Dos Coyotes is the result of two major inspirations: My love of Santa Fe and my childhood in Los Angeles. I grew up in a quiet corner of West LA, eating some of the best, most authentic Mexican food you can imagine. And as soon as I was old enough, I started making my own. I’d hang out with my friends and cook quesadillas, burritos, carne asada and marinated chicken. At first I was simply trying to recreate the traditional flavors I loved, but then I started experimenting, looking for unique ways to make them my own.
Around the same time, I took my first trip to Santa Fe and immediately fell in love with the people, the climate, the colors, the culture… And the food. I fell in love with the food. I felt a connection to Santa Fe chefs and how they played with the concept of Mexican food, creating the fusions and hybrids with other cultures that came to define “Southwestern cuisine.”
By the mid ’80s, I’d held a number of interesting jobs (including a gig as a laser light technician for the rock band WAR), but my love of food eventually led me into the restaurant business. I was managing the trendy Café Figaro in Los Angeles when I had the realization that — in a city with thousands and thousands of restaurants, bistros and eateries — there wasn’t a single place that combined great, unique food and an engaging atmosphere at a price the average family or college student could afford. A “people’s restaurant,” as I referred to it. It just didn’t exist. So I decided to build it.