Instagram story viewer> @pablouso> Tagged
Pablo U(@pablouso)'s profile avatar HD Profile

Pablo U

@pablouso

2.5K
followers
1659
following
@arca.tierra 🌱
@baldio.mx ♾️
@cafe.denadie 🎧
POSTS STORIES REELS TAGGED
Pablo Usabiaga - Champions of Change 2026 What if the future of gastronomy had less to do with what happens inside a restaurant and more with everything that happens before an ingredient reaches the kitchen? In Mexico City, @pablouso together with his brother Lucio is challenging the foundations of the food industry through @arca.tierra and @baldio.mx , two interconnected projects built around regenerative agriculture, forgotten traditions and the people who cultivate the land. Following their recognition as Champions of Change 2026 by Latin America @theworlds50best , meet the man who believes that food can do far more than nourish us. It might just change the way we live. Get to know the work of the champions of change 2026 - Read the full cover on Yeswefood.com 🔗 Link in bio. Interview Pablo Usobiaga Project Arca Tierra Foto Alex Vargas x Pablo Antoli
36
Download
HAPPY SUNDAYS 🇲🇽 CAFÉ DE NADIE Our friends from Mexico are coming to Paris, and we're making a whole afternoon out of it! On Sunday, October 25th, we're welcoming @siendo_mapo_ & @pablouso from Café de Nadie behind the Little Red Door for a special Happy Sundays edition. But the fun starts earlier, just around the corner! 🎓 2 PM – 3 PM | MASTERCLASSES Join Bar Mauro and Café de Nadie at The Cambridge Public House for two masterclasses exploring Mexico's cocktail culture. 🍸 3 PM – 6 PM Bar Mauro takes over The Cambridge Public House. 📍 8 rue de Poitou, Paris 75003 🍸 5 PM – 8 PM Café de Nadie takes over Little Red Door. 📍 60 rue Charlot, Paris 75003 Two bars, two guest shifts, and a little taste of Mexico in the heart of Paris. A big thank you to Patrón and St-Germain for making it happen. See you on Sunday! #littlereddoor #baràcocktailsmarais #happysunday #50bestbars #Mexico Affiche promotionnelle pour un événement au Little Red Door, bar cocktails à Paris 3, avec date, adresse et heures d'ouverture, mettant en avant un bar speakeasy branché.
7
Download
20 Ekim’de, Olympos Mountain Lodge’da aynı sofranın etrafında buluşuyoruz. Baldio & Arca Tierra, Telezzüz ve The Rabbit Hole’un yolları; üç mutfağın, farklı coğrafyaların ve ortak bir düşüncenin izinde kesişiyor. Mexico City’den Baldío, Michelin Green Star’ıyla tanınan; Meksika mutfak mirasını yaratıcı, sorumlu ve sıfır atık yaklaşımla yorumlayan güçlü bir mutfak. Baldio'nun şefi Daniel bunun öncüsü. Arca Tierra ise toprağı, üreticiyi ve mevsimi merkeze alan yaklaşımıyla tanınan bir tarım projesi ve bu hikâyenin önemli bir parçası. İstanbul’dan Telezzüz, Michelin Green Star’ıyla Türkiye’de sürdürülebilir gastronominin öncü seslerinden biri. Şef Bahtiyar Büyükduman’ın mutfağı da bu yaklaşımı yalnızca tabakta değil, üretimden sofraya uzanan bütün bir bakışta taşıyor. Benim için bu buluşmanın anlamı da burada: yaşadığımız coğrafyayı dinlemek; yerel ürünlere, doğaya ve mutfak hafızasına dikkatle yaklaşmak; mevsimin ve eldeki malzemenin bize anlattıklarını paylaşmak. Foraging, fermantasyon, az atıkla üretim ve Anadolu’nun lezzetleri, The Rabbit Hole’un bu ortak sofraya getireceği izler olacak. Üç mutfak, üç farklı bakış ve dokuz aşamalı bir tadım menüsü. Büyük bir iş birliği; ama özünde, aynı sofrada birbirimizden öğrenme ve birlikte üretme heyecanı. Baldío × The Rabbit Hole × Telezzüz 6 Hands Dinner 20 Ekim · Olympos Mountain Lodge Davetli Yemeği
10
Download
🌿🍷 **SUSURROS DEL ORIGEN** ✨ **Dos tierras, un mismo origen: el amor por la tradición, la naturaleza y el buen vino.** 🇪🇸🇲🇽 Junto a @andres_amor11 vivimos una experiencia extraordinaria que conectó Galicia y México a través de nuestros Albariños, la gastronomía y el respeto por nuestras raíces. 🛶 Comenzamos navegando por los canales de Xochimilco y explorando las chinampas de @arca.tierra, donde @pablouso nos acercó a la riqueza de este ancestral sistema agrícola. 🥂 Entre paisajes e historias, descubrimos grandes Albariños: 🍾 O Fillo de Condesa — @vinasfamiliagil 🍾 Sensum Laxas — @bodegasaslaxas 🍾 Casal Caeiro — @castromartinsl 🍾 Albariño de Fefiñanes — @bodegafefinanes 🍾 Condes de Albarei — @condes_de_albarei 🍾 Leira Pondal — @bodegapazopondal 🍽️ Tras disfrutar de la cocina de @arca.tierra, continuamos en @baldio.mx, restaurante reconocido con una **Estrella Verde Michelin**, donde cada platillo rindió homenaje al campo mexicano, sus productores y la creatividad sustentable. 🌾 Una experiencia gastronómica acompañada por: 🍾 Pazo de Seoane — @lagardecervera 🍾 Pazo Señorans — @pazosenorans 🍾 Attis Nana — @attisbodega 🍾 Terras Gauda Etiqueta Negra — @terrasgauda 💚 **SUSURROS DEL ORIGEN** nos recordó que las mejores historias nacen de la tierra y cobran vida cuando las compartimos. **Porque el origen se cultiva, se honra y se brinda.** 🥂✨ #SusurrosDelOrigen #RiasBaixas #Albariño #RiasBaixasMX #GaliciaMéxico
2
Download
Pablo Usobiaga’s work to improve the restaurant industry from both an environmental and social perspective is centered on Baldío and Arca Tierra. Baldío is a zero-waste restaurant that sources exclusively from local projects using regenerative practices. It also operates through a horizontal organizational structure, giving every member of the team a voice in decision-making and ensuring that responsibilities and financial rewards are distributed equitably. Baldío is currently progressing through The SRA’s Food Made Good Standard, an in-depth review of its sustainability work to see how it measures up against the gold benchmark for good, helping to facilitate greater awareness and enable tangible improvements. Arca Tierra is an agricultural initiative that has been operating for 17 years and has built the network of producers that supplies Baldío. Its mission has always been to build bridges between the countryside and the city. Take a look at some of the chefs and food leaders who have inspired Pablo’s mission and actions over the years: Doña Elvia and Jorge León (Alfonsina, Oaxaca); Gustavo Macuitl (Macuitl Molino, Puebla); Lesterloon Sánchez (Múcara, Veracruz); Xrysw Ruelas and Oscar Segundo (Xokol, Guadalajara); Gerardo Vázquez Lugo (Nicos, Mexico City).
17
Download
In southern Mexico City, Xochimilco’s canals and waterways hold the last remaining chinampas, “floating gardens” which once fed the Aztec civilization. Now, this ancient agricultural heritage has found its way onto the global stage. Arca Tierra have just been awarded the Champions of Change Award 2026 by The 50 Best Restaurants Latin America. Brothers Lucio and Pablo Usobiaga are behind the project, an NGO that’s been working diligently for over a decade, reviving abandoned chinampas, working with farming families to bring their produce to the capital’s leading restaurants and training the next generations of chinamperos. A huge congratulations to the whole @arca.tierra team on this well-deserved recognition! 💚 Go to Arca Tierra and experience firsthand why it all matters – arrive by hand-steered boat, meet the team, walk the land, taste the crops, and eat a traditional lunch with ingredients harvested just steps from the table. Journey Mexico’s Positive Impact Fund, collected through contributions from our travelers, directly supports the project’s work. Ask our travel planners to create a customized Mexico City itinerary around a visit with Arca Tierra. Trip inspo linked in bio.
14
Download
#EnPortada l Arca Tierra, y el trabajo en el campo. Creado en las chinampas, este proyecto es reconocido con el premio Champions of Change de Latin America´s 50 Best Restaurants @arca.tierra @luciousobiaga @pablouso @teresavinoymesa @sr_escalante @jack.sourasky @valeomg @verosanchez_tv @marbellaclubh @ana__cronica @evecastro.t @kassianrafaela
8
Download
Conoce a quienes han dedicado años de su vida a la gastronomía y que hoy buscan llevarla a otro nivel, construyendo caminos, impulsando proyectos y dejando una huella que trasciende. Ellos son los nominados a Trayectoria Empresarial de los Premios MexBest 2026: Alberto Martínez — Cuerno Charles Hamparzumian — Grupo Fisher’s Lucio y Pablo Usobiaga — Arca Tierra José Cuaik — Grupo Hunan Fabián Delgado, Isaac Padilla, Fabrizio Sención y Jorge Sotomayor — Risoma Descubre la lista completa de nominados en el link en bio. #MexBest #NominadosPremiosMexBest2026 #PremiosMexBest
48
Download
@arca.tierra recibe el Champions of Change Award 2026 de @the50bestrestaurants Latin America por su trabajo en la recuperación y protección de las chinampas de Xochimilco, en Ciudad de México. Fundado por los hermanos @luciousobiaga y @pablouso, el proyecto impulsa la agricultura tradicional, trabaja junto a productores locales y fortalece a las comunidades agrícolas. 📌Ingresa al link en bio y lee el comunicado de prensa completo por Mr. Menú Staff ·
23
Download
ACT II — THE TABLE Food has the power to connect us to the land, to culture, and to the people and traditions that nourish us. For this edition of SACBE Ritual, Baldío creates a four-course dinner inspired by Mexico’s culinary heritage and its deep relationship with the chinampas of Xochimilco. As the first and only restaurant in Mexico City to receive a Michelin Green Star, Baldío is recognized for an approach to gastronomy rooted in seasonality, biodiversity and regenerative practices — extended into the land through its connection with Pablo Usobiaga and Arca Tierra, working directly with the campesinos who cultivate and protect the chinampas. What if the food on our plate could reconnect us to the land beneath our feet? From the chinampa to the table. SACBE RITUAL · An Evening in Four Acts October 8 · Mexico City In collaboration with @baldio.mx & @arca.tierra 🌿 Tickets are live. Limited seats for the full dinner experience.
5
Download
CHICAHULIZTLI XOCHIMILCO (Se fuerte Xochimilco ) “La talavera no solo decora, cuenta historias de resistencia y raíz. Esta pieza retrata la resistencia y las problemáticas de Xochimilco. Una mujer sobre una chinampa sostiene flores y maíz como símbolo del abandono agrícola, acompañada por axolotes en peligro de extinción y mariposas monarca que evocan la migración. Detrás, la trajinera «Mexicana» surca los canales. En la tapa, manos de barro elevan una ofrenda floral hacia la Virgen de Guadalupe, plasmada al reverso como símbolo de fe e identidad. En colaboración con mi familia de @uriartetalavera . Gracias a mi maestro @vazqueztejedaenrique por tanta ayuda y enseñanza . This piece portrays the resilience and struggles of Xochimilco. A woman standing on a chinampa holds flowers and corn as symbols of agricultural neglect, surrounded by endangered axolotls and monarch butterflies that evoke migration. Behind her, the trajinera boat “Mexicana” glides through the canals. On the lid, clay hands raise a floral offering to Our Lady of Guadalupe, painted on the back as a symbol of faith and identity.
24
Download
Detrás de Apapaxoa hay trayectorias que han definido lo que hoy entendemos por gastronomía de excelencia, tanto en México como fuera de sus fronteras. Descubre las historias, protagonistas del encuentro que reunirá a grandes referentes de la cocina en esta edición. Behind Apapaxoa are the journeys of those who have shaped what we understand as culinary excellence today, both in Mexico and beyond its borders. Discover the stories behind the people who will come together to celebrate a new chapter of gastronomy in this edition. Del 18 al 23 de septiembre. Apapaxoa Festival GastroCultural Xcaret 2026.
5
Download
back to up