Restaurants
Baldio
Antonio Solá 26, Colonia Condesa, Cuauhtémoc, 06140, Mexico
$$
·
Mexican, European
Eat like a local
Reserve a table
Baldio
Antonio Solá 26, Colonia Condesa, Cuauhtémoc, 06140, Mexico
$$
·
Mexican, European
Eat like a local
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, available à la carte or as a tasting menu. Dishes like fluke crudo, shingled with slices of jicama, star fruit and avocado in a leche de tigre, or the heirloom tomato medley with ginger-pickled chayote over sikil pak (a Yucatán dip made from toasted pepitas, charred tomatoes, habanero, cilantro and onion) display this kitchen's skill.
"We have a farming team and have created a network of more than 50 farming families in central Mexico. Nothing that we serve on our food menu comes by plane. We have a zero-waste system and we're generating compost (not waste) with less than 5% of what comes into the kitchen. We have a fermentation program through which we give many uses to ingredients. We upcycle materials such as glass and turn them into coasters, ash and turn it into biomaterials such as ashtrays and tortilleros."
Location
Monday
13:00-23:00
Tuesday
13:00-23:00
Wednesday
13:00-23:00
Thursday
13:00-23:00
Friday
13:00-23:00
Saturday
13:00-23:00
Sunday
closed
Reserve a table
Dining Out
4 min.
4 min.
Mexico City’s first MICHELIN Green Star turns food scraps into their special sauce
Ancient techniques help Baldío go zero waste.
Dining Out
1 min.
1 min.
Mexico City’s Masala y Maíz Hosts an “Eat What You Want, Pay What You Can Day”
The One-MICHELIN-Star favorite has long been a progressive leader in the industry.
