This week on Taqueando with Bill Esparza, Bill sits down with LA Times restaurant critic Bill Addison for a deep, reflective conversation on the brand-new 101 Best Restaurants in Los Angeles list.
They dive into how the 2025 list came together, what it says about LA dining during one of the toughest years the industry has faced, and why the city’s chefs, workers, and communities continue to show unmatched resilience.

From neighborhood gems to breakthrough tasting-menu projects, Bill and Bill talk through the themes shaping LA dining right now, the evolving role of food criticism, and what makes Los Angeles one of the most exciting and creative food cities in the world.

If you care about LA restaurants, food writing, culinary culture, or understanding how the 101 is made, this is a must-listen.

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Esquire’s Best New Restaurants in America 2025 just dropped — and Bill Esparza sits down with Esquire Food & Drinks Editor Jeff Gordinier for a deep dive into the year’s most exciting openings, the big national trends, and why fun is the defining theme of 2025 dining.

In this episode of Taqueando with Bill Esparza, Bill and Jeff break down how the list came together, the philosophy behind spotlighting joy and playfulness in restaurants, and the surprising Los Angeles selections that made the cut. They get into the rise of vibey, unpretentious dining, why chefs are loosening up after years of austerity, and what it means for Mexican food, West Coast cooking, and the broader national scene.

Jeff shares behind the scenes insights from reporting the list, the dishes that genuinely moved him, and the restaurants pushing American dining forward.

If you care about restaurant culture, national trends, gastronomy, or how LA stacks up in the national conversation, this interview is essential listening.

Keywords: Best New Restaurants in America 2025, Esquire food list, Jeff Gordinier, Bill Esparza, Los Angeles restaurants, Mexican food, dining trends 2025, fun restaurants, Taqueando podcast, food journalism, restaurant list debate, LA dining.

In this episode of Taqueando, Bill sits down with Chef José Luis Hinostroza, the visionary chef behind ARCA in Tulum, to explore the side of Tulum that most travelers never see. After leaving Noma, Hinostroza moved to the Yucatán to immerse himself in its jungle, ingredients, and lesser-known Indigenous traditions — a region of Mexico with flavors, crops, and cooking techniques unlike anywhere else.

Bill and José dig into what makes the real Tulum so culturally and ecologically distinct, from its wild landscape to its atypical Indigenous foodways that don’t fit neatly into the clichés of “Mexican cuisine.” They unpack how ARCA was built around those traditions, why the restaurant intentionally steps outside corn-centric narratives, and how Hinostroza has forged a new style of fine dining that respects the land while pushing Mexican cooking into new territory.

The conversation spans José’s time at Noma, the early days of Tulum’s culinary evolution, the discipline of cooking in the jungle, and the importance of showcasing ingredients and stories long overlooked by mainstream food media.

If you care about Mexican gastronomy, regional identity, Indigenous foodways, or the ongoing reinvention of fine dining, this is an essential listen.

Keywords: ARCA Tulum, José Luis Hinostroza, real Tulum, Noma Mexico, Yucatán food, Indigenous traditions, jungle cooking, modern Mexican cuisine, Taqueando, Bill Esparza

On this episode of Taqueando with Bill Esparza, we dive deep into the rise of Sinaloan food and culture in Los Angeles and the Inland Empire. For decades, Sinaloenses have shaped the region through music, migration, and community — but only recently has LA begun to experience the true depth of Sinaloan regional cooking.

Bill shares his personal history performing concerts in Sinaloa with iconic artists like Marisela, and how he used to return to LA disappointed by the lack of authentic Sinaloan flavors. Today, that has completely changed. Thanks to increased access to world-class seafood and regional ingredients, a new generation of Sinaloan chefs and taqueros are redefining the city’s mariscos and taco scene.

We spotlight some of the most exciting voices pushing the movement forward, including José Morales of Tacos La Carreta, Chuy Patabionica, and Francisco Leal of Del Mar Ostionería. Bill also breaks down the unfair stereotypes that have long followed the region and explains why Sinaloenses have become one of the most influential culinary forces in Southern California.

If you love mariscos, regional Mexican cuisine, food culture, LA tacos, or the stories behind immigrant-driven food movements, this is an episode you don’t want to miss.

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On this special on-site episode of Taqueando with Bill Esparza, recorded live at the San Diego Food + Wine Festival, Bill sits down with some of the most influential chefs shaping modern Mexican and Baja cuisine. Featured guests include Chef Carlos Gaytán (Paseo, Valle, Txuco), Chef Rael Coronado (Una Más, Savage), Chef Juan Cabrera (Casa Tijuana, Fonda Fina), Chef Sabina Bandera (La Guerrerense), and Chef Diego Vargas (Asao).

Together they explore the deep culinary connection between Baja California and California, how the border inspires creativity, and the new generation of chefs redefining what Mexican food can be on both sides.

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Keywords for SEO: Baja California food, Mexican chefs, San Diego Food and Wine Festival, Bill Esparza, Carlos Gaytán, Sabina Bandera, Tijuana restaurants, Valle de Guadalupe, Baja cuisine, California restaurants, Mexican gastronomy podcast

James Beard Award–winning chef, author, and TV host Rick Martínez joins Taqueando with Bill Esparza, powered by Acquired Taste, from his home in Mazatlán, Mexico to talk about his brand-new cookbook Salsa Daddy — a vibrant love letter to chiles, tomatoes, and the joy of making salsa. Rick and Bill dive deep into the regional nuances of Mexican salsas, the history and culture behind each ingredient, and how to master flavor balance like a pro. Plus, Rick shares his favorite spots to eat in Mazatlán and how living on the coast has shaped his cooking.

If you love Mexican food, travel, and stories that celebrate the people and places behind the country’s most iconic flavors, this one’s a must-listen.

Keywords: Rick Martínez, Salsa Daddy, Bill Esparza, Taqueando, Acquired Taste, Mazatlán restaurants, Mexican salsas, chiles, Mexican cookbooks, food podcast, James Beard Award, Mexican cuisine

Today on Taqueando with Bill Esparza, we’re joined by Tejal Rao and Ligaya Mishan, the chief food critics of The New York Times, for a deep, deliciously nerdy dive into the art of food writing and restaurant criticism.

Bill and his guests unpack how they approach reviewing restaurants, what makes great criticism endure, and why the critic’s role still matters in a world dominated by social media takes and influencer hype. It’s a thoughtful conversation about taste, language, and the evolving power of the written word in shaping how we eat and think about food.

Plus, Bill recaps a standout meal at Carmelita in Tijuana — one of Baja’s most compelling new restaurants redefining Mexican fine dining.

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On this episode of Taqueando with Bill Esparza, we’re diving into one of the most beloved — and misunderstood — foods in Mexican-American culture: the breakfast burrito. Bill explains why he believes the breakfast burrito has lost its soul, transforming from hearty construction-worker fare into influencer slop that bears little resemblance to its Mexican origins.

From the history of the burrito as a morning meal to the rise of LA’s brunch culture, Bill unpacks how we got here, what authenticity really means, and where you can still find real-deal breakfast burritos worth eating — in Los Angeles, San Diego, and Mexico.

A fiery episode for anyone passionate about Mexican food, culinary tradition, or just a great food debate.

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This week on Taqueando with Bill Esparza, we head north to Portland to talk with Polo Bañuelos and Carlos Reynoso, the visionary duo behind Mis Tacones — one of the country’s most celebrated vegan Mexican restaurants. 🌮

Born from homesickness for the food they left behind in Los Angeles and Mexico, Mis Tacones began as a pop-up and grew into a community-driven restaurant redefining what Mexican food can be — without using a single animal product. Polo and Carlos open up about crafting authentic flavors entirely from plants, building a safe and joyful space for Portland’s queer and Latinx community, and how their city is rallying in the face of recent political turmoil.

In this week’s Antojitos Rundown, Bill shares highlights from Rustic Cantina’s pop-up at Rustic Canyon, a special Monterrey-meets-Santa Barbara dinner with Koli at El Encanto, and a brunch stop at Dom’s Taverna.

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This week on Taqueando with Bill Esparza, we open the mailbag for a special Q&A episode. Bill shares his picks for the best Oaxacan restaurants in Los Angeles, the smartest way to get to Valle de Guadalupe from Tijuana without driving, and his favorite hotels in Mexico City. Plus, he recounts the ultimate Brazilian Michelin experience, explains why hand-made tortillas are sometimes overrated, and reveals how he handles DM collab requests from restaurants.

Powered by Acquired Taste Media, this episode is packed with insider travel hacks, dining wisdom, and the kind of spicy honesty only Bill can deliver.

Keywords: Oaxacan food LA, Valle de Guadalupe, Mexico City hotels, Michelin restaurants Brazil, Bill Esparza, Taqueando, Mexican restaurants Los Angeles, LA dining, food podcast