On this episode of Taqueando, Bill Esparza sits down with Jonatan Gómez Luna, the chef behind Le Chique, one of Mexico’s most ambitious and influential fine dining destinations. Recorded at Hotel Xcaret Arte in Playa del Carmen, this conversation explores the launch of Le Chique 2.0 — a bold, 27-course tasting menu that blends cutting-edge technique with deep Mexican tradition.

Jonatan shares his journey from Mexico City to working in some of the world’s most celebrated kitchens, including El Celler de Can Roca and Noma, and how those experiences shaped his approach to modern Mexican cuisine. The discussion dives into the evolution of Mexico’s culinary identity, why the country is now a global destination for chefs, and how technique should always serve one thing above all else: flavor.

They also unpack the philosophy behind Le Chique’s immersive dining experience, the balance between tradition and innovation, and why Mexico’s next generation of chefs may not need to leave the country to learn anymore. Plus, Jonatan shares his favorite local spots in Playa del Carmen — from street tacos to hidden ceviche stands you won’t find on any guide.

If you care about the future of Mexican food, tasting menus, or where global fine dining is headed next, this is a must-listen.

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Presented by El Encanto Santa Barbara, your luxury hotel destination on the American Riviera.

Part 2 of Bill Esparza's interview with Andrew Zimmern. Zimmern goes deeper on the intersection of food, politics, and culture—and why what we eat is inseparable from how we treat people. From the role of restaurants in local economies to the human stories behind immigration, Zimmern shares a candid, unfiltered perspective on what’s happening right now in America and why the restaurant industry sits at the center of it all.

They also explore Zimmern’s work in food advocacy, global hunger, and sustainability—including his push for “blue foods” and why eating more responsibly sourced seafood can have a real impact on the planet. It’s a wide-ranging, thought-provoking conversation about food as both a unifier and a battleground.

Produced by Robert Haleblian.

Presented by mva.wine.

Andrew Zimmern joins Bill Esparza on Taqueando for a wide-ranging conversation on food, culture, and the power of independent restaurants. From the early days of Bizarre Foods to groundbreaking trips through Baja California, Zimmern reflects on how places like Tijuana and Ensenada reshaped global perceptions of Mexican cuisine—and helped spark today’s gastrotourism boom.

The two dive into why Mexican and Chinese cuisines stand apart as the world’s deepest culinary traditions, the overlooked brilliance of street food, and how food storytelling can shift entire narratives around a region. Zimmern also shares candid thoughts on travel, authenticity, and why the best meals are often found far from the obvious spots.

As the conversation turns to today’s challenges, Zimmern makes a powerful case for supporting local economies—arguing that spending money at independent restaurants isn’t just enjoyable, it’s essential.

Part 1 of 2.

Produced by Robert Haleblian.

Presented by mva.wine.

On this episode of Taqueando, Bill Esparza sits down with Rocío Moreno of Birrieria Nochistlán, one of Los Angeles’ most traditional and enduring Mexican restaurants, located in Boyle Heights. Together, they trace the restaurant’s roots back to Nochistlán, Zacatecas, where Rocío’s family has been preparing birria for generations—offering a rare, direct connection between a small Mexican town and the LA food scene.

The episode also follows their recent trip to Nochistlán, where they explore regional specialties like gorditas, tacos al pastor, tamales, and other local dishes rarely found in the United States, highlighting the depth and diversity of Zacatecan cuisine.

Back in Los Angeles, Rocío shares how her family built Birrieria Nochistlán from a backyard operation into a 26-year institution, why they’ve resisted expanding the menu, and what it means to preserve tradition in a constantly evolving food city.

The conversation also touches on legacy and loss, as Rocío reflects on taking over the restaurant after her father’s passing and carrying forward not just a recipe, but a family’s life work.

If you care about regional Mexican food, LA’s hidden gems, and the stories behind the city’s most meaningful restaurants, this is an episode you don’t want to miss.

Produced by Robert Haleblian.

On this episode of Taqueando, Bill Esparza heads to Chileno Bay in Cabo San Lucas to sit down with Chef Yvan Mucharraz, the culinary force behind COMAL, YAYA, and TnT (Tacos and Tequila) at Chileno Bay Resort & Residences, Auberge Resorts Collection. Together, they unpack why Baja is quietly becoming one of the most important food regions in the world, from its unmatched seafood to its deep network of organic farms and local producers.

Chef Yvan shares the philosophy behind each concept—COMAL, the resort’s signature open-air restaurant showcasing innovative regional Mexican flavors; YAYA, a Mediterranean-Latin concept centered around live-fire cooking; and TnT, a casual beachside taqueria built on simplicity and fun. He also breaks down his Baja Lab series, which brings some of the world’s best chefs to Cabo for a “reverse stage” that’s transforming his kitchen from within.

Then, Bill is joined by Chef Val Cantu of Californios in San Francisco, the two-Michelin-star restaurant redefining Mexican fine dining in the United States. They dive into the evolution of tasting menu Mexican cuisine, the importance of masa, and why Mexican food is finally getting the recognition it deserves on the global stage.

From Baja to San Francisco, this episode explores where modern Mexican cuisine is headed next—and the chefs pushing it forward.

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Presented by MVA.wine. Discover wines that rarely make it to the US, hand-selected and to an exclusive group of 600 members. First 20 Taqueando listeners to sign up fet $50 off their first selection by using code LAFOOD.

On this episode of Taqueando, Bill Esparza sits down with Chef Jon Yao of Kato—the Michelin-starred, James Beard Award-winning restaurant redefining what Los Angeles cuisine can be. From his upbringing in the San Gabriel Valley to the philosophy behind Kato’s cooking, Jon shares how his food is less about invention and more about memory, identity, and place.

The conversation dives deep into the cultural fabric of LA, exploring how immigrant communities shape the city’s dining scene and why Kato could only exist here. Jon reflects on growing up surrounded by Taiwanese, Chinese, Vietnamese, and Mexican food traditions—and how that environment informs a style of cooking rooted in storytelling, not trends.

They also get into the realities of fine dining today: the pressures of Michelin and World’s 50 Best, the challenge of staying grounded amid global recognition, and why Jon prioritizes internal standards over external validation. At Kato, luxury isn’t about spectacle—it’s about care, intention, and serving food at its absolute best.

Plus, Jon shares his go-to spots across the San Gabriel Valley and beyond, from beef noodle soup institutions to under-the-radar specialists, offering a masterclass in how to eat one of the most dynamic food regions in the country.

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Presented by mva.wine. Become a part of this exclusive wine club (600 members only!) at mva.wine/subscribe - first 20 people to use code LAFOOD get $50 off their first collection.

This week on Taqueando, Bill sits down with Chef Manu Buffara, one of Latin America’s most influential chefs and the force behind Manu in Curitiba, Brazil — consistently ranked among the Latin America’s 50 Best Restaurants.

From her early days in journalism to training in Italy and staging at Noma, Manu shares how her global experiences shaped a deeply personal approach to cooking rooted in local ingredients, seasonality, and storytelling.

But this conversation goes far beyond the plate.

Manu breaks down:

• What “local” really means in Brazil — and why it’s about people, history, and economics, not just ingredients
• How working at Noma changed her philosophy on simplicity and product-driven cooking
• Why she moved away from cooking for awards and started cooking for herself
• The evolution of fine dining — and why toxic kitchen culture has no place in the future
• How she built a restaurant where staff actually have a life, with shorter hours and a healthier culture
• Her foundation work feeding communities and empowering women in Curitiba

Plus, Bill shares the story of dining at Manu during the pandemic — a deeply personal, unforgettable 11-course experience that captures what makes her restaurant so special.

This is a conversation about food, empathy, leadership, and the future of restaurants — and why Curitiba might be one of the most exciting food cities you’re not talking about.

Presented by mva.wine. First 20 people to subscribe using the code LAFOOD receive $50 off their first collection of this incredible wine.

In this Q&A episode of Taqueando, James Beard–winning journalist Bill Esparza and producer Rob Haleblian tackle listener questions about taco culture, Mexican food traditions, and the biggest controversy shaking the global dining world.

The episode opens with a deep dive into the Noma scandal involving chef René Redzepi, the protests surrounding the restaurant’s Los Angeles pop-up, and what the controversy reveals about power, labor, and leadership in fine dining.

Then the show shifts into listener questions covering everything from salsa pairings for tacos, the origins of LA’s taco truck culture (including King Taco), and how to recognize restaurants chasing Michelin stars.

Bill also shares his expert tips for finding incredible food when traveling, how to approach unfamiliar cuisines, and the cultural rules behind tortillas, tacos, and regional Mexican dishes.

Whether you're obsessed with tacos, curious about restaurant culture, or planning your next food trip, this episode is packed with insider knowledge from one of the world’s leading voices on Mexican cuisine.

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Presented by MVA.wine - a wine collective that's disrupting the OG wine club model and bringing you rare wines from small producers that rarely make it to the US. First 20 people to subscribe using code "LAFOOD" receive their first collection for $50 off.

In this episode of Taqueando, James Beard–winning journalist Bill Esparza wraps up his three-part Mexico City series with a deep dive into the restaurants shaping the CDMX dining scene right now.

From iconic fine-dining institutions like Pujol, Quintonil, Rosetta, and Sud 777 to buzzy newcomers and chef-driven fondas, Bill breaks down where to eat in Mexico City and how to think about the city’s rapidly evolving culinary landscape. He also explores the tension between international restaurants and traditional Mexican cooking, and why travelers should still prioritize tacos, antojitos, and the street foods that define the city’s flavor.

Along the way, Bill shares practical travel tips: the best neighborhoods to stay in, how to navigate Mexico City’s massive geography, and why chasing influencer hotspots can mean missing the real food culture.

If you’re planning a trip to CDMX, or just want to understand one of the most exciting food cities in the world, this episode is your guide.

Restaurants discussed include Pujol, Quintonil, Rosetta, Sud 777, Máximo Bistrot, Carmela y Sal, Jacinta Comedor, Siembra Tortillería, Tikuchi, Expendio de Maíz Sin Nombre, and more.

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In partnership with MVA.wine - a different kind of wine club offering you access to rare wines that usually never leave their country. First 20 people to sign up receive $50 off their first collection. Use code "LAFOOD" at check-out.

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