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Traditional Mexican Food In the Heart of Old Town San Diego


Tag old town san diego

Café Coyote Add a New Favorite Taco

Café’s Coyote is introducing a new Langostino Lobster Taco and it is awesome!


Langostino Taco-Two soft corn tortillas stuffed with breaded and deep-fried langostino lobster, creamy chipotle sauce, with cabbage and salsa fresca. Served with beans and Mexican style rice for the incredible price of $12.95.

The Spanish word Langostino has different meanings in different parts of the world. In the United States, we use this word to refer to the delicious meat of the squat lobster.  However, in Spain, it may refer to a variety of species of prawn. Where as in Cuba it refers to crayfish, whereas in South America, it refers to red shrimp.

There are two species of squat lobster found along the California coast. Despite looking like lobsters, they’re more closely related to hermit crabs. Unlike their relatives, squat lobsters don’t carry shells with them on their backs. Instead, they squeeze into small crevices along the ocean floor and leave their sharp claws exposed to keep predators away.

Squat lobsters also hide under rocks to protect themselves. Safe from hungry fish and lobsters, they wait for snacks to settle nearby and then use their sharps claws to reach out and pick off that which passes by.

Two cool facts about squat lobsters:

1.) Squat lobsters’ arms grow to be several times the length of their body.

2.) Squat lobsters sometimes steal food from sea anemones. Sea anemones look like plants but they are really animals that eat meat.

Café Coyote serves it up Puerto Nuevo Style every Thursday starting at 11am until close for $25.95

Café Coyote plans to celebrate a Puerto Nuevo tradition by serving Puerto Nuevo style lobsters every Thursday from 11 a.m. until close. Puerto Nuevo is an area in Baja that has achieved recognition from all over for its famous “Puerto Nuevo style” lobsters.  Puerto Nuevo style lobsters are served fried to keep the meat tender. Puerto Nuevo style lobsters traditionally come with a side of rice, beans and homemade tortillas.


Puerto Nuevo style lobsters have been a tradition in the Baja region since 1956. According to legend, the tradition started when two local women in a fishing village south of Rosarito decided to drop fresh lobster into hot, bubbling oil. Puerto Nuevo style lobsters quickly became a staple in the area because many families did not have refrigerators, and the lobsters did not require any refrigerated ingredients. Since 1956, Puerto Nuevo has served locals and tourist millions of lobsters each year.


At Café Coyote, diners can enjoy this Mexican tradition without traveling all the way to Puerto Nuevo. For $25.95, diners will receive a 1.5 to 1.75 pound lobster served with Mexican style rice, refried beans, handmade tortillas, drawn butter and fresh salsa. Lobsters are only available until supplies run out so get there early.


Taco Tuesday at Café Coyote

Café Coyote will celebrate Taco Tuesdays with $2 tacos every Tuesday from 3:30 p.m. until close. The menu for Taco Tuesday will include nine tacos that will be reoccurring regulars on the menu each week. These Taco Tuesday menu staples will include Beef Tacos, Fish Tacos, Chicken Tacos and Carne Asada Tacos.


In addition, Café Coyote will feature a special taco each week. Specialty tacos will center around fresh, creative ingredients in unusual combinations. These specialty tacos include the Fried Calamari Chipotle Taco, the Irish Taco and the Chicken Diablo Taco. Café Coyote’s website has a detailed list of each specialty taco they will feature so diners can plan ahead each week.


Café Coyote will also be creating a new taco that the restaurant’s Facebook and Twitter fans will have a chance to take part in naming. This new taco will become a staple on Café Coyote’s menu each week.


For more information about Café Coyote including a full list of the tacos served, please visit: https://www.cafecoyoteoldtown.com/taco-tuesday.html.

How to Appreciate Good Tequila?

December 16, 2010

One of the most popular rituals used when drinking tequila is the famous shot. Salt licked off the top of your hand, tequila and finally biting into a wedge of lime. This ritual dates back to the 1930’s flu epidemic in Mexico. It is said that doctors would prescribe this to their patients to kill the germs. The salt and lime was used help extinguish the tequila burn and sometimes bad taste. This ritual is sometimes practiced today due to the fact that tequila education has not reached out to everyone.

Quality tequila has emerged from the numerous low quality, “mixto” tequilas that flood the market. It is all about 100 percent agave tequilas now. Tequila that tastes good, is complex and does not give you a hangover is what many people are discovering. The question is, do we continue to shoot back a product that took so long to create?

I have learned that there is a better way to consume tequila. Sipping on tequila is an alternative to help you appreciate its complex aromas and flavors. First choose tequila that is 100 percent agave to avoid hangovers. The glass you select is also crucial when tasting tequila. A brandy snifter or a Ridel flute-like tequila glass is a perfect selection because it has a stem that you can hold so that your hand does not warm up the content. It also permits you to swirl it to funnel up the alcohol and is wide enough to let you put your nose in it without getting to close to the liquid.

Step one: Pour about an ounce and a half of tequila in a nice glass.

Step two: use your sense of sight to look at the liquid. If the tequila is not aged it should be as clear as water.  If the tequila is aged it should have a gold to amber color. This depends on how long it is aged. A quality tequila should not have any sediments in it. Give it a swirl and it should form a nice viscous neck with slow dripping tears or legs. This is the body of the tequila.

Step three: use your sense of smell. After the swirl let a sit for about 30 seconds before you “nose” it. If you nose it right away the primary alcohols give you a burning sensation. Let it breath to let the strong alcohols funnel out. Take your time to discover the complex aromatics. 600 different aromas have been discovered in tequila so far.

Step four: use your sense of taste. The key here is sipping. Your tongue perceives four basic components of taste: Sweet on the tip of the tongue, salty and acidic on the lateral parts and bitter on the back of the tongue. Start by making sure that the front of the tongue is exposed to the tequila first and the back last. This will permit you to discover more flavors. The finish is when you swallow the liquid. Is it smooth, rough, silky? These are only some of the adjectives used to describe the finish but there are more.

Repeat these steps more than once to let your senses and the tequila open up. Soon you will discover and find that there is more to just shooting back good tequila.


Tequila vs. Mezcal

One of the biggest misconceptions that I encounter when I talk to my customers about tequila is the question about the worm in the bottle. Today I would like to clarify the worm myth.

It is quit simple; tequila never has a worm in the bottle. The spirit that sometimes has the worm in the bottle is called mezcal.

Tequila and mezcal are related but differ in many ways. Mezcal has been around since the 16th century. Tequila is simply the son of this mother spirit. Tequila is a type of mezcal but has acquired the name of its town, Tequila to distinguish itself from mezcals that are produced in states such as Oaxaca, San Luis Potosi, Durango and Zacatecas.

To be called tequila, the agaves used for tequila production can only come from the entire state of Jalisco and selected counties of the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila can only be distilled from only one variety of agave, the Agave Tequilana Weber Azul.

Though tequila is generally known to be a type of mezcal, rules and regulations have been implemented to distinguish between these two spirits from Mexico. Since tequila goes through a steam cooking process, in masonry or stainless steel autoclaves (steam pressure cookers) the end product conserves a steamed agave flavor that is most notable in blanco (silver) tequilas. You will never see a bottle of tequila that has the name mezcal on the bottle or vice versa.

Mezcal can be made from various types of agaves such as: Espadin, Tóbala (wild agave), Cierego and Mexicano, just to mention a few. One of the most notable features about mezcal is its production. The traditional method of roasting the agave in underground wood-fired pits, stone milling, and distilling in small batches using small copper pot stills helps mezcal aquire its smokiness, unique aromas and flavors. It is important to note that some mezcals today are acquiring more state of the art production methods but still keep some traditional touches to distinguish among other agave-based spirits.

Tequila is what I call, an evolution of mezcal. There is an old saying that goes:

“For everything bad, drink mezcal; and for everything good, you also should. ”


Mario Marquez

Tequila Ambassador

Café Coyote