Podcast appearances and mentions of bill esparza

This week on The LA Food Podcast, we dive into the results of a new survey from Substack favorite The Angel that asked Angelenos what they really want from restaurants. Hosts Luca and Father Sal break down what LA diners say matters most—vibe vs. food, great service, price, and originality—and reveal the surprising (and kind of maddening) contradictions in the data.In Part 2, we're joined by Nancy DaSilva and Bits Nicholas from Compliments to the Chef for a Top Chef Season 22 midseason check-in. We talk fantasy picks, emerging food trends, and who we think has what it takes to win it all.Plus, big news: The LA Food Podcast is now part of the Acquired Taste Media network—home to the new show Taqueando with Bill Esparza! If you're into tacos, regional Mexican cuisine, and the LA food scene, this one's a must-subscribe.Keywords: LA food scene, restaurant survey, Top Chef Season 22, LA dining trends, Bill Esparza, Taqueando, LA restaurants, Substack The Angel, Mexican cuisine, foodie podcastHelpful Links:Taqueando with Bill Esparza https://open.spotify.com/show/5ZY5gUvBo0Z3pRmCJILM6SJames Beard media nominations https://www.jamesbeard.org/stories/2025-james-beard-media-award-nomineesThe Angel survey https://www.theangel.la/p/what-angelenos-want-from-restaurants-survey-resultsCompliments to the Chef https://open.spotify.com/show/5ySvTZh0inCpq1SJP9baq6–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

What's the deal with the cease and desist letters going to Los Angeles pizzerias? Is OpenTable's comeback slowly killing Resy? And was our visit to the LA Times 2024 Restaurant of the Year a Chef's Kiss or a Big Miss? Father Sal's with us today to discuss all of that and more, plus where you can try a $750 burger, what Molly Baz is doing to give back to wildfire victims, and an invitation I extended to Bill Esparza that can only be described as ill-advised and reckless. Helpful Links:NYT's Kim Severson on teh legal brawl over “Dirt Candy” https://www.nytimes.com/2025/02/13/dining/dirt-candy-trademark-dispute.htmlGrubStreet on OpenTable vs. Resy https://www.grubstreet.com/article/restaurants-leaving-resy-for-opentable.htmlMolly Baz gives back https://www.latimes.com/food/newsletter/2025-02-16/la-fires-rebuilding-kitchens-cooking-molly-baz-pantry-cooking-editorialTaste on mutton https://tastecooking.com/no-matter-what-you-call-it-mutton-is-delicious/Karen Palmer on the $750 burger https://www.sfgate.com/la/article/porsche-experience-center-carson-california-20107593.php–Go check out The Lonely Oyster in Echo Park!⁠https://thelonelyoyster.com/⁠

Today on The LA Food Podcast presented by Rusty's Chips… how are influencers transforming LA's restaurant scene? What does a legendary San Bernardino restaurant have to do with political polarization? And why did one Little Tokyo mochi manufacturer inspire a long-form feature in the New York Times? Father Sal is with us to discuss all of the above, beginning with a deep dive into Eater LA's four-story package on the dreaded “i” word - influencers. Are they adding something valuable to the overall conversation? Or are they scammers that everybody from restaurants to consumers should be wary of? As always, we have the definitive, unquestionable, and unchallengeable answers, for you dear listener, so get excited, cuz this conversation is Lox Level 9.9. In Part 2, I caught up with the iconic Dominick DiBartolomeo at The Cheese Store of Beverly Hills. While The Cheese Store has been in business since the 60s, the latest iteration on Santa Monica Blvd is making waves that have the LA's culinary nerds abuzz with excitement. Dom and I talk about all things cheese and sandwiches, we learn what his favorite cheeses are right now, and which cheese he would eat if he could only pick one to consume for the rest of his life. He tells us the crazy lengths he goes to to source his incredible product, and how he goes about forging relationships with LA's best chefs. Talking to Dominick felt like talking to a long-lost relative, and that's not just cuz we're both Italian. He's a true gem of a human being, and I can't wait for you to brie this conversation. I mean, hear this conversation.  As always please consider leaving us a rating or a review wherever you listen to podcasts. I'm your host Luca Servodio and without further ado, let's go Dodgers and let's chow down.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ The Cheese Store of Beverly Hills https://www.cheesestorebh.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” ⁠https://rustyschips.com/discount/LACOUNTDOWN⁠ -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods cc: Gustavo Arellano, Bill Esparza, Meghan McCarron, Pete Wells, Steve Martin, Mona Holmes, Cathy Chaplin, Rebecca Roland, Matthew Kang, Gab Chabran --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Today on the LA Food Podcast, is Bill Esparza revolutionizing the restaurant review or is he merely feeding his ego? There's an Anthony Bourdain biopic in the works, a New York Times article on whether the robots are ready to run restaurants, and a lightning round of bad idea / horrible idea featuring ice cream flavored water and and a Bon Appetit salad recipe that got way too personal.  Plus, my interview with Jason Ross, CEO of First Light Farms. First Light Farms is producing what they call the best-tasting beef in the world - it's grass-fed and finished wagyu beef raised in New Zealand and served at Matu steak restaurant in Beverly Hills. We track the company's journey pioneering a new way of doing things in the meat industry, and we discuss what we mean when we use terms like grass-fed and wagyu, what the heck the deal is with regenerative farming, and what plant-based activists misunderstand about creating a more sustainably food system.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ THAT divorce salad https://www.bonappetit.com/recipe/divorce-salad First Light Farms https://www.firstlight.farm/us/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

We're joined today by Leah Marcus and Yasaman Bakhtiar, the co-founders of Good Girl Snacks, a company you might be familiar with if you've come across their viral Hot Girl Pickles on your social media feed. Yasaman and Leah join us to share their story of ditching their day jobs as recent grads to start a pickle company with a Gen Z twist. We're also joined on the pod today by Father Sal to discuss a couple of newsy bits that caught our eye this week. There's the taco guide to end all taco guides from the LA Times, another big win for LA's street vendors, and an al pastor tutorial from Bill Esparza. On that note, we also discuss the fall out from last week's Bill Esparza vs. Villa's Tacos battle royale, and answer a few comments that y'all left for us on social media. Helpful links: LA FOODSTACK, our free Substack where you can find all the links to the stories we discussed today on the pod https://open.substack.com/pub/thelacountdown/p/its-rainin-taco-guides?r=31nins&utm_campaign=post&utm_medium=web Good Girl Snacks https://goodgirlsnacks.com/ Good Girl Snacks on IG https://www.instagram.com/goodgirlsnacks Good Girl Snacks on TikTok https://www.tiktok.com/@goodgirlsnacks -- Get 10% off all macadamia products at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

This week, legendary LA food writer Bill Esparza made waves when he dropped a scathing review of Villa's Tacos on his Instagram stories. The review had been building for weeks, if not more than a year, and its Kendrick-style intensity left all of Los Angeles talking. Father Sal is with us today to dive deep into the situation, including what led to it, what the review got right and wrong, and how Victor Villa and others in the LA food community responded. We attempt to answer the essential questions - was Bill's criticism fair? Did he go too far, was he too mean? And what does it mean that Bill's opinions on these tacos, seems to be so far removed from that of other key voices in the food world including Bill Addison, LA Taco and even Michelin Bib Gourmand. One housekeeping note, Bill's review took place on Instagram stories and is no longer available. Fear not, we've got your back. We took screenshots and the entire review can be found at our substack, LA FOODSTACK, linked in the show notes. On a lighter note, we're also joined on the podcast today by Duncan Parsons and Joe Wedd, the duo behind Creamy Boys, a New Zealand-style real fruit ice cream concept down in Hermosa Beach. I had a blast talking to these two rambunctious fellas about how they turned their lifelong friendship and passion for their hometown delicacy into a business concept that is kind of taking Los Angeles by storm. If you haven't had New Zealand style ice cream yet, I'm not sure you can really say your summer has even begun. So give this a listen, and then go get your Hokey Pokey on. Helpful links: LA FOODSTACK, where you can find Bill Esparza's Villa's Tacos review in its entirety https://thelacountdown.substack.com/ Creamy Boys https://www.creamyboys.com/ -- Get 10% off at House of Macadamias with code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef products at First Light Farms with code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Neil and Bill Esparza introduce Ivan Vasquez of Madre. They are doing a tasting and giving some true Mezcal history! 

Neil and Bill Esparza are joined by Odessa Rodriguez of Tainos, a Puerto Rican Ghost Kitchen that only offers delivery and take out services. Take a listen to all the thought and love put into this amazing food!

Neil is joined by Bill Esparza during this Fork Report. Their first guest is Chef Jose Olmedo Carles Rojas of Si! Mon in Venice. He is chef owner at the first Panamanian fine dining restaurant in Los Angeles. Carlos' restaurant in Panamá is a Latin America's 50 Best restaurants. Take a listen to what they offer at Si! Mon.   

Food writer Bill Esparza joins Jordan and Max to review their recent voyage across Los Angeles and beyond, exploring (possibly too) many great tacos across the city. There was lots of lamb, plenty of goat, enough prawns to keep Jordan happy, the pig everyone needed, a king in the beef world, all sorts of tortillas, stewed meats, and a surprise guest Jordan did not want to see. Plus, Bill's bite strategy saved Max, apparently mezcal is for sipping, the taco that put Jordan over the edge, and an out of body experience in Hancock Park.   The Stops: Barbacoa Estilo Hidalgo Gish Bac Mariscos Los Corchos Birrieria Nochistlan Zac Asadero Chikali Tacos La Carreta Los Sabrosos Al Horno Del Mar Ostioneria 

We're joined by none other than Bill Esparza, the legendary award-winning writer, author, TV fixer and saxophonist. Maybe you've read his reporting at Eater, maybe you've eaten at one of his many finds, or maybe you've seen him on shows like Somebody Feed Phil. Regardless of where you know him from, Bill's one of the most essential voices in LA food, and he's with us today to talk about his journey in food, from starting a food blog in the aughts to winning a James Beard Award for his legendary taco guides. I also ask him about some of his more fiery opinions, including where his disdain for David Chang comes from, why he hates eating with “taco bros,” and what gets his goat about some of those influencers you see out there on social media, present company excluded of course.  But first, an LA restaurant gets the attention of the World's 50 Best, 5 new So Cal restaurants are added to the Michelin Guide, Sweetgreen adds beef to the menu, and restaurants navigate uncertainty as California's junk fee ban looms on the horizon. Helpful Links: Bill on IG https://www.instagram.com/streetgourmetla/?hl=en Bill's Eater page https://www.eater.com/authors/bill-esparza Kato wins World's 50 Best recognition https://www.latimes.com/food/story/2024-05-08/worlds-50-best-restaurants-kato-one-to-watch-resy Michelin's new additions https://guide.michelin.com/us/en/article/dining-out/michelin-guide-california-new-additions-restaurants?cjdata=MXxOfDB8WXww&cjevent=3377c48b0cd911ef80b602d50a1eba23&utm_source=cj&utm_medium=referral&utm_campaign=Skimlinks&utm_content=100037205&utm_term=15671072 Sweetgreen adds beef https://www.nytimes.com/2024/05/07/dining/sweetgreen-steak.html Lauren Saria on junk fees https://sf.eater.com/2024/5/3/24148146/california-junk-fee-ban-restaurants-bars?_gl=1*1geowr6* --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Top Chef is back! Season 21 kicks off next week March 20 in Wisconsin, and there are plenty of changes afoot. We discuss the changes, and hold our 2024 Fantasy Top Chef Draft. We're expanding the competition this year and joining us are none other than Jessie Evans, also known as Jessie Eats, and Daniel Wargo, also known as Forking Around. Will one of them have what it takes to take down the champ, Father Sal? But first, a few things that caught my eye, including 9 new LA restaurants added to the Michelin guide, a new Roy Choi venture, the return of the not-so-Sweet Lady Jane, and an awesome Bill Esparza feature on how to do Valle de Guadalupe right! Helpful links: Top Chef Season 21 Trailer https://www.bravotv.com/the-daily-dish/top-chef-season-21-trailer-location-cast-premiere-date 9 LA restaurants named to Michelin Guide https://la.eater.com/2024/3/12/24098634/california-michelin-guide-new-discoveries-restaurants-los-angeles-march-2024 Roy Choi's new concept https://la.eater.com/2024/3/12/24098695/roy-choi-tacos-por-vida-stand-los-angeles-overland-avenue Sweet Lady Jane reopens https://lamag.com/food/sweet-lady-jane-reopens-santa-monica-beverly-hills-new-owners#:~:text=After%20weeks%20of%20the%20bakery,under%20new%20ownership%20on%20Tuesday. Bill Esparza on Valle de Guadalupe for Alta Journal https://www.altaonline.com/culture/food-drink/a45977150/mexico-wine-country-valle-de-guadalupe-bill-esparza/ -- Brought to you by House of Macadamias. Discover the LA Food Podcast bundle https://www.houseofmacadamias.com/pages/la-foods --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other. Food writer Bill Esparza shows us where to find Dominican food. Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit. At the farmer's market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

When detective-fiction devotee Karen Pierce couldn't find a cookbook devoted to Agatha Christie, she decided to write her own. Professor Chris van Tulleken explores the effects of ultra processed food in a world where profit is the goal and purposeful addiction is part of the recipe. Personal injury attorney Bill Marler chases down offenders in our food chain as they make Americans sick. Food writer and musician Bill Esparza travels to LA's El Salvador Corridor for pupusas, antojitos, and more. Finally, local farmers, butchers, and chefs collaborate on flour tortillas.

Magnolia lovers, the delightful culinary expedition that is Recipe Lost and Found, is now available on Max! Catch this intriguing series which digs into the roots of lost family recipes and brings them back to life, creating an entertaining watch for both food and culture enthusiasts alike. Join classically trained chef and culinary anthropologist, Casey Corn, as she navigates the intricate maze of memories, family traditions, and sensory clues to uncover the secrets behind treasured dishes. From unraveling the robust flavor mystery of a meatless, depression-era Lasagna, to pinpointing the elusive sweet ingredient in a personalized Filipino chicken adobo, Recipe Lost and Found is a delightful journey that unearths the hidden culinary gems embedded in family histories In each episode, Casey gathers clues from family members and explores possible ingredients and techniques alongside renowned figures from the culinary world. Guests include esteemed historian Dr. Jessica Harris and Chef Rawlston Williams, who demystify the browning styles of a complex stew chicken. MOFAD Founder Dave Arnold, who deciphers the science of dairy-free meatball binding. Plus Brianna Abrams of Winston Pies, who imparts her custard pie mastery to recreate the perfect texture of a treasured Thanksgiving recipe lost in the Woolsey fires. Other culinary collaborators lending their expertise include Chef Paola De Re of Pasta Sisters, Latin cuisine expert Bill Esparza, Armenian cookbook author Ara Zada, and Chef Justin Foronda of Hifi Kitchen. Produced by GoodLike Group, Recipe Lost & Found is more than just a cooking show; it's a celebration of culture, history, and the enduring power of family traditions in recipes. Experience the love, warmth, and joy of these rediscovered recipes on Max, Discovery Plus, the Magnolia app, or Amazon Prime, today. Follow: https://www.instagram.com/case... Bio: Casey Corn was born and raised in Santa Monica, CA. Upon graduating from Santa Monica High School in 2006, Casey attended Connecticut College where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil. Since then, her love of traveling and food has taken her all over the world to live, learn and eat, from her hometown to New York, London, St. Tropez, Southeast Asia, India and more. Casey also attended Le Cordon Bleu, London, and received her diploma in Cuisine. In 2017, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels. She's since worked with companies like The Truffleist, Fulton Fish Market, Subway, Tabasco and more. The end of 2021 brought another move, this time to Atlanta, Georgia. Though Casey continues to work in development and consulting, you can also find her hosting Magnolia Network's Recipe Lost & Found, streaming now on discovery+. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

With nearly 40% of the food bought in the U.S. tossed out, Tamar Adler finds delicious destinies for leftovers. The pandemic and an impulse to curb food waste led Balo Orozco to create Sunset Cultures, an artisanal kombucha and preserves company. Expat Nancy Singleton Hachisu, an expert on Japanese home cooking, showcases vegetarian dishes in her latest cookbook. Bill Esparza espouses the mariscos life and shares two local recommendations for Sinaloan seafood. Professor Linda J. Seligmann illuminates the politics of quinoa, a minor crop that became a global foodstuff. At the farmer's market, Gather for Good walks the cake walk for reproductive justice.

In 2019 Benson Tsai quit his job at SpaceX to start... a pizza company. Stellar Pizza isn't just any pizza company, though. Benson and his co-founders used their engineering backgrounds to launch a fully automated robot-powered pizza operation, which eventually attracted the financial support of Jay-Z and is now operating trucks that serve USC and UCLA. Benson joins us to talk about Stellar Pizza's journey so far, how the heck it all works, and what's next on their quest for global pizza domination. Also on this episode... I quickly recap an insane social media interaction I witnessed this week between Eater's Bill Esparza and the owner of Guisados. Food criticism in the social media age is wild... Helpful links: Stellar Pizza's website https://www.eatstellarpizza.com/ Stellar Pizza on Instagram https://www.instagram.com/eatstellarpizza/?hl=en Pizza City Fest https://pizzacityfest.com/events/los-angeles/ Love Letter Pizza & Chicken https://www.loveletterrh.com/ 38 Essential Tacos to Try in LA https://la.eater.com/maps/best-tacos-los-angeles-taquerias-mexican --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

The culinary influence of the Transatlantic Slave crossing is evident throughout the American South. In the Costa Chica area of Oaxaca, Mexico, the heritage is equally rich but not often recognized or discussed, says food writer Bill Esparza. Michelle Bishop of Harlem Needle Arts describes the work behind The Legacy Quilt, on display in the “African/American: Making the Nation's Table” exhibit at the Museum of Food and Drink. Lauren Ko is designing pies that are made for Instagram. Lucy Haro, a grant recipient from Re:Her, is serving Peruvian soul food at Qusqo Bistro. LA Times restaurant critic Bill Addison reviews Yangban Society in the Arts District. Tomatoes are ripe at the farmer's market.

Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writer Bill Esparza discusses the wave of Mexico City restaurants opening in Los Angeles. Latin American cuisine is a story of global fusion that spans centuries, and Peruvian chef Virgilio Martínez compiled a compendium of recipes from Chile to Mexico. Matt Biancaniello swaps spinach for stinging nettles and shares a beautiful winter cocktail. Finally, Melissa Acedera is combating food injustice with a mobile pantry that travels the Southland.

Today's Lunch Therapy patient, Bill Esparza, is the James Beard Award-winning author of LA Mexicano who's considered by many to be America's leading expert on Mexican food. He's also a renowned saxophonist who's traveled the world playing music with Brian Setzer, Bryan Adams, and Colin Hay. In today's session, Bill explains how to spot a good taco truck, how the pandemic impacted street food, growing up Mexican-American, his grandmother's cooking, and how he didn't learn Spanish until he was in his thirties. We also cover eating while on the road with musicians, how he finds new places to eat, starting his blog in the early 2000s, and where a birria newbie (yours truly) should get birria in L.A. See acast.com/privacy for privacy and opt-out information.

Episode 90 Notes and Links to Bill Esparza's Work         On Episode 90 of The Chills at Will Podcast, Pete welcomes Bill Esparza, as the two discuss, among other topics, ideas of Chicanismo, representation in popular culture and literature, the repression of the speaking of Spanish, and Mexican food as hyper regional and incredibly-varied, with its rich histories shown in Bill's book and in his recent series about California's “barbacoa trail.”          Bill Esparza is a professional musician, writer, and fixer whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. Buy Bill Esparza's LA Mexicano: Recipes, People, and Places   Bill and Andrew Zimmern on Bizarre Foods in San Diego, including a visit to Aquí es Texcoco   Bill's “California's Barbacoa Trail” series for Eater LA   Bill's 2021 series about “The 20 Essential Restaurants in Valle de Guadalupe”   At about 1:25, Bill Esparza talks about his role as a “fixer”   At about 2:50, Bill talks about growing up in Stockton, CA, and how he, like many Chicanos in the 70s did not learn a lot of Spanish due to anti-Mexican and anti-Spanish-speaking racism; he also talks about his overall relationship with language and the library   At about 6:30, Bill talks about his early love of music, fostered by his father and the soul and rock music scenes   At about 8:25, Bill talks about the implications of the term “Chicano” and its generational and cultural connections   At about 11:15, Pete asks Bill about what defines “Chicano Soul”   At about 14:45, Bill responds to Pete's question about Bill's views on repreentation   At about 17:50, Pete references standout writer Kali Fajardo-Anstine and her recent social media as an example of the hugely-varied experiences of those who speak and don't speak Spanish    At about 19:50, Bill describes his relationship with food, and “homebase” at his grandmother's house and his “pocho” experience through food and Spanish-language televisión; he describes his childhood visits to Aguascalientes as “profound” and how they had “awakened” him   At about 23:45, Bill describes how his unofficial food critic and food student sensibility began on the road, particularly touring with Marisela   At about 25:10, Pete wonders how Bill began writing about food   At about 28:20, Bill explains the significance of his visit to pyramids in Mexican, and the idea of making sure that he didn't lose his connections to México after his father's passing   At about 30:35, Bill talks about feeling a responsibility to have Mexican and Mexican-American and others traditionally-underrepresented as chefs and food writers up front, telling their stories    At about 32:30, Pete asks Bill about his time working with Andrew Zimmern and what it's like to be a food “ambassador”   At about 36:20, Pete expresses his undying love for La Cocina de Doña Esthela in Baja California and thanks Bill for greatly boosting its popularity   At about 38:35, Bill differentiates between birria and barbacoa and their countless iterations and styles of cooking   At about 40:20, Pete and Bill talk about his “California's Barbacoa Trail” series for Eater LA and the hyper regionality of Mexican food   At about 45:10, Pete and Bill discuss the incredible diversity of Mexican food in Los Angeles   At about 46:45, Pete wonders quixotically about why LA can't sell Ensenada-style fresh mariscos, and Bill informs him about why it wouldn't sustainable    At about 49:45, Pete notes how Bill's “California's Barbacoa Trail” article series brought up interesting ideas of “home” and the ways of community life in rural towns   At about 52:00, Bill talks about pulque's significance in connection with barbacoa    At about 54:00, Pete and Bill highlight some of the cooks spotlighted in Bill's series   At about 55:00, Bill highlights Barbacoa Mejia in Richmond, CA and its incredible ximbó    At about 55:45, Bill and Pete discuss his book, LA Mexicano: Recipes, People, and Places and Bill's aims in writing the book   At about 58:30, Pete shouts out Madre Oaxacan cuisine in Los Angeles, which Bill notes has the world's biggest selection of mezcal   At about 59:30, Bill describes why and how he sees his book as a “sequel” to Gustavo Arellano's classic Taco USA: How Mexican Food Conquered the USA   At about 1:01:50, Pete asks Bill about the idea of “authentic” food   At about 1:03:20, Bill cites Enrique Olvera and his idea that even the term “Mexican food” is incredibly limiting and a misnomer really   At about 1:04:25, Bill discusses what different regions and towns value as indicators   At about 1:07:20, Bill responds to Pete's questions about the future of Mexican food-its commercialization, developments, the influx of restaurants from México City coming to LA, etc.   At about 1:10:30, Bill explains why Nixtaco in the Sacramento area is doing so well   At about 1:12:00, Bill shouts out a great spot in Valle de Guadalupe, Wa Kumiai Tabita (check Number 4)         You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Annie McDermott, translator of works in Spanish and Portuguese, including Mario Levrero's The Luminous Novel. The episode will air starting November 16.

Episode 89 Notes and Links to Luke Epplin's Work            On Episode 89 of The Chills at Will Podcast, Pete welcomes Luke Epplin, writer of Our Team: The Epic Story of Four Men and the World Series That Changed Baseball. The two talk about, among other things, Luke's early relationship with language, his admiration for certain writers who have shaped his sensibility and philosophy of writing, and his purpose in writing nonfiction that has the best qualities of fiction. They also discuss his dazzling book about four intriguing members of The Cleveland Indians and their 1948 World Series victory and rollercoaster season.        Luke Epplin, whose writing has appeared in The Atlantic, the New Yorker Page-Turner, The Washington Post, GQ, Slate, Salon, The Daily Beast, among others, and he has appeared in such places as NPR's “Weekend Edition,“  The New York Times, the MLB Network, and ESPN. He is the author of Our Team: The Epic Story of Four Men and the World Series That Changed Baseball about Bob Feller, Larry Doby, Bill Veeck, Satchel Paige, and the Cleveland Indians of the 1940s. Buy Our Team: The Epic Story of Four Men and the World Series That Changed Baseball   “How Black Players Propelled Cleveland's Baseball Team To Win The 1948 World Series” from NPR, March 2021   Luke Epplin's MacMillan Page   “Virtual Author Series” with Bruce Markusen-Video from National Baseball Hall of Fame and Museum-Luke talks about the book on the Anniversary of Larry Doby's MLB Debut At about 2:00, Luke talks about growing up in a small town outside of St. Louis, including how he was a voracious reader and was exposed to great baseball writing, including David Halberstram and his October 1964 book as an influence for Our Team, his own novel   At about 5:00, Luke talks about his fandom for the St. Louis Cardinals, and how the team's fortune has made the fanbase different than the fans of the hard-luck   At about 7:20, Luke cites David Halberstram's Summer of ‘49 as an inspiration for his book's narrative   At about 9:00, Luke talks about chill-inducing literature, including William Saroyan, Alice Munro, and Deborah Eisenberg, and William Trevor   At about 10:10, Luke describes being into “lyrical realism” and how he would read aloud short stories and/or copy short stories word for word to help him “locate a voice that [was] wholly [his] own”   At about 12:25, Luke talks about Gay Talese, David Halberstram, and others whose nonfiction read like fiction in the best possible ways and inspired Luke's own aesthetic    At about 13:30, Luke talks about his appreciation of John Cheever and spiritual ancestors and descendants   At about 15:30, Luke details great phrasing from Gay Talese's famous piece on Joe DiMaggio, and how he used “the rhythm” of the diction as inspiration fro his own book   At about 18:00-Luke references Mark Harris' Pictures at a Revolution as a big source of inspiration and thrill and Erik Larson as well   At about 20:05-Luke points out the lack of stats and numbers used in his Our Team book, and his rationale for this   At about 21:40, Pete and Luke join the Laura Hillenbrand Mutual Admiration Society   At about 24:00, Luke discusses the ways in which he balanced archive footage and interviews in “piecing together” his storyline for Our Team   At about 25:20, Luke talks about the challenges of telling Larry Doby's story, as he was a reticent person for the most part   At about 26:55, Pete asks Luke for his “ ‘Eureka' moments” and Luke shares an interesting anecdote about his grandfather, the St. Louis Browns, and Bill Veeck that were seeds for his book   At about 30:50, Pete references Luke as part of a group of writers in recent years like Bradford Pearson and Eric Nusbaum, among many others, who have written a certain type of “sports book” that is not wholly a sports book; Pete's joke about the epically long titles so popular these days leads to Luke   At about 33:15, Luke gives background on Bill Veeck, one of the four main characters of Luke's book   At about 36:10, Luke gives background on Larry Doby, one of the four main characters of Luke's book   At about 38:20, Pete and Luke discuss the unfair expectations for Larry Doby as a “pioneer,” and Eric juxtaposes Jackie Robinson and Larry Doby's experiences   At about 43:00, Luke talks about the book's Epilogue that details the blatant racism that Larry Doby experienced, including after his heroic 1948 World Series, and some of the ways in which white writers didn't fully take into account the hardships he faced    At about 46:00, Luke discusses the intriguing and singular Satchel Paige, one of the “Big Four” from the book   At about 49:50, Pete and Luke discuss Larry Doby and Satchel Paige's relationship, as well as the latter's persona and its connection to the ugly history of racism, minstrel shows, etc.   At about 52:10, Luke traces the modern frowning upon “showy baseball” in contemporary times   At about 53:30, Pete and Luke discuss the brainstorming tours undertaken by Bob Feller, Satchel Paige described in great detail in the book    At about 53:25, Pete proudly shares stories involving his grandfather, Joe Albanese, and how he got two hits off Satchel Paige in a barnstorming exhibition   At about 56:25, Luke details Satchel Paige in juxtaposition to Bob Feller and to Jackie Robinson, as well as how Paige's legendary confidence and independence-he is, Luke says, “fully himself”   At about 1:00:00, Luke talks of the absolute legend that Satchel Paige was and how his pitching was an absolute scene for spectators   At about 1:00:40, Pete asks Luke to dispel (hehe) rumors that Pope Francis recently cited Luke's book while talking to Joe Biden, and Luke continues in talking about Satchel's LONG and illustrious career   At about 1:03:10, Luke discusses the phenom Luke discusses the intriguing and singular Satchel Paige, one of the “Big Four” from the book, one of the “Big Four” from the book; Luke cites Feller's bona fides as someone who built himself up by himself, the “ ‘American Dream' writ large” post-Depression and Roaring 20s   At about 1:08:55, Pete and Luke discuss the book's ending-the glorious victory in the 1948 World Series-including the letdown experienced by various characters in the book; Luke cites “loneliness” as a central theme of the book   At about 1:11:00, Pete and Luke discuss Luke's meaningful focus on a certain pivotal August   At about 1:12:35, Luke talks about future projects, including an exciting and intriguing basketball story he will be telling, and possibly writing in Spanish (pues, tal vez…)   At about 1:14:17, Pete and Luke talk about the glorious “sic” and Luke's experience with the “colorful” sportswriting that he used to build his book   At about 1:15:20, Effa Manley is discussed and why she needs her story to be written   At about 1:15:55, Luke reads an excerpt from the book that deals with the legendarily energetic Bill Veeck   At about 1:21:00, Luke gives out his contact information and shouts out his local favorite, The Astoria Bookshop      You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.       This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form.      The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.      Please tune in for the next episode, a conversation with Bill Esparza. Esparza is a professional musician, writer, and blogger whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. The episode will air starting November 9.

This week, Bill Esparza continues his trek through California in search of the best barbacoa. Matt Kettmann makes recommendations for tasting room visits in Santa Barbara wine country. Chef Renee Erickson has recipes inspired by her travel, making a getaway as close as the kitchen. Food stylist and chef Sarah Glover offers kid-friendly camping cooking tips that spark imagination for overnighters in the wild. If you're looking to escape the heat at a movie theater, Morgan Neville's new film “Roadrunner” reveals the joys and pain of the most recognized traveler of our time — Anthony Bourdain. Plus, a quick trip to the farmer's market for summer corn.

Evan Kleiman visits “The Plastic Bag Store,” where artist Robin Frohardt has designed products from collected materials that speak to the foreverness of single-use plastics and what it means for the future. Bill Esparza journeys through Los Angeles for barbacoa, the pit-roasted meat found across Mexico. The availability window for Blenheim apricots is open, and Sherry Yard shares how she is using those from See Canyon Fruit Ranch. Director David Gelb reveals the rise of the celebrity chef in his new documentary “Wolfgang.” Journalist and editor Laurie Ochoa remembers Chef Mark Peel. Finally, Los Angeles Times restaurant critic Bill Addison returns with his weekly reviews.

Prepare for your mouth to absolutely water with this week's deliciously fascinating conversation. Bill Esparza, author of the book, LA Mexicano, and James Beard Award winner in journalism for his coverage of the LA taco scene, is considered one of the country's leading experts on Mexican food.  In addition to the curating services Bill provides for Los Angeles restauranteurs and venues including The Fields in downtown LA, Bill has also served as the behind-the-scenes curator and on-air contributor for numerous television projects including two seasons of Emmy award-winning The Migrant Kitchen, Anthony Bourdain's Parts Unknown, Andrew Zimmerman's, Bizarre Foods, I'll Have What Phil's Having, Huang's World and Top Chef.  Bill writes about Mexican food for LA Times, GQ Mexico, Roads & Kingdoms, Eater, Los Angeles Magazine, Food & Wine Magazine and others.   A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California. In today's episode we discuss: The taco that he's currently obsessed with How culture (and his abuela's kitchen) fueled his passion for food His travels in Latin America and how his experiences influenced his life and writing The evolution of the LA Mexican food scene

In this next episode of Eat My Globe, our host, Simon Majumdar, challenges James Beard Award winning writer and creator of the Street Gourmet LA website to name 5 people to be elevated to the Eat My Globe Culinary Pantheon. It’s an eclectic mix gleaned from Bill’s impeccable knowledge of the cuisine of the Americas. Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: EatMyGlobe.com/bill-esparza Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------- ProducergirlProductions  

Charles talks to James Beard Award Winning Writer Bill Esparza. They talk about Mexican Food, Music and all things Culture!

There’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom. This week’s “In the Weeds” takes listeners to Woon Kitchen in Historic Filipinotown, where Keegan Fong and Mama Fong are making a mean bowl of beef noodles. Farmer Lee Jones shares how his family’s rags-to-riches farm went bust but rebuilt with vegetables that are sought after by the world’s best chefs. Edible flowers are blooming at the Santa Monica Farmer’s Market. Artist and illustrator Lindsay Gardner pays homage to 112 women in the food world. Finally, Bill Esparza is excited about a lechon taco that can be found in the city of Cudahy. 

Bill Esparza is a James Beard award winning author of La Mexicano and Event Host of Taqueando. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Street Gourmet, Bill Esparza, (a James Beard Award-winner for excellence in journalism,) revived the grand taco fest in Los Angeles in June of 2019 with Bill Esparza’s Taqueando, an all-you-could-eat taco lifestyle event, celebrating the best traditional and contemporary … Continue reading → The post Show 419, April 3, 2021: “The Street Gourmet’s” Bill Esparza Part Two appeared first on SoCal Restaurant Show.

The Street Gourmet, Bill Esparza, (a James Beard Award-winner for excellence in journalism,) revived the grand taco fest in Los Angeles in June of 2019 with Bill Esparza’s Taqueando, an all-you-could-eat taco lifestyle event, celebrating the best traditional and contemporary … Continue reading → The post Show 419, April 3, 2021: “The Street Gourmet’s” Bill Esparza Part One appeared first on SoCal Restaurant Show.

Spring has sprung and celebrations are here. Chef Hanif Sadr speaks about the cuisine of Northern Iran and Nowruz, the Persian New Year. Bon Appétit executive editor Sonia Chopra shares memories of the Hindu holiday, Holi, with dishes to make for a home celebration. Ojai pixies are making an appearance at the farmer’s market. Dan Pashman has conquered his proverbial windmill and created a new pasta shape. Taco maestro Bill Esparza is hosting an all-you-can-eat residency in the Arts District. Finally, Monica Ramirez and Enrique Rodriguez speak about continuing the legacy of Francisco “Pancho” Ramirez and his vision of a multifaceted business built on family for this week’s “In the Weeds.”

Sri Rao brings his book about Indian cuisine and film to the stage as he presents “Bollywood Kitchen” at the Geffen Playhouse. Mashama Bailey and John Morisano opened The Grey in Savannah, Georgia, and in their new book, they tackle  race, gender, class, and culture while building their business and friendship. Charlene Wang reports on the lingering issues of colonialism in the world of tea. Bill Esparza examines the popularity of birria, from Tijuana to Canada. Cauliflower is in season at the farmer’s market. Finally, Monica May describes how the diverse downtown LA community saved her Nickel Diner during the  pandemic. 

Bill Esparza catches us up on the growing presence of birria in the USA. Gabe Hiatt joins us to explain the complicated new regulations being proposed around drinking in DC. Get in touch with the hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater digest@eater.com More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

29. Bill Esparza is the "go-to" guy when it comes to Latin American food culture in Los Angeles. He is the author of the book 'L.A. Mexicano Recipes, People and Places' a TV foodie personality, consultant and Taco event curator.  There is no one more qualified to talk about the amazing variety of Taco culture and choices in L.A. and in this episode Bill holds nothing back sharing his best secrets, tips and hacks to enjoying our city's favorite food.  You can find out more about Bill and his Taco adventures on his Instagram: https://www.instagram.com/streetgourmetla/ You can pick up Bills Book on Amazon: https://www.amazon.com/L-Mexicano-Bill-Esparza/dp/1945551003 Please subscribe to the Podcast and take a look at the new LA Hacker Journal here: https://lifehacksla.com/journal --- Send in a voice message: https://anchor.fm/lifehacksla/message

Street Gourmet Bill Esparza sits down with Jordan to discuss L.A.'s vast taco game and drops all the meat & tortilla knowledge you need. Thank you to Summit LA 2019 for hosting and helping produce this episode. AIR JORDAN: A FOOD PODCAST is sponsored by RC Provisions and Goldbelly. Visit their Instagram profiles and websites for more info.  

Bill Esparza, author of "L.A. Mexicano: Recipes, People & Places," and Elisa Callow, author of "The Urban Forager: Culinary Exploring & Eating on L.A.'s Eastside," join award-winning journalist and L.A. chronicler Val Zavala in a Q&A about L.A. food culture.

A full review of Bill Esparza's first Taqueando Festival in Los Angeles - all the vendors we hit up, all the tacos we ate, and who won the best taco!

WE ARE LIVE FROM THE HIGHLY ANTICIPATED TAQUEANDOOOOOOOO! All you can eat tacos and we get to try all of them. We meet up with Bill Esparza once again along with plenty of the most delicious Taquerias. Join us as we try the best tacos in LA.... Naaaaaay!... The World!

Today on @ForkReporter we give everything we gpt in support of Alzheimer's with BJ's Restaurant and the Newport Rib Company. We dabble in even more tacos with Bill Esparza. Next, We are joined with our good buddy Simon Majumdar. Finally, we have the best fried shrimp tacos we've ever had in our lives!

Today on @ForkReporter we are rejoined with house favorite Bill Esparza who introduces us to Sonoratown Chef Jennifer Feltham. Next up we speak with Chica's Tacos' executive chef Eduardo Ruiz. If that wasn't enough food for you we finish things up with our favorite butchers, the fellas down at The Butchery! Let's Eat!!!

@ForkReport - WE WILL TRY EVERY TACO IN THE WORLD MUAHAHAHA! On today’s show we are helped by Bill Esparza as we talk everything tacos. Bill then introduced us to two fantastic chefs, Joy Alvarez (of Taqueando) and Natalie Curie ( of El Coraloense). We then talk meat with The Butchery Corporation and finish things off with some good ol’ NOM NOM NEWS!

James Beard Award-winning writer, author, and taco expert Bill Esparza talks food, family, and his inaugural Taqueando Festival, happening in Los Angeles on June 15th, 2019! No one knows Mexico & Mexican food better than Bill Esparza, and he imparts some of that cultural & culinary knowledge in this week's episode. www.taqueandofest.com

Bill Esparza, also known as Street Gourmet LA, joins us in the studio to talk about winning the James Beard Award for food coverage, Latin American cuisine, and how it all comes together in Los Angeles. In the second half of the show, the band Huh delivers a live in-studio performance. Huh are a heady, shreddy new rock band from New York City with a new EP and a new video. The four-piece creates thick, melodic sounds with whiffs of mid-'90s nostalgia and the occasional nod to Dad Rock. Onstage, their energetic set flows effortlessly from fast-paced, danceable tunes to dark, alluring ballads. Friends from around town, guitarist/vocalist Tia Vincent-Clark (The Fugue; Queening; Pygmy Shrews) singer Carrie-Anne Murphy (Bad Credit No Credit; Clapperclaw), and drummer Ryann Slauson (Sleepy Vikings; Loins; Giddy-Up, Helicopter!) played their first show in September of 2015. Bassist Molly Jean Schoen, fresh to NYC from Detroit, joined in early 2016.