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Taqueando with Bill Esparza

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by Acquired Taste Media

62 episodes

Updated Daily

Accepts GuestsHas SponsorsLocation 🇺🇸

Podcast Authority

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FairBased on show quality, social media presence, reviews, charts, and more

Quality62

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YouTube0

Engagement85

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Podcast Overview

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.

Language

🇺🇲

Publishing Since

5/7/2025

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🇺🇸 Charts #3

Outreach generated

Apple 142

Spotify 827

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Podcast Authority

Beta

FairBased on show quality, social media presence, reviews, charts, and more

Quality62

Social0

YouTube0

Engagement85

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Good Performance

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excellent

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Every 7 days

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3.0/5

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Recent Episodes

July 8, 2026

Is Valle de Guadalupe in Trouble? Roberto Alcocer Reflects on the State of Baja Wine Country

In this episode of Taqueando, Bill Esparza sits down at Michelin-starred Valle in Oceanside with <a href="https://www.instagram.com/alcocerroberto/?hl=en" target="_blank" rel="noopener noreferer">Chef Roberto Alcocer</a>, the Ensenada-born chef behind <a href="https://www.valleoceanside.com/team-member/roberto-alcocer/" target="_blank" rel="noopener noreferer">Valle </a>and the beloved Baja restaurant <a href="https://www.instagram.com/malvarestaurant/" target="_blank" rel="noopener noreferer">Malva</a>. Roberto reflects on his early days cooking in France, Puebla, and Pujol, the once-intimate rise of Valle de Guadalupe, and how Baja’s seafood, wine, and farm-to-table culture helped shape modern Mexican fine dining.The conversation dives deep into the past, present, and future of Valle de Guadalupe, from the early days of Laja, Corazón de Tierra, Manzanilla, Malva, Vendimias, and true wine-country community to today’s challenges with overdevelopment, hotels, party tourism, rising prices, and the fight to protect the region’s identity. Roberto also discusses earning a Michelin star at Valle, why San Diego diners are still learning what Baja and contemporary Mexican cuisine can be, and why he believes Malva may soon return in a new form.Plus, Roberto shares where to stay, eat, and drink right now in Valle de Guadalupe, with recommendations for Mira Earth Studios, Adobe Guadalupe, Envero, Lunario, Damiana, Animalón, La Opah del Güero, Escama, and more.Produced by <a href="https://www.instagram.com/robert_haleblian/?hl=en" target="_blank" rel="noopener noreferer">Robert Haleblian</a>.

July 1, 2026

Don’t Mess With the Empanada: Alto’s Chefs Bring Río de la Plata Fire to LA

At <a href="https://www.alto.la/chefs" target="_blank" rel="noopener noreferer">Alto </a>in Studio City, chefs Juana Castellanos Lagemann and Esteban Klenzi are bringing the food and fire traditions of Argentina, Uruguay and the Río de la Plata to Los Angeles in a way the city has never experienced before. Bill Esparza joins the duo to discuss their journey from some of the world’s most demanding fine-dining kitchens to Ventura Boulevard, why asado should be cooked over glowing coals instead of open flames, and how they are elevating their culture without stripping away its soul.They also explain why you should never order short rib medium rare, what makes a truly great empanada, how the parrillero’s relationship with fire differs from that of a typical grill cook, and where to eat in Buenos Aires and Montevideo. Plus, the chefs introduce Alto’s immersive Pampa Omakase, a communal feast inspired by the joyful, smoky ritual of a South American family asado.Produced by <a href="https://www.instagram.com/robert_haleblian/?hl=en" target="_blank" rel="noopener noreferer">Robert Haleblian</a>.

June 24, 2026

Marcela Valladolid Is Reclaiming the Mexican Pantry (Part 2)

In Part 2 of Bill Esparza’s intimate conversation with chef, author and television personality <a href="https://www.instagram.com/chefmarcela/?hl=en" target="_blank" rel="noopener noreferer">Marcela Valladolid</a>, the two dig deeper into <a href="https://matriarca.com/?srsltid=AfmBOoqrDC24uXYAMnknevS5wNdoEr6CwtnanN3GXnX0wLgV0K1gKGTI" target="_blank" rel="noopener noreferer">Matriarca</a>, her growing Mexican pantry brand built around clean ingredients, traditional cooking and the belief that Mexican families deserve beautiful, high-quality products rooted in their own culture.Marcela breaks down Matriarca’s expanding lineup, from organic fideo, masa harina and salsa macha to heirloom beans, dried chiles and ingredients sourced directly from producers across Mexico. She also discusses making tortillas from scratch, the wellness industry’s failure to speak to Mexican women, the rising cost of dining in Valle de Guadalupe and why preserving language, recipes and culinary traditions still matters.Plus, Marcela and Bill debate tamal versus tamale, share their favorite Chula Vista and Tijuana food memories and reflect on nearly two decades of friendship. Taqueando is hosted by <a href="https://www.instagram.com/streetgourmetla/?hl=en" target="_blank" rel="noopener noreferer">Bill Esparza</a> and produced by <a href="https://www.instagram.com/robert_haleblian/?hl=en" target="_blank" rel="noopener noreferer">Robert Haleblian</a>.

62 total episodes available

Recent guests on Taqueando with Bill Esparza

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Nayomie Mendoza

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Ray Garcia

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Gustavo Arellano

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Karla Navarrete

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Luca Servodio

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See every guest on Taqueando with Bill Esparza

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What is Taqueando with Bill Esparza?: 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.
How often does this podcast release new episodes?: This podcast updates daily.
Where can I listen to this podcast?: This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: Information about guest appearances is not available.

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