In this episode of Taqueando, Bill sits down with Chef José Luis Hinostroza, the visionary chef behind ARCA in Tulum, to explore the side of Tulum that most travelers never see. After leaving Noma, Hinostroza moved to the Yucatán to immerse himself in its jungle, ingredients, and lesser-known Indigenous traditions — a region of Mexico with flavors, crops, and cooking techniques unlike anywhere else.

Bill and José dig into what makes the real Tulum so culturally and ecologically distinct, from its wild landscape to its atypical Indigenous foodways that don’t fit neatly into the clichés of “Mexican cuisine.” They unpack how ARCA was built around those traditions, why the restaurant intentionally steps outside corn-centric narratives, and how Hinostroza has forged a new style of fine dining that respects the land while pushing Mexican cooking into new territory.

The conversation spans José’s time at Noma, the early days of Tulum’s culinary evolution, the discipline of cooking in the jungle, and the importance of showcasing ingredients and stories long overlooked by mainstream food media.

If you care about Mexican gastronomy, regional identity, Indigenous foodways, or the ongoing reinvention of fine dining, this is an essential listen.

Keywords: ARCA Tulum, José Luis Hinostroza, real Tulum, Noma Mexico, Yucatán food, Indigenous traditions, jungle cooking, modern Mexican cuisine, Taqueando, Bill Esparza

On this episode of Taqueando with Bill Esparza, we dive deep into the rise of Sinaloan food and culture in Los Angeles and the Inland Empire. For decades, Sinaloenses have shaped the region through music, migration, and community — but only recently has LA begun to experience the true depth of Sinaloan regional cooking.

Bill shares his personal history performing concerts in Sinaloa with iconic artists like Marisela, and how he used to return to LA disappointed by the lack of authentic Sinaloan flavors. Today, that has completely changed. Thanks to increased access to world-class seafood and regional ingredients, a new generation of Sinaloan chefs and taqueros are redefining the city’s mariscos and taco scene.

We spotlight some of the most exciting voices pushing the movement forward, including José Morales of Tacos La Carreta, Chuy Patabionica, and Francisco Leal of Del Mar Ostionería. Bill also breaks down the unfair stereotypes that have long followed the region and explains why Sinaloenses have become one of the most influential culinary forces in Southern California.

If you love mariscos, regional Mexican cuisine, food culture, LA tacos, or the stories behind immigrant-driven food movements, this is an episode you don’t want to miss.

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On this special on-site episode of Taqueando with Bill Esparza, recorded live at the San Diego Food + Wine Festival, Bill sits down with some of the most influential chefs shaping modern Mexican and Baja cuisine. Featured guests include Chef Carlos Gaytán (Paseo, Valle, Txuco), Chef Rael Coronado (Una Más, Savage), Chef Juan Cabrera (Casa Tijuana, Fonda Fina), Chef Sabina Bandera (La Guerrerense), and Chef Diego Vargas (Asao).

Together they explore the deep culinary connection between Baja California and California, how the border inspires creativity, and the new generation of chefs redefining what Mexican food can be on both sides.

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Keywords for SEO: Baja California food, Mexican chefs, San Diego Food and Wine Festival, Bill Esparza, Carlos Gaytán, Sabina Bandera, Tijuana restaurants, Valle de Guadalupe, Baja cuisine, California restaurants, Mexican gastronomy podcast