Primero el huevo o la gallina | Rafa Micha en Cracks Podcast
In this episode of Cracks Podcast, host Rafa Micha and his guests use the classic "egg‑or‑chicken" metaphor to debate what should come first when launching a new culinary concept: the physical space or the talent and menu. They decide that the location is paramount, announcing plans to open in Puebla inside an 1888 water‑purification factory. The conversation then shifts to the challenges of restoring historic buildings, mentioning a collaboration with architect Ricardo Legorreta for a project in the Condesa area, the need to respect original features such as a mural by Manuel Rodríguez Lozano, and the heritage of the 17th‑century house of the former Condesa de Miravalle. They also discuss uncovering the "genetic menu" of the venue, a process led by chef‑artist Carne Esculturier, who will define the culinary identity while honoring the building’s DNA. Throughout, the speakers emphasize the importance of balancing architectural preservation with innovative gastronomy.
