{"id":212373,"date":"2026-05-25T10:09:47","date_gmt":"2026-05-25T16:09:47","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=212373"},"modified":"2026-05-25T10:09:54","modified_gmt":"2026-05-25T16:09:54","slug":"frego","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/frego\/","title":{"rendered":"Fr\u00e9go"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Fr\u00e9go nace de una historia de amor de secundaria, de sue\u00f1os y de ganas de beber caf\u00e9 y hornear pan sin saber realmente c\u00f3mo hacerlo. El local, de apenas 14.5 m\u00b2, apareci\u00f3 frente a nuestros ojos y, bajo el lema \u201cel plan es que no haya plan\u201d, lo rentamos sin saber muy bien hacia d\u00f3nde ir\u00eda todo. Era peque\u00f1o en metros cuadrados, pero gigante en posibilidades.<\/p>\n\n\n\n

La escena del caf\u00e9 de especialidad ni siquiera se asomaba en\u00a0Aguascalientes\u00a0y eso lo hac\u00eda todav\u00eda m\u00e1s atractivo. Empezamos a buscar qu\u00e9 hacer y c\u00f3mo hacerlo, hasta que un gran amigo, Miguel B\u00e1ez de Caf\u00e9 Origen<\/strong><\/a>, nos abri\u00f3 la ventana hacia el caf\u00e9 de especialidad. Nos habl\u00f3 de productores, trazabilidad, recolecci\u00f3n, tueste y cataci\u00f3n. Sin pensarlo demasiado, entendimos que eso era exactamente lo que quer\u00edamos hacer: innovar, irrumpir, compartir y educar.<\/p>\n\n\n\n

As\u00ed, en esos 14.5 m\u00b2 de un peque\u00f1o local al norte de la ciudad, comenzamos a compartir buen caf\u00e9. Recuerdo que en los primeros a\u00f1os tuvimos caf\u00e9 de Don Rodolfo Jim\u00e9nez, un Garnica lavado de la finca El Equimite, en Espinal-Naolinco, Veracruz, y conocimos a Pedro Iv\u00e1n Flores<\/strong><\/a>, quien hasta hoy selecciona y cata nuestro caf\u00e9.<\/p>\n\n\n\n

Grandes amistades se formaron y muchos sue\u00f1os empezaron a tejerse con el caf\u00e9 como combustible de cada d\u00eda desde aquel 25 de mayo de 2015, cuando Fr\u00e9go levant\u00f3 su cortina.<\/p>\n\n\n\n

Desde el inicio y hasta hoy, nos diferencia la pasi\u00f3n por hacer bien las cosas. \u201cNo saber\u201d nunca fue pretexto para hacer las cosas al ah\u00ed se va. Aprender y hacer lo mejor posible con lo que tenemos ha sido siempre nuestra constante.<\/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>El rush siempre es adrenal\u00ednico, a la hora que sea. Tener una peque\u00f1a o gran fila se disfruta much\u00edsimo, ya sea en alguna de las barras o en alg\u00fan evento. Un espresso tras otro, la conversaci\u00f3n casual con el cliente de paso o con el que vemos todos los d\u00edas y ya sabemos qu\u00e9 pide, a d\u00f3nde va o c\u00f3mo va su vida. Ser psic\u00f3logos de barra tambi\u00e9n tiene algo \u00fanico.<\/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>Si llegas a Fr\u00e9go por primera vez encontrar\u00e1s un men\u00fa sencillo, completo y lleno de variantes para todos los gustos. Si hace calor, no te puedes perder nuestro Cold Brew Tonic, el Honey Brew o una Frappechata, un frapp\u00e9 a base de horchata natural de arroz con espresso. Los tres son refrescantes, deliciosos e imperdibles.<\/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>El desaf\u00edo m\u00e1s grande ha sido mantenernos fieles al proyecto original: ser una barra de caf\u00e9 de especialidad y vender bebidas preparadas a base de caf\u00e9.<\/p>\n\n\n\n

Durante mucho tiempo fuimos la ant\u00edtesis de lo que la gente entend\u00eda como cafeter\u00eda. Repet\u00edamos hasta el cansancio que \u00e9ramos una \u201cbarra de caf\u00e9 de especialidad\u201d, incluso cuando probablemente nosotros mismos segu\u00edamos descubriendo todo lo que eso significaba. Pero sirvi\u00f3 para que la gente empezara a entender por qu\u00e9 no hab\u00eda capuchinos en copa de vidrio, por qu\u00e9 no hab\u00eda crema batida y por qu\u00e9, si le pon\u00edas az\u00facar al caf\u00e9, se te juzgaba desde la barra\u2026 aunque todos lo hacemos, \u00bfo no? Jajajaja.<\/p>\n\n\n\n

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

What influence, idea, or reference continues to shape the way you work today?
<\/strong>Con el paso del tiempo entendimos que el caf\u00e9 ya no es solo un accesorio que acompa\u00f1a el d\u00eda. Poco a poco se ha convertido en un ritual diario: algo que la gente necesita para arrancar la ma\u00f1ana, celebrar, compartir o simplemente disfrutar.<\/p>\n\n\n\n

La idea del caf\u00e9 como motor de emociones, acciones e interacciones es lo que nos sigue impulsando. Seguir llevando buen caf\u00e9 al cliente final, seguir promoviendo los caf\u00e9s especiales y seguir hablando de productores, procesos y caf\u00e9, que al final es el pretexto perfecto para crear comunidad.<\/p>\n\n\n\n

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

What place, project, or person has inspired you recently and why?
<\/strong>Desde que comenzamos este viaje cafetero buscamos referencias, lugares y personas que nos ayudaran a entender mejor este mundo. Investigar, probar y conocer siempre fue parte fundamental del proyecto.<\/p>\n\n\n\n

Uno de los primeros caf\u00e9s que nos inspir\u00f3 much\u00edsimo fue Reformanda<\/strong><\/a>. Lo descubrimos despu\u00e9s de visitar la finca de Don Rodolfo Jim\u00e9nez en Veracruz y regresar de\u00a0Coatepec\u00a0a\u00a0Xalapa\u00a0buscando cafeter\u00edas de especialidad. Desde entonces tambi\u00e9n nos marcaron lugares como Caf\u00e9 Rococ\u00f3<\/strong><\/a> and Avellaneda<\/strong><\/a> en la CDMX; y en Guadalajara, Taller de Espresso<\/strong><\/a>, Matr\u00e1z<\/strong><\/a>, El Terrible Juan<\/strong><\/a> y, por supuesto, PalReal<\/strong><\/a>. Fabrizio<\/strong><\/a> and Sotomayor<\/strong><\/a> son unos cracks.<\/p>\n\n\n\n

Todo ese viaje sigue inspir\u00e1ndonos para continuar haciendo lo que hacemos.<\/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>M\u00e1s que invitar \u00fanicamente a figuras visibles del caf\u00e9, nos gustar\u00eda traer a quienes forman parte de la cadena productiva y muchas veces no vemos: productores, recolectores, catadores y tostadores.<\/p>\n\n\n\n

Nos encantar\u00eda escucharlos hablar de procesos, an\u00e9cdotas y del amor que tienen por el grano. Poder visibilizar todo lo que hay detr\u00e1s de una taza y acercarlo al cliente final ser\u00eda una colaboraci\u00f3n incre\u00edble.<\/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>Este proyecto ya es una ciudad y se llama Aguascalientes. Aqu\u00ed naci\u00f3, aqu\u00ed creci\u00f3 y aqu\u00ed encontr\u00f3 el camino para desarrollarse.<\/p>\n\n\n\n

Ser de los primeros en traer caf\u00e9 de especialidad a la ciudad nos llena de orgullo, porque sabemos que durante estos 11 a\u00f1os hemos trabajado con respeto hacia el grano, hacia el productor, los recolectores, los catadores, los tostadores, nuestro equipo y el cliente final, entregando siempre una taza de calidad cuyo \u00fanico prop\u00f3sito es reunir personas alrededor de un buen caf\u00e9.<\/p>\n\n\n\n

11 a\u00f1os de Fr\u00e9go. Larga vida al caf\u00e9.<\/p>\n\n\n\n

Respuestas por Patricia Rodr\u00edguez (Fundador y Directora General) y Rodrigo Gonz\u00e1lez (Fundador y Director de Operaciones) de Fr\u00e9go.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

\u201cEl plan es que no haya plan\u201d. As\u00ed comenz\u00f3 Fr\u00e9go en un local de apenas 14.5 m\u00b2, cuando el caf\u00e9 de especialidad ni siquiera exist\u00eda en la conversaci\u00f3n de la ciudad. \u201cNo saber\u201d nunca fue pretexto para hacer las cosas al ah\u00ed se va. Aprender y hacerlo bien siempre fue la constante.<\/p>","protected":false},"author":8478,"featured_media":212374,"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":[17851],"tags":[],"class_list":["post-212373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nFr\u00e9go - 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\/frego\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fr\u00e9go - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"\u201cEl plan es que no haya plan\u201d. 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