Traditional Mexican Food In the Heart of Old Town San Diego


Turkey Mole Enchiladas

Turkey Mole Ensaladas

Turkey Mole Enchiladas

1 Turkey breast (3 to 4 pounds) cut into pieces
4 Fresh Garlic
½ an Onion
1 Piece of white bread
1 Plantain
6 Chile de Arbol
2 oz Peanuts
1/2 oz Oregano
48 oz Chicken Broth
½ cup sesame seeds
5 whole cloves
½ cinnamon stick
¼ teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
¼ cup raisins
¼ cup whole blanched almonds
1 2.7-ounce disk Mexican Chocolate, Broken into pieces
Corn Tortillas
Pinch of sugar

Place Turkey breast, garlic and Onions in large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender for about 35-40 minutes. Once turkey breast is cooked & cooled transfer to large bowl and begin to pull apart turkey breast.

Toast the sesame seeds, cloves, peanuts, almonds, cinnamon stick, and coriander seeds until fragrant in a dry skillet over medium heat, tossing, until golden. Add to blender with oregano.
Next is the peppers! Heat 4 tablespoons of canola oil in skillet. Remove all the stems before toasting peppers in skillet. Fry Chiles until lightly toasted for 2 minutes. Then add to blender.
Meanwhile, add the raisins, plantain, and bread to the oil in the skillet and cook, stirring, until golden brown for about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the chicken broth to make a thick, smooth sauce.

Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring until thickened, 5- 6 minutes. Add 4 cups of chicken broth and simmer until sauce begins to thicken for about 20 minutes. Add Mexican chocolate and stir frequently until chocolate melts and sauce reduces, for about 20 minutes. Add sugar and season with salt.
Lastly, grill 2 tortillas with oil. Place tortillas onto plate, and put shredded turkey on tortillas. Top with mole sauce. Roll tortillas and top again with mole sauce and sprinkle cotija cheese. Serve with a side of Mexican rice and beans. Listo! Ready to eat!

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Monthly Specials October 2015

Chicken Fregaderas
Deep fried Rice, Cheese, Black Beans & Chicken. Topped with our creamy Chipotle Sauce & Cotija Cheese.

Our Barbacoa Beef dish is Marinated with Mexican Spices then slow-cooked to perfection. Served with Mexican Style Rice & Beans.

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A Freshly Baked Apple & Cranberry Empanada. Drizzled with Raspberry sauce.


Join us for Dia de los Muertos
November 1st-2nd
View our Annual Traditional Altar
October 27th- November 2nd


Drink Specials

Black Caddy Margarita
A Tantalizing Black Raspberry twist on Cafe Coyote’s Famous Cadillac Margarita.

A Spine Quenching blend of Tequila and a refreshing splash of Pomegranate.

Frida Kahlo
Blanco $8 – Distilled in Antique Copper Stills. The result is a Smooth Premium Tequila that Mixes Perfectly with your Favorite Drink.
Reposado $11 – Distilled in American Oak Casks for 6-12 Months. Resulting in a Super Premium Tequila to Enjoy by itself or Mixed in a Cocktail.
Añejo $14 – 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.

Beer Of The Month
Karl Strauss
Oktoberfest On Tap!

Monthly Specials September 2015


Sopes De Carnitas
Thick Corn Masa Topped With Carnitas, Red, Green, And
White Salsas.


Zucchini Flower Stuffed Empanadas
“Empanadas De Flor De Calabazas”


Traditional Mexican Style Shredded Beef And Spices.


Fried Sweet Dough With Honey And Vanilla Ice Cream.

Drink Specials


“El Grito”
Tamarindo Margarita
Gold Tequila, Triple Sec, Tamarindo, Sweet-N-Sour, & Fresh Lime Juice.


Bandera Margarita
Green, White & Red Margarita In Honor Of The Mexican Flag! Viva Mexico!


Herradura Tequila
Silver $9 – Smooth With Woody & Citrus Flavors
Reposado $12 – Vanilla & Cinnamon Notes
Añejo $13 – Agave & Dried Fruit Flavor
Suprema Añejo $55 – Agave, Rich Vanilla, Toasted Oak & Dried Fruit


Beer Of The Month
Coronado Brewing Company

Monthly Specials August 2015

Chorizo Empanadas
Two Empanadas filled with Chorizo & Potatoes. Served with Fresh Cabbage, Tomatoes, Onions & Green Salsa Cruda.

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Pork Ribs with a touch of Mexican Style Barbecue sauce served with Mexican Style Rice & Refried Beans.

Límon Fresco
A Fresh Lemon filled with our refreshing Lemon Sorbet.

Join us every Thursday for Lobster & Tequila Thursdays!
Maine Lobster served Puerto Nuevo Style $27.95

Summer Blossom Margarita
Gold Tequila, triple sec, Tropical fruit blend, agave nector, and sweet & sour. Served on the Rocks.

Guava Margarita
Everything you love about Guava in a Margarita! Gold Tequila, triple sec, Guava puree, and sweet & sour. Served Blended.

Cazadores Tequila
ANEJO: $11

Beer of the month:

21st Amendment Brewing Co.
“Hell or High” Watermelon Wheat Beer


Monthly Specials July 2015

Salmorejo Soup
Gazpacho’s Richer Spanish Cousin. A Creamy & Cool Tomato Soup topped with Toasted Almonds & Tortilla Chips.

Cobb Salad Ala Mexicana
Crisp Romaine Lettuce tossed with Jalapeno Ranch dressing topped with Bacon, Eggs, Jack Cheese, Grilled Chicken, Avocado & Tomato.

Coyote Smore Pie
Graham Crackers, Chocolate Cream and Marshmellows make for a Great Pie! Same Flavors as the Summer Campfire Treat!

Save the Date!
National Tequila Day
July 24th

Red, White & Blue Margarita
Blended House Margarita with Strawberry Puree & Blue Curacao.

Watermelon Margarita
Gold Tequila, Triple Sec, Watermelon Syrup & Sweet N Sour. Blended & Garnished with Fresh Watermelon.

Corralejo Tequila
ANEJO: $11

Beer of the month:

“West Coast IPA”