Our Story
Chef Mario Gracia
Executive Chef
Mario Gracia grew up between the markets of Mexico and the professional kitchens of Europe. His vision for Coyote is clear: honour traditional Mexican technique — molcajete salsas, hand-pressed tortillas, slow fire — and let the island’s local produce speak for itself. The menu changes every two weeks because the kitchen listens to the season, not the other way around.
Our Story
Coyote opened in 2022 with a simple idea: bring Sant Josep the Mexican cuisine the island was missing. Not the postcard version, but the one built on fire, market produce and memory. Today we are part of the village: a cactus garden where live music plays, small-batch mezcals are poured and every table tells a different story.
Philosophy
Authentic Mexican cuisine made with premium ingredients. Island produce and spices brought directly from Mexico. Charcoal-grilled and slow-cooked. Handcrafted cocktails with artisan mezcal and tequila. No shortcuts, no compromises.