Sustainability at Mejibó: A More Conscious Way of Cooking in Todos Santos

At Mejibó Todos Santos, sustainability it’s something we try to practice every day through small, conscious decisions inside the restaurant.

As a restaurant in Todos Santos, Baja California Sur, we spend our days surrounded by incredible landscapes, local ingredients, farmers, fishermen, and a community that is deeply connected to nature. For us, it only makes sense to work in a way that respects that environment and contributes positively, even if it’s little by little.

We know the restaurant industry can generate a lot of waste, so one of our goals at Mejibó has been finding better and more responsible ways to operate behind the scenes.

Waste Separation & Responsible Restaurant Practices

One of the first changes we implemented at Mejibó was a waste separation system in collaboration with Punto Verde. Cardboard, glass, and plastics are separated daily to help reduce the amount of waste that ends up in landfills.

For us, sustainability starts with awareness, understanding that every small action matters and that real change happens through consistency.

The Mejibó Huerto & Biodynamic Practices

One of the projects Chef José cares most about is the Mejibó garden, a long-term project that continues growing alongside the restaurant.

The huerto is being developed using biodynamic practices focused on soil regeneration, composting, and lombricompostaje (vermiculture). Organic kitchen waste is processed naturally and returned to the earth to nourish future crops and improve the health of the soil itself.

Little by little, the garden has started producing ingredients for the restaurant, including zucchini, heirloom tomatoes, kale, arugula, and other seasonal vegetables used in our dishes.

Beyond growing produce, the garden helps us stay connected to the ingredients we serve and reminds us to respect the natural cycles behind every plate.

Supporting Local Farmers & Producers in Baja California Sur

Another important part of our philosophy is working closely with local producers in Baja California Sur.

At Mejibó, we collaborate with farmers, fishermen, ranchers, and suppliers who share a more conscious approach to food, sourcing, and sustainability. Supporting local producers not only helps reduce unnecessary transportation and waste, but also strengthens the local economy and preserves the incredible ingredients that make Baja cuisine so special.

Fresh seafood, seasonal vegetables, local products, and responsible sourcing are all part of the experience we want to create for our guests in Todos Santos.

A More Conscious Restaurant Experience in Todos Santos

We don’t believe sustainability is about perfection. There is always more to improve, more to learn, and more ways to evolve.

For us, it’s about doing our part — poniendo nuestro granito de arena — through thoughtful restaurant practices, waste reduction, local sourcing, and projects like the Mejibó garden.

Every compost pile, every recycled bottle, every ingredient grown in the huerto, and every relationship with local producers is part of building a more conscious restaurant experience in Todos Santos.

And we’re just getting started…