Restaurateur Tony Monaco opened The Blind Pig Kitchen + Bar in Rancho Santa Margarita in 2013, and it quickly became a neighborhood favorite.
Monaco decided to open a second Blind Pig in Yorba Linda, hoping it too would resonate with locals. That was in October of 2019, and the restaurant was just catching on when COVID hit.
Monaco navigated the pandemic, but earlier last year realized the Yorba Linda restaurant had lost its identity.
“After going through COVID and figuring out what the customers in that area wanted, I took a step back and said let’s change it up,” said Monaco. “Let’s take this location and do what I thought this area needed.”
Monaco had been looking for locations for a new Mexican concept, so why not convert The Blind Pig?
He closed his restaurant in August, made some minor modifications, created a new menu with the help of his Executive Chef Karl Pfleider and reopened three weeks later as Blind Coyote Cantina.
“We didn’t do anything that would have needed permits—no construction that would have required additional time,” said Monaco. “It took us three weeks, and it was important to open in that time frame because I didn’t want to lose staff. It’s been a couple of months now, and I’m getting the sense that we made the right call. People are loving it.”
The menu is a collaboration between Monaco and Pfleider and blends regional flavors with Pfleider unique culinary vision.
Guests are welcomed with complimentary chips, salsa and bean dip and can begin their meal with a variety of appetizers such as tableside guacamole, lamb empanadas and esquites (grilled corn, jalapeño, mayo, lime, radish, cilantro, cotija, chili salt and crispy hominy).
Entrees include a bone-in ribeye, snapper ceviche and a variety of fajitas, enchiladas and tacos, including a signature Tony’s Taco.
That’s an inside joke,” explained Monaco. “I was trying to eat healthier, so they made me custom chicken tacos, which were delicious. When we were trying to think of chicken dishes, the chef said let’s do Tony’s chicken tacos.”
Monaco, who owns two restaurants and the sandwich shop, The Trough, plans to open an Italian restaurant in early 2025 at Main and Gillette in Irvine.
Blind Coyote Cantina, 4975 Lakeview Ave., Yorba Linda, (714) 485-2593, blindcoyotecantina.com.
TRELA’S HOT TAKE
Verde has a nice patio overlooking the Newport Beach Golf Course, so I opted to dine there for lunch. While perusing the menu, Anthony Laborin recommended one of his favorite dishes – roasted pickled carrot with crème Verde sauce and spiced pepitas.
“Chef uses entire heirloom carrots – root to stem. And the tacos are a highlight for me,” he said.
Taking his suggestions, I ordered the carrots and a carne asada taco. I was intrigued by the curry dish, which included potatoes, carrots, mushrooms, ginger, squash and broccolini in a savory broth.
The carrots arrived looking unlike any normal carrot dish. The carrots – roots and all – were artistically piled on the plate with pepitas sprinkled on top. The carrot tops had been chopped, crisped, and placed atop the carrots, giving the entire dish a wonderful sensory experience of tastes and textures.
The taco came on an heirloom blue corn tortilla with colorful pico de gallo and spicy tomatillo sauce. Simple ingredients, but a mouthful of flavor.
And then there’s the curry, which comes with a side of rice. I dumped the rice into the broth and eagerly dove in with my spoon, scooping up different tastes with each bite.
These may be simple dishes, but they are all beautifully composed with textures and flavors that complement one another.
TRELA’S HOT TAKE
Having had lunch at Blind Coyote Cantina twice, I’ve become a fan. Tony’s Taco is a fun version of a chicken taco—it’s made with guacamole, salsa verde, crema, pickled jalapeños and micro cilantro.
Just as tasty is the fried potato taco with salsa roja, crema, lettuce, pico de gallo and micro cilantro. Think elevated Jack in the Box tacos taken in another direction.
The lamb empanadas with refried black beans, Oaxaca cheese, chipotle crema and salsa are so good you could make it the star of your meal—except then you’d be missing out on the esquites: grilled corn, jalapeño, mayo, lime, radish, cilantro, cotija, chili salt and crispy hominy. Savor it solo or save some chips and use it as a dip.
Oh—and then there’s the snapper ceviche with cucumber, red onion, jalapeño, tomato, cilantro, avocado, micro radish and chili oil. Another addictive dish.
