What’s the most important item at the salsa bar? Salt—and you. On this episode of Taqueando with Bill Esparza, we’re diving deep into the taco brigade system at Mexican taquerías, where every cook has a role—and the diner is the final member. Bill breaks it down in his signature no-BS style: “If your taco is underseasoned, it’s your f**ing fault.”*

He also shares what he’s been eating lately—from the Pujol pop-up at Damian to Molino Pujol at Ditroit, plus visits to Fiddlehead and other gems in Santa Barbara wine country.

In the listener Q&A, Bill answers:

• What’s the best taco city in the world?

• What does he look for as a food writer?

• What’s his favorite Mexican-American combo plate?

• And where to eat in Lima and Quito?

  
  

Come for the salsa, stay for the smoke.
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In the premiere of Taqueando with Bill Esparza, chef Enrique Olvera reflects on 25 years of Pujol, the groundbreaking Mexico City restaurant that redefined modern Mexican cuisine. Olvera and host Bill Esparza dive into mole madre, culinary identity, and how Mexican food earned its place on the global stage.

Keywords: Enrique Olvera, Pujol, Mexican cuisine, mole madre, Mexico City restaurants, Bill Esparza, Taqueando podcast.

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Episode Links:

Pujol https://pujol.com.mx/eng/

Enrique Olvera https://www.instagram.com/enriqueolveraf/?hl=en

Bill on Instagram https://www.instagram.com/streetgourmetla/?hl=en

More Acquired Taste:

The LA Food Podcast https://open.spotify.com/show/7q29bhboG2WSHktlyJzEGl

The LA Countdown https://www.instagram.com/thelacountdown/?hl=en

Acquired Taste https://www.acquiredtastemedia.com/