Molcajete is the volcanic rock which Aztec,Mayan and other pre-Hispanic cultures in Mexico used to grind spices and create salsas and sauces. Coyote Crossing’s dish, Molcajete Azteca, was created on that inspiration. The sauce is made with beer, onions, dry guajillo and pasilla peppers, and tomatoes grilled and smoked in a charcoal oven. Within the dish you will discover grilled cactus, your choice of beef, chicken or shrimp, Cambray grilled onions, Mexican smoked sausage and queso fresco. It is served with corn tortillas on the side.
Coyote Crossing has been open for over 20 years and serves upscale Mexican cuisine. It’s menu consist of dishes created with antibiotic free beef and free range, antibiotic free chicken. Its outdoor patio is one of the most popular outdoor dining destinations in the area.
Coyote Crossing is open seven days a week for lunch and dinner and serves brunch on Saturday and Sunday. Delivery is available via Delivery Dudes.
Dish of the Week is a new feature on MoreThanTheCurve.com and is created by Feast Social.