The Mole, one of the most popular Mexican dishes, is cooked every day with the original ingredients: Chocolate bar, chili, brown sugar, peanuts and fresh herbs; either can be on the top of a Chicken leg and thigh, or the delicious Enchiladas or stuffing the famous Oaxacan Tamales! Cochinita Pibil is the most representative dish at the Yucatan Peninsula; a tender and juicy pork leg cooked with ‘achiote’ (special regional ingredient), and sour orange.

Looking for Seafood? The Mexican Cuisine has a huge variety of dishes with shrimp, lobster or fishes. The Tequila Shrimp, is one of the Chef’s Specialties, along with the Lobsters Crepes (with corn, pumpkin flower, goat cheese and roasted tomatoes sauce) or the Salmon Tacos ‘Al Pastor’, with grilled pineapple, grilled onions and roasted chilies.

The Lobster “Puerto Nuevo”, The Ensenada Style! (a popular dish in Ensenada city); you won’t be disappointed.

Tequila Lounge

At “El Coyote” Tequila Lounge, you can find 200 of different brands Tequilas and Mezcals

First the history: Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best.

The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery.

Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases. There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Grades of tequila: Blanco: 100% agave tequila that is unaged and untreated with additives. Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year. Anejo: 100% agave, aged tequila that has been stored in oak at least one year. Mixto blanco: mixto tequila that is unaged. Mixto reposado: mixto tequila that has been stored in oak between two months and one year. Mixto anejo: aged mixto tequila that has been stored in oak at least one year. Joven abocado: mixto tequila that has been treated with additives to achieve an effect similar to aging. As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years. Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila.

Reservations are recommended due to the popularity of this establishment.
Air-conditioned

Open seven days a week: Monday to Saturday, 4 pm thru 12:00 midnight (kitchen closes at 11:30 pm), We Have Breakfast every Sunday from 8am – 12pm.

Banquet facilities are also available
Facilities: Air Conditioning, Valet Parking, & Terrace Cigar’s Area

Click Here for the Breakfast Menu Sample>>  |  Lunch & Dinner Menu Sample>>