What have they recently launched or activated that people should know about?
Nuestra sucursal de Chapalita está estrenando panadería. Es un paso enorme para nosotros porque la idea principal siempre fue esa; la vida nos llevó a las galletas, pero estamos felices de tener esos productos. También lanzamos un postre nuevo que obsesiona a muchos: se llama Lotus Banoffee. Lo lanzamos al principio de Eloise y la gente se enamoró. Ya lo tenemos de regreso en ambas sucursales. También estamos estrenando bebidas y, la verdad, ¡la gente está feliiiz con ellas! Aquí no nos aburrimos, hahaha.

Who have you recently connected with that is influencing or engaging with what you do?
Hace no mucho logré tener un 1:1 con Marisa Lazo y la verdad me dio muchísima luz. Creo que en proyectos somos diferentes, pero en visión me identifico demasiado con ella. El ver a una marca como un ecosistema donde todos dan y reciben algo me apasiona. Platicando con ella coincidíamos en que más que vender un producto es dar experiencias, a la gente que viene a comprarte, pero también a la gente que trabaja contigo. Creo que al final se trata de construir todos, y que viniera de alguien de su talla me dio mucho reassurance. Me encantaría explorar proyectos y la gente que los crea desde un lado más artsy. Creo que Guadalajara está creciendo mucho en eso. Esperemos conectar con todos ellos pronto.

Share an anecdote about something that happened recently that was significant to you.
Hace poco regresé de Vancouver, que fue donde estudié, y vi a Chef Leslie, que fue mi maestra durante ese tiempo. Me encanta platicar con ella porque estamos en el mismo rubro, pero ella tiene una trayectoria mucho más caminada. Le estaba platicando sobre Eloise en general y de cómo me he tenido que meter mucho al tema de redes, pero que me frustra porque no entiendo el cómo. La parte de perform constantemente me cuesta mucho y me dijo algo que me resonó mucho: que no se trata de hacerlo perfecto, sino que sea orgánico.

“Your essence is very Martha Stewart but with fresher and cool style vibes, just share that and share your way of traveling, that is no performative”.

Se me hizo como el tipo de comentario de anillo al dedo. Generalmente busco mucho que sea perfecto o aprobado, pero la realidad es que mucho de lo que yo, en lo personal, consumo y de lo que me gusta transmitir en Eloise es el romantizar la vida sin ser apantallante. Me emociona explorar ese lado de Eloise y ver a dónde nos puede llevar.

What are they preparing or developing for the coming months?
Nuestra temporada favorita está literal a la vuelta de la esquina: todo el tema de otoño, pumpkin spice, muy cottage core. Pero eso nos tiene muy emocionados porque vienen productos nuevos, pero también productos que a nosotros y a nuestros clientes les encantan. También estamos planeando un menusito salado con ideas muy cool.

What project, brand, or space do you recommend we check out, and why?What project, brand, or space do you recommend we check out, and why?
Recientemente fui a Masita y me encantó. Siento que están abriendo lugares con este vibe europeo de small coffee shop that offers cool brunch options sin ser tan loud. Creo que cuando haces cosas diferentes, con ofertas fuera de lo común, hablan por sí solas.

También abrió una marca de ropa muy cool de CDMX, se llama Serge Basics. Seguro ya la conocen. Es una marca espectacular, diseñada y hecha en México, y los diseños de las prendas están muy diferentes, tipo elevated basics. Todo bien con ellos.

If you had to describe the current state of the project with an image, phrase, or feeling, what would it be?
Transición. Se me viene a la mente como aprender a surfear entre olas nuevas, confiando en que el mar siempre estará cuidándote y regresándote a la orilla cuando te sientes perdido.

Para mí, el tema de redes sociales me cuesta mucho, me drena por el tema tan perfecto y performativo, y dar el paso a aceptar que Eloise y sus clientes buscan historias y buscan a la persona detrás, además de al producto, me ha costado meses aceptar. Pero creo que hay una oferta padre y diferente de mi parte que estaría bonito y cool compartir. Total, nada es para siempre y, si por algo llegara a ser mucho, siempre puedes regresar al principio.

Paulina Echeverri
Fundadora de Eloise Baked Goods
Dreamt in Paris — Baked local
Guadalajara, México
instagram.com/eloisebakedgoods

La entrada Eloise Baked Goods se publicó primero en ERRR MAGAZINE.

How did this place come about and what made it different from the start?
Piggy Limón nació casi como un experimento de verano. Queríamos crear un lugar donde pudiéramos compartir algunas de las cosas que más nos inspiran: la hospitalidad, los viajes, las flores y esa sensación de que el tiempo puede ir un poco más despacio.

Nos interesaba construir una atmósfera, un lugar que se sintiera más como llegar a la cocina de alguien que disfruta recibir personas.

What part of the day, space, or creative process do those who work here enjoy the most?
Las primeras horas de la mañana.

Cuando acomodamos las flores, los panes, suena la música y entra la luz por la ventana. Son pequeños rituales que hacen que el espacio cobre vida antes de recibir a la primera persona del día.

If someone is coming in for the first time, what should they not miss?
Nos gustaría que se permitiera quedarse unos minutos. Pedir un café, elegir una pieza de pan, sentarse sin prisa, mirar alrededor y disfrutar la mañana.

What has been an interesting challenge that has made you rethink something about the project?
Adaptarnos al espacio, que es pequeño, y aceptar que un proyecto creativo nunca termina de estar listo.

Entendimos que Piggy Limón no tenía que ser perfecto desde el primer día; podía crecer junto con las personas que lo visitan.

What influence, idea, or reference continues to shape the way you work today?
Nos inspira mucho la hospitalidad entendida como un gesto cotidiano. Los lugares sencillos, con personalidad, donde uno puede volver una y otra vez y siempre sentirse bien recibido.

What place, project, or person has inspired you recently and why?
Nos inspiran esos pequeños cafés que aparecen durante los viajes y que parecen haber sido construidos con calma. Espacios donde cada objeto tiene una historia y donde la hospitalidad se siente natural, casi sin esfuerzo.

También la colaboración con Claudio Limón ha sido una gran inspiración. Más que abrirnos un espacio dentro de Casa Limón, abrió la posibilidad de imaginar y crear algo juntos. Nos recordó que la creatividad muchas veces florece gracias al encuentro entre personas.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We’d invite Alice Waters.

Porque admiramos la filosofía con la que ha construido Chez Panisse: encontrar belleza en lo cotidiano, la estacionalidad, la importancia de la mesa como lugar de encuentro y entender la hospitalidad como una forma de cuidar a los demás. Esa manera de mirar el mundo nos inspira profundamente y, desde nuestra propia escala, también guía lo que intentamos construir en Piggy Limón.

Nos gustaría compartir con ella una mañana sencilla: visitar un mercado, elegir los ingredientes y las flores del día, hornear pan y preparar un menú inspirado en la temporada. Nos haría ilusión celebrar esos pequeños rituales que hacen especial la vida diaria.

Is there an object, corner or detail of the place that has a story that few people know?
Muchos de los objetos de Piggy Limón llegaron antes que el proyecto.

Durante años fuimos guardando pequeñas piezas encontradas en mercados, viajes o tiendas de antigüedades sin saber exactamente dónde vivirían. Piggy Limón terminó convirtiéndose en el lugar donde esos recuerdos encontraron una casa de verano.

If this project were a city, a book, or a record, which would it be and why?
It would be Las ciudades invisibles, de Italo Calvino.

Porque habla de cómo los lugares se construyen con la memoria, la imaginación y los encuentros, mucho más que con sus edificios. Piggy Limón nació un poco así: de recuerdos de viaje, objetos guardados durante años y personas que fueron encontrando un mismo lugar.

Nos gusta pensar que, más que un café, estamos creando un sitio que alguien recuerde por cómo lo hizo sentir.

Montserrat Díaz
Dueña de Piggy Limón
Pan, café y días de verano
Guadalajara, México
instagram.com/piggylimon

La entrada Piggy Limón se publicó primero en ERRR MAGAZINE.

Sin haberlo planeado, ya teníamos formado un equipo sólido y alineado con el proyecto. Edwin, Jorge and Daniel teníamos el know-how para lograrlo. Gracias al respaldo y experiencia que tenemos con nuestros proyectos Fromm and Fluxus (estudios de diseño de producto e interiores), logramos estructurar y conceptualizar el espacio desde el café hacia afuera, diseñando la barra, las sillas, las mesas, las bancas, la cerámica y la manera de habitarlo.

Lo diferente desde el principio fue entender que el café no era solo un producto, sino un ritual; es un motor social, contemplación y un medio para conectar con lo divino.

What part of the day, space, or creative process do those who work here enjoy the most?
La apertura es uno de los momentos favoritos: la luz entrando por el ventanal, la música, la máquina encendiéndose y la calma de calibrar sin prisas.

Apenas estamos estrenando este espacio, pero ya se siente como un lugar especial. Queremos que cada sorbo de café sea una invitación a disfrutar de la mañana.

If someone is coming in for the first time, what should they not miss?
Ver pasar el transcurso de la mañana con un filtrado en mano y la luz cruzando el patio. Es un ritual de detalles: encontrar el rincón perfecto, elegir un libro o simplemente disfrutar del café mientras ves cómo cambian las sombras en la casa. Un momento que no necesita mucho más.

What has been an interesting challenge that has made you rethink something about the project?
El reto ha sido equilibrar tres cosas: diseño, operación y café. Un espacio puede ser muy bello, pero si la taza no está bien ejecutada o si la experiencia no se siente cercana, algo se rompe.

Eso nos ha hecho replantearnos cómo hacer que Dorla no sea solo un lugar contemplativo, sino una cafetería viva: con mejor servicio, mejor ritmo, más conversación alrededor del café y una experiencia que invite a quedarse.

What influence, idea, or reference continues to shape the way you work today?
Barragán sigue siendo la referencia central, pero no como una cita estética. Nos guía su manera de trabajar la luz, el color, la geometría, el patio y la calma.

En Dorla quisimos traducir eso al lenguaje del café: una barra como lugar de encuentro, un café como momento y un espacio que no busca acelerar al visitante, sino invitarlo a estar presente y descubrir la arquitectura.

El café de especialidad es trabajo continuo en todas las etapas de su producción y ejecución; es atención al detalle y precisión.

What place, project, or person has inspired you recently and why?
Fabrizio Sención ha sido una gran inspiración para Dorla. Sus consejos, conocimientos y capacitación han influido profundamente en nuestra visión y forma de entender el café.

Además, la admiración que sentimos por los proyectos que ha desarrollado nos impulsa constantemente a crear un espacio con identidad, atención al detalle y una experiencia auténtica alrededor del café.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
Invitaríamos a proyectos gastronómicos para generar alguna intervención o pop-up que pudiera cambiar el ritmo natural de Dorla y atraer a un público distinto, como Yunaites, Los Abarrotes o algún proyecto de pizzas.

También invitaríamos a músicos y artistas que puedan aportar en formato de evento y aprovechar los espacios de Casa Cristo para vivirlos de una manera diferente.

Is there an object, corner or detail of the place that has a story that few people know?
La barra concentra muchas de las claves del proyecto. La pensamos como un altar porque ahí sucede el ritual del café: se prepara, se sirve y se comparte.

Consideramos el café como un factor social que facilita la interacción y promueve el contacto humano. El centro de la contrabarra funciona como un pedestal, el lugar donde guardamos lo más preciado.

La cerámica roja de la barra lateral fue diseñada especialmente para Dorla y hecha pieza por pieza. Son decisiones de diseño, pero también una manera de decir que el café juega un papel crucial en lo cotidiano.

If this project were a city, a book, or a record, which would it be and why?
Si Dorla fuera una ciudad, sería la Guadalajara de los años treinta o cuarenta: una ciudad más lenta, con patios, oficios, arquitectura, sobremesas y esperanza de crecimiento.

Una ciudad donde todavía había tiempo para sentarse, conversar y mirar la luz cambiar. Dorla busca recuperar algo de eso, utilizando el café como medio para seguir conectando de forma contemplativa con las personas, con la arquitectura y propiciando momentos que conecten lo terrenal con lo divino.

Answers by Brenda D. Rodríguez García, Administradora en Dorla.

Dorla

Café ritual
Guadalajara, Jal.
Mexico

www.instagram.com/dorla.cafe/

La entrada Dorla se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
Hay algo especial en las primeras horas del día. Antes de que todo se llene, cuando el aire todavía está fresco y el ritmo es más lento. Abrir, calibrar el café, ajustar detalles pequeños que solo el equipo nota y elegir la música que va a marcar el mood del día. Ese momento tiene cierta claridad creativa. De ahí también nacen muchas ideas: bebidas nuevas, ajustes en el menú o combinaciones que terminan convirtiéndose en favoritos. Es un proceso constante que disfrutamos como equipo.

If someone is coming in for the first time, what should they not miss?
La experiencia no empieza cuando llega el café a la mesa, empieza desde que cruzas la puerta. Hay una intención de invitar a bajar el ritmo: observar la entrada, la vegetación, encontrar tu lugar. Sentarte sin prisa. Pedir algo que se antoje, sin sobrepensarlo. Disfrutarlo ahí mismo. Y después recorrer nuestra casa, descubrir, llevarte algo más si hace sentido. Es un espacio pensado para habitarse y disfrutar el momento, solo o acompañado.

What has been an interesting challenge that has made you rethink something about the project?
Con el crecimiento de la escena en la ciudad, uno de los retos más interesantes ha sido no perder dirección. Más que reaccionar a lo que pasa afuera, el ejercicio ha sido regresar constantemente a lo que somos, ajustar lo necesario y seguir evolucionando sin perder autenticidad. La constancia, más que la velocidad, ha sido clave.

What influence, idea, or reference continues to shape the way you work today?
Hoy en día seguimos guiándonos por la idea de que avanzar, incluso con dudas, es mejor que quedarnos quietos. Esa mentalidad se traduce en el día a día del equipo: en cómo trabajamos juntos, cómo resolvemos, cómo construimos. Hay mucha inspiración en la disciplina, en el trabajo colectivo y en entender que los proyectos se sostienen con pequeñas decisiones repetidas todos los días. Esta idea la tomamos de la serie The Last Dance de Michael Jordan.

What place, project, or person has inspired you recently and why?
Últimamente, la inspiración viene mucho de observar proyectos que logran mantenerse fieles a su esencia con el tiempo. Espacios que no necesitan hacer ruido para ser relevantes, porque tienen claridad en lo que son. También de personas que entienden el proceso creativo como algo continuo, no como momentos aislados.

Lugar: Baja California.
Proyecto: Great White.
Persona: Miley Cyrus.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
Probablemente sería alguien que entienda esa misma sensibilidad: alguien que valore los detalles, que tenga una visión clara pero flexible y que disfrute tanto el proceso como el resultado. Porque al final, todo lo que sucede aquí parte de eso. Nos encantaría poder colaborar con Tissimum, Havre Studio or Serge Basics.

Answers by Kim Cervantes Bon, fundadora y directora de Sinónimo.

Sinónimo Brunch

Café • Pan dulce • Desayunos
Guadalajara, Jalisco
Mexico

www.instagram.com/cafesinonimo/

La entrada Sinónimo Brunch se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
El momento en que alguien conecta con una pieza y decide integrarla a su colección. Hay algo especial en ver cómo ciertos objetos encuentran a la persona indicada.

If someone is coming in for the first time, what should they not miss?
Recorrer el espacio con calma. La variedad de la colección hace que siempre exista algo inesperado por descubrir entre las piezas.

What has been an interesting challenge that has made you rethink something about the project?
La volatilidad del mercado nos ha llevado a replantear constantemente la manera en que presentamos la galería y cómo nos acercamos a nuevas audiencias. Al final, la recomendación de quienes nos visitan sigue siendo lo más valioso.

What influence, idea, or reference continues to shape the way you work today?
La pasión por el coleccionismo y la idea de que cada pieza encuentra a su persona en el momento adecuado.

What place, project, or person has inspired you recently and why?
The work of Axel Vervoordt, por su manera de entender los espacios y las piezas desde la sensibilidad, el silencio y la atmósfera.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
Invitaríamos a Axel Vervoordt para replantear el espacio desde otra perspectiva y descubrir nuevas posibilidades dentro de la colección.

Is there an object, corner or detail of the place that has a story that few people know?
Siempre llegan piezas con historias particulares, aunque preferimos que cada persona construya su propia relación e interpretación al encontrarse con ellas.

If this project were a city, a book, or a record, which would it be and why?
Sería una ciudad cambiante, diversa y en constante movimiento, donde siempre hay algo nuevo por descubrir. Un lugar que invita a regresar porque nunca se experimenta de la misma manera dos veces.

Answers by Zarehl Gutiérrez, director de G2 Gallery.

G2 Gallery

Ancient Contemporary
Guadalajara, Jalisco
Mexico

www.instagram.com/g2.gallery/

La entrada G2 Gallery se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
Más que el proceso técnico, disfrutamos la barra como punto de encuentro. Es fascinante ver cómo historias y perfiles completamente distintos convergen en el espacio. Ese intercambio de energía con los clientes es lo que mantiene fresco el proceso creativo.

If someone is coming in for the first time, what should they not miss?
La experiencia completa. No es solo la taza de café, sino el diálogo que genera con las piezas de arte que visten el local. Cada rincón tiene una narrativa visual que complementa el perfil sensorial de nuestros granos.

What has been an interesting challenge that has made you rethink something about the project?
La calidad no se toca. El reto constante ha sido encontrar eficiencia sin sacrificarla. En un negocio artesanal, el desafío es optimizar los flujos operativos manteniendo intacta la calidad del producto y, sobre todo, la calidez del trato humano. La ingeniería nos ayuda a sistematizar, pero la esencia del café siempre exige presencia.

What influence, idea, or reference continues to shape the way you work today?
Esto no es un juego de velocidad, sino de resistencia.

What place, project, or person has inspired you recently and why?
Me inspiran los proyectos que logran una sensación de atemporalidad: lugares con alma que no siguen tendencias pasajeras, sino que construyen una personalidad propia a través de la atención al detalle y la coherencia visual.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
James Hoffmann, sin duda. Aunque no lo sabe, sus videos me ayudaron muchísimo desde antes incluso de abrir la barra.

Is there an object, corner or detail of the place that has a story that few people know?
Tenemos varios objetos con historia, pero uno de los más curiosos es nuestra figura de “Calamardo Guapo”. Fue un regalo que mi esposa conservó durante años, esperando el lugar exacto donde el diseño y el humor se encontraran. Hoy es un guiño de complicidad para los clientes más observadores.

If this project were a city, a book, or a record, which would it be and why?
Sería una ciudad colonial como Oaxaca. Nos identificamos con esa mezcla vibrante donde convergen múltiples culturas, ideas y personas, manteniendo siempre una identidad propia y sólida. Al igual que Oaxaca, nuestro espacio busca ser un destino donde lo tradicional se encuentra con lo contemporáneo, creando una atmósfera atemporal, acogedora y llena de capas por descubrir.

Answers by Luis Roberto García.

DailyShot Espresso Café

Cafetería de especialidad // Desayunos y menú de tarde // Cervecita y cócteles coquetos
Guadalajara, Jalisco
Mexico

www.instagram.com/dailyshotmx

La entrada DailyShot Espresso Café se publicó primero en ERRR MAGAZINE.

We also created this space with the intention of being a refuge from the routine of city life, where people can step away for a moment and disconnect in our café.

What set us apart from the beginning was the hospitality we offer every person who visits, always aiming to provide the best possible experience.

What part of the day, space, or creative process do those who work here enjoy the most?
When customers arrive who are no longer just customers but friends and part of our community, making the moment enjoyable while we serve their favorite coffee, and when we build new relationships through coffee.

Creating a culture of learning when questions arise from customers or ourselves about a particular coffee.

When the team tastes a new coffee bean, as well as when we create special drinks.

Weekends, when the team is more complete and we get to share more moments together.

If someone is coming in for the first time, what should they not miss?
Beyond taking in every corner of our space, we have a section with merchandise and products from different local brands: specialty coffee, ceramics, artwork, and more.

Also, the opportunity to have a conversation with the baristas and the team about coffee or any other topic, since we like each relationship to begin with a simple exchange.

What has been an interesting challenge that has made you rethink something about the project?
Questioning whether gentrification in the city, especially in the neighborhood where we are located, could negatively affect us.

What influence, idea, or reference continues to shape the way you work today?
We are inspired by the idea that coffee allows us to connect with many different people: producers, roasters, owners of other coffee bars, and more.

Through this connection, we have built a community of growth and support, where we recommend things to each other, help one another in difficult situations, and share experiences.

What place, project, or person has inspired you recently and why?
Enora Café inspires us because it embodies what we also seek: a welcoming space, a warm reception, and an oasis in the middle of the city, along with great coffee and food.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
En Punto Barra de Café are close friends with whom we already share a history. Since opening Vínculo Café, they have supported us on several occasions, and we have talked about collaborating together in the future.

Is there an object, corner or detail of the place that has a story that few people know?
The books available for customers have all been donated, as have most of the plants, which were gifts from clients and friends. They bring life to our space, and we are very fond of them.

If this project were a city, a book, or a record, which would it be and why?
City: Naples or San Gimignano, Italy, for their vibrant life, art, color, and abundance of plants and nature.

Book: The Manual of the Warrior of Light, by Paulo Coelho, because many “warriors” come here before continuing their complex and magical lives.

Song: Mujer divina, by Natalia Lafourcade, because it brings together several artist friends and reflects the sense of community we aim to create at Vínculo. It’s also a tribute to a Mexican composer, much like we see Vínculo as a tribute to coffee.

Another song would be Beautiful, by Gustavo Cerati. The line “you deserve what you dream” has inspired us from the beginning, and we share it with customers and friends to encourage them in their own journeys.

Answers by Roberto Rodríguez and Victoria Salazar, owners of Vínculo Café.

Vínculo Café

Your ideal place
Av. Chapultepec Norte 123, Ladrón de Guevara
Guadalajara, Jalisco
Mexico

www.instagram.com/vinculo.cafe/

La entrada Vínculo Café se publicó primero en ERRR MAGAZINE.

Sinergia's biggest differentiator is its quality and hospitality. Going to Sinergia for coffee means enjoying something well-made and of excellent quality at a truly affordable price, accompanied by great conversation and a deeper connection than just selling you a cup of coffee.

What part of the day, space, or creative process do those who work here enjoy the most?
Mornings are always our best moments: calibrating and interacting with clients, sharing, getting to know each other, talking about music, our weekends, trips, etc.

If someone is coming in for the first time, what should they not miss?
Definitely order a latte and a pistachio macadamia cookie; the Chilaquiles Sinergia are a must-try, made with a beet sauce, worthy of being recognized as the star of the name “Sinergia”.

What has been an interesting challenge that has made you rethink something about the project?
The world of coffee continues to expand. Every day new projects, new bars, new ideas are born. And amidst this constant growth, we always ask ourselves: what is really behind each space?

We believe that coffee, though part of everyday life, demands much more than technique or investment. It requires genuine passion, dedication, and a special sensitivity to transform something so commonplace into a meaningful experience. Because ultimately, making coffee isn't just about serving a beverage; it's about sustaining that vision every single day.

What influence, idea, or reference continues to shape the way you work today?
Mexican coffee culture has undoubtedly always influenced us, knowing that our coffee comes from Mexican regions and families. We are guided by passion, perseverance, and the knowledge that what we do truly moves and inspires us deeply.

What place, project, or person has inspired you recently and why?
Our greatest inspiration on this coffee journey has a very clear origin: Cucurucho Café. It was there that we spent a fundamental stage of our lives, and of this profession, where we not only learned to work with coffee, but to understand it from a much deeper place. There we discovered something that defines everything we do today: passion.

And if today we feel a deep responsibility to share only Mexican coffee, it is because it is the least we could do as Mexicans; that also keeps us inspired, involved, and satisfied.

Is there an object, corner or detail of the place that has a story that few people know?
We have a frame that marked the project and mainly Alejandro; it was the first full sack he toasted, through trial and error. We decided to frame it and put it outside where everyone could see it because nothing in this life is done overnight, and that sack is proof of the hard work, the perseverance, and what it has taken for us to be here.

If this project were a city, a book, or a record, which would it be and why?
We can't choose just one book:

1. The Creative Act: we do everything for a reason.
2. Physiology of taste in the 21st century
3. Unreasonable hospitality: it takes hospitality beyond expectations, speaking of the genuine, the creative, and the passionate.

Answers by Alejandro Esparza, Frania Gomez, Michelle Garcia, founders of Sinergia.

Sinergia Café

Good coffee and brunch.
Efraín González Luna 2097, Col. Americana
Guadalajara, Jalisco
Mexico

www.instagram.com/sinergiacafe.mx/

La entrada Sinergia Café se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
The first few hours at the bar. Something happens there before people arrive—calibrating the extraction, preparing the brewing methods, listening to the space. The brew bar is the heart of INTRAS and the place where it's most evident that here, coffee is a creative process, not a production line. But also the mornings when the bakery is ready: INTRAS has a curated selection of bakery — sweet and savory — which we designed with the same care as the drinks menu. There's something very satisfying about knowing that the entire experience of the place is well executed, from beginning to end.

If someone is coming in for the first time, what should they not miss?
There are certain things that define what INTRAS is in a mug. The Dirty Chai INTRAS — our version with cold brew instead of espresso, which makes it something completely different from what you're used to: spicy, dark, and well-rounded. The Coco Matcha Foam, where first-harvest ceremonial Uji matcha meets our organic coconut water, balancing it without overpowering it. The Lavender Matcha Latte, which is probably the most visually striking and delicate drink on the menu. And the Mocha—with the unique feature of being able to choose between two Soconusco-origin chocolates with distinct profiles, which already tells you something about how we envision the menu. And if you also want your drink to do something for you beyond just the flavor, any of the INTRAS Selections with a Sabinas Garden blend is the only place where a latte also works for your well-being.

What has been an interesting challenge that has made you rethink something about the project?
Working with ingredients of this caliber in a market that's still not entirely familiar with them. Explaining why the chocolate we use has won international awards and what that means in terms of flavor and production. Why our chai is one of our most popular drinks and why our first-harvest Uji matcha is different. What an adaptogen is and how it can benefit you in your daily life. All of this requires building trust before selling, and that changed how we train the team, how we design the menu, and even how we envision the space: INTRAS is also a meeting place with ingredients that many are discovering for the first time here.

What influence, idea, or reference continues to shape the way you work today?
The idea that what you consume every day should matter. Not as dogma, but as a guiding principle: if you're going to have a coffee every morning, make sure it comes from someone who has worked hard to make it. If you're going to have matcha, make sure it's first harvest. If you're taking an adaptogen, make sure it's formulated with genuine intention. This logic of traceability and conscious ingredient selection continues to guide every decision at INTRAS—what we put on the menu, who we work with, what we remove when something doesn't meet our standards. And underlying it all is the conviction that a well-crafted break—a comfortable space, a thoughtfully prepared beverage—has a real impact on how you feel for the rest of the day. That's not marketing. It's the reason INTRAS exists.

What place, project, or person has inspired you recently and why?
The producers behind what we serve. We work with coffee from Veracruz, Chiapas, Oaxaca, Puebla, and other regions. For brewing methods, we use meticulously cured beans and special edition micro-lots from Colombia, Ethiopia, and Guatemala—beans that arrive seasonally and are never repeated. Every time you open a new bag, there's a story of altitude, process, and discerning taste behind it. The same is true for our organic masala chai sweetened with piloncillo, our carefully selected matcha, and our internationally acclaimed chocolate from Soconusco. These are ingredients from people who have spent years perfecting their craft, and that demands you meet their high standards. This commitment to excellence is what drives us most.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
A Mexican herbalist or ethnobotanist specializing in adaptogenic plants. There's a universe of functional ingredients of Mesoamerican origin that almost no one is exploring in the context of coffee and functional beverages. Together, we would design a completely new blend for Intras—something that could only be born in Mexico, with rigor, history, and flavor.

Is there an object, corner or detail of the place that has a story that few people know?
The contrast of the bar. It was a very deliberate choice: a completely clean, white bar against black elements—the brewing machine, the grinder, the sink, the tap, the accessories. It's not accidental decoration; it's a visual dialogue between what appears simple and what conceals precision. That contrast is a kind of metaphor for what we do: clean surfaces, complex processes. And then there's the brew bar—each extraction that comes out of there is manual, individual, made for a single person at that moment. In a world where everything tends toward automation, insisting on that gesture is almost a statement.

If this project were a city, a book, or a record, which would it be and why?
It would depend on the drink you're having. If it's an espresso or a pour-over from Oaxaca, you're in some corner of its mountains where everything is about the process—Mexican, thoughtful, without unnecessary pretensions. If it's a Matcha Latte, you're in Kyoto: precision, silence, reverence for the process. If it's a Mocha or hot chocolate, you're in Soconusco—a land of cacao that has been a global benchmark for centuries and that very few people can locate on a map. If it's Dirty Chai, you're clearly in India, in some market where masala is made with whatever's available and tastes better than anything bottled. And if you choose a blend from Sabinas Garden, you're somewhere in Asia where herbalism and wellness are part of the everyday language, not a trend. INTRAS is all those cities at the same time, depending on what you choose.

Answers by Nicolás Caicedo Gómez, Founder and CEO of Intras Café.

Intras Café

Specialty Coffee
Av. Providencia 2521, Providencia
Guadalajara, Jalisco
Mexico

www.instagram.com/intrascafe/

La entrada Intras Café se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
During the morning, Obrero is accompanied by its two sister projects: Fruta Café de Especialidad, the project's toaster, and Amasar, the bakery run by chef Martha Castrejón. Both contribute to the space with a very particular dynamic from early on: the coffee roasting, the bread coming out of the oven and the kitchen starting to work.

The restaurant's true character shines brightest in the evening. The kitchen, also led by Martha Castrejón, takes center stage with a menu focused on food and drinks, while maintaining the core principles that underpin the entire project: technique, quality ingredients, and meticulous, unpretentious execution.

If someone is coming in for the first time, what should they not miss?
For someone visiting the space for the first time, perhaps the most important thing isn't a specific dish, but rather observing the place in motion. Seeing how the kitchen, the bar, the bakery, and the toaster all work simultaneously. This dialogue between processes is, in many ways, the heart of the project.

What has been an interesting challenge that has made you rethink something about the project?
One of the biggest challenges of the project was precisely integrating three specialized businesses in a single location. Having a bakery, a coffee roastery, and a restaurant operating simultaneously requires extensive planning, logistics, and space. Each area has its own processes, schedules, and needs, and ensuring that everything coexisted without compromising quality was a significant challenge, from the design phase to daily operations.

What influence, idea, or reference continues to shape the way you work today?
The inspiration behind Obrero is quite straightforward: we like to offer what we like to eat and drink. We are inspired by the diversity of gastronomy and, above all, by Mexico and its culinary culture, with all its richness of ingredients, techniques, and possibilities.

Is there an object, corner or detail of the place that has a story that few people know?
The space has an industrial architecture, with raw materials and an atmosphere more reminiscent of a factory than a traditional restaurant. We like this idea of ​​a "gastronomic factory" because it perfectly describes what happens inside: different areas working in harmony to transform raw materials into something more. Bread, coffee, drinks, and cooking coexist in the same place, each with its own rhythm, but all forming part of the same movement.

Obrero

Hearty eaters
C. Atenas 197
Guadalajara, Jalisco
Mexico

www.instagram.com/obrero.gdl/

La entrada Obrero se publicó primero en ERRR MAGAZINE.

It was a beautiful journey that gave us certainty about our love: a fruit that later becomes liquid and fits into a cup. We wanted to devote all our time and energy to that. So we handed the restaurant over to someone else and, in the meantime, searched for a new space to keep our roastery running and continue supporting our clients. We found this place in the Santa Tere neighborhood, and here Tetlán was born. From Náhuatl, it means “place among stones,” and it is also the birthplace of our head roaster and founder, Jair Sánchez. 

Soon enough, the urge to share took over (as did the square meters waiting for a purpose), so we set up the bar and opened our doors. 

What part of the day, space, or creative process do those who work here enjoy the most?
Our favorite moments at work are definitely cupping and designing new drinks. If we had to sum it up, we’d say it’s the moments of discovering and creating. We also love talking with our clients—about coffee and about everything else. Conversations about coffee always lead to conversations about life, and vice versa. Coffee and people reveal themselves again and again. 

If someone is coming in for the first time, what should they not miss?
They shouldn’t miss the chance to explore. When you walk in, you’ll see shelves full of coffee, chocolates from Mikuchina Mulla, prints by Magenta Prints, speakers designed by Outfox, and our murals. Everything invites you to step in, ask questions, and start a conversation. Once you’re hooked, you can’t leave without trying a flat white or a filtered coffee made with the beans we recommend. 

What has been an interesting challenge that has made you rethink something about the project?
Tetlán is located in Santa Tere, a century-old, very traditional neighborhood with deeply rooted coffee consumption habits. Establishing ourselves in the local market with a specialty coffee proposal has especially challenged the way we communicate it. Well-made coffee is rigorous and technical, but making it accessible is our job. Language matters, but it’s just as important to remember that it exists to help us understand one another—not to restrict us. We’d like to remove the air of exclusivity that sometimes surrounds coffee culture. 

What influence, idea, or reference continues to shape the way you work today?
We’re still guided by the idea that extraordinary things can come from anywhere, and that what we do is for everyone. We like the unexpected. We like learning, relearning, and changing our minds when necessary. What continues to move us is our sense of wonder; we’re always headed in its direction. 

What place, project, or person has inspired you recently and why?
We’re inspired by many people and projects. We’ve always entrusted our visual identity to Wericklara and her incredible talent for translating our ideas into design. Her work inspires us deeply.

We’re inspired by colleagues like El Terrible Juan Café and Jorge Sotomayor, as examples and references within the Mexican industry. We also admire the visual identity work of Camelia with her brand Migrante Tostadores.  

We really appreciate the work of Standart and Roast Magazine; we keep their issues at the bar, always available for anyone who wants to flip through them. And we also love Metric. 

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 Roy Barba and Giselle Riestra; local artists and loyal drinkers of our lattes and flat whites, whom we greatly admire. 

Is there an object, corner or detail of the place that has a story that few people know?
Everyone asks about the author of our murals and what they mean. No one imagines that the artist is Diego, who is also a roaster and occasionally works behind the bar. The murals portray the journey coffee takes from its origin, combining human, magical, and natural elements in the form of a fable. We hope that those who see them recognize and enjoy the way the story is told, and that those who don’t know to ask and leave with a story. 

If this project were a city, a book, or a record, which would it be and why?
Si Tetlán fuera una ciudad sería Naolinco, según Bryan, porque ahí vio cafetos crecer entre las piedras. Si fuera un libro, sería Like Water for Chocolate, según Diego, porque nos gusta que cada sorbo esté cargado de intención y emoción. Si fuera un disco, segun yo, sería The Best of Sade, because it has the perfect rhythms to move through the day. 

Answers by Giovanna A. Talavera, bar supervisor, social media and collaborations at Tetlán

Tetlán

Coffee to share
Bernardo de Balbuena #499
Guadalajara, Jalisco
Mexico

www.instagram.com/tetlan.cafe/

La entrada Tetlán se publicó primero en ERRR MAGAZINE.

What part of the day, space, or creative process do those who work here enjoy the most?
Without a doubt, the afternoon is when Penumbra truly comes alive, when the city begins to quiet down, the sun starts to set, and the space is filled with a soft light streaming through the windows. Our rooftop is also a fantastic setting for sunsets, talks, screenings, and enjoying a beer during exhibitions.

If someone is coming in for the first time, what should they not miss?
Without a doubt, the darkroom is the heart of Penumbra, and it's the space that most attracts our visitors. Many people have never been inside a darkroom and have only seen them in movies. When they enter and are exposed to the calm under the red light, everyone experiences a sensation they've never felt before.

What has been an interesting challenge that has made you rethink something about the project?
En un mundo donde lo digital está al alcance de todxs y economizar tiempo es lo más importante, transmitir la pasión por el proceso, por la paciencia y por la práctica de lo análogo ha sido todo un desafío. Sin embargo, una vez que lo vives, te das cuenta de que además de alcanzar resultados que de otra manera no lograrías, es un proceso que se disfruta y que hasta es terapéutico. Así es como la gente que ha aprendido a revelar en nuestros talleres, regresa para revelar sus rollos por su cuenta en nuestro cuarto oscuro.

What influence, idea, or reference continues to shape the way you work today?
We are convinced that analog processes still have much to teach us. Part of our inspiration comes from sharing the photographic legacy inherited from, on the one hand, the photographer José Hernández Claire, Leonardo's father, and on the other hand, the architect Salvador de Alba, Sergio's grandfather, both passionate about photography and who had their own darkroom at home.

What place, project, or person has inspired you recently and why?
In addition to José Hernández Claire and Salvador de Alba, Penumbra is inspired by projects in Guadalajara that seek to bring together photographers and preserve the practice of analog photography: Hilitos, Filmamento, Khaos, Foto Mercado, Colectivo Mirada Tapatía, among others.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We really like the work of the Sales de Plata project in Madrid. If we could collaborate with anyone, we'd love to do so with Cristina García Rodero, a documentary photographer, as we're very inspired by her precision and attention to detail when enlarging photographs, and we'd love to learn from her.

Is there an object, corner or detail of the place that has a story that few people know?
When we started Penumbra, we had all the instruments for the darkroom, but no furniture. All the furniture we have in the space, we found at Father Cuéllar's bazaar or even rescued from the trash to restore and give a second life. On top of the electric piano we have in the entrance, we have a book that we don't know how it got there; it's from 1923 and is titled "Church and Feminism." We haven't read it, but it seemed very random, so we kept it as a curiosity.

If this project were a city, a book, or a record, which would it be and why?
Miles Davis's "Kind of Blue." There's no better inspiration than jazz for working in the darkroom.

Answers by Leonardo Hernandez and Segio Ruiz Velasco, partners and founders of Penumbra.

Penumbra

Darkroom | Photography Workshop | Community
Simón Bolivar 446, Americana
Guadalajara, Jalisco
Mexico

www.instagram.com/penumbra_cuartoscuro/

La entrada Penumbra se publicó primero en ERRR MAGAZINE.