A new north Fort Worth coffee shop blends California and Mexico
The giant coffees and conchas of viral video fame have come from California to Texas.
But Con Azucar Cafe is more than just a TikTok gimmick.
The colorful, fun coffee cafe and bakery, new at 1216 N. Main St., combines the appeal of a Spanish-language latte shop with a short but excellent menu of sandwiches.
Con Azucar is obviously a stop for cafe de olla, Mexico-style hot chocolate, a Gansito-style frappe or a Duvalin-style latte.
But behind the espressos, conchas and pastries, Con Azucar also serves a surprisingly good ham sandwich or club sandwich.
The ham torta is a go-to: ham, queso fresco, pepper jack cheese, tomato, red onion, pickled jalapeños, avocado and lettuce, all on a fresh telera sandwich roll.
It’s impressive, and so is the club sandwich — layers of ham, bacon, turkey, red onion, lettuce, tomato and mayo with American and Swiss cheese on toast.
The ham, bacon and turkey could have filled three sandwiches. The toasted bread is small but sturdy enough to hold this giant handful of a sandwich.
Both are less than $15. With a cookie and a coffee, you can eat for about $20.
The menu also includes avocado toast on brioche, a BLT and a reliable three-cheese grilled cheese with American, Swiss and pepper jack.
Leave room for the pan dulce. The conchas and doughnuts arrive fresh from the oven every few minutes.
Or go ahead and order the 14-inch giant concha sweetbread.
It’s meant for 8-10 people, maybe served with the equally giant bowl-sized “cafe gigante.”
On two visits, Cafe Azucar has been full of families young people taking photos of the colorful interior decorated with flowers and also of the Instagram-ready neons such as “sienta el pedorro.” (It loosely means, “sit your butt,” although there’s a more literal translation.)
The location between downtown and the Fort Worth Stockyards could not be better. On the other hand, the parking — well, there appears to be more in back.
It’s open from 8 a.m. to 8 p.m.; 214-985-7116, conazucarcafe.com.
This story was originally published January 19, 2026 at 4:47 AM.
