Alabastro Café

How did this place come about and what made it different from the start?
Alabastro was born as a dream shared by two girls aged eight and seven, which became reality twenty years later. From the beginning, we wanted to create a space where people could enjoy a delicious cup of coffee and a good dessert, or have breakfast in harmony. 

What part of the day, space, or creative process do those who work here enjoy the most?
Creating new seasonal drinks, dishes, and desserts. It’s a beautiful process where each team member proposes a drink or a sweet or savory dish, and we all taste them and choose the ones everyone liked best.  

If someone is coming in for the first time, what should they not miss?
The must-tries are a flat, chilaquiles, and the chocolate raspberry cake.

What influence, idea, or reference continues to shape the way you work today?
We love discovering new local places where you can feel how proud they are of their roots.

What place, project, or person has inspired you recently and why?
Criollo and Once In Oaxaca, Macuilt Molino and Café Cultura from Puebla, and Rosetta from Mexico City.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
It would be Elena Reygadas by Rosetta. I’d love to create a menu and a bread inspired by Puebla.  

Answers by Lorelai Morales Alatriste, general manager of Alabastro Café