#COYOTE FLACO FULL#
The dinner menu is fairly small, but to me it mattered not if it had 10 entries or 100 I immediately knew that I was ordering the Enchiladas Oaxaca ($14), a pair of blue corn tortillas filled with shredded beef and topped with mole sauce.Īgain, full marks to Coyote Flaco for presentation. A small mesclun salad shared the plate with the guacamole, which was tasty enough, although I would have been happy just to have more guacamole. The presentation was nice, but even without the shells to remind me, it was obvious the guacamole was freshly made, light and even a little creamy, but with nice flavor. There was also a small bowl of salsa verde that was much spicier, but with a nice slow burn.Ī small menu of appetizers ranged from Nachos and Quesadillas to Chorizo and Chile Relleno, but I settled on the Coyote Guacamole ($12), which was served right in two avacado shells. The cilantro and onion really stood out, and I couldn't stop scooping more onto my chips until nothing remained but a cup of liquid. Chips and salsa were on the table, the chips crispy and freshly baked and the salsa fresca a delicious chunky pico de gallo. Meanwhile, Coyote Flaco in Williamstown has a pleasant ambiance with minimal decor. "I want to open a new restaurant in North Adams," said Lopez, "with food from Spain." Yet in spite of his success with Coyote Flaco, Lopez hasn't forgotten his initial inclinations. When I opened I knew nobody here, but now we have lots of friends." So all the restaurants have the same dishes but different presentation, and I create new dishes and specials. "When opened the restaurant, I put all together his recipes," explained Lopez. In the past five years, Galo Lopez has come to enjoy running his own restaurant. He insisted on the same name, since my family owns two in New York and three in Connecticut." I finally wanted to do some food from Spain, but my brother said why not do a Mexican restaurant, so here I am. "I was working in the kitchen," explained Lopez, "deciding it was time to own the business, after working for Mr. By 1990, Lopez had decided to leave Luis in charge and set off to find his own fortune.
In 1989, Lopez helped open the first Coyote Flaco in New York with his brothers, Luis and Senen. There, he worked at Meson Galicia before returning to New York Y to work for Antonio Alvarez at Espana. Lopez worked as a chef at La Camelia in New York, and then La Carabela before moving to Connecticut.
Km."In his dreams, he always wanted to open a Mexican restaurant, and he started more than 20 years ago." You will find further information on Facebook and on Instagram under elcoyoteflaco. A visit to El Coyote Flaco Restaurant is also a visit to ancient pre-history. Here you can see the scattered bones that include molars, a femur and part of the hip, and part of the skull. An entrance and then a staircase lead to the bottom of the cave where the fossilized remains of a 100,000-year-old mammoth lie. There is a cave on the property which was discovered some years ago and is now a federally protected site. Some of his dishes are well-marbled ribeye, a pork roast with chipotle salsa flavored with cinnamon, brick oven pizza, and lasagna.Īside from the fantastic country setting, the great food and service, and the music, there is a very special ingredient that truly makes this a unique experience. He works with local products and cooks his meals over a grill fed with mesquite briquettes. José Bernardo is the head chef and the creator of each and every delicious recipe on the menu. The live music they bring creates a warm, inviting environment offering an ideal setting for a meal. Not only does the restaurant offer great food, an impressive setting, and excellent service, but they also bring well-known musicians who entertain the customers without any cover charge. It has now been six years since they opened Coyote Flaco in the outskirts of San Miguel de Allende. They have continued this formula successfully in their restaurant. They began by organizing small events every Saturday in their home, where they brought in great chefs and musicians who were their friends. He and his wife, Alida Clares, decided to start their own culinary tradition and continue the family history. José took these experiences and knowledge about the restaurant business to heart. He first began by helping his father, and later became the one in charge of the family businesses.
José Bernardo Luna Martínez has always been involved in the restaurant business.
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