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Traditional Mexican Food In the Heart of Old Town San Diego


Tag thursday

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

Tequila Thursday with Fortaleza

Jan 7, 2010

Greetings, Coyote patrons and tequila aficionados,

We started, our first Tequila Thursday of the year featuring Tequila Fortaleza. Marco Ramos and Raul Tellez, brand representatives brought their portable Fortaleza Cantina that amazed the crowd that gathered to inquire about the brand. Tequila, Fortaleza is an authentic brand that is produced in Tequila, Jalisco. This brand is a fifth generation Sauza family production revived by Guillermo Erikson Sauza, great-great grandson of tequila pioneer, Cenobio Sauza. It is important to note that the Sauza tequila brand was sold in 1976 and the actual Sauza family is no longer is in charge of producing tequila for this brand.

Tequila Fortaleza, also bottled as, Los Abuelos in Mexico has three tequila types: blanco (silver), reposado (reposed), and añejo (aged). This tequila is produced only from 100% stone milled blue agaves using old traditional tequila producing methods that were used centuries ago. Patience is the key to creating tequila that is unequal in taste, complexity and smoothness.

Café Coyote is a firm advocate of supporting artisan brands. We recognize the hard labor and love that goes into creating quality tequila. It is important to help conserve Mexican culture, history and traditions. Each month we choose a region of Mexico to educate our staff and guest on the different culinary food available in different states of Mexico. This month we are celebrating the region of Puebla. Puebla is famous for being the location of the Battle of Puebla against the French army that took place on May 5, 1862.  In the United States we celebrate and know it as Cinco de Mayo. This date is not to be confused as Mexico’s Independence Day. Mexico celebrates their independence from Spain on September 16 of each year.

Come to Café Coyote today and try Puebla’s famous Mole Verde, delicious stewed chunks of pork in a combination of tomate verde, cilantro, espazote, green chiles, garlic and onions.  Also, try our Tingas de Pollo, cooked shredded chicken with sauce made from tomatoes, onions, garlic, and smokey chipotle chiles. Tingas are served on three mini tostadas. Both of these dishes will satisfy your craving for fine Mexican food.  Fortaleza blanco tequila is a great paring with both of these dishes. These traditional Mexican plates will only be available this month. Don’t miss out!


Mario Marquez

Tequila Ambassador

Café Coyote and Cantina.

Tequila Thursday With Mario

November 5, 2009

Bienvenidos Coyote guest and tequila aficionados,

I am happy to be at Café Coyote every Thursday from 4:00-10:00 p.m. to meet and talk to you about Mexico’s favorite spirit, TEQUILA. Have you ever been to an official tequila house? We have over 100 tequilas, most in the 100 percent agave style, and from different regions of the tequila appellation of origin. Make tequila Thursday a weekly tradition with friends, family or your co- workers. You can even convince your boss to have tequila Thursday for your upcoming Christmas party. We are flexible and want to tailor to your needs.

As I mentioned in the past weeks, Lobster Thursday is another bonus to this special night. Our 1 and ¼ lb. Baja California Lobster is here until the end of November. It is only $ 24.95 and is accompanied with our delicious rice, beans and homemade flour tortillas. Don’t miss out on this deal! Try it with our Siete Leguas blanco tequila and you will see how well these two go together. Siete Leguas is a brand that dates back to 1952. It is highland (Atotonilco El Alto, Jalisco) tequila that is a unique combination of two distilleries (La Vencedora/ El Centenario).

Don’t forget to try our Negra Modelo beer. Yes, we finally got it on tap and it is here to stay. It is rich and full bodied. Just thinking about it makes me want to grab one of these dark beauties. San Diego is hosting its first annual beer week from November 6-15th. On Thursday, November 12th from 5:30-7:30p.m.a brew master from Stone brewery will be at Café Coyote to talk to our guest about the art behind making quality beer. We just got the new Cali-Belgique I.P.A. that is brewed by Stone. This California style I.PA. has an undeniable Belgian influence. Plan to come down to the Coyote this Thursday to experience a night that you will never forget. I hope to see you soon.


Mario Marquez

Tequila Ambassador

Café Coyote, Old Town San Diego