Baldío

Restaurant · Condesa ·

Baldío

Restaurant · Condesa ·

Zero-waste Mexican cuisine, seasonal ingredients, house ferments, corn dishes

Information

Antonio Sola 26, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico Get directions

MX$1,000+

@michelinguide

48,380 Postcards · 8,026 Cities

"Taking inspiration from London's Silo, where Chef Max MacLean previously worked, Baldio is zeroing in on zero waste. It's all about a holistic approach to sustainability, going beyond the locally caught freshwater fish and vegetables from chinampas farms to include in-house water purification and recycled corn husk paper for printing. Green practices aside, this restaurant doesn't pull any punches when it comes to cooking. Fire-roasted carrots and broccoli over a bed of creamy pipián make for the perfect opener before moving on to main dishes like their pork, grilled over a live fire and accompanied by a flavorful pataxte mole. Finish with the rich and creamy tarta de chocolate dusted with starfruit powder." - Michelin Inspector

https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/baldio

michelin.com

Baldío

@infatuation

132,814 Postcards · 3,234 Cities

The Hit List: New Mexico City Restaurants To Try Right Now - Mexico City - The Infatuation

"Baldío, CDMX’s first zero-waste restaurant, is an ideal spot to wow someone who’s deeply passionate about the planet and enjoys a great meal. They work with Arca Tierra farm in Xochimilco to source their produce and turn kitchen scraps into fermented ingredients. The resulting seasonal dishes are a little out there and that’s why we love them. Start with the vegetales chinamperos, served with a sweet and spicy pipián sauce and a rich black garlic sauce, before moving on to the standout tacos de lechón with meat that's tender inside and has a crispy, smoky, caramelized exterior. The vibe here is lively and upbeat—perfect for a casual first date or a laid-back meal with family." - guillaume guevara

https://www.theinfatuation.com/mexico-city/guides/best-new-mexico-city-restaurants-hit-list

Baldío

@eater

391,688 Postcards · 10,993 Cities

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

https://www.eater.com/maps/best-mexico-city-restaurants-38

Eater - Lists + Maps

Baldío

@infatuation

132,814 Postcards · 3,234 Cities

Baldío - Review - La Condesa - Mexico City - The Infatuation

https://www.theinfatuation.com/mexico-city/reviews/baldio

David Alvarado

Baldío

Pedro M

Google

We were very surprised by the Kale and the vegetables. Both dishes appeared to be simple but were finely elevated. We also had the pork with mole tacos, which had some Korean inspiration and was absolutely great. Overall this place is very enjoyable. The food is of great quality and the service is friendly, quick and very attentive. I would definitely recommend for a nice dinner and I cannot wait to be back.

Hayley

Google

Baldío is my new favorite restaurant in CDMX! We went with friends to celebrate our birthdays, and the entire experience was unforgettable from start to finish. We arrived late for our reservation, but the staff was incredibly kind and still seated us without any issue. When they found out we were celebrating, they surprised us with complimentary wine and dessert — such a kind, thoughtful gesture that made us feel really taken care of. The food was phenomenal — elevated Mexican cuisine with so much flavor and attention to detail in every dish. One of our friends has a nut allergy, and they made sure everything was prepared safely, which we really appreciated. We mentioned it was our last night in the city, and they wouldn’t let us leave without sharing their favorite local bar recommendations. True hospitality. 10/10 — no notes. Can’t wait to come back!

Jessica C.

Google

We chose this spot for dinner on our last night in CDMX, and I’m so glad we did! What an incredible dining experience from start to finish. The food, décor, atmosphere, service, and presentation were all absolutely perfect. We sat at the counter and loved watching each beautiful plate being prepared. I started with a prickly pear fermented juice, so fresh and delicious. We shared several small plates including the ceviche, chorizo, esquites, and pumpkin, and each dish somehow topped the last. By the time we finished, we were full but couldn’t resist ordering double dessert instead of a main, and they were just as outstanding. If you have the chance to eat here, don’t miss it. I’m sure you can’t go wrong with anything on the menu!

Ragnar

Google

We dined at Baldío twice during our visits to CDMX in July and August, and both experiences were exceptional. Our first visit featured the lunch testing menu, where each course showcased meticulous plating and vibrant, layered flavours. While the savory dishes impressed, the beverage program and desserts truly elevated the meal. The seasonal tepache — a traditional Mexican fermented beverage — deserves special mention. Baldío's creative interpretations, particularly the tamarind and guava variations, deliver a complex interplay of tang, sweetness, and effervescence that feels both rooted in tradition and refreshingly contemporary. The house-made kombucha is equally noteworthy: expertly fermented, well-balanced, and brimming with nuanced flavor. The care in their fermentation process is evident in every sip. We enjoyed our first visit so much that we returned weeks later (no reservation) specifically for drinks and dessert. Seated outside at the open window bar, we savoured both the view into the kitchen, bar and engaging conversation with the knowledgeable team. Once again, the tepache and desserts proved impeccable — the perfect light indulgence for an afternoon. Beyond the exemplary food and beverages, what distinguishes Baldío is its unwavering commitment to zero-waste practices. As one of Mexico City's pioneers in sustainable gastronomy, the restaurant thoughtfully integrates environmental responsibility into every aspect — from ingredient sourcing to final presentation — without sacrificing creativity or quality. It's a rare marriage of culinary innovation and ethical consciousness. Highly recommended for anyone seeking progressive, sustainably-minded cuisine in one of CDMX's most forward-thinking establishments.

Mathias A.

Google

Wow, just wow. I frequently travel around the world for food and have tried 150+ of the best restaurants in the city, and Baldío is easily the best modern Mexican restaurant I’ve tried in CDMX. I was first blown away in Sept 2024, but now their chef has changed and sadly most of that menu won’t return. Fortunately as of Sept 2025, the new chef and menu are just as amazing. Food — The ingredient sourcing is from the ancestral chinampas (floating gardens) in south CDMX, so the vegetable quality is stellar. Almost everything is cooked over coals or fire. Every single dish we tried was spectacular: • The corn focaccia is easily the best in the city. • The vegetables dish had the best pipian verde I’ve tried. • The curry mole dish tasted like a better peanut satay sauce • The tamarind mole with pork was rich, fatty, savory, not chocolatey or too sweet, and comes with kimchi and sriracha. Drinks — You absolutely cannot miss their homemade non-alcoholic drinks. The tuna verde tepache, the strawberry & honey tepache, and the chamomile & lemongrass kombucha were all fantastic. Service — Very friendly and warm. The interior decor is beautiful. Sit at the counter so you can watch the kitchen work its magic. Accessibility — Easy to book on OpenTable or just walk in on most days. The restaurant is very well priced for the fine dining quality & service.

ronnie A.

Google

This place is very special... you're eating real food, all of it. Basically nothing is wasted... the staff is very warm and helpful when you try to communicate with them. They explained everything in English for us because we knew very little Spanish. We had the tasting menu and it was incredibly delicious... the flavors and ingredients were beautifully put together and tasty, always waiting for the next course to arrive. There's so much in every dish, it's hard to explain to you what was in there... when visiting Mexico City, it's a place you need to stop and eat. Their cocktails were really good too.

Thanaporn S.

Google

The food was absolutely fantastic, and the service was truly outstanding! They use all the ingredients with zero waste, which is really impressive, and the dishes turn out just amazing! I highly recommend this place—it's sure to open your mind to new flavors. If it's your first visit, their tasting menu is a wonderful choice to try a bit of everything.

Camila R.

Google

Amazing! Every dish was crafted to perfection. Love the no waste concept until I wanted a box to go 😂. Was introduced to many new flavors and had a blast sitting at the counter watching the chefs. Really wish I could have gone back before I left to try everything else on the menu it was so delicious.