Coyote Cafe

Name: Coyote Cafe
Address: 132 W Water Street, Santa Fe, NM, 87501, US
Telephone: 505-983-1615

New Mexican

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Cafe daily from 5pm; rooftop cantina daily from 11:30am

132 W Water Street, Santa Fe, NM 87501
505-983-1615
Last verified: August 2026
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Signature Cornbread
- Signature
Butter trio: avocado-lime-cilantro, smoked red chile-roasted garlic, sweet corn-honey
$12
Ahi Crudo
Coconut leche de tigre with serrano-mint molido, kumquat, and furikake tuile
$26
Burrata Tostada
Salsa verde, blistered baby tomatoes, charred scallion-mulato chile oil
$18
Morita-Citrus White Prawns
Masa crepes, avocado-charred jalapeño mousse, lacto-fermented salsa fresca
$22
Bison Carpaccio
Smoked pecorino, citrus cured olives, piñon, toast points
$26
Pork Belly Tacos
- Signature
Pineapple aji amarillo, cashew salsa, house-made carrot ginger corn tortilla
$18

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Lobster Tails Al Pastor.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Burrata Tostada.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Esquites.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Morita-Citrus White Prawns.
Flan: A baked custard topped with caramel that becomes a sauce when the dessert is turned out of its mold. Mexican restaurant versions commonly use eggs and milk products that may include evaporated or condensed milk. Recipes vary in richness and texture. Queso napolitano or flan napolitano is a particularly rich version that may include cream cheese. On this menu as: Sweet Corn Flan.

Coyote Cafe

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