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Traditional Mexican Food In the Heart of Old Town San Diego

Cafe Coyote Monthly Specials

Pumpkin & Chorizo Tacos with Homemade Salsa Verdé


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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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 peeled 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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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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September Special Recipes




4 cups of Masa (Dough)

½ cup of Lard

1/2lb of Chorizo

2 Diced Potatoes

1 Onion (peeled & chopped)

5 cups of oil

4 cups of Black Bean Sauce

1 spoon of Cotija Cheese



Place diced potatoes in warm oil for a few minutes, then add the chopped onions & Chorizo.

Add salt to your tasting.

Cook for about 5 minutes at a low heat.

Meanwhile make small balls of the masa then tortilla press.

Place Chorizo, onion & potato filling in center of masa and make into a molote (ball) shape.

Deep fry molotes in hot oil for about 10 minutes.

Serve and top with Black Bean Sauce and cotija cheese.



Chiles En Nogada


10 Pasilla peppers grilled and peeled.

2lb of Carnitas

1lb of Peaches

1lb of Apples

1lb of Pears

¼lb of Raisins

¼lb of Almonds

2 cloves of garlic

1 medium diced onion

½ lb of pomegranate seeds

Ingredients for Walnut or Pecan Sauce:

1 ½ of Walnuts

2 ½ cups of heavy cream

Add Milk to your tasting

*Blend in blender all together*


Heat oil in a large sauté pan.

Add the garlic and onions; cook for 2 to 3 minutes.

Add the rest of the ingredients EXCEPT for the Carnitas.

Raise low heat to medium heat and cook for another 5 to 7 minutes.

Then add Carnitas and cook for another 3 to 5 minutes.

Stuff Chiles with the meat filling.

Serve stuffed chiles and top with walnut sauce and sprinkle with pomegranate seeds.


Mexican Tequila ChocolateMousse 9.2014

Mexican Tequila Chocolate Mousse


9oz. Mexican Chocolate “Abuelita”

½ cup of heavy cream

¾ Tequila

3 egg whites

2 egg yolks


Heat the Mexican chocolate in the microwave for 1min.

In a clean bowl, beat the egg white until it holds a medium peak and set aside.

Next, mix the yolks and tequila into the chocolate.

Add the egg whites and add heavy cream.

Spoon the mousse into small cups.

Let mousse chill for at least 1 hour or up to a day ahead.