The Art of the Scam. With Katie Molinaro (@EatItKatie).

Inside Xokol, Guadalajara’s Michelin-Starred Temple to Corn, with Xrysw Ruelas

On this episode of Taqueando, Bill Esparza sits down with Chef Xrysw Ruelas [https://www.instagram.com/xryswruelas/] of Xokol [https://guide.michelin.com/it/it/jalisco/guadalajara_2011748/ristorante/xokol], the Michelin-starred Guadalajara restaurant she runs with Chef Oscar Segundo. They discuss Xokol’s evolution from a humble molino and antojería into one of Mexico’s most important modern Mexican restaurants, rooted in heirloom corn, indigenous knowledge, the milpa, and the culinary traditions of Jalisco and Estado de México. Xrysw also shares her guide to eating in Guadalajara, including tacos, tortas ahogadas, mariscos, bars, Santa Tere, Nejayote, and why Guadalajara remains one of Mexico’s most exciting food cities. Produced by Robert Haleblian.

The Art of the Scam. With Katie Molinaro (@EatItKatie).

This week on Taqueando, Bill Esparza takes on the messy new era of LA food influencers, anti-influencers, restaurant grifters, and the viral claim that “LA dining is a scam.” He breaks down the Christian Garcia [https://www.the-sun.com/news/14238521/hollywood-influencer-christian-garcia-scam-fraud-claims/]/Hollywood Thai controversy, the rise of outrage-based restaurant content, and why struggling small restaurants are especially vulnerable when influencers promise exposure but may not deliver. Bill is joined by Katie Molinaro of Eat It Katie [https://www.instagram.com/eatitkatie/] for a sharp conversation about influencer backlash, Comfy with Kerry [https://www.instagram.com/comfywithkerry/?hl=en], performative restaurant criticism, and what happens when creators turn dining into a joyless hunt for bad bites. They also dig into Kerry’s viral Casa Vega review, why Bill sees Casa Vega as more than just an old-school celebrity hangout, and how Mexican American institutions carry history, nostalgia, and community meaning that can get flattened by click-driven content. It’s a fiery, funny, deeply personal episode about LA restaurants, food media, cultural ignorance, affordability, and the difference between real criticism and content built for engagement. From Hollywood Thai to Casa Vega, from grifters to “LA dining is a scam,” Bill asks the bigger question: who actually benefits when restaurants become punching bags for the algorithm? Produced by Robert Haleblian [https://www.instagram.com/robert_haleblian/?hl=en]

Noah Galuten & Eloy Alvarez on Sonora, Carne Asada, and the Gospel of the Grill

This week on Taqueando, Bill Esparza heads back to Hermosillo, Sonora with chef, writer, and cookbook author Noah Galuten [https://www.instagram.com/galuten/] and Sonoran culinary investigator Eloy Alvarez Uribe [https://www.facebook.com/eloy.uribe.9/] for a deep dive into carne asada, grilling culture, and the food traditions of Northern Mexico. Noah discusses his new cookbook Grill Time, how a research trip to Sonora changed the way he thinks about carne asada, and why true Sonoran grilling is about much more than meat on fire. Eloy breaks down what makes Hermosillo’s carne asada culture so singular, from high-quality beef and flour tortillas to mesquite charcoal, chile colorado, refried beans, and the foodways shaped by life in the desert. Plus, the crew gets into Bahia de Kino seafood, bacanora, LA breakfast burritos, New York bagels, Mexican breakfast in Los Angeles, and why Sonora still doesn’t get the respect it deserves. - Presented by El Encanto Santa Barbara [https://www.elencanto.com/?utm_source=google&utm_medium=cpc&utm_content=&utm_campaign=EEN03-El-Encanto-PMTG-OMSHS-24447-95953&gad_source=1&gad_campaignid=23484798903&gbraid=0AAAAAo-pBv2h5bVbMyq1ArzJV0PtPyCf5&gclid=CjwKCAjwwpDQBhAuEiwAa-4Woxt0JPsuOOF2IOUXRUOoXievFuAsHREHPOyieesfVEwBqG39DM7_XhoCVFUQAvD_BwE]

Le Chique 2.0: Inside Mexico’s Most Ambitious Tasting Menu with Chef Jonatan Gómez Luna

On this episode of Taqueando, Bill Esparza sits down with Jonatan Gómez Luna [https://www.instagram.com/j_gomezluna/], the chef behind Le Chique, one of Mexico’s most ambitious and influential fine dining destinations. Recorded at Hotel Xcaret Arte [https://www.hotelxcaret.com/en/] in Playa del Carmen, this conversation explores the launch of Le Chique 2.0 [https://guide.michelin.com/us/en/quintana-roo/playa-del-carmen_2068368/restaurant/le-chique] — 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. -- Presented by El Encanto Santa Barbara [https://www.elencanto.com/], your luxury hotel destination on the American Riviera.

Andrew Zimmern (Part 2): Restaurants, Politics, and the Future of Food

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 [https://www.instagram.com/robert_haleblian/?hl=en]. Presented by mva.wine [https://www.mva.wine/].