Good Food
Visiting Mexico City cuisine in LA with Bill Esparza
Food writer Bill Esparza knows his tacos.
By Evan Kleiman • • 9m ListenFood writer Bill Esparza knows his tacos. The most common taco in Mexico City (CDMX) is tacos a la plancha — pork chops, cesina (a beef jerky), steak, or chicken, cooked on a flattop and served with a tortilla, onions and cilantro with a side of beans and cactus salad. Local CDMX chain Tacos Don Manolito has opened their first U.S. location in Hollywood, where Esparza narrows down the menu and recommends the Campechano, which is a recipe of three meats (cecina, homemade chorizo, and chicharrón) and the Maja, a cheese-filled crust with a choice of meat. The U.S. operation also features a vegan Campechano.
Bill Esparza compiled a full list of Mexico City transplants in Los Angeles for Eater LA.
The full episode
3 of 6
Fish sauce, tamales, Latin American food, stinging nettle- 0:00Fish sauce: One man’s equivalent to a midlife crisis Maserati
- 11:09Deck the halls with corn husks and masa this tamales season
- 22:46Visiting Mexico City cuisine in LA with Bill EsparzaYou’re reading this
- 32:05Evolution of Latin American cuisine is focus of new cookbook
- 39:12Eating your drink at the farmer’s market with Matt Biancanello
- 46:35Polo’s Pantry: Firing up activism to combat food injustice
The full episode
3 of 6Fish sauce, tamales, Latin American food, stinging nettle- 0:00Fish sauce: One man’s equivalent to a midlife crisis Maserati
- 11:09Deck the halls with corn husks and masa this tamales season
- 22:46Visiting Mexico City cuisine in LA with Bill EsparzaYou’re reading this
- 32:05Evolution of Latin American cuisine is focus of new cookbook
- 39:12Eating your drink at the farmer’s market with Matt Biancanello
- 46:35Polo’s Pantry: Firing up activism to combat food injustice