This week, Good Food taco correspondent Bill Esparza talks about where to find some of the best Sinaloan-style food in LA.
Part of what makes a great taco is a great tortilla. So on the occasion of the Los Angeles Magazine Taco Issue, we asked Bill Esparza to share his favorite tortillas in the Southland. Esparza writes the Essential T column for Los Angeles Magazine and is the first ever taco correspondent for Good Food.
Good Food taco correspondent Bill Esparza describes the tradition of pit-roasted barbecue in Mexico. Most often it’s made with lamb, but you can find regional variations including everything from goat to chicken barbacoa in Los Angeles.
In fact, Bill says there are more diverse barbacoa offerings in Los Angeles than there are in Mexico City. He shares some of his favorite spots with us.