HeyJaredTaqueando with Bill Esparza
Taqueando with Bill Esparza is your front-row seat to the vibrant world of Mexican and Latino food culture.
- Indexed episodes, last 90 days
- 12
- Latest publication
- Sep 23, 2026
- Audience
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- Earliest in this view
- Jul 8, 2026
Latest episodes
Is Hype Making Taquerias Worse? Matt Kang on Asadero, Influencers & Carne Asada (opens the original)
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Bill Esparza is joined by longtime food writer and Eater LA contributor Matt Kang to unpack the hype around Asadero , one of Los Angeles’ buzziest new taco stands. They debate whether it’s really Sonora-style, how LA diners and influencers can reshape a taqueria, why salsa and tortilla matter as much as the meat, and what separates a viral taco from a truly great one. Plus, Bill and Matt get into LA’s carne asada evolution, the pressure to please customers, and whether Asadero can turn its early
32 States of Mexico, One Dinner: Inside Evil Cooks’ Disciples of the Corn (opens the original)
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This week on Taqueando, Bill Esparza sits down with Chef Alex Garcia of Evil Cooks to talk about the restaurant’s evolution from a backyard pop-up into one of Los Angeles’ most distinctive Mexican restaurants, and the return of Disciples of the Corn, an ambitious dinner celebrating the food of all 32 states of Mexico. Alex shares the story behind the event, the chaos of pulling it off, and this year’s lineup of chefs including Ray Garcia and Tomás Ortega, while opening up about his partnership w
Is Goldfish Copying Holbox? Inside a Wild Restaurant Ripoff (opens the original)
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What happens when a former employee leaves one of LA’s most acclaimed restaurants and opens a place that looks… remarkably familiar? Bill Esparza and Robert Haleblian dig into Goldfish Seafood in Orange County, the restaurant they argue borrows heavily from Michelin-starred Holbox , from the menu and plating to the logo and overall aesthetic, and debate where inspiration ends and straight-up copying begins. Plus, Bill recaps Taqueando After Dark, one of the best fine-dining fish tacos he’s ever
Inside The New York Times’ 41 Greatest Mexican Restaurants in America (opens the original)
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Bill Esparza spent more than a year helping The New York Times build its list of the 41 greatest Mexican restaurants in America . This week, Rob flips the script and interviews Bill about how the list came together, why so many “best Mexican restaurant” lists get the country wrong, and what he found crisscrossing America in search of regional Mexican cooking, from al pastor in Charlotte and gorditas in Chicago to an unexpected Aguascalientes community in Oklahoma City. Plus, Bill breaks down why
What Tourists Get Wrong About Spanish Food, with PABÚ’s Coco Montes (opens the original)
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On Episode 69 of Taqueando, Bill Esparza returns from Barcelona with a challenge to the way Americans talk about Spanish food: Michelin-starred temples may dazzle, but they’re only part of the story, and the country’s simplest dishes lose something essential when removed from their context. He moves from a spectacular tasting menu at Esperit Roca in Girona to bocadillos, tortillas, croquetas, conservas, rice dishes, vermouth and the no-nonsense neighborhood bars most food tourists overlook, aski
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