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Traditional Mexican Food In the Heart of Old Town San Diego


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Monthly Specials – April 2013

This month we are celebrating the region of Veracruz. Stretching along the Gulf Coast, Veracruz is an international crossroad with merchants, sailors and tourists from all over the world enjoying it’s signature seafood dishes. Residents of Veracruz are called Jarochas. The best of the best from among

the mexican restaurants in old town.


Salsa Of The Month
Jarocha made with Chile Piquin, Tomatillo and Spices. Medium spicy.
Add For $1.00

mexican restaurants in old town

Frijoles Charros
A dip of Combined Refried Beans, Chorizo and Mixed Cheeses. Served with Totopos (Tortilla Chips)

mexican restaurants in old town

Delicious stewed chunks of Beef simmered in a combination sf spices. Served with Mexican Rice, Refried Beans, Onions, Cilantro and Limes


mexican restaurants in old town

Dessert Flauta
Flour Tortilla filled with a Serrano Chile and Cream Cheese mixture. Deliciously Sweet with a hint of Spice. Drizzled with Raspberry Sauce and served with Whipped Cream

Dia De Las Madres Friday, May 10th
Mother’s Day Sunday, May 12th
Special Menu and each Mom gets a colorful Mexican paper flower
with a reservation. Make yours today!

April Drink Specials

mexican restaurants in old town

Spring Fling

mexican restaurants in old town

Herradura Tequila
Frida Kahlo Tequila
Tres Agaves Tequila
Shot Prices Vary ~  Ask Your Server
Make  Any Tequila  Above Into A  Margarita  Add $1.00


Make  It  A  Cointreau  Margarita  Add  $2.00

mexican restaurants in old town

Corona Light

Monthly Specials – March 2013

Chihuahua, Mexico
Chihuahua’s hot and dry semiarid climate is perfect for the cultivation and production of chipotle peppers and nopales (cactus). Sample the flavors of the region in february’s featured specials.

Salsa Of The Month

Salsa Poblana
Chile De Arbol, Tomatillo, Tomatoes, Garlic & Onion Blended.
Add For Just $1.00

mexican restaurants in old town

Tender And Deep Fried To Perfection. Served With A Creamy Chipotle Dipping Sauce.

mexican restaurants in old town

Puerco Con Nopales
Tender Chunks Of Pork And Nopales (Cactus) Sauteed In A Traditional Adobado Sauce. Served With Rice And Beans.

mexican restaurants in old town

Tres Leches
Famous Cake Of Three Milks.

March Drinks

mexican restaurants in old town

Shamrock Margarita
Gold Tequila, Mango Syrup, Blue Curacao & Sweet-N-Sour.
Served Blended.
Make Them A Grande $4

mexican restaurants in old town

The Leprechaun
Gold Tequila, Melon Liqueur, Sweet-N-Sour  And A Splash Of Lime.

mexican restaurants in old town

Azunia Tequila
Blanco – Made From 100% Weber Blue Agave. The Blanco Has A Refreshing, Smooth And Drinkable Taste. $8
Reposado – Aged 3+ Months In American Oak Barrels. This Reposado Has A Touch Of Smokiness. $9
Añejo – Aged 12+ Months. This Añejo Has Hints Of Vanilla And Nuts. $10
Make It A Margarita For $2.00

mexican restaurants in old town

Victoria Beer

Cafe Coyote Memories
T-Shirts: Buy One Get One Free!
Sweatshirts: Buy One Get One Free!
Margarita Glasses: $10 & $12
Coffee Mugs: $10
Ask Your Server

Tequila Thursday with Corralejo

February 4, 2010

Dear Coyote Guests,

We are now in the romantic month of February and the weather seems to be more welcoming. There is no place nicer than Old Town to spend some quality time with your loved ones. Café Coyote is always alive. You cannot miss us. We are located on San Diego Avenue, Old Town’s busiest street. Our tortilla artisans and magnet shaped side patio will draw you in from the street.

If you are walking or driving by on a Thursday evening, you will notice people gathering around sampling our featured weekly tequila. This week we left it up to Tequila Corralejo. Corralejo is produced in Jalisco’s neighbor state, Guanajuato. The distillery is built inside a historic hacienda that was the birthplace of Mexico’s founding father, Miguel Hidalgo y Costilla. Miguel Hidalgo led the war of independence in 1810. We are now in the year 2010. This year is one to celebrate because it commemorates Mexico’s 200 years of freedom from Spain.

Tequila Corralejo is famous for its tall, skinny blue bottle. This is only one of 5 styles in their portfolio.

Corralejo blanco is bottled without any aging directly from the distillery’s copper pot stills. Don Leonardo Rodriguez, founder of Tequila Corralejo refers to the blanco as “the truth” because it magnificently captures the authentic character of the Tequilana Blue Weber Agave.

Corralejo reposado is aged for 4 months in barrels of three different types of wood-French, American and white oak. This unique aging process is what gives this semi- aged tequila its woody aromatic complexity.

Corralejo añejo is aged for 12 months in barrels of new American oak. The barrel is burnt at the inside in order to achieve its Smokey taste. This añejo comes in a red bottle. In Mexico the color red stands for prosperity.

We did not get to try Corralejo’s triple distilled reposado or their two-year, Gran Corralejo añejo. I hope we get to sample them next time around. For those of you who missed out on last months Tequila Fortaleza’s Tequila Thursday experience they will be joining us again on February 11th. We received so many requests for this brand that we decided to bring them back. Show up early because this tequila runs out fast!


Mario Marquez

Tequila Ambassador, Café Coyote y Cantina

Tequila Thursdays with Cazadores

January 28, 2010

Dear valued customers,

Thank you for your loyal support to our restaurant. In the time of economic crises you have stood by us and we value your repeat business. Twenty years have passed since we first opened our doors and we owe our growth to you.

I have been an employee of Café Coyote for 9 years and am fortunate to have a job that is unique and exciting. I am a Tequila Ambassador (similar to a sommelier). I want to invite you to join us for our spectacular Tequila Thursdays each week from 4:00 to 6:00p.m.   It is an experience like no other. Every week a different tequila brand is featured to give you a chance to learn about their diverse characteristics and production styles.

This Thursday we featured tequila Cazadores. This tequila brand is produced in Arandas, Jalisco. Arandas is famous for its rich red soil and home to many other quality tequila brands. As of today, tequila Cazadores is ranked the fifth highest selling tequila in the world. This is a high mark considering that it competes with over 1000 other tequila brands.

Tequila Cazadores has three presentations: blanco, reposado and añejo. It wasn’t until   about three years ago that this company created their first añejo tequila. Their añejo is aged for over one year in small American oak casks. This 100 percent agave tequila is best when served neat at room temperature.

This tequila goes through what they call the “Mozart effect”. During the fermentation process, music by Mozart is played to help achieve a relaxed and natural process. I have learned that the best tequilas require a natural fermentation. During this process one must wait patiently for the yeast to consume the sugars. This is when the sugars are converted into alcohol. Fermentation is the stage where various aromatic components are formed. Adding relaxed music to the process never hurts.

If you missed this Tequila Thursday we hope to see you on February 4th. We will feature a tequila that dates back to the 1930s, Don Julio. It was at the age of 17 when Don Julio González founded his first distillery. This tequila was one of the first to open up the premium tequila market. Discover what makes this tequila so good. I cannot promise you relaxing Mozart music; but I can guarantee you great tequila, excellent food, fine service and happy Mexican songs.


Mario Marquez

Tequila Ambassador, Café Coyote y Cantina

Tequila Thursdays with Herradura

January 21, 2010

Dear valued customers,

I am happy to see the growing interest and enthusiasm of every guest that takes a risk in trying something new. Tequila is a spirit that sometimes brings bad memories of a time when we drank too much or tasted a poor quality product. I remember my college years and my weekly trips down to the cantinas of Tijuana, Mexico. A man blowing a whistle and wanting to pour bad quality tequila down my throat greeted me. After getting my head shaken from side to side and walking out of the bar, I new that the night was young but the next day would be hell. Yes, a hell of a hangover!

Things have changed for the best. I try not to ever shoot tequila. I have learned to appreciate the spirit by sipping and savoring the complex aromas and flavors. Next time you are at Café Coyote and want advise on how to be a good Catador (Taster), I will try my best to teach you about the art of tequila tasting.

This Tequila Thursday, our customers got to sample a brand that dates back to the year 1870. Tequila Herradura, which in English means horseshoe, was the tequila that was examined. Herradura is produced in Amatitán, Jalisco. The Amatitán valley is known for having some of the richest and healthiest agaves for producing tequila. Herradura is also known for being the first company ever to produce a barrel aged tequila.

This Thursday we were lucky to sample: Herradura blanco, reposado, and añejo.  Herradura blanco (silver) is aged for 45 days in white oak barrels. This style of aging is unique to most silver tequilas. Most blancos never touch oak.

The reposado is rested in oak for 11 months. This exceeds the regular time for tequila to be called a reposado by 9 months. It is common to find reposados that are only aged for exactly 2 months. In Mexico, most people prefer reposado tequila because of its bold and dry flavor.

The 25-month añejo was a big success this Thursday and the entire month. Añejo tequila is aged for a minimum of one year in small oak barrels that do not exceed 600 liters. During our Restaurant Week, we paired this tequila with our desserts and the feedback was all-positive. Añejo tequila hits the spot after a nice dinner. Its rich and full flavor can even replace dessert and help you with your digestion.

I hope to see you next week to taste tequila Cazadores from Arandas, Jalisco. It is the one with the deer on the label.


Mario Marquez, Tequila Ambassador

Café Coyote  and Cantina