The 38 Best Restaurants in Mexico City | Eater

"Baldío merges two progressive projects. On one side, Arca Tierra has been a major player in Mexico City, building restorative agricultural connections between farms and restaurants. On the other, chef Douglas McMaster of pioneering London restaurant Silo brings his zero-waste cooking approach. Together, they create a menu where the seasonality and freshness of the ingredients truly shine through. Portions run small, so you can order an array of options from the open kitchen. Start with esquites with epazote oil, the grilled pork and hoja santa dolma, and chinampa veggies with green pipian. Continue with the grilled trout with native tomatoes and the amberjack sashimi with pickled chayote. The beverage program includes corn-based drinks like pozol and house fermentations such as pulque and tepache. Because of the hyperlocal nature of the operation, the menu can change daily, meaning Baldío can pleasantly surprise you every visit. Best for: Baldío is a perfect option for vegetarians and pescetarians, with dishes heavy on produce and greens." - Natalia de la Rosa