Bill Esparza on “Oaxacalifornia”

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Baby Artichoke quesadilla with Oaxacan cheese, queso fresco, raw tomatillo chile, avocado, red pepper escabeche, herbs. Photo credit: T.Tseng/CC 2.0 via Flickr

Taco correspondent Bill Esparza offers a glimpse into Oaxacan foodways in Los Angeles.

Credits

Host:

Evan Kleiman