{"id":215449,"date":"2026-06-17T04:18:37","date_gmt":"2026-06-17T10:18:37","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=215449"},"modified":"2026-06-17T04:18:42","modified_gmt":"2026-06-17T10:18:42","slug":"baldio","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/baldio\/","title":{"rendered":"Bald\u00edo"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Nace despu\u00e9s de 16 a\u00f1os de existencia de nuestro otro proyecto, Arca Tierra<\/strong><\/a>. A trav\u00e9s de Arca, creamos una red de familias campesinas que producen alimentos mientras regeneran los paisajes de M\u00e9xico. Bald\u00edo es un restaurante creado despu\u00e9s de conocer de primera mano a esas comunidades, sus necesidades y los problemas a los que se enfrentan. Es un restaurante que busca darles visibilidad a esas familias, as\u00ed como utilizar \u00fanicamente ingredientes que provienen de ellas. Bald\u00edo es totalmente diferente a cualquier otro restaurante, ya que es un restaurante creado desde el campo; es un ejercicio para demostrar que s\u00ed es posible hacer las cosas de una manera distinta, por medio de la cual se pueden servir los mejores ingredientes a la vez que se apoya al campo.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>Creo que, al ser una cocina totalmente circular que no genera desperdicio, el proceso creativo detr\u00e1s de la creaci\u00f3n de platos y bebidas es sumamente interesante. Al imponernos esas \u201climitantes\u201d de (i) utilizar en su totalidad todos los ingredientes y de (ii) \u00fanicamente utilizar ingredientes que vienen de M\u00e9xico de proyectos regenerativos, el resultado es una explosi\u00f3n de creatividad, lo que nos lleva a recetas y sabores incre\u00edbles y totalmente nuevos. Igualmente, a trav\u00e9s de distintas t\u00e9cnicas de fermentaci\u00f3n que tienen como finalidad no solo el sabor, sino el aprovechamiento, estamos generando nuevas formas de entender los ingredientes de nuestro pa\u00eds.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?
<\/strong>En la parte vegetal, los jitomates de Amanalco con sikil pak, un plato que es una oda al campo y a los ingredientes. En la parte de prote\u00edna animal, el cerdo pel\u00f3n con mole de semillas de chile. El cerdo pel\u00f3n que viene de Veracruz, del proyecto Riuse\u00f1o, es, en mi opini\u00f3n, uno de los mejores cerdos del planeta. En las bebidas, el amaro chinampero que hacemos con flores y hierbas de las chinampas; son las chinampas en un vaso.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?
<\/strong>Siento que siempre hay una discusi\u00f3n interna sobre c\u00f3mo hacer m\u00e1s accesible nuestro restaurante, tanto en precio como conceptualmente. Nos gustar\u00eda que m\u00e1s gente local vaya a Bald\u00edo y que no sean extranjeros la mayor\u00eda. Estamos trabajando en ello y entendemos perfectamente que uno de los obst\u00e1culos m\u00e1s grandes es el precio. Personalmente, me incomoda esa situaci\u00f3n: si este tipo de comida es solo para gente \u201crica\u201d, \u00bfrealmente estamos generando un impacto o un cambio verdaderamente profundo?<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?
<\/strong>La principal influencia siempre ha sido, y ser\u00e1, lo que aprendemos de escuchar y conocer a comunidades campesinas de M\u00e9xico. Sabemos que son las personas m\u00e1s importantes del planeta; sin embargo, no las tratamos ni reconocemos como tal. Cada decisi\u00f3n que tomamos est\u00e1 guiada por c\u00f3mo podemos tener el mayor impacto positivo para que esas familias y proyectos se vean beneficiados, para que, como consecuencia, los paisajes que protegen contin\u00faen sobreviviendo y los ingredientes que cuidan no desaparezcan.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?
<\/strong>Dir\u00eda que Sean Sherman (The Sioux Chef)<\/strong><\/a>. Lo invitamos hace unos meses a cocinar con nosotros y \u00e9l y su equipo son algo extraordinario. Tienen un restaurante en Minneapolis<\/strong><\/a> en el que cocinan \u00fanicamente con ingredientes nativos de Norteam\u00e9rica, adem\u00e1s de ser un proyecto que en todo momento apoya a las minor\u00edas de su pa\u00eds. Ahora m\u00e1s que nunca, se necesitan personas que levanten la voz como ellos. Personalmente, me abri\u00f3 los ojos a lo que se puede lograr a trav\u00e9s de la comida con mucho esfuerzo, coherencia y claridad.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>H\u00edjole, creo que definitivamente a alguna o algunas de las cocineras tradicionales de M\u00e9xico. Hemos tenido la fortuna de conocer y recibir a algunas de ellas; son las mejores experiencias de aprendizaje. Me encantar\u00eda invitar a alguna de las incre\u00edbles maestras de Tlaxcala.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>Creo que hay varios. Uno de los m\u00e1s recientes es un florero en el restaurante que est\u00e1 hecho con ceniza de nuestra parrilla. Fue creado por Fabter\u00eda<\/strong><\/a> y esperamos llenarlo de flores de las chinampas muy pronto.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If this project were a city, a book, or a record, which would it be and why?
<\/strong>Si fuera una ciudad, espero que la CDMX. Pero lo que m\u00e1s me gusta es la m\u00fasica, entonces creo que ser\u00eda algo punk. Bald\u00edo poco a poco est\u00e1 encontrando su identidad: es algo rebelde y disruptivo, pero al mismo tiempo con mucha ligereza. No me encanta cuando la gente o los proyectos se empiezan a tomar a s\u00ed mismos demasiado en serio; empiezan a perder piso. El disco que Bald\u00edo ser\u00eda es\u00a0Combat Rock<\/strong><\/a><\/em>\u00a0de The Clash.<\/p>\n\n\n\n

Answers by Pablo Usobiaga Hegewisch<\/a>, Socio Fundador de Bald\u00edo.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

La principal influencia siempre ha sido, y ser\u00e1, lo que aprendemos de escuchar y conocer a comunidades campesinas de M\u00e9xico. Cada decisi\u00f3n que tomamos est\u00e1 guiada por c\u00f3mo podemos tener el mayor impacto positivo para que esas familias y proyectos se vean beneficiados.<\/p>","protected":false},"author":8530,"featured_media":215455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"places","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17458],"tags":[],"class_list":["post-215449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-places"],"acf":[],"mb":[],"yoast_head":"\nBald\u00edo - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/baldio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bald\u00edo - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"La principal influencia siempre ha sido, y ser\u00e1, lo que aprendemos de escuchar y conocer a comunidades campesinas de M\u00e9xico. 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