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. Fire-roasted carrots and broccoli over a bed of creamy pipián make for the perfect opener before moving on to main dishes like their pork, grilled over a live fire and accompanied by a flavorful pataxte mole. Finish with the rich and creamy tarta de chocolate dusted with starfruit powder.