A waiter picks up a plate of sashimi de aguachile at Baldio. Share Save for later Please log in to bookmark this story. Log In Create Free Account

Nestled in a quiet corner in Mexico City’s trendy Condesa neighbourhood sits the vine-strewn restaurant Baldio, or barren in English. It has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.

The restaurant, which opened in 2024 and seats 52 people, is routinely packed since it was honoured in June with a Michelin Green Star for its innovative sustainability model. Baldio’s owners say it is the first zero-waste restaurant in Mexico City.

Baldio offers Mexican food with a gourmet take, such as yellow corn tamal with fermented salsa and pickles, a Mex

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