The 52-seat restaurant, which opened in 2024, has quickly become a popular destination, especially after being awarded a Michelin Green Star in June for its innovative and sustainable model.
According to the owner, this is the first zero-waste restaurant in Mexico City.
Baldio's menu features upscale Mexican cuisine , with signature dishes like yellow corn tamal with fermented salsa and pickles, sweet corn salad with smoked avocado and buffalo bacon, or grilled sweet onions with grasshoppers and hibiscus sauce.
Pablo Usobiaga, one of the three co-founders, shared that the name Baldio represents a rejection of the notion of “control, efficiency and profit” as core values, instead prioritizing creativity and sustainability.
That spirit is evident in the kitchen: leftover fish meat is processed into fermented fish sauce, fruit peels are turned into traditional drinks, and onion scraps are fermented to create powdered spices.
All ingredients are sourced within 200km to reduce carbon emissions, with the majority coming from chinampas – floating farms built by the Aztecs thousands of years ago to allow year-round farming.
Pablo's brother, Lucio Usobiaga, has been working with farmers in the area for 15 years, helping them preserve ancient farming techniques such as traditional fermentation and the use of organic fertilizers.
Every week, Baldio's chefs come to the restaurant to select seasonal ingredients. Flowers are used in negroni cocktails, herbal teas and honey drinks.
Thanks to its close relationship with the season, Baldio’s menu changes weekly, requiring the kitchen team to be creative in adapting. “What drives us is the excitement of working this way,” says Lucio.
Source: https://baovanhoa.vn/du-lich/nha-hang-khong-rac-thai-dau-tien-o-mexico-city-159633.html
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