December, 17^th 2009

Queridos clients y tequila aficionados,

Thank you so much for booking your holiday parties at this merry place. One more week until Christmas and the holiday shopping frenzy is on its final stretch. Why stress out in the busy malls when you can relax at Café Coyote with a candy cane margarita? Silver tequila, cream de menthe, peppermint syrup, sweet and sour, fresh lime juice and a candy cane are all you need for a holiday treat. No need for a candy cane in your stalking!

Fill those stockings with a Café Coyote gift card. It’s as easy as that. Everyone loves awesome Mexican food.

Today is the second to last “Tequila Thursday” of the month, due to the fact that next Thursday is Christmas Eve. We will finish off the year on December 31^st with a special tequila paring dinner. Not only are we celebrating the holidays this month, we are also celebrating the region of Jalisco. Jalisco is located in western México. This state is famous for mariachi music and of course Mexico’s famous spirit, Tequila.

The name Tequila is not only related to the spirit. Tequila is also the name of a place north west of Jalisco’s capital, Guadalajara. According to renowned historian, José María Murriá, the word tequila has even deeper significances: “a place where people work, a place where people cut, and a place with wild herbs.”  Tequila is also the name of the volcano that over looks this great town. Note, these are just some meanings, but it is hard to decode the mystery of this word that dates back to pre-Hispanic times.

This is what I love about tequila, the legends, the history, the rich culture and tradition that are intertwined in this blue agave alchemy. Come explore the past and discover its future!

Today many newcomers to tequila were able help unravel the past. They got to try two great tequilas from the highland town of Jesus María, Jalisco, Clase Azul. This tequila comes in three styles, plata (silver), reposado, and their “Ultra,” five year, Extra Añejo. This tequila is produced using the ripest certified, “organic” agaves that have matured for approximately 9 years. These agaves are steam cooked to perfection in traditional stone ovens for 72 hours and fermented with a proprietary yeast stain. “The water and filtration that this tequila gets makes it one of the most refined and ensures the highest quality spirit without comprising integrity.”

People were raving about the 8 month reposado (rested) tequila. The careful aging of silver tequila in used sherry oak barrels gives it a nice sweet finish. For those of you who like the best and are not afraid to spend close to two thousand dollars on one bottle; I dare you, buy yourself something nice, Clase Azul Ultra!!!!

Salud!

Mario Marquez

Tequila Ambassador, Café Coyote y Cantina

December 10^th, 2009

Jolly December, Coyote guest and tequila lovers,

15 days until Saint Nick comes down my Chimney and hopefully delivers the bottle of DeLeón diamante silver Tequila that I so badly want. DeLeón is currently being produced in the town, not village of Purisima del Rincón, Guanjajuto, México. Right on! This town is adjacent to the city where I was born, San Francisco del Rincón, Guanajuato. I must admit I have not tried it yet, but the bottle caught my eye. Saint Nick, I promise I will give you the angel’s share. 

I am sitting on our ample “side patio” and can feel the excitement of the wedding that is going on at our upstairs Puerto Vallartra room, turned reception hall. The guests are getting down to the beats of Raw Base’s and DJ E-Z rock, “It takes two”. I definitely want to go upstairs and “bust out” with the Roger Rabbit dance. Café Coyote is defiantly the place for all your holiday parties (Posadas). For a December night this place is happening!

Earlier today, the party started with our weekly Tequila Thursday. The lineup began with tequila Don Fulano’s Blanco Suave, 8 month reposado, 3 year extra añejo, and finished with the extremely complex five year extra añejo, IMPERIAL.  For those people that where privileged to try this award winning tequila, savor its smooth and lasting flavor. “Don Fulano emerges from this passion for the life of the educated senses. Tequilas made of 100% Premium, Estate –Grown blue agave and 100% free of additives. Enjoy Responsibly.” In other words there are no chemicals or artificial flavors added. This is tequila that when consumed in moderation will not give you the famous “cruda” (Hangover).

If for some reason you did not choose the right tequila and consumed too much of the 51 percent agave, 49 percent other sugars “mixto” tequila, come down early morning for the hangover cure, Chilaquiles. Corn tortillas simmered in green tomatillo sauce topped with cheese, two fried eggs, and served with refried beans and homemade flour tortillas; scrumptious!

The night has come to an end but the experience will continue tomorrow beginning at 7:00a.m. We hope to see you early morning. Bring your raincoats and umbrellas because it might just rain.

Salud!

Mario Alejando Marquez

Tequila Ambassador

Café Coyote, Old Town San Diego

December 3, 2009

Jolly December, Coyote guest and tequila conocedores (connoisseurs),

     “It’s beginning to look a lot like Christmas” and the warmth of nice quality tequila sure warms me up in this cold winter weather. The smell of hot chicken tamales, pork pozole and rich xo patron chocolate cake is enough to hypnotize you into coming in to Café Coyote everyday for the monthly specials. After your hot meal, complete your dinning experience with our Grand Patron Burdeous Anejo ($50.00 a shot) tequila. You will probably ask Santa for the $ 400.00 plus bottle of tequila. Savor every single drop of this elegant agave nectar from the goddess Mayahuel.

     This month is full of goodies. Next Thursday, December 10^th from 4:00-6:00 p.m., you will be able to meet the “John Doe” of tequila, Don Fulano. Come early to sample a responsible portion of this posh tequila from the town of tequila, Jalisco. Tequila Don Fulano is a rare masterpiece that defines perfection. Though it is produced in Tequila, Jalisco, the agaves are hand selected from one of the best agave growing regions of México, Atotonilco el Alto. Don’t miss out, meet Don Fulano!

     If you haven’t already tried Tequila, Clase Azul, you must come down to Café Coyote on Thursday, December 17^th.  This special night will be full of education. Mike McGinnis, brand ambassador of Clase Azul will be with us to explain the art behind this 100 percent agave tequila. Clase Azul is currently being produced in Jesus María, Jalisco by the distillery named, Productos Finos de Agave S.A DE C.V., in other words, fine product made from agave. I want to congratulate everyone involved in making this tequila and recognize the fact that Clase Azul Ultra (extra anejo) received a gold medal and was also voted, “best of category” in the 2009, Spirits of Mexico Tasting Competition.

     The time is now to make your reservation for our special New Years Eve Tequila pairing dinner. Our dinner will include a four-course meal, along with four 100 percent agave tequilas. Our prestigious chefs and your one and only Tequila Ambassador will select your pairing. The cost will be $ 30.00 per guest but the experience will be priceless. For further inquiries and reservations visit our web site at: www.cafecoyoteoldtown.com.

Salud!

Mario Márquez

Tequila Ambassador

Café Coyote, Old Town San Diego