La Condesa is always in motion. Restaurants, cafés, and bars open and close constantly, which means there’s always something new to try — and usually, competition keeps the quality high.
Baldío opened in the summer of 2024, but I didn’t make it there until a year later, for a birthday dinner. We were a group of ten, which turned out to be great as we got to try almost everything on the menu.
Here’s the short version: go. Just go. The food is excellent, the atmosphere is relaxed but elegant, and the service is attentive without being intrusive. If you’re in Mexico City, make time to come here.
So why all the love? It starts with the ingredients. Baldío works with local farmers and also grows its own produce on chinampas — floating plots, a project the founders of Baldío have for more than a decade. They pay fair prices to producers and designed a menu that highlights regional techniques and flavors. This isn’t just “farm-to-table” as a label — you can taste the care in every dish.
And the execution matches the concept. Everything we tried was exceptionally well balanced and deeply flavorful. A few highlights:
The “seasonal chinampas greens” are outstanding. They are served on top of a pipián sauce, and black garlic paste.
Grilled sweet onions – served with hibiscus and chapulín (yes, grasshopper) sauce. Don’t overthink it, just try it — it’s amazing.
From the main dishes, both the tamal with barbacoa mushrooms, as well are the grilled trout were out of this world.
For drinks, I suggest to try their ferments: passionfruit, mango, strawberry, or prickly pear, as well their own chamomile–lemongrass kombucha.
Beyond the food, Baldío is committed to being a zero-waste restaurant. That attention to sustainability gives the whole experience a sense of purpose, without feeling preachy.
Finally, while unnecessary, I must mention that they recently received a Michelin Green Star – recognizing their sustainable gastronomy, by committing to environmentally and ethically responsible practices.
This place is a gem. Just go!
