Today on Taqueando with Bill Esparza, we’re joined by Tejal Rao and Ligaya Mishan, the chief food critics of The New York Times, for a deep, deliciously nerdy dive into the art of food writing and restaurant criticism.

Bill and his guests unpack how they approach reviewing restaurants, what makes great criticism endure, and why the critic’s role still matters in a world dominated by social media takes and influencer hype. It’s a thoughtful conversation about taste, language, and the evolving power of the written word in shaping how we eat and think about food.

Plus, Bill recaps a standout meal at Carmelita in Tijuana — one of Baja’s most compelling new restaurants redefining Mexican fine dining.

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