to podcast for deep cuts in Mexican and Latin American food culture, hosted by James Beard Award winner Bill Esparza.

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

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

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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