Baldío is a contemporary Mexican restaurant located in Mexico City's Condesa neighborhood. Founded in 2024, it offers a different vision of gastronomy built around three principles: respect for ingredient origins, regenerative agriculture, and the complete utilization of resources. The project emerged from a collaboration between brothers Pablo and Lucio Usobiaga, associated with Arca Tierra, and British chef Douglas McMaster, a pioneer of the zero-waste restaurant movement. Its cuisine transforms ingredients sourced from traditional chinampas, milpa farms, forests, and other Mexican ecosystems into contemporary dishes celebrating the country's biodiversity and culinary heritage. More than a restaurant, Baldío serves as a platform to celebrate Mexican farmers and demonstrate that sustainability can become a powerful source of culinary creativity.