Seasonal Specials

 

Yolo Cranberry Burrito

Dos Coyotes’ Legendary Seasonal Specials

Looking for something a little different to spice up your lunch or dinner? Look no further than Dos Coyotes’ diverse menu of seasonal specials. Each recipe has been painstakingly created and tested by Bobby Coyote and head chef Mark Casale to provide you with a culinary experience that explodes with fresh, seasonal flavors.

North Davis Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

South Davis Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Vegetable Tortilla Soup

    Hearty, spicy vegetable soup topped with tortilla strips and fresh avocado, served with a mini hatch quesadilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

Market Square Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

  • Trail Blazin Gumbo

    Louisiana style shrimp and chicken gumbo topped with gumbo file and tortilla strips; served with a mini garlic/spinach quesadilla.

Roseville Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

Folsom Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

Elk Grove Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

  • Trail Blazin Gumbo

    Louisiana style shrimp and chicken gumbo topped with gumbo file and tortilla strips; served with a mini garlic/spinach quesadilla.

East Sacramento Specials

  • Tewa Tacos

    Roasted butternut squash and black bean/corn salsa inside crisp, blue corn tortillas served on red chile sauce with pomegranate-kale slaw, maple cream, pumpkin seeds and cotija.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Trail Blazin Gumbo

    Louisiana style shrimp and chicken gumbo topped with gumbo file and tortilla strips; served with a mini garlic/spinach quesadilla.

The Willows Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

San Ramon Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Green Chile Stew

    Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes. Served with a warm flour tortilla.

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.

Citrus Heights Specials

  • Asparagus Quesadilla

    Grilled asparagus, Hatch Chile jack cheese and paired with an arugula/pumpkin seed salad tossed lightly in agave-lime dressing.

  • Potato Skin Tacos

    Griddled potatoes with cheese and green chile, guacamole, sour cream, cabbage slaw and green onion (add pulled pork $2).

  • Pacific Po’Boy

    Grilled, coriander rubbed Pacific Rockfish, New Mexican slaw, fresh avocado, tortilla strips, citrus onions and dawg sauce on a toasted roll.

  • Scampi and Spinach Burrito

    Shrimp, scallops and baby spinach sautéed in lemon-garlic butter in a flour tortilla with rice and roasted tomato salsa.