Traditional Mexican Food In the Heart of Old Town San Diego



Guacamole Concha



8 Avocados
6oz Finely Chopped Onion
1oz Chopped Cilantro
2oz Freshly Chopped Jalapeño
3/4oz Chopped Green Onion
1tbsp Tabasco Sauce
1tbsp Salt
1tbsp Fresh Lemon Juice


Clean the avocados. Place the pilled avocados in a container then smash them all together until you get a cream texture; however you can leave a few of chucks of avocados. Add the rest of the ingredients, mix, and refrigerate the mixture.

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Tamales en Hoja de Platano


Tamales en Hoja de Platano


2oz Chicken Base
12 Banana Leaves “Hojas de Platano”
2 cooked chicken breast shredded
4 garlic cloves
3lb of corn dough for Tamales
2lb of chopped Tomatillo
3 chopped jalapenos
½oz of salt


Blend tomatillo, jalapenos, garlic, chicken base, pepper and salt.
Add sauce to shredded chicken breast and mix.

Preparing the Tamales:

Place banana leaves on stove and sear for 3-5 minutes. Let leaves cool.

We will now begin spreading the masa “dough” throughout banana leaves.

Make sure you are spreading masa enough to cover the center of the banana leaves.

Now we will be placing our prepared chicken breast on top of the masa.

Fold the banana leaves and place tamales in large steamer pot for 1 hour.

Make sure tamales are not in water at the bottom and add water to steamer as needed.

To check if the Tamales are ready, make sure the masa is thoroughly cooked.

*Remember to remove banana leaves before eating!

Al provecho!


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Monthly Specials December 2015


Sopa Poblana
Grilled Poblano Chiles Blended with Chicken Broth and a touch of cream.
Cup $4.95
Bowl $6.95


Tamales En Hoja De Platano
Homemade Tamales Filled with Chicken, Green Sauce & Spices and cooked in Banana Leaves.


Patron Xo Coffee Chocolate Cake
Delicious Coffee Chocolate Cake made with Patron Xo Liqueur.


Breakfast with Santa December 19th
Santa arrives at Cafe Coyote for a Holiday Fiesta!
Join us for Pictures with Santa, Face Painting, & Kids Activities. 9am-12pm


Drink Specials


CranMerry Margarita
A Festive way to celebrate the Holidays! Blended Cranberry Margarita Garnished with a Green Sugar Rim.


Casa Noble Silver “Well-Crafted” $11
Casa Noble Reposado “Well-Aged” $13
Casa Noble Anejo “Aged to Perfection” $16



Stone Cali-Belgique IPA


Bring in the New Year with Cafe Coyote!
Did someone say Lobster?!
1 1/2lb. Maine Lobster Served Puerto Nuevo Style!
w/Rice, Beans, Drawn Butter, Salsa Fresca, & Fresh Flour Tortillas. Choice of Soup, Salad or Appetizer & Dessert!

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.

Apple Cranberry Empanadas
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!