Colima archivos - ERRR MAGAZINE Thu, 06 Aug 2026 21:36:38 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.4 https://i0.wp.com/errr-magazine.com/wp-content/uploads/2024/11/cropped-image0.jpeg?fit=32%2C32&ssl=1 Colima archivos - ERRR MAGAZINE 32 32 83915525 Café de Amor https://errr-magazine.com/english/cafe-de-amor/ Thu, 02 Apr 2026 17:21:36 +0000 https://errr-magazine.com/?p=203484 We firmly believe that our coffee tastes better with a good breakfast. Chilaquiles with mole, a salmon sandwich, or any other dish is the perfect combination for enjoying a great time at Café de Amor.

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]]> How did this place come about and what made it different from the start?
The idea of Café de Amor was born from the inspiration of some trips Emilio and I had taken together, and we decided to open a small, relaxed, and welcoming space. The idea began as a "café" for our first project. La Buena Vida, but little by little that small idea transformed into a space where you can go not only to have a delicious coffee, but also to enjoy a good breakfast accompanied by a very good atmosphere and very good service.

What part of the day, space, or creative process do those who work here enjoy the most?
Enjoying the place, with a freshly brewed coffee, watching people arrive and sit down happily. Seeing those same customers return soon after and become regulars. There's nothing more satisfying than knowing a customer enjoys our place, our food, and our coffee. That feeling of rush in the middle of the morning, it's what keeps us alive every day.

If someone is coming in for the first time, what should they not miss?
That's a great question. Without a doubt, I'd say the food. It's just that, being a relatively new place, many people don't know about—or simply don't give our dishes a chance. We firmly believe that our coffee tastes better with a good breakfast. Chilaquiles with mole, a salmon sandwich, or any other dish is a perfect combination for a great time at Café de Amor.

What has been an interesting challenge that has made you rethink something about the project?
Undoubtedly, our biggest challenge is establishing ourselves as a place where you feel comfortable and happy to come. From day one, the flow of people was quite irregular, especially during the afternoon shifts. Through innovation, hard work, and above all, a love for what we do, we believe we have been able to consistently welcome all our customers every day.

What influence, idea, or reference continues to shape the way you work today?
Always enjoy what we do, share what we like with people, creating healthy, quality food with local products.

What place, project, or person has inspired you recently and why?
We are inspired by our first project Café La Buena Vida which, thanks to the people, it's been very successful in Colima, and we wanted to create a "little baby" but something different. We're also constantly inspired by other cultures and flavors that we learn about on every trip we take together.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We would love to collaborate with Interestelar and Pal Real, merging ideas and styles to create something together, which has also been a source of inspiration for us.

Is there an object, corner or detail of the place that has a story that few people know about?
If we had to choose something, we would definitely choose our pets' paintings, which brighten our mornings every day.

If this project were a city, a book, or a record, which would it be and why?
This question is interesting because, if I closed my eyes and thought of a city or place that reflects what Café de Amor is, I would undoubtedly think of la Ticla: the small, beautiful beach where our dream began fifteen years ago. It perfectly captures the essence of this place: love, great coffee, great music, and a place you can always return to.

Answers by Ale and Emilio, owners of Café de Amor.

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]]> 203484 Tertulia https://errr-magazine.com/english/tertulia/ Sun, 29 Mar 2026 13:00:00 +0000 https://errr-magazine.com/?p=203421 It grows with its community and changes over time, just as people do. What you see today will probably be somewhere else tomorrow, or have a different color. That’s why we define the project as a living craft bakery.

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]]> How did this place come about and what made it different from the start?
Tertulia was born from Sam’s obsession with bread and sourdough. It emerged in an uncertain moment—March 21, 2020—with the pandemic looming, the threat of closing, and only the essentials to begin: a table, an oven, and a basket.

Since then, what makes us different is that Tertulia is an organic place. It grows with its community and changes over time, just as people do. What you see today will probably be somewhere else tomorrow, or have a different color. That’s why we define the project as a living craft bakery.

What part of the day, space, or creative process do those who work here enjoy the most?
We love testing and creating. Many ideas never make it to the display—they first go through the team. The entire staff tastes, shares opinions, and evaluates from different angles. Sometimes, if you’re lucky, some of those trials also reach the hands of those who visit us.

If someone is coming in for the first time, what should they not miss?
Even though it’s a small space, there’s something you shouldn’t miss: walking in, smelling the freshly brewed coffee, and seeing trays of bread just out of the oven. Sometimes, the bread doesn’t even make it to the display—it’s gone along the way.

What has been an interesting challenge that has made you rethink something about the project?
The process hasn’t been easy. We’ve learned to adapt, but also to stand firm in what we believe in. It’s a constant push and pull that is now part of our everyday life.

What influence, idea, or reference continues to shape the way you work today?
What guides us is one word: honesty. And the idea that something small can have a big impact on its surroundings.

What place, project, or person has inspired you recently and why?
If we could invite someone to collaborate, we would love to share the workshop with Kitty Tait or Ed Tatton. Something very interesting would surely come out of that encounter.

If this project were a city, a book, or a record, which would it be and why?
Lately, we’ve been playing The Celestial Suite from Pale Jay. We like to start the day with that record—music is very important at Tertulia.

Answers by Sam and Fragoso from Tertulia

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]]> 203421 Cumbre https://errr-magazine.com/english/cumbre/ Sun, 22 Mar 2026 17:00:00 +0000 https://errr-magazine.com/?p=202909 It was born from the idea of cooking what we love to eat—having within reach the cravings we wished for while living in Mexico City. We always try to convey, through techniques, ingredients, and processes, that every day we give the best of ourselves.

La entrada Cumbre se publicó primero en ERRR MAGAZINE.

]]> How did this place come about and what made it different from the start?
It was born from the idea of cooking what we love to eat—having within reach the cravings we wished for while living in Mexico City. We always try to convey, through techniques, ingredients, and processes, that every day we give the best of ourselves.

What part of the day, space, or creative process do those who work here enjoy the most?
Those minutes before the first customers arrive, when everything is ready to receive them and the team is playing their music through the restaurant speakers, chatting casually while everything unfolds around the drinks bar, the baristas dialing in their espresso and filling the pastry display.

If someone is coming in for the first time, what should they not miss?
What no one should miss is the ham and cheese croissant roll, served with a house-made pickle and a jalapeño tartar sauce, along with a house-made kombucha or any of the breads we bake fresh every day.

What has been an interesting challenge that has made you rethink something about the project?
The city we’re in. We arrived with this project without realizing that most people weren’t so willing to step away from the traditional, as they found it different and somewhat unusual.

What influence, idea, or reference continues to shape the way you work today?
“Seeking harmony, not perfection.” That has always been our pursuit.

What place, project, or person has inspired you recently and why?
Our son Valentino has always been our inspiration to create a place he can feel proud of.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We’d invite Pophams Bakery to host a workshop and a bakery-style brunch.

Is there an object, corner or detail of the place that has a story that few people know?
During our entire first year, we baked our bread in an industrial stove oven that could only fit two trays. That oven was almost always full and running most of the day, and to get our bread just how we wanted it, we had to manually rotate the trays every seven minutes.

If this project were a city, a book, or a record, which would it be and why?
Our project would be the EP by Larry Lovestein & The Velvet Revival, YOU. Like that record, Cumbre is a statement and a confirmation of the love we share.

Answers by Óscar Abadallan Ruiz Maldonado and Andrea Vaquero Chávez, chefs and partners of Cumbre

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]]> 202909 Amaria Bakery https://errr-magazine.com/english/amaria-bakery/ Tue, 30 Sep 2025 21:24:59 +0000 https://errr-magazine.com/?p=193674 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.

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]]> How did this place come about and what made it different from the start?
Amaría es un sueño que nació desde hace nueve años, pero que se concreto de manera inesperada y mágica en 2024 (apenas vamos a cumplir un año en Noviembre). Empecé mi trayecto con la repostería enseñándome por medio de videos, cursos presenciales y en línea. Lo mío es la repostería, pero quería complementarlo con un espacio cómodo e inspirador para los comensales y un café de especialidad. Siempre quise crear una experiencia, el espacio donde te inspiras para crear tus propios proyectos, en donde citas a esa amiga que llevas tiempo sin ver para platicarle cómo va tu vida, el safe place para aquellas personas que disfrutan su tiempo a solas, todo mientras se toman un buen café y un postre delicioso. Creo que ese ambiente es el que nos hace diferentes.

What part of the day, space, or creative process do those who work here enjoy the most?
Lo que más disfrutamos es la creación de los menús de temporada, cada temporada agregamos bebidas y postres extras a lo clásico que ya vendemos. Y encontrar procesos que lo hagan más natural y auténtico es verdaderamente un reto para nosotros. Mi parte favorita del día es en el rush del turno vespertino, me encanta estar detrás del mostrador y tomarle la orden a los clientes, a lo mejor hacerles algún cumplido o recomendarles una bebida diferente.

If someone is coming in for the first time, what should they not miss?
U?f, yo creo que probar nuestro café en una bebida clásica que no contenga ningún jarabe o sabor extra y una galleta de chispas de chocolate que es nuestro bestseller de vitrina.

What has been an interesting challenge that has made you rethink something about the project?
Competir con cadenas o franquicias y tratar de establecer nuestro concepto en una ciudad como Colima que aún está en crecimiento. Amo vivir aquí y emprender aquí tiene sus ventajas, pero también por ser ciudad pequeña la competencia es demasiada y el mercado no es tan amplio, creo yo.

What influence, idea, or reference continues to shape the way you work today?
Para mí es muy importante enfocarme en lo mío y competir conmigo misma. Mejorar por querer superarme y no por querer superar o ser mejor que los demás. La inspiración que tomo la tomo de negocios o personas que no son mi ciudad, porque quiero crear algo diferente a lo que ya existe, adaptándolo a las necesidades de mi mercado y mi ciudad.

What place, project, or person has inspired you recently and why?
A mí me inspira demasiado Pau Echeverria dueña de Eloise, es un negocio con un concepto similar al mío en Guadalajara. Me inspira demasiado su trayectoria y su contenido, la sigo en Substack y me encanta todo lo que escribe! Es muy inspirador saber que alguien que tiene más tiempo con su negocio comparta su trayectoria y sus dificultades, últimamente las redes están llenas de falsedad y creo que ella comparte desde la realidad y es muy gratificante saber que hay alguien que pasó por lo mismo que tú y pudo superarlo. Se me hace muy real su contenido. Vayan a seguirla!

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
With Dayglow Coffee, tostadores de café ubicados en Chicago, me encantan los cafés que tienen y ya tienen varias cafeterías de especialidad ubicadas en Estados Unidos (LA, Chicago y NYC). Me encantaría que me hicieran un café especial para Amaría! You never know.

Is there an object, corner or detail of the place that has a story that few people know?
Sí! Justo tengo en los estantes una pintura de una taza, esa pintura la hizo mi hija el día que di el depósito para apartar el local en el que estamos, en la pintura escribió “idea de logotipo”. Cuando mandé a hacer mi marca, le mandé a la agencia una foto de la pintura, y les dije que el logo estuviera inspirado en ella, y así fue como quedaron las tacitas del logo que tenemos. Fun fact: el nombre de Amaría esta inspirado en el nombre de mi hija, Ana María.

If this project were a city, a book, or a record, which would it be and why?
París (muy cliché lo sé, jaja) pero es una ciudad que me encanta, ir caminando y ver a la gente sentada en cafés, la repostería francesa se me hace increíble y creo que es una ciudad muy clásica, y lo clásico nunca pasa de moda.

Answers by Karla Gutiérrez Rodríguez, Propietaria y Directora General de Amaría Bakery. Photographs by Christian Torres bajo la dirección de Brand Me!

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