Lucio Usobiaga Wins 2026 Basque Culinary World Prize for Arca Tierra
The Mexican entrepreneur is recognized for revitalizing ancestral chinampa farming through modern supply chains.
1Prestigious Culinary Award
Lucio Usobiaga received the 2026 Basque Culinary World Prize in Curitiba, Brazil. The award, which includes 100,000 euros, honors his work with Arca Tierra. This initiative focuses on preserving the ancient chinampa agricultural system in Xochimilco, Mexico, by connecting small-scale producers directly with modern urban restaurants and local household consumers.
2Reviving Ancient Techniques
Chinampas are artificial plots built on lakes using layers of mud, soil, and vegetation. Developed by indigenous peoples of the Valley of Mexico, these systems maintain soil fertility year-round through natural irrigation channels. Usobiaga transitioned from academia to full-time farming to protect these traditional methods from urban expansion and low profitability.
3Scaling Sustainable Production
Since its founding in 2020, Arca Tierra has expanded to cultivate six hectares. The network currently supports nearly 50 producer families across Xochimilco, Puebla, Hidalgo, and Mexico. These farmers supply fresh produce to approximately 60 restaurants and 300 households, proving that ancestral farming can remain economically viable in a contemporary market.
4Integration of Technology
While the core farming methods remain ancestral, Usobiaga utilizes modern technology to systematize processes and manage data. This digital approach improves decision-making for crop cycles and logistics. By blending traditional wisdom with contemporary tools, the project aims to solve modern agricultural challenges while fostering a more harmonious relationship with the environment.
5Educational and Social Impact
Arca Tierra functions as a hub for tourism, research, and education. In 2025, the chinampas hosted nearly 16,000 visitors, facilitating the transmission of traditional knowledge to new generations. The initiative also includes training programs that bring together scientists, chefs, and farmers to ensure the long-term survival of these unique agricultural heritage sites.
6Zero Waste Recognition
The project’s commitment to sustainability extends to the restaurant Baldio, opened in 2024 with British chef Douglas McMaster. Operating on a zero-waste concept, the establishment earned a Michelin Green Star in 2025. This achievement highlights the practical application of Arca Tierra’s philosophy within the high-end culinary sector and professional gastronomy.
7Broadening Award Criteria
This year, the Basque Culinary World Prize expanded its scope to recognize professionals beyond traditional chefs. The jury, led by Joan Roca, emphasized the importance of social dimensions in gastronomy. By rewarding non-chefs, the Basque Culinary Center aims to highlight innovators who drive systemic change in food production, distribution, and environmental preservation.
8Future of Food Systems
The recognition of Arca Tierra underscores a global shift toward valuing indigenous knowledge as a solution to modern food insecurity. By ensuring economic viability for campesino communities, the project serves as a model for sustainable development. Future efforts will likely focus on scaling these local success stories to address broader environmental crises.
Original article: Infobae — Lucio Usobiaga Wins 2026 Basque Culinary World Prize for Arca Tierra