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.

--

Presented by mva.wine. Become a part of this exclusive wine club (600 members only!) at mva.wine/subscribe - first 20 people to use code LAFOOD get $50 off their first collection.

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.

Presented by mva.wine. First 20 people to subscribe using the code LAFOOD receive $50 off their first collection of this incredible wine.

In this Q&A episode of Taqueando, James Beard–winning journalist Bill Esparza and producer Rob Haleblian tackle listener questions about taco culture, Mexican food traditions, and the biggest controversy shaking the global dining world.

The episode opens with a deep dive into the Noma scandal involving chef René Redzepi, the protests surrounding the restaurant’s Los Angeles pop-up, and what the controversy reveals about power, labor, and leadership in fine dining.

Then the show shifts into listener questions covering everything from salsa pairings for tacos, the origins of LA’s taco truck culture (including King Taco), and how to recognize restaurants chasing Michelin stars.

Bill also shares his expert tips for finding incredible food when traveling, how to approach unfamiliar cuisines, and the cultural rules behind tortillas, tacos, and regional Mexican dishes.

Whether you're obsessed with tacos, curious about restaurant culture, or planning your next food trip, this episode is packed with insider knowledge from one of the world’s leading voices on Mexican cuisine.

--

Presented by MVA.wine - a wine collective that's disrupting the OG wine club model and bringing you rare wines from small producers that rarely make it to the US. First 20 people to subscribe using code "LAFOOD" receive their first collection for $50 off.