Photos Courtesy Of Coyo Taco
Grouper Tacos
When Coyo Taco opened a decade ago, most South Floridians had yet to distinguish a carne asada taco from cochinita pibil.
Set in Wynwood before the neighborhood became the arts-and-dining hub it is today, the taqueria stood out as a bright light in an overlooked, gritty area. Since then, Coyo Taco has become a Miami fixture, with five South Florida locations, plus two concessions at Chase Stadium. The restaurant also has an international presence, with outposts in Portugal, the Dominican Republic and Medellín, Colombia, and plans to open in London early next year.
Full Spread
The visionaries behind this successful venture are chef Scott Linquist and restaurateurs Alan Drummond and Sven Vogtland, who helped shape Wynwood’s dining and nightlife scene with hot spots like Dante’s HiFi, Celia’s and 1-800-Lucky.
The premise is simple and central to Coyo Taco’s success: guacamole smashed to order, vegetables sourced from local farms and meat and seafood that come from animals that are naturally raised and humanely treated.
The menu begins with tacos, served two per order atop hand-pressed corn tortillas. The Carne Asada taco, on the menu since day one, remains the bestseller — marinated USDA sirloin topped with pico de gallo, chipotle, queso mixto and cilantro. Not far behind is the Beef Birria, a fan favorite showcasing slow-braised brisket spiced with guajillo and ancho chilies, cinnamon and oregano, served with a rich broth for dipping.
Birria Quesadilla
Seafood lovers gravitate toward the Camarón, featuring achiote-seared Gulf shrimp, citrus slaw, chipotle aioli and guacamole. Pork stars in the Al Pastor and Cochinita Pibil — the first marinated and crowned with roasted pineapple, onion, cotija cheese, cilantro and chipotle sauce; the latter slow-roasted in a Yucatecan achiote paste (a blend of annatto seed, spices and citrus), then finished with habanero peppers, pickled onions, cotija cheese and cilantro. The Pescado taco, wrapped in a flour tortilla, features local fish (fried or grilled) with coleslaw and chipotle aioli. Burrito bowls and quesadillas round out the lineup with similar protein combinations.
Beyond the guacamole, sides like Elote de Calle — Mexican street corn brushed with chipotle aioli, then sprinkled with cotija and Tajín, the classic Mexican chili-lime seasoning — are a must. Those who prefer it off the cob can order the Esquite, which delivers the same flavors in a cup.
Tortas (the Mexican word for sandwiches) arrive in a freshly baked bolillo, a crusty white roll similar to a small baguette, filled with refried black beans, queso mixto, avocado, pico de gallo, chipotle aioli, pickled jalapeños and onion. Fillings include crispy breaded chicken breast, grilled chicken or sirloin.
For lighter fare, the salad bowl — a mix of organic greens, guacamole, pumpkin seeds, cotija, chipotle sauce and pico de gallo — can be topped with any protein on the menu, from shrimp to steak. Vegetarians favor the Yogi Wrap: a delicious combination of mixed greens, quinoa, roasted cauliflower, avocado, citrus slaw, pico de gallo, toasted pepitas, pickled red onion and jalapeños with citrus chipotle vinaigrette.
When it comes to the drinks, the Coyo Margarita has earned a reputation as one of Miami’s best — so much so that it comes in half-gallon servings for a crowd. End on a sweet note with churros dusted in cinnamon and sugar, served with cajeta and chocolate dipping sauces.
Over the years, Coyo Taco has drawn its share of high-profile visitors — Barack Obama dropped in for tacos and guacamole in 2018, Dwyane Wade once celebrated his birthday in the Wynwood speakeasy and stars from Will Smith to David Beckham have been spotted there as well.
Coyo Taco may boast global reach and star power, but it’s the flavors that linger. A meal here takes me back to when I lived in Mexico City, where tacos were a daily ritual — and there’s no better endorsement than that.
Coyo Taco has multiple locations throughout South Florida. For more information, visit coyo-taco.com.
Coral Gables location