Baldío

"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

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

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

Baldío - Review - La Condesa - 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