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 sits down with chef Carlos Salgado, the visionary behind the acclaimed (and now-closed) Taco María, to reflect on the rise of Alta California cuisine and what it meant to pioneer a movement that redefined Mexican cooking in America. Carlos shares why he walked away from Southern California’s fine dining scene to start fresh in Door County, Wisconsin, where his new restaurant La Sirena is preparing to open its doors.
From the emotional highs of running one of the country’s most celebrated Mexican restaurants to the challenges and freedom of beginning again, this is a candid, thoughtful conversation about creativity, identity, and reinvention.
Plus: Bill recaps a meal at Oryx in Tijuana, smokes a cigar at the Maybourne Beverly Hills whiskey bar, and chases down some of the best fish tacos in Ensenada.
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