sooho_booklet_3

lavender syrup rosemary oil pickled radish beet kvass tomato water sunflower seed butter carrot puree fermented chickpea paste serrano hot sauce parsley oil cucumber relish charred eggplant puree mint cordial tomatillo salsa verde crispy lentils radish kimchi oregano salt zucchini ribbons fermented onion infused honey pea-style chickpea miso lavender sugar carrot chips smoked tomato jam broccoli stem pickle wild herb vinegar radish powder charred onion ash sunflower crumble mint syrup pickled green beans eggplant relish serrano ferment beet reduction parsley pesto rosemary vinegar cucumber juice tomatillo ferment vegetable stock herb-infused oil lacto-fermented carrots beet powder lavender kombucha broccoli leaf pesto roasted chickpea crumble sunflower seed oil mint dust onion jam tomato leather radish oil green bean pickle charred zucchini

charred zucchini parsley emulsion oregano infusion fermented chili paste tomatillo reduction pickled serrano carrot syrup beet caramel sunflower seed milk lavender vinegar eggplant chips radish ribbons crispy broccoli leaves rosemary salt chive oil mint ferment green bean salad preserve fermented cucumber parsley powder charred tomato concentrate wild greens puree lentil flour vegetable glaze broccoli puree fermented beetroot lavender dust pickled onions carrot-top pesto sunflower seed brittle eggplant ash radish relish tomato powder mint tea concentrate rosemary smoke oil serrano jelly cucumber pickle tomatillo jam parsley salt herb butter fermented zucchini chive blossom oil lentil hummus vegetable consommé roasted beet puree lavender honey charred broccoli sunflower tahini carrot jam eggplant puree green chili oil fermented radish juice

mint sugar tomato reduction parsley stem oil oregano dust wild rocket emulsion pickled tomatillo rosemary glaze chive vinegar green bean ferment lentil miso broccoli crumble beet chips lavender flower dust sunflower seed crumble fermented serrano mash charred onion puree carrot ribbons radish flowers mint oil tomato shrub parsley relish cucumber broth pickled zucchini rosemary powder arugula oil tomatillo powder lentil cracker chickpea milk herbal fermentation garden broth vegetable consommé vegetable nectar garden tonic green juice concentrate fermented vegetable water clarified tomato water clarified cucumber water carrot water beet essence onion consommé smoked vegetable stock vegetable demi-glace vegetable tea herbal infusion flower infusion sunflower infusion mint infusion sage infusion thyme infusion oregano infusion rosemary infusion epazote infusion

carrot chips parsley oil pickled radish beet powder roasted chickpea crumble lavender syrup broccoli puree mint dust tomato jam sunflower seed butter fermented carrot radish ribbons onion powder chickpea miso cucumber relish beet chips thyme oil pickled cucumber broccoli chips carrot puree fermented hot sauce lavender sugar parsley pesto eggplant chips rosemary vinegar tomatillo powder sunflower crumble radish kimchi mint oil tomato powder chickpea flour beet kvass carrot-top pesto pickled onion broccoli powder herb tuile fermented beetroot onion jam lavender oil cucumber dressing crispy chickpeas parsley powder roasted tomato sauce beet puree sunflower seed milk pickled serrano mint jelly eggplant puree radish powder chive oil fermented chickpea paste carrot ribbons

tomatillo jam broccoli flowers thyme powder pickled green beans sunflower oil fermented cucumber beet syrup hummus rosemary oil tomato leather lavender kombucha broccoli stem slaw mint powder pickled broccoli stems chili sauce beet reduction parsley cream eggplant relish carrot syrup sunflower seed brittle fermented onion radish oil tomato crisps chickpea flatbread beet jam mint syrup broccoli stock pickled tomatillo lavender dust cucumber juice roasted carrot puree parsley salt fermented salsa onion crisps sunflower petals radish sprouts carrot powder tomatillo salsa verde beet caramel rosemary powder pickled zucchini eggplant ash mint chutney broccoli leaf pesto chili powder fermented serrano mash tomato vinegar lavender jelly cucumber ribbons sunflower seed cream radish chips chickpea milk

beet dust parsley leaves fermented tomato onion stock mint tea concentrate broccoli crumble pickled beetroot carrot jam sunflower seed praline rosemary jelly tomatillo ferment eggplant confit radish flowers chive blossoms carrot stock fermented green beans beet leather parsley emulsion lavender vinegar cucumber pickle broccoli kimchi tomato reduction sunflower infusion radish relish chickpea cracker beet chips mint cordial onion ash roasted sunflower seeds pickled chili eggplant puree carrot dust parsley vinegar fermented vegetable paste broccoli sprouts tomato chutney lavender flowers cucumber broth beet ketchup sunflower tahini radish dust lentil crumble mint leaves pickled flower buds carrot leather parsley dust fermented radish juice broccoli sauce tomato water sunflower seed oil rosemary salt radish pickle

cucumber granita beet powder sunflower crumble radish ribbons chickpea flatbread carrot chips parsley pesto fermented beet puree broccoli powder tomato jam mint sugar pickled onions eggplant relish beet kvass sunflower seed crumble radish powder rosemary glaze chili oil carrot puree parsley oil fermented cucumber broccoli leaf pesto tomatillo powder lavender syrup cucumber relish beet reduction chickpea miso mint oil pickled broccoli stems eggplant ash tomato powder sunflower seed butter radish kimchi carrot ribbons parsley cream fermented hot sauce broccoli flowers beet chips rosemary vinegar lavender dust cucumber dressing chickpea milk mint powder pickled serrano eggplant puree tomato leather sunflower petals radish sprouts carrot jam parsley powder fermented onion broccoli stock

tuesday to thursday 5:00 to 11:00pm

a sooho group farm-to-table restaurant

friday to saturday 12:00 pm to 1:00 am

bloom contemporary regenerative diner

book a reservation @bloom_in_sooho

desarrollo sooho 2000, sección iii, 76150, Qro

bloom's staples

drinks 01

arugula citrus tonic

04

wild rocket arugula · mint reduction · citrus infusion · sparkling mineral water 85

02

lavender and pear

03 smoked tomatillo agua fresca

06

aeroponic salad

beetroot tartare

broccoli leaf tempura

09

sunflower cake

10

to

daily

roasted eggplant charred eggplant · peppermint yogurt · oregano oil · sunflower crumble 245

11

farm greens flatbread aeroponic greens · rosemary pesto · caramelized onion · broccoli leaf crisps 240

12

sunflower seed flour · honey glaze · lavender sugar dust · thyme cream 145

green bean risotto green bean reduction · herb oil · crispy kale · sage butter 255

broccoli greens · serrano aioli · thyme salt 175

dessert

zucchini flower tostada grey zucchini puree · fermented tomatillo · microgreens · chive oil 220

slow-roasted beetroot · mint emulsion · crispy chickpea crumble 185

07

according

08

butterhead lettuce · arugula flowers · pickled radish · oregano vinaigrette 165

charred tomatillo · epazote oil · green chili salt 80

ingredients may vary harvest’s availability

sunflower seed butter

cultured sunflower seed spread · rosemary ash oil · warm sourdough 145

05

lavender syrup · pear skin fermentation · herbal carbonation 95

13

mains

small bites

cucumber crudo compressed cucumber · mint oil · lavender vinegar · radish paper 210

all prices are listed in mxn and include 16% iva

01

02

03

04

05

06

07

08

09

10

11

13

12

seasonal blooms

this spring 01

prickly pear spritz tuna nectar · sparkling fermentation· mint vapor · rosemary

02

radish carpaccio

butterhead lettuce · arugula flowers · pickled radish · oregano vinaigrette 165

03

charred lettuce hearts

grilled butter lettuce · bean puree · crispy chickpea crumble 185

04

tomatillo mole

roasted tomatillo· epazote oil · charred zucchini · oregano ash 175

05

prickly pear granita tuna reduction · lavender sugar · mint crystal 210

ingredients may vary harvest’s availability

according

to

daily

all prices are listed in mxm and include 16% iva

01 prickly pear

02 radish

04 epazote

11 03 chick pea

05 prickly pear

urban commons an urban - focused route that follows distritoQRO inhabitants from their homes to the commerce within site.

gallery farm-to-table restaurant

civic agora

local produce commerce

educational workshops

bloom: urban commons

121

sf

plant nursery greenhouse

ff

regenerative agriculture parcel

gf

aeroponic research laboratories

gallery

storage and services

bloom: urban commons student housing “bloom” farm to table restaurant local produce commerce

educational workshops

civic agora

123

1970 - 1990

2026

2030

2036

milpa

industry

sooho

regenerative ecosystem

agricultural

extractive industry

mixed use

regenerative urbanism

local production

external supply chains

urban food systems

closed-loop production

native landscape

fragmented ecosystems

ecological corridors

restored biodiversity

rural community

spatial segregation

interaction

community networks

passive cycles

resource extraction

circular infrastructure

autonomous systems

regional

industrial

local commerce

circular economy

agricultural practices

institutional isolation

collective production

agricultural practices

land use

food system

ecology

social life

water and energy

economy

education

gallery Located at the backdrop of the regenerative parcel, the exhibition gallery plays an important in activating the ground floor and generating interest to visit the project.

The exhibitions are designed as a showcase of the agriculture history in Querétaro as a timeline. Furthermore, it aims to educate about the historical relevance of the research conducted at sooho and how it should guide future architectural and agricultural efforts.

bloom: gallery

2

1

1 gallery 2 service parking ground level scale 1:250

125

farm-to-table restaurant

farm market

retail commerce

student housing

productive food loop

~ 285m² ~285m²

~188m²

~217m²

~722m²

~2025m²

150 diners / day average ticket ~$460 mxn

$3,500–6,000 mxm/m²/month $4,200 mxm/m²/month

5 lots $2,800–4,000 mxm/m²/month

27 units 91 - 97% occupancy

28-36 tons/year 85k food units

monthly revenue ($ mxm)

~ 1.79m

~ 790k

~ 738k

~ 243 - 297k

~ 531k

annual revenue ($ mxm)

~ 21.5m

~ 9.4m

~ 8.8m

~ 2.9 - 3.5m

~ 6.3m

revenue share

46 - 48%

20 - 21%

18 - 19%

8 - 9%

6 - 7%

monthly operational costs ($ mxm)

~ 1.13m

~ 280m

~ 360k

~ 75k

~ 220 - 320k

operational cost ratio

58 - 68 %

35 - 42%

45 - 55 %

25 - 32 %

40 - 58 %

labor dependency

31%

18%

24%

12%

26%

energy dependency

14%

8%

11%

6%

32%

water dependency

9%

5%

3%

4%

21%

seasonal vulnerability

42%

58%

47%

18%

61%

internal food sourcing

58%

71%

22%

4%

100%

estimated net monthly contribution ($ mxm)

~ 660k

~ 510k

~ 378k

~ 170 - 220k

~ 210 - 310k

local produce commerce Local food commerce operates as a secondary economic branch within sooho, redistributing fresh and processed agricultural products not directly consumed by the restaurant.

Through the market and retail systems, produce becomes part of a larger public economy where our organic kitchen byproducts gain value through preservation, fermentation, and regenerative reuse. Agriculture, hospitality, housing, and commerce function as an interconnected system allowing the project to maintain long-term economic viability.

annual ecosystem revenue operational reinvestment

~ 43m - 49m mxm 61 - 69%

estimated annual surplus

~ 11m - 15m mxm

bloom: local produce commerce

1

1

2

1

2

3

2 1 2 2

1 farm market 2 retail commerce 3 vertical circulation ground level scale 1:400

127

system drivers

public interface

operational interface

temporary student housing organic waste recovery

greenhouse nursery student housing

composting system

parcel compost trenches nutrient cycling soil regeneration seed germination greenhouse propagation endemic crop cultivation

cool aeroponics

regenerative farming

parcel cultivation

seasonal vegetable production herb cultivation

warm aeroponics raised beds

raised bed systems aeroponic food systems cool chamber production warm chamber production harvest collection

farm-to-table restaurant

kitchen processing

food washing + sorting cold storage systems kitchen processing

local produce market

local produce distribution farm-to-table dining educational workshops community engagement

regenerative closed - loop living ecosystem

educational workshops and civic agora Located in the same building as the student housing, it serves as a way to free the ground floor of the dwelling, increasing privacy. In the same way, it can host a variety of agriculture and food related workshops that capitalize on the project’s facilities. On the other hand, the civic agora creates public space that can be accesed by the public as well as sooho’s residents.

educational workshops

organic waste collection

bloom: civic agora

3 1

2

1 civic agora 2 educational workshops 3 vertical circulation ground level scale 1:350

129

harvest To harvest is to return what has been cultivated over time. Growth extends beyond itself, creating nourishment, exchange, and collective value. What was once planted quietly now harvests new relationships between the city, the community, and the landscape around it.

an urban symbiosis As part of a catalogue of group projects, sooho aims to interact and enhance the other proposals. Particularly, urban interventions were planned when working with orhuma (west of sooho) and enlace (north of sooho)

sooho

orhuma

enlace

projects against inequality What were once ideas and a manifesto transforms into built environment. The group focused the efforts adressing inequality through architectural projects with programs that recognize and design around urban needs. Even when each project targets a different inequality, they stem from the same ideological seed.

harvest: urban relationship

139

a growing stem in distritoQRO It was important for the group to reevaluate the relationship between sooho and distritoQRO once the architectural project was complete. Fortunately, the project recognizes the different scales that it influences. The manifesto served as a relevant starting point that maintains the project rooted in its context: it offers a new food production center that starts to connect the south neighborhoods to the ones at the north.

harvest: urban relationship

industrial land use urban equipment markets supermarkets scale 1:29000

141

an inspiring seed As an architectural project, sooho will not be able to undo decades of food nequality. However, it recognizes its scale and its possibility to impact within and outside of distritoQRO. Moreover, the project is designed as a blueprint that will inspire a new relationship between the rural and urban sprawl that recognizes the importance of both in Querétaro.

harvest: a seed in Querétaro

143

root Not all growth is visible. Beneath the surface remain the references, memories, histories, and ideas that sustain everything above. Through them, the project continues to root itself within a deeper network quietly holding everything together

To insert a seed within the center of the city is to believe that even the densest urban conditions still hold the capacity for life. What begins quietly within Distrito QRO is intended to slowly seed new ways of reconnecting ecology, production, and community back into everyday urban existence.

Over time, those ideas may continue to burgeon beyond their point of origin, allowing new interpretations, systems, and relationships to emerge elsewhere. As they evolve, they begin to bloom into living environments where nature and urban life no longer exist separately, but grow alongside one another. Through this process, the project hopes to eventually harvest a broader culture of regeneration extending beyond the site itself.

And beneath it all, sooho remains rooted as the first gesture within an ongoing cycle of growth, quietly supporting future transformations still waiting to emerge.

acknowledgements

To our parents, for their unconditional support throughout this project and through every challenge and achievement along the way.

To our families and friends, whose companionship, encouragement, and perspectives helped shape and inspire this work.

To Rodrigo Pantoja, for his guidance and mentorship throughout the course.

To Diana García, for her constant presence, attentiveness, and commitment to each project.

To Yetzi Tafoya and Pedro Mendoza, for helping steer the project toward a clearer and more grounded vision.

To Santiago Luján, Carlos González, and Udo Muchow, for their insightful reviews and inspiring feedback.

To Rogelio Cadena and the IIT faculty team, for fostering an enriching international experience and welcoming us as fellow architects.

And finally, to the afternoons we shared as a team working, designing, and creating together, united by coffee and a common vision.

references

Arosemena, G. (2012). Agricultura urbana: Espacios de cultivo para una ciudad sostenible. Gustavo Gili.

Koolhaas, R., & AMO. (2020). Countryside: A report.

Taschen.

Arca Tierra. (s.f.). Arca Tierra. https://www.arcatierra.com/

Kumar, S., Meena, R. S., Sheoran, P., Jhariya, M. K., & Ghosh, S. (2024). Regenerative agriculture for sustainable food systems: An overview (pp. 1–13).

Springer.

ArchDaily México. (2019). Vivienda rural sostenible y productiva en Colombia / Espacio Colectivo Arquitectos + Estación Espacial Arquitectos. https://www.archdaily.mx/mx/913305/vivienda-ruralsostenible-y-productiva-en-colombia-por-espacio-colectivoarquitectos-plus-estacion-espacial-arquitectos ArchDaily México. (2025). Casa de la cosecha / Centro comunitario – Frayn Studio. https://www.archdaily.mx/mx/1029607/casa-de-lacosecha-centro-comunitario-frayn-studio Bárbaro Asador de Campo. (s.f.). Bárbaro Asador de Campo. https://barbaro.mx/ Dent, D., & Boincean, B. (2021). Regenerative agriculture: What’s missing? What do we still need to know? Springer Nature.

Lesur, L. (2006). Manual de viverismo: Horticultura ornamental (1.ª ed.). Trillas.

Loehrlein, M. (2014). Sustainable landscaping: Principles and practices. CRC Press.

Luna-Ortega, J. G., García-Hernández, J. L., PreciadoRangel, P., Martínez-Torres, J. M., Zúñiga-Gracia, D. A., & Rueda-Puente, E. O. (2026). Agricultura regenerativa en México: prácticas indígenas y aplicación de enmiendas orgánicas en cultivos básicos. Agraria. https://doi.org/10.59741/agraria.v23i2.725 Meneses Bravo, M. J. (2023). Agricultura regenerativa sustentable para promover la diversidad en el suelo [Tesis de licenciatura, Universidad Técnica de Babahoyo].

Repositorio UTB.

Despommier, D. (2011). The vertical farm: Feeding the world in the 21st century. Thomas Dunne Books.

Font Rovira, F., & Fernández Perea, M. (2021).

Arraigados en la tierra: Propuestas para una agricultura regenerativa. Editorial Diente de León.

Nelkin, J., & Caplow, T. (2008). Building-integrated agriculture: Philosophy and practice. Urban Design Lab. Resh, H. M. (2022). Hydroponic food production (8th ed.). CRC Press.

Franco Cocina Urbana. (s.f.). Franco Cocina Urbana [Perfil de Instagram]. Instagram. https://www.instagram.com/francococinaurbana/

Vapor Arquitetura. (s.f.). Restaurante Tuju. https://www.vaporarquitetura.com/projetos/restaurantetuju.html

Huterwald, G. O. (2000). Hidroponía: Cultivo de plantas sin tierra. Albatros.

White, M., & Przybylski, M. (2010). Bracket on farming.

Actar.