How did this place come about and what made it different from the start?
PerroPardo wasn't always called that. The idea was born in 2019, but the pandemic came before we could land it as we imagined. We started with the bare minimum, without an espresso machine, offering only cold brew and filtered coffee, with a half-finished premises and a lot of desire not to let go of a dream that, to this day, keeps pushing us to continue.
What part of the day, space, or creative process do those who work here enjoy the most?
At the end of last year, we had the opportunity to travel to Oaxaca, which was a great source of inspiration. We visited coffee bars that go beyond the usual trends: simple, unpretentious projects, run by people who love coffee and enjoy sharing what they know.
If someone is coming in for the first time, what should they not miss?
I think that if there is something you should not miss when you enter the store, it is the details in the little corners: the clay tlalchichis, the pictures that tell the story of PerroPardo, the blocks and wood that form the bench where we spend hours chatting with our customers.
What has been an interesting challenge that has made you rethink something about the project?
Starting up without the right equipment, without a budget and in the midst of a world crisis made us hesitate many times. There were times when we did not know if it was worth continuing. Today, five years later, we are still here, grinding, learning and growing. We are driven by the idea of doing things right, of taking care of every cup that leaves the bar.
What influence, idea, or reference continues to shape the way you work today?
At the end of last year we had the opportunity to travel to Oaxaca, and it was a great source of inspiration to meet coffee bars that are out of the current cliché: simple, unpretentious projects, run by people who love coffee and enjoy sharing what they know.
Is there an object, corner or detail of the place that has a story that few people know?
Few people know that before PerroPardo, this space operated as an internet café, and due to the rough start of the project, only half of the place was ready to receive people. This year we will close that cycle and adapt the spot to offer something more than just a good coffee.
Answers by Alejandra Tejada Ruiz, co-owner of PerroPardo.
