Baldío — Restaurant in Mexico City

For us this spot was a letdown. Earlier in the day we had tamales for a snack at Tamales Flor de Lis, which is far from a Michelin star spot, and in fact has a google review rating in the mid 3's. Still, the tamales were cheap (around $2 US Dollars) and delicious.

For me personally, I'll pay an honest dollar over a dishonest dime any day. I absolutely hate restaurants that immediately bombard you with the seemingly non-optional, yet very expensive version of their filtered tap water in a fancy bottle before you even look at the menu. Typically the service will pretend the water is a courtesy and not say anything about the price. Generally, a restaurant should not offer you anything they expect you to pay for unless you actually order it (or ask for recommendations after viewing the menu). I find this is a deceptive practice, and initially left a bad taste in our mouth before our food even came.

The main courses were also overpriced and underwhelming. I ate a nearly $20 US Dollar tamale, which I found the price to be about 10x inflated, and the taste to be quite less than the 3.5 star tamale shop or even Tamales Oxaquenos street cart which is even cheaper. The dish was topped with fried pickles, which I asked in advance (in spanish) to be omitted. Below this were greasy grilled mushrooms that even my Philipino friend who enjoys likely the most salty cuisine in the world, commented that the mushrooms were overloaded with salt. My other friend with a vegetarian preference ate a small plate of grilled onions (!) that also cost around $15 US Dollars.

The "atmosphere" of the restaurant and the deceptive and inattentive "service" did not make up for the food's lack of quality. We paid around $120 US Dollars and had to eat afterwards at a taco shop on our way back.

I'm surprised this place is packed with what looked like rich, sophisticated white people. What are they seeing that I'm missing? That somehow paying $15-20 US dollars in Mexico for a tamale or a couple slices of onion makes you fabulous?

How on earth did this place earn a...

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...

We had an amazing dinner last night at Baldio!!

The restaurant is so beautiful, the space was so cosy and we reflected a lot on the small details like the super warm lighting (no need for candles to create more waste!) and all the beautiful pottery, photography and textiles.

The team were so friendly and welcoming, and our host Angelo was extremely knowledgeable, taking us through all the different elements of the dishes and answering all our questions with ease, where everything was from and how it was created. It was also cool to see into the kitchen, the team hard at work with an energy so lifted.

The food....wow!! We have eaten at a couple of waste zero restaurants before so we had certain expectations, but this was another level!!! The dishes were challenging and incredibly interesting from technique standpoint (especially the sauces!) but all were also comforting, curious, more-ish, delicate but also naughty - all combinations not so easily achieved. Our favourites were the boba fish, the celeriac, and the trout! But everything was superb.

We had the blue corn old fashioned- and then we moved on to the tepache, pulque and kombucha as we are super interested at the moment in fermented drinks as non alcoholic options. All were sublime!

Eating at a restaurant like Baldio not only tastes good but it 'feels' good too (helped also by the social and community elements) - each moment cared for and curated from the moment it was seeded.

With only four months open, Baldio is already creating food worthy of *'s and more. Thank you so much to all the team for giving us what is most likely the best meal we have...