Traditional Mexican Food In the Heart of Old Town San Diego

Cafe Coyote Monthly Specials

Best Mexican Food In San Diego: Turkey and Yam Spicy Tacos

Yammy Yammy!!!! We will be serving Taco Tuesday Nov 23rd


Turkey and Yam Spicy Tacos

Ingredients for best mexican food in San Diego:

  • 1 yam, peeled and diced
  • 1 tablespoon olive oil
  • 3/4 pound turkey
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 4 jalapeno peppers, seeded and minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup tomatillo salsa
  • 1/2 cup chopped fresh cilantro
  • 16 warm flour tortillas


  1. Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
  2. Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the onion, garlic, and jalapeno pepper. Continue cooking until the onions begin to caramelize, 7 to 10 minutes. Add cooked Turkey to heat and season with the chili powder, cumin, , and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

It’s that time again! Ernesto’s Stuffing….yum!


(Portions are on a restaurant size scale)

Ingredients for the best mexican food in San Diego:

10 Lb Uncle Ben’s Stuffing Mix

1 Lb Butter

3/4 Lb Diced onion

1/2 Lb Diced celery

3/4 Lb Diced Pineapple

½ Lb Raisins

2 Lb Pecans


  • Melt the butter and add onions & celery
  • When they are soft add the rest of the ingredients
  • Add water ( per instructions on Uncle Ben’s box) and cook until it is boiling then add stuffing and mix for another 5 minutes

Famous Old Town Carnitas at Cafe Coyote




INGREDIENTS:                                              PREP TIME:  30 Minutes

COOKING TIME:  3 ½ Hours

10 lbs.              Pork “cushion” (body part)

7 tbs                 Salt

1                      Orange (cut in half)

2oz                   Onion

5                       Garlic Cloves

5 lbs                Lard





Low Heat:  Place lard in Lg Pot (enough lard that when it melts it covers the Pork)

Add:   Pork, Salt, Orange, Onion & Garlic Cloves

Cover:   Lg Pot of Carnitas

Cook:  for 3 to 3 1/2 hours


Remove from heat when Pork is tender

Chef Ernesto’s Flan




2 Cans of evaporated milk

2 cans of condensed milk

1 oz Vanilla

1 lb Cottage cheese

2 Cups sugar


Pre-heat oven to 325°


To make your caramel sauce: Pour the 2 cups sugar in warm pan over medium heat until it is brown and then pour in to the bottom of your ceramic dishes.


Blend the rest of the ingredients and pour the custard into the cups. Place the cups into large baking dish and fill dish with 1-2 inches of hot water. Bake for 45 minutes in the bath and then check by inserting a knife in the center of one flan. If the knife comes out clean then it is ready.


Remove and let cool for 1 hour. When ready to serve invert cups on to small plates.

Mario’s Michelada

The following is a step by step recipe on the Michelada that I made for the Cinco de Mayo news segment on UNIVISION for the PRIEST movie Promotion.

Step one: a frosty beer mug or add ice (personally I would not add ice because it dilutes the beer).


Step two: wet the rim with lime juice and dip into salt or chile Tajin (chili powder, ground chili peppers, salt, and dehydrated lemon juice)


Step three: add a sprinkle of salt and pepper.


Step four: Squeeze two halves of a lime


Step  five: add a dash of Worcestershire sauce (Salsa Inglesa)


Step six : add a dash of tabasco and a dash of Cholula if you want it more spicy


Step seven: add about 2 oz of Clamato or tomato juice


Step eight: add your favorite Mexican Beer, in my case Cerveza Victoria.