On this episode of Taqueando, Bill Esparza heads to Chileno Bay in Cabo San Lucas to sit down with Chef Yvan Mucharraz, the culinary force behind COMAL, YAYA, and TnT (Tacos and Tequila) at Chileno Bay Resort & Residences, Auberge Resorts Collection. Together, they unpack why Baja is quietly becoming one of the most important food regions in the world, from its unmatched seafood to its deep network of organic farms and local producers.

Chef Yvan shares the philosophy behind each concept—COMAL, the resort’s signature open-air restaurant showcasing innovative regional Mexican flavors; YAYA, a Mediterranean-Latin concept centered around live-fire cooking; and TnT, a casual beachside taqueria built on simplicity and fun. He also breaks down his Baja Lab series, which brings some of the world’s best chefs to Cabo for a “reverse stage” that’s transforming his kitchen from within.

Then, Bill is joined by Chef Val Cantu of Californios in San Francisco, the two-Michelin-star restaurant redefining Mexican fine dining in the United States. They dive into the evolution of tasting menu Mexican cuisine, the importance of masa, and why Mexican food is finally getting the recognition it deserves on the global stage.

From Baja to San Francisco, this episode explores where modern Mexican cuisine is headed next—and the chefs pushing it forward.

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On this episode of Taqueando, Bill Esparza sits down with Chef Jon Yao of Kato—the Michelin-starred, James Beard Award-winning restaurant redefining what Los Angeles cuisine can be. From his upbringing in the San Gabriel Valley to the philosophy behind Kato’s cooking, Jon shares how his food is less about invention and more about memory, identity, and place.

The conversation dives deep into the cultural fabric of LA, exploring how immigrant communities shape the city’s dining scene and why Kato could only exist here. Jon reflects on growing up surrounded by Taiwanese, Chinese, Vietnamese, and Mexican food traditions—and how that environment informs a style of cooking rooted in storytelling, not trends.

They also get into the realities of fine dining today: the pressures of Michelin and World’s 50 Best, the challenge of staying grounded amid global recognition, and why Jon prioritizes internal standards over external validation. At Kato, luxury isn’t about spectacle—it’s about care, intention, and serving food at its absolute best.

Plus, Jon shares his go-to spots across the San Gabriel Valley and beyond, from beef noodle soup institutions to under-the-radar specialists, offering a masterclass in how to eat one of the most dynamic food regions in the country.

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This week on Taqueando, Bill sits down with Chef Manu Buffara, one of Latin America’s most influential chefs and the force behind Manu in Curitiba, Brazil — consistently ranked among the Latin America’s 50 Best Restaurants.

From her early days in journalism to training in Italy and staging at Noma, Manu shares how her global experiences shaped a deeply personal approach to cooking rooted in local ingredients, seasonality, and storytelling.

But this conversation goes far beyond the plate.

Manu breaks down:

• What “local” really means in Brazil — and why it’s about people, history, and economics, not just ingredients
• How working at Noma changed her philosophy on simplicity and product-driven cooking
• Why she moved away from cooking for awards and started cooking for herself
• The evolution of fine dining — and why toxic kitchen culture has no place in the future
• How she built a restaurant where staff actually have a life, with shorter hours and a healthier culture
• Her foundation work feeding communities and empowering women in Curitiba

Plus, Bill shares the story of dining at Manu during the pandemic — a deeply personal, unforgettable 11-course experience that captures what makes her restaurant so special.

This is a conversation about food, empathy, leadership, and the future of restaurants — and why Curitiba might be one of the most exciting food cities you’re not talking about.

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