Taqueando with Bill Esparza
Taqueando with Bill Esparza
Podcast Description
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.
Podcast Insights
Content Themes
The podcast delves into topics such as street food, regional cuisines, travel adventures, and chef interviews. For example, one episode features chef Enrique Olvera discussing his pioneering restaurant Pujol and the significance of mole madre, illustrating a broader exploration of cultural identity and the evolution of Mexican cuisine on a global scale.
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.
On this episode of Taqueando, Bill Esparza heads back to Tijuana to talk with one of the most quietly influential chefs in modern Mexican cuisine: Chef Guillermo “Oso” Campos.
If you’ve eaten modern tacos anywhere in the last decade—from taco omakases to Baja-inspired tasting menus—you’re tasting the ripple effects of what Oso started on the streets of Tijuana with Tacos Kokopelli. In this conversation, Oso tells the story behind his journey from hitchhiking Mexico’s Pacific coast as a teenager to staging at a Michelin-starred restaurant in the Netherlands, and eventually launching one of the most creative taco stands in Mexico.
Bill and Oso dig into the philosophy behind modern tacos, the rise of Tijuana as one of Mexico’s most exciting food cities, and the decade-long run of Oso’s restaurant Tras Horizonte. They also talk about how street tacos became a canvas for culinary creativity and how Baja continues to shape the future of Mexican food.
Plus, Oso shares his favorite places to eat in Tijuana right now including the best birria, carne asada, tortas, ceviche, and tacos across the city.
Also in this episode: Bill shares an incredible backyard Argentine parrilla night featuring wines from MVA— a curated wine discovery platform sourcing small-production bottles from around the world.
👉 Listener offer: The first 20 people to sign up using code LAFOOD get $50 off their first collection.
Also, to learn more about El Encanto in Santa Barbara, click here.
If you care about tacos, Baja cuisine, or the future of Mexican food, this episode is essential listening.
Produced by Robert Haleblian
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