Coyo, as locals call it, is one of the most popular fast-casual modern-Mexican cuisine concepts in the area. It features outdoor seating with four royal blue, communal-style picnic tables that sit eight people comfortably, along with large umbrellas for a sun-and-rainproof experience. The simple industrial style that reigns the interior of Coyo allows its open kitchen to take center stage, where guests can watch the hard-working staff prepare their food from the comfort of their high-top table or booth seating.
Executive Chef Scott Linquist, a Los Angeles native who spent most of his professional career cooking Mexican food, has based the Coyo Taco menu on authentic Mexican flavors and cooking techniques, but has modernized it to fit everyone — from the casual foodie to the health-conscious or vegetarian guest.
Their corn grain tortillas are hand-pressed and cooked on-site every hour throughout the day. It’s no surprise Coyo’s philosophy, which is "todo fresco," means “everything fresh.” They incorporate this philosophy to everything they do inside the restaurant/bar and out in their commissary kitchen by using fresh and local ingredients.
“We are not cutting corners in the processes… our duck carnitas [Carnitas De Pato], is a process of doing a confit with a duck leg for hours at a really low temperature. Whenever we do our Cochinita Pibil, Yucatan-style pork, it’s for 12-hours, we cook it overnight wrapped in banana leaves. We do barbacoa with short rib with a similar process. So, we’re not cutting any corners,” Linquist said, who just opened his own restaurant in partnership with entrepreneur Aaron McKown, called Olla.
Coyo is also home to a “secret” bar past a light blue door located at the far end of the restaurant. It serves specialty, crafted drinks with fresh ingredients — specializing in margaritas— and is open every day of the week except on Sundays.
Linquest assures that the margs and the tacos are not the only items that make an impression on Coyo’s guests, but also the sound quality to their not-so-secret back room.
“In this small 12,000 square-foot space, we have some really powerhouse equipment to really put out great sound, so that attracts a lot of DJs that can come back and play in the bar for an intimate audience,” Linquist added.
To learn more about Coyo Taco, check out our first REACH Miami video episode above!