Mexico City Taqueria Style Salsa
This Mexico City inspired salsa includes, Tomatoes, Tomatillos, Garlic, Onion, & Chile de Arbol. All blended perfectly together to create this flavorful salsa.
Scoville Rating: 250,000
Add to any entree for $1
Guisado de Nopales y Puerco
This cactus, tomatillo, & potato stew from Mexico City is flavored with crisp pork rinds, which adds a robust depth & crunch. Served with Mexican Rice, Beans &
Fried Sweet Dough with Honey
& Vanilla Ice Cream. $5.95
Ancho Chile Margarita
A spicy mix of Tres Agaves Silver tequila, Ancho Chile Liqueur, Triple Sec, sweet & sour, & fresh lime juice. Served with a Tajin Rim. $11.95
Everything you love about Guava in a Margarita! Gold Tequila, triple sec, Guava and sweet & sour. Served Blended. $10.95
SILVER-Smooth and delicate with pure agave flavors on the palate. $12
REPOSADO- Aged for 6months. Delicate notes of sweet agave and a rich caramel
flavor with toasty vanilla. $13
ANEJO- Aged 16months. Light hints of brown sugar and sweet oak with a gentle finish. $15
Rancho Coyote Chile De Arbol Salsa
A mixture of dried & fresh Chile de Arbol, Cayenne and Bhut Jokolia Red Ghost Chiles Blended with Roasted Tomatoes, Onions, Garlic and Fresh Cilantro.
Scoville Rating: 500,000
Great with Chips! Add for $1.00
Sopes de Carnitas
Thick Corn masa topped with Carnitas, Refried Beans, Cabbage & Mole Verde Zacatecano. $13.95
Arroz con Leche
Rice pudding with
Hot Peppermint Crush
A Festive way to celebrate the Holidays! Gold Tequila, Peppermint, Coffee, with whipped cream &
Peppermint candy. $8.95
Blanco Tequila, Sherry, Cranberry puree, spices, & fresh cranberries. Served with a Cinnamon sugar rim. $11.95
Rancho Coyote Chocolate Ghost Chile Salsa
Roasted Red Tomatoes, Onion, Garlic, Blended with Chocolate colored Ghost Chiles, Cilantro and Cumin. Scaringly Spicy but Deliciosa! Scoville Rating: 1,000,000+ Add to any Entree $1.00
Turkey Mole Tacos
Two Corn Tortillas with Shredded Turkey, then topped with Traditional Mexican Mole Sauce, Lettuce & Cotija Cheese. Served with Mexican Style Rice and Beans. $11.95
Spicy Tamarindo Margarita
A mastery blend of Frida Kahlo Tequila, tamarindo, Cointreau and a splash of Habanero. $11.95
A festive mix of Frida Kahlo Tequila, Cointreau and Cranberry. $11.95
Blanco: A palate rich with a romatic citrus, herbs, legendary blue agave. $9.75
Reposado: Oak Barrels for 2-11 months. Notes of Citrus & Tropical fruits to vanilla and smoky wood. $10.75
Anejo: Oak Barrels for at least 12 months. Notes of Dry fruits, cinnamon & wood. $12
Rancho Coyote Yellow Ghost Chile Salsa
Mixed blend of rare, very spicy Yellow Chiles; Scotch Bonnet, Devils Tongue, Lemon Drop, Habanero, Greek Golden & Ghost Peppers. Scoville Rating: 1,000,000+ Add to any entree for $1.00
Pumpkin & Chorizo Tacos
House made chorizo sauteed with Pumpkin then topped with fresh tomatillo green sauce, lime and cilantro. Sure to be a Fall Favorite! $9.95
A Spine Quenching blend of Tequila and a refreshing splash of Pomegranate. $10.95
Black Caddy Margarita
A Tantalizing Black Raspberry twist on Cafe Coyote’s Famous Cadillac Margarita. $10.95
Tequila of the Month:
Blanco: Distilled in Antique Copper Stills. The result is a Smooth Premium Tequila that Mixes Perfectly with your Favorite Drink.
Reposado: Distilled in American Oak Casks for 6-12 Months. Resulting in a Super Premium Tequila to Enjoy by itself or Mixed in a Cocktail.
Anejo: Aged for at Least 3 Years ending with a Smooth Ultra Premium Tequila that, like a fine cognac, is Meant to Be Sipped and Savored.
KARL STRAUSS OKTOBERFEST ON TAP! $6.00
Pumpkin & Chorizo Tacos with Homemade Salsa Verdé
4 cs/links fresh Chorizo sausage (not pre-made or pre-cooked)
4 cups Pumpkin (chopped small)
1 medium Onion
3 cloves Garlic
2 tbsp Mexican Oregano
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tbsp smoked Paprika powder
Heat a heavy bottom pan on medium-high heat and add 3 tbsp of oil. When the pan is hot, add chopped Garlic and sauteé for 15 seconds and add the chopped onion. Sautee for 3 minutes. When the onion starts to caramelize, add the chopped Pumpkin and sautee for 5 minutes. Add all the spices (Oregano, cumin, corriander, paprika) and toast the spices for 1 minute.
Add the Chorizo to the pan, breaking it up into small chunks as you toss it in. (trying to break up the sausage in the pan will inadvertently crush the Pumpkin into a mushy mess) Sautee this mix for 3 to 4 minutes.
When the sausage has crispened up on the edges, turn off the stove. Taco filling is done.
To serve, roast the tacos over direct fire for 30 seconds and layer in the filling and pile on the Green salsa ! Sprinkle some finely chopped Cilantro and squeeze a bit of lime and enjoy your trip to Fall Taco heaven!
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