PHILADELPHIA - When Coyote Crossing was preparing to celebrate its 25-year anniversary in early 2020; Owner Carlos Melendez readied his restaurant for a rollout of new specials, new dishes, and celebratory cocktails. Unfortunately, COVID derailed those plans, and Melendez put them on the back burner while focusing on ensuring his restaurant survived the restrictions.

Now, with the restaurant running at full steam with a new, extremely well-traveled, and talented chef, Coyote Crossing is rolling out several anniversary specials immediately at the restaurant, located at 800 Spring Mill Avenue in Conshohocken.

Included in the specials are tacos served on tortillas made from cricket flour, produced by Querétaro, Mexico-based Griyum, whose mission is to develop new proteins to combat malnutrition and provide better economic opportunities to farmers in underserved communities throughout Mexico and South America. These tortillas are available for the (11) taco options on Coyote Crossing’s menu. Co-owner and Executive Chef Christopher Hora will also be rolling out whole cricket dishes in the coming months. An anniversary dish of Saffron Marinate Foie Gras Memela has been added to the menu, featuring organic, locally-sourced masa Blanco, seared foie gras, salsa macha con pasas, ajo, guajillo, amaretto, Gran Marnier, sesame, and frijoles tamarindo ($32).

“Crickets and cricket flour are high in protein and contain neutral flavors and aromas, and are very popular throughout South America, so we thought it would be a fun way to bring something new and delicious to the menu, which I’m sure most of our customers have never tried,” said Melendez. “Chef Hora has an incredible pedigree, having cooked all over the world from street food spots to Michelin Star restaurants, and we were very excited to have him lead our culinary team. When he joined us during the pandemic, he elevated our menu to a place I’m extremely happy with, and I know the new additions he’s bringing to the restaurant will be extremely popular.”

In addition to the new dishes, Coyote Crossing has introduced an “Anniversary Cocktail Menu” featuring their own mezcal line, which is distilled in San Luis Potosí and Oaxaca, Mexico. There’s “Fly by Night” with Coyote Crossing Espadin Mezcal, Crème da Violette, Luxardo, and lime; “M.I.A.” features Coyote Crossing Espadin Mezcal, Aperol, Amaro Montenegro, and lime; and “Mezcal Maria,” which contains Ilegal Mezcal and house-made bloody Mary mix.


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