ilani Tacos, Tequila & Taps Festival

July 19th - 20th

a rooftop fiesta?
sounds like fun.

Join us for a weekend of hand-crafted tacos and Mexican-inspired fare. Plus, enjoy a wide selection of fine tequila, beer, and wine from around the world.

a rooftop fiesta?
sounds like fun.

Join us for a weekend of hand-crafted tacos and Mexican-inspired fare. Plus, enjoy a wide selection of fine tequila, beer, and wine from around the world.

Schedule of Events

Taco & Tequila Dine Around Preview Night

SOLD OUT

Friday, July 19th | 7:00pm-9:00pm

ilani Rooftop

Tickets: $64
Kick off the weekend with a Friday night fiesta! Sample high-end tacos and street food, toast with premier tequila and beers from preeminent distillers and brewers and dance the night away at the Endless Summer Fun Rooftop Tribute Party featuring SantanaWays: The Carlos Santana Tribute.

Tacos, Tequila & Taps Festival Main Event

Saturday, July 20th

ilani Rooftop

Standard Tickets: $39
Designated Driver Tickets: $10

Session 1 | Noon-4:00pm

Main Event Session 1 Tickets

Session 2 | 5:00pm-9:00pm

SOLD OUT

Indulge in decadent hand-crafted tacos and street fare, sip on a variety of fine tequilas and mezcals and wash it all down with your favorite local beers, wines and seltzers!

Featured Chefs

Bill Esparza

Bill Esparza, author of the book, LA Mexicano, and James Beard Award winner in journalism for his coverage of the LA taco scene, is considered one of the country's leading experts on Mexican food. In addition to the curating services Bill provides for festivals, corporate events and Los Angeles restauranteurs, Bill is the behind the scenes curator as well as on-air contributor for numerous television projects. These include, season two of “Street Food” for Netflix, two seasons of the Emmy award-winning program The Migrant KitchenAnthony Bourdain’s Parts Unknown, Andrew Zimmern’s, Bizarre Foods, I'll Have What Phil's Having, Huang’s World and Top Chef. Billhas appeared on CNN, and KCRW's radio show Good Food.   Bill writes about Mexican food for LA Times, GQ Mexico, Roads & Kingdoms, Eater, Los Angeles Magazine, Food & Wine Magazine and others. A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Jonathan Zaragoza

Restaurants: Birrieria Zaragoza &
El Oso

Chef Jonathan Zaragoza was raised on Chicago’s Southside by a tight-knit family with strong cooking roots — he recalls standing on a step stool, helping his mother stir eggs as a five-year-old.  At the age of 12, in the backyard of their home, Zaragoza began learning to make birria, roasted goat from Jalisco, in a wood-burning oven built by his grandfather and father. His task was to start the fire, tending to it until the goat was ready for its overnight roast. In 2007, Birrieria Zaragoza opened its doors giving Zaragoza a platform to create and continue learning from while diving headfirst into Chicago’s hospitality industry. From working at Sepia and Sixteen as a young cook, cutting his teeth on the Michelin circuit, to becoming the chef of Masa Azul at 22, Zaragoza’s culinary abilities have afforded him acclaim and the world as his kitchen. His path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, Australia and all across the US. Lately, you’ll find Jonathan cooking at his restaurants Birrieria Zaragoza, Čálli and El Oso.

Guillermo "Oso" Campos

Restaurant: Tras Horizonte

Guillermo "Oso" Campos was born and raised in Tijuana. Backpacking through Mexico, Campos learned techniques and recipes from each place he visited. Campos traveled light, ensuring he could fill his backpack with gastronomic experiences and ingredients.

Campos' appreciation for food stems from the grandmothers and "mayoras" who generously shared their hearts and prepared meals for him. “They have been a true inspiration to me,” said Campos. Furthermore, Campos’ inspiration comes from traditional techniques, expressing his philosophy and ideals by incorporating symbolism into the ingredients used to create each plate.

Just before creating Tacos Kokopelli in 2010, Campos served as the Executive Chef of Expo Parque Bicentenario in Guanajuato. During this time, Campos crafted special meals and menus for prominent figures such as the state governor and the president, Felipe Calderón, among other politicians. Campos eventually decided to leave Expo Parque Bicentenario and return to his native Tijuana, where he would establish a street stand made with recycled tomato wood boxes, embodying the essence of Mexican food with a borderless perspective in mind that comes from being raced in TIJUANA A.K.A. Tacos Kokopelli.

Over time, Kokopelli underwent an evolution and transformed into its present-day restaurant, Tras/Horizonte. With six years of operation and a much more extensive menu, it has become a joyful playground where Campos and team have the freedom to fulfill their creative desires. Kokopelli offers a wide range of culinary delights, including tacos, special dishes, desserts and beverages such as beer and cocktails, focusing on using natural ingredients and creating everything from scratch.

Bill Esparza

Bill Esparza, author of the book, LA Mexicano, and James Beard Award winner in journalism for his coverage of the LA taco scene, is considered one of the country's leading experts on Mexican food.  In addition to the curating services Bill provides for festivals, corporate events and Los Angeles restauranteurs, Bill is the behind the scenes curator as well as on-air contributor for numerous television projects. These include, season two of “Street Food” for Netflix, two seasons of the Emmy award-winning program The Migrant Kitchen.   Anthony Bourdain’s Parts Unknown, Andrew Zimmern’s, Bizarre Foods, I'll Have What Phil's Having, Huang’s World and Top Chef.  Billhasappeared on CNN, and KCRW's radio show Good Food.   Bill writes about Mexican food for LA Times, GQ Mexico, Roads & Kingdoms, Eater, Los Angeles Magazine, Food & Wine Magazine and others.   A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Jonathan Zaragoza

Restaurants: Birrieria Zaragoza &
El Oso

Chef Jonathan Zaragoza was raised on Chicago’s Southside by a tight-knit family with strong cooking roots — he recalls standing on a step stool, helping his mother stir eggs as a five-year-old.  At the age of 12, in the backyard of their home, Zaragoza began learning to make birria, roasted goat from Jalisco, in a wood-burning oven built by his grandfather and father. His task was to start the fire, tending to it until the goat was ready for its overnight roast. In 2007, Birrieria Zaragoza opened its doors giving Zaragoza a platform to create and continue learning from while diving headfirst into Chicago’s hospitality industry. From working at Sepia and Sixteen as a young cook, cutting his teeth on the Michelin circuit, to becoming the chef of Masa Azul at 22, Zaragoza’s culinary abilities have afforded him acclaim and the world as his kitchen. His path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, Australia and all across the US. Lately, you’ll find Jonathan cooking at his restaurants Birrieria Zaragoza, Čálli and El Oso.
Miguel Bahena & Carolina Verdugo

Restaurant: Madre

Miguel Bahena and Carolina Verdugo are the chefs of Michelin Guide restaurant Madre. Located in Ensenada, Mexico, Madre is nestled within a white stucco home featuring a concise menu with seafood starters, such as pepita and sesame crusted shrimp, pasta and roasted meats.

Guillermo "Oso" Campos

Restaurant: Tras Horizonte

Guillermo "Oso" Campos was born and raised in Tijuana. Backpacking through Mexico, Campos learned techniques and recipes from each place he visited. Campos traveled light, ensuring he could fill his backpack with gastronomic experiences and ingredients.
Campos' appreciation for food stems from the grandmothers and "mayoras" who generously shared their hearts and prepared meals for him. “They have been a true inspiration to me,” said Campos. Furthermore, Campos’ inspiration comes from traditional techniques, expressing his philosophy and ideals by incorporating symbolism into the ingredients used to create each plate.
Just before creating Tacos Kokopelli in 2010, Campos served as the Executive Chef of Expo Parque Bicentenario in Guanajuato. During this time, Campos crafted special meals and menus for prominent figures such as the state governor and the president, Felipe Calderón, among other politicians. Campos eventually decided to leave Expo Parque Bicentenario and return to his native Tijuana, where he would establish a street stand made with recycled tomato wood boxes, embodying the essence of Mexican food with a borderless perspective in mind that comes from being raced in TIJUANA A.K.A. Tacos Kokopelli.
Over time, Kokopelli underwent an evolution and transformed into its present-day restaurant, Tras/Horizonte. With six years of operation and a much more extensive menu, it has become a joyful playground where Campos and team have the freedom to fulfill their creative desires. Kokopelli offers a wide range of culinary delights, including tacos, special dishes, desserts and beverages such as beer and cocktails, focusing on using natural ingredients and creating everything from scratch.
Miguel Bahena & Carolina Verdugo

Restaurant: Madre

Miguel Bahena and Carolina Verdugo are the chefs of Michelin Guide restaurant Madre. Located in Ensenada, Mexico, Madre is nestled within a white stucco home featuring a concise menu with seafood starters, such as pepita and sesame crusted shrimp, pasta and roasted meats.
Connie Cossio

Restaurant: Coni'Seafood

Billy Acosta

Restaurant: Carnitas El Momo

Sponsors


Please Note

Must be 21 years of age or older with valid government-issued identification to attend. Tastings are limited. Schedule, events and apperances are subject to change.