Bill Esparza
Los Angeles magazine
Los Angeles, CA, United States
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Past articles by Bill:
The 25 Best Tacos in Los Angeles
Our spit-roasted, deep fried, tortilla-wrapped, salsa-topped, handheld guide to L.A.’s dish numero uno → Read More
These Are the Enchiladas of Your Childhood, Only Better
Celebrate the Enchilada Festival all month long at La Casita and Mexicano → Read More
Smorgasburg Is the Secret Mexican Food Mecca You’ve Always Dreamed Of
The real reason to visit L.A.'s newest food festival. → Read More
L.A. Is in Love with the Wood-Grilled Stylings of Northern Mexico
Salazar, an outdoorsy ode to the Sonoran steakhouse, is officially open in Frogtown → Read More
The Caesar Salad-Topped Fish Taco at Chica's Makes a Surprising Amount of Sense
The Caesar Salad-Topped Fish Taco at Chica’s Makes a Surprising Amount of Sense The new taqueria downtown is getting creative Seeing the look on people’s faces when they find out the Caesar salad was invented in Tijuana never gets old. That’s right, the salad that’s now on every hotel restaurant menu across the globe—the Michael Jackson’s Thriller of lettuce—was created at Caesar’s Restaurant in… → Read More
Everything You Need to Know About Culver City’s Best New Taqueria
Decoding the menu at Ari Apudia and Cameron Wallace’s Baja-inspired taco spot → Read More
There’s a Steamed Breakfast Taco in Boyle Heights That You Must Try
Tacos de canasta, tacos al vapor—whatever you call them, these are the best in L.A. → Read More
For the Best Pupusas in Town, You Have to Go to Church
Worship at the house of legit Central American food → Read More
9 Restaurants That Will Help You Throw the Ultimate L.A. Taco Party
Let’s be real, your carnitas game isn’t as strong as you think it is → Read More
The Flautas from Ciro's Are One of L.A.'s Most Iconic Mexican-American Dishes
The Flautas from Ciro’s Are One of L.A.’s Most Iconic Mexican-American Dishes Necessity is the mother of invention When the Gonzales family opened Ciro’s in 1972, not only was it a struggle to find traditional Mexican ingredients, but also to find traditional Mexican cooking equipment. In Mexico, flautas are cooked in a cazo—a wide-brimmed sauce pot generally made from copper—filled with oil,… → Read More
El Sinaloense #2 Proves That Sequels Aren’t Always Worse than the Original
Especially when part two comes with spicy tacos gobernador → Read More
It’s Time for L.A.’s Godfather of Mexican Seafood to Get His Due
Vicente "Chente" Cossio, the man behind Coni'Seafood and Mariscos Chente's, still has the magic touch with ceviche → Read More
6 Places to Get Excellent Flour Tortillas in L.A.
Corn may still be king, but flour is having a moment → Read More
La Tostaderia Is Making Grand Central Market an Official Taco Destination
Chef Sandra Felix is serving up her own brand of Mexican-American seafood → Read More
Enrique Olvera’s Visit to Providence Could Be a Pivotal Moment in L.A.’s Modern Mexican Scene
The chef from Pujol and Cosme came to Providence and showed some pocho chefs what high Mexican gastronomy is all about → Read More
Essential T: Goat Mixiote from Los Orginales Tacos Arabes de Puebla
In Boyle Heights, fiery steamed goat is the Saturday night special → Read More
Essential T: Deep-Fried Puerto Nuevo-Style Lobster at Playa Amor
Chef Thomas Ortega's new seafood-centric restaurant is giving crustaceans the Baja treatment → Read More
L.A. Now Has a Drug Lord-Themed Taqueria
This week's Essential T checks out cabeza tacos with a side of narco culture at Tacos Los Desvelados → Read More
Folklore Istmeño Is Serving Dishes Oaxacalifornia Hasn’t Seen Before
The Isthmus region of Oaxaca now has a proud rep in Van Nuys → Read More
Essential T: Short Rib Pipian Rojo Taco at the All-Star Chef Classic
Tolucan chef Pablo Salas makes the case for more Latin chefs at big-time food events → Read More