Nos inspira la escena artística local, somos creyentes que en comunidad se pueden construir proyectos más sólidos y trascendentes. Artistas como Hecho en Cancún, Alex Lechuga y Elena Caltz, y lugares como el taller de cerámica Lodoso y la chocolatería Ki’Neek’, que están haciendo las cosas particularmente bien.

My partner and I are fans of design, photography, music, architecture; we constantly keep in mind the words of Rulfo, O’Gorman, Fernanda Canales, Puma Blue, Men I Trust, Ultra 54. They help us fill the space with ideas, materials and sounds. 

We like to think of Silvestra as imbued with feminine energy, from its origin to the cup—the energy of care, creativity, quality craftsmanship, and what is born honestly and sustained with intention. We came for the bread, fell in love with the coffee, and are still here for everything this place continues to awaken. 

I find it interesting to create a routine and a ritual within Simón. I think that being on two such busy avenues allows you to choose to own the street, become a part of other people's daily lives, and also create a community among the neighboring stalls.

On the surface, Grana as a project strives to be relaxed, and we invite our guests to have a good time. However, every step we take is intentional. We love to experience through play, and we can't deny that nostalgia inspires us.

We're disruptive, eager to explore new methods and flavors. Our ritual is a sensorial journey—from the cup of coffee to cocktails, including art and workshops. We seek to surprise with every topic and every sip: not knowing what to expect is part of our mischievous game.

The moment I walked in, I knew exactly where everything would go. Most chefs I know, when asked this same question, always answer, "They didn't choose the place, the place chose them." Honestly, I never believed in that until it happened to me.

We're always looking to collaborate. It's one of our goals: to be the café with the most collaborations, because that's what the name means: compay is friend, compay is family, it's community.

We love to be deeply committed to seasonal menus. We do countless tests and share our opinions so we can improve recipes. Although our creativity isn't just focused on the menu, it's also focused on special events and their organization.

We're designers by profession, and we design basically everything for Trama, from the mugs to the bookcases, so some things fell by the wayside over time. But they're already in progress; we like the idea of ​​Trama as a place of constant change.

Trust the barista, the suggestions, and let yourself go. Let go, relax, and open up to the people in the room. Sometimes, the best coffee isn't in the complex, but in the simple… in that quiet moment that allows you to simply enjoy.

We'd love to invite someone from the world of design or gastronomy who shares our way of thinking, perhaps a Mexican designer or a young chef experimenting with local ingredients. The idea would be to do a short-term collaboration: a special menu or a temporary installation that unites coffee, art, and craftsmanship.

Sagrado Filemón is a space that has been built and evolved over time, just like the food, drink, and bread menu. The lack of certain items forced us to be creative and develop our own approach to making them.

There are many people who have supported us, contributed, and added to our work, and that is of great value and deserves incredible respect and admiration. Meeting people who are willing to collaborate and share is a great inspiration at CRC.

Kuepa was born as a refuge from all that was unclear in the world. And although it too is imperfect, it is a space that builds support, trust, calm, nourishment of the senses, transparent connections, and possibilities for the future.

Each location is designed as if it were a movie. The set is designed, the props are chosen, the atmosphere is set to a soundtrack, and the design details appear on the coffee bags, menus, merch, and stickers people collect.

This year we launched a narrative, expanded, and remodeled everything from the bar to the bathroom. We complemented the bar with a production center. The result is dignified and more comfortable to sit and work in. We took great care with the finishes, lighting, and certain utilitarian objects designed with recycled materials.

I've been really enjoying George Harrison's "All Things Must Pass" lately. It makes me feel so nostalgic when I look back and realize how quickly time passes and how sometimes we don't realize how fleeting moments are.

Interestingly, in Mexico, doctors adopted the name as a verb: "mandreakear," which means to disappear for a moment to take a break. For us, Mandrake represents that small, everyday magic: creating moments of pause and surprise that make every cup of coffee special.

We want to create a space where coffee connects with other forms of expression, which is why we host events, from DJ gigs, culinary pop-ups, bazaars (vintage clothing, jewelry), flash tattoos, art exhibitions. Oh, and bike rides, of course.

What we enjoy most is creating seasonal menus. Each season, we add extra drinks and desserts to the classics we already sell. And finding processes that make them more natural and authentic is truly a challenge for us.

We're inspired by French bakeries for their respect for the process, by cafés that let go of preconceptions, are open to experimentation, and let customers decide what's good and what isn't.

From the beginning, we were clear that we wanted to bring this world to life in a warm and simple way: something that sets us apart is the closeness we have with our customers, the time we spend explaining what espresso is, how to prepare their drinks, and what's behind each bean.

We wanted to start our own business for the pleasure of having something independent, something that would give us the opportunity to generate income without relying solely on a salary. At the same time, we did it out of a true passion: coffee.

The creators are a couple whose story has always been and is linked to sharing a cup of coffee. Among many other things, we love cycling, and the experience of having coffee after a ride and exploring different bars led us to the idea of ​​founding Bezza.