{"id":210156,"date":"2026-05-15T16:11:04","date_gmt":"2026-05-15T22:11:04","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=210156"},"modified":"2026-05-15T16:20:13","modified_gmt":"2026-05-15T22:20:13","slug":"coqueto","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/coqueto\/","title":{"rendered":"Coqueto"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Lo abrimos entre cuatro amigas que nos conocemos desde primaria. Quer\u00edamos crear algo hecho por amigos y para amigos, y por eso todo en Coqueto se construy\u00f3 de esa manera.<\/p>\n\n\n\n

Nuestras mesas y sillas las hizo Bobi Michelsen<\/strong><\/a>; la iluminaci\u00f3n estuvo a cargo de\u00a0Carlota Coppel<\/strong><\/a>, by Estudio Sardina<\/strong><\/a>; la arquitectura fue desarrollada por\u00a0Diego Hern\u00e1ndez\u00a0y Naso Vargas<\/strong><\/a>; y el audio por\u00a0Carlos Ortiz Monasterio<\/strong><\/a>, by COM<\/strong><\/a>. Todo fue hecho entre amigos.<\/p>\n\n\n\n

Pero creo que lo que realmente nos hace diferentes son los valores detr\u00e1s del proyecto. Para nosotras es clave comprometernos a hacer las cosas mejor dentro de una industria que muchas veces no pone los intereses de sus trabajadores al centro.<\/p>\n\n\n\n

Tomar consciencia de los cambios que queremos ver y no perder de vista nuestra meta, que siempre ha sido cambiar la narrativa de lo que significa trabajar en un restaurante, nos ha servido como br\u00fajula para mantenernos fieles al proyecto.<\/p>\n\n\n\n

Es una conversaci\u00f3n que ha estado presente desde el inicio de Coqueto y tenemos la genuina convicci\u00f3n de que nuestro trabajo puede generar un cambio, aunque sea dentro de nuestros 70 metros cuadrados.<\/p>\n\n\n\n

Trabajar desde ese lugar nos ha permitido construir un espacio donde venir a trabajar se siente bonito. Y nos gusta pensar que esa cultura interna se vuelve tangible a la hora de cocinar y dar servicio.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>Disfrutamos much\u00edsimo las pruebas de men\u00fa. Hacemos lluvias de ideas con el equipo y crear platos se vuelve algo comunal y din\u00e1mico.<\/p>\n\n\n\n

Tambi\u00e9n nos encanta conocer a nuestros invitados, sentarnos a chismear con ellos y tomarnos algo juntos.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?
<\/strong>Para m\u00ed, un gran men\u00fa si vienes con hambre ser\u00eda: empezar con un steak tartare y unas almejitas con pan sfenj hecho al momento; de plato fuerte, una burger; y de postre, unas galletas.<\/p>\n\n\n\n

Para tomar, un martini de pepinillo y un t\u00e9 helado, porque siempre tiene que haber m\u00ednimo dos bebidas. Nuestro tipo ideal de girl dinner.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?
<\/strong>La reubicaci\u00f3n. Cerrar en una ubicaci\u00f3n para abrir en otra trajo much\u00edsimos retos que, aunque suene raro, terminaron ayud\u00e1ndonos much\u00edsimo para regresar con m\u00e1s seguridad.<\/p>\n\n\n\n

Es f\u00e1cil perder la identidad entre tanto di\u00e1logo y competencia. Cerrar y volver a abrir fue una oportunidad para retomar el proceso creativo desde un lugar mucho m\u00e1s propio.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?
<\/strong>Cantina El Bosque <\/strong><\/a>ha sido una gran referencia para nosotras. Lo hacen muy bien: comida honesta y deliciosa, servicio incre\u00edble, sobremesas largas y un ambiente casero.<\/p>\n\n\n\n

Me gusta much\u00edsimo c\u00f3mo se siente estar ah\u00ed y tambi\u00e9n c\u00f3mo se transforma. Puedes ir un d\u00eda con tus pap\u00e1s y salir contento y panz\u00f3n a las seis de la tarde, o ir con tus amigos y terminar abrazado de los mariachis a las once de la noche.<\/p>\n\n\n\n

Me inspira la manera en que cohabitan mesas tan distintas y c\u00f3mo todo se siente natural. Adem\u00e1s, son extremadamente consistentes, y la consistencia es algo que siempre buscamos. El pescado a la sal que se comi\u00f3 tu pap\u00e1 de chiquito va a saber exactamente igual hoy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?
<\/strong>Si hablamos de un proyecto en particular, sin duda ser\u00eda\u00a0Grupo M\u00e1ximo<\/strong><\/a>. Siempre ha sido una fuente de inspiraci\u00f3n.<\/p>\n\n\n\n

Me impresiona ver hasta d\u00f3nde han llegado sin perder la honestidad en su cocina. No se han vuelto pretenciosos a pesar de todo el reconocimiento, y eso me cae muy bien. Saben perfectamente qui\u00e9nes son, qu\u00e9 va y qu\u00e9 no va. Todo es delicioso y se nota que a su equipo le gusta trabajar ah\u00ed.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>Nos encantar\u00eda invitar a todas las personas que hacen posible que un plato llegue a la mesa: agricultores, pescadores, transportistas, carniceros y almacenistas.<\/p>\n\n\n\n

Nos gustar\u00eda consentirlos much\u00edsimo y ense\u00f1arles el resultado final de toda esa enorme cadena humana que hace posible el restaurante.<\/p>\n\n\n\n

Y tambi\u00e9n a\u00a0Martha Stewart<\/strong><\/a>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>Las fundas de nuestros men\u00fas est\u00e1n hechas con las cortinas que ten\u00edamos en la entrada de nuestra primera ubicaci\u00f3n.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If this project were a city, a book, or a record, which would it be and why?
<\/strong>It would be\u00a0This Is Happening<\/em>\u00a0de\u00a0LCD Soundsystem. Lo escuch\u00e1bamos much\u00edsimo durante las primeras pruebas de men\u00fa y lo seguimos poniendo hasta hoy.<\/p>\n\n\n\n

Answers by Camila Pe\u00f1a<\/a> (Chef ejecutivo).<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Tomar consciencia de los cambios que queremos ver y no perder de vista nuestra meta, que siempre ha sido cambiar la narrativa de lo que significa trabajar en un restaurante, nos ha servido como br\u00fajula para mantenernos fieles al proyecto. Tenemos la convicci\u00f3n de que nuestro trabajo puede generar un cambio.<\/p>","protected":false},"author":8454,"featured_media":210158,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"places","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17859],"tags":[],"class_list":["post-210156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes-y-bares"],"acf":[],"mb":[],"yoast_head":"\nCoqueto - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/coqueto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coqueto - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Tomar consciencia de los cambios que queremos ver y no perder de vista nuestra meta, que siempre ha sido cambiar la narrativa de lo que significa trabajar en un restaurante, nos ha servido como br\u00fajula para mantenernos fieles al proyecto. 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