Vaivén

How did this place come about and what made it different from the start?
Vaivén was born from the desire to run our own business, and what made it different was the coffee: we were the first specialty coffee shop in Tulum. We’re also distinguished by our local and national products — traditional mezcals, Mexican spirits, and agroecological cacao.

What part of the day, space, or creative process do those who work here enjoy the most?
The part of the day I enjoy the most is when I have my little coffee to function at one hundred percent during the first hours of the day — at 7:30 and between 11 and 12 — because I feel fresh and able to pass that energy on to customers and coworkers. You’re active and, if you’re not too scatterbrained, you can have a good chat with customers. I’m not very involved in the creative process, but when they want to make videos or take photos, I’m always happy to join in.

If someone is coming in for the first time, what should they not miss?
As a customer, you can’t miss the playlists — they’re eleven out of ten when you hear them for the first time. Also, the cacao smoothie with a shot of espresso and the cauliflower toast (for true connoisseurs only). As part of the crew, you should try everything possible to expand your palate and be able to explain things really well to customers.

What has been an interesting challenge that has made you rethink something about the project?
Honestly, the name has lived up to the space: it’s been a constant ebb and flow of changes and challenges. Even now, three years into the project, we’re still rethinking many things.

The first challenge was understanding our customers and the project itself, since they kept asking for more than we had originally planned: a bigger menu, more tables, more staff… That’s when we realized we weren’t just a coffee shop — we were also a breakfast spot and a full restaurant.

What influence, idea, or reference continues to shape the way you work today?
Having worked in the hospitality industry for so many years left a deep mark on us. There are places that have inspired us, but beyond that, our main reference has been our parents. Watching them work directly with customers made us appreciate the art of service, care, and attention to detail. This philosophy of making both our customers and our team feel welcome and special has remained at the heart of Vaivén since day one.

What place, project, or person has inspired you recently and why?
Broadly speaking, we’ve been inspired by Guadalajara and Mexico City. From the beginning, La broma de Teo, led by Luciana Elguera, has been one of our greatest inspirations. We’re also impressed by the strong movement created in the city over the past ten years by places like Paloma Negra, El Apapacho, Café Tormenta, and Félix, among others.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We’d invite Ene Sabrosura y Conquiste from Guadalajara, and we’d make dulce de leche croissants.

Is there an object, corner or detail of the place that has a story that few people know?
The story of Chiquis. One night, a little cat showed up. We tried to adopt her and bring her home, but she ran away. Two days later, she came back to the café and never left again, as if she knew Vaivén was her home. Now she’s more than a pet — she’s part of the essence of the place. We love you so much, Chiquis.

If this project were a city, a book, or a record, which would it be and why?
Vaivén is multifaceted; we’re not tied to one single style. We’re always in constant change. But if we had to name an album, it would be Natalia Lafourcade, De todas las flores.

Answers by Itzel RodrÍguez from Vaivén