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, available à la carte or as a tasting menu. Dishes like fluke crudo, shingled with slices of jicama, star fruit and avocado in a leche de tigre, or the heirloom tomato medley with ginger-pickled chayote over sikil pak (a Yucatán dip made from toasted pepitas, charred tomatoes, habanero, cilantro and onion) display this kitchen's skill.