On this episode of Taqueando, Bill Esparza heads back to Tijuana to talk with one of the most quietly influential chefs in modern Mexican cuisine: Chef Guillermo “Oso” Campos.

If you’ve eaten modern tacos anywhere in the last decade—from taco omakases to Baja-inspired tasting menus—you’re tasting the ripple effects of what Oso started on the streets of Tijuana with Tacos Kokopelli. In this conversation, Oso tells the story behind his journey from hitchhiking Mexico’s Pacific coast as a teenager to staging at a Michelin-starred restaurant in the Netherlands, and eventually launching one of the most creative taco stands in Mexico.

Bill and Oso dig into the philosophy behind modern tacos, the rise of Tijuana as one of Mexico’s most exciting food cities, and the decade-long run of Oso’s restaurant Tras Horizonte. They also talk about how street tacos became a canvas for culinary creativity and how Baja continues to shape the future of Mexican food.

Plus, Oso shares his favorite places to eat in Tijuana right now including the best birria, carne asada, tortas, ceviche, and tacos across the city.

Also in this episode: Bill shares an incredible backyard Argentine parrilla night featuring wines from MVA — a curated wine discovery platform sourcing small-production bottles from around the world.

👉 Listener offer: The first 20 people to sign up using code LAFOOD get $50 off their first collection.

Also, to learn more about El Encanto in Santa Barbara, click here.

If you care about tacos, Baja cuisine, or the future of Mexican food, this episode is essential listening.

Produced by Robert Haleblian