December 6, 2025 • 30 mins
In March 5, 1931, Blanche March and her husband, George, opened the doors of El Coyote Mexican Cafe for the very first time. This ancient Mexican restaurant on Beverly Blvd. is one of the best big-group spots in town, and when you add in all the lights, garland, and Christmas trees they put up, you’ve got your holiday meal. PLUS the food is PHENOMENAL.
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fork Report
on demand on the iHeartRadio app. Happy Saturday to you.
It is Neil Savadra and the fore Report. Thrilled to
have three hours on a Saturday to shake off the
heaviness of you know, news, whatever's going on, and remind
you that food and good company and all those things
(00:23):
still are paramount in all of our lives. And if
you like to cook at home, we talked about that.
If you want to go out, we talk about that.
Of course, I've said many times on the program. That's
one of the reasons why we started it well over
a decade ago, is that the local economy rises and
falls on hospitality. You going out to eat, you doing
things locally, and that's everything. You know, mom and pop places,
(00:49):
one off places, that tiny little hole in the wall.
Even believe it or not, chain restaurants, they supply jobs
for people, fast food sometimes is locally owned. All those
things it's important to get out and to support. And
the holidays are no different. So remember, after that long
shopping day, go out, kick your feet up, don't worry
(01:11):
about cooking, and enjoy yourself and we've got two folks
they've been on the show before, Wayne and Marge Christofferson
from l Coyote, welcome back to the program. You can
get those mics right up on them. Will't you good
to be here? Thank you, it's nice to see you folks.
So it is rated every year you guys come up
on lists for the holidays and beyond for places to
(01:33):
go that are festive and lively. Why do you think
that is about Lkaote that.
Speaker 3 (01:39):
Magic, Because the magic's there all year. But everybody's involved
in the Christmas spirit. Every time I come in something
new has been added. The magic's always there, the lights
are there, and of course the warmth of the people
that serve you, and so that's all part of the
holiday spirit.
Speaker 4 (01:57):
So it's if.
Speaker 3 (01:59):
You really want to a wonderful time for Christmas, reasonably
with the best food in the world.
Speaker 1 (02:07):
Oh it's wonderful, so wonderful, and stick to your ribs. Yummy, yes,
very satisfying, and they lean on the margaritas. I'm not
going to lie there you go. It's not a bad
thing either.
Speaker 4 (02:17):
Okay, it's good, but.
Speaker 2 (02:18):
Uh, how many for how long have you been walking
in that door of l coyote yourself personally getting up
and walking in there.
Speaker 4 (02:27):
Well, I grew up with this.
Speaker 3 (02:29):
I'm eighty four years old, so original location on Librea.
I remember that I was a little girl. I'm not
ninety four yet, but I remember it. It was a
little place and walking and we've been involved with the
business here now going on thirty two years. Thirty four years.
Speaker 1 (02:48):
Wow.
Speaker 4 (02:49):
So I grew up in the business and I love it.
I love every day here.
Speaker 1 (02:54):
It's home.
Speaker 3 (02:55):
It is just no matter what goes on in my life,
what kind of a day I've had, I can even
get emotional when I walk in there. Everything's good and
people always tell me that too. It's kind of a
healing place, to happy place.
Speaker 2 (03:10):
But you know what creates that, You know, it's just
talking about American Vision Windows, and I've gotten to know
a lot of.
Speaker 1 (03:14):
The people there.
Speaker 2 (03:16):
You get served well or best by people that are
being served well themselves. So a business, a company, a
restaurant that treats their people well makes them want to
come in each day and do the best they can't.
You're never going to get better service than that because
(03:37):
they're being served themselves. So that's a compliment to you too.
And to how you run things at L Coyote because
they're always happy.
Speaker 3 (03:45):
Yeah, well they are and they care, which would be
our mission statement is about caring sure, and they're In fact,
we have a lot of new young ones, and I
wondered would they get it because we're pretty unique. We're
not corporate or family. We're just loving everybody, and they're
getting that this is all Coyote. This is something special.
(04:07):
There's a magic there and an emotion there that's gone
on and has grown over ninety four years.
Speaker 4 (04:13):
So it's pretty unique.
Speaker 2 (04:15):
And it's not just a US and them proposal, meaning
the restaurant and customers. The family extends to the customers,
some of them that have been going there since you know,
you can remember that have plates named after them or
you know, this type of thing. It worked both ways.
(04:35):
The love comes in and love goes out. It just
is truly unique period across the board in Los Angeles Special.
Speaker 5 (04:43):
We still get a lot of excuse me requests for
naming the plates because that started a long time ago,
and we had to put the Kebash on that way
because like, we just can't have it for all of you.
It's just we got the Howard. Yeah, delicious.
Speaker 2 (05:00):
There that happens, and when that happens, it's, you know,
lightning in a bottle. Let it rest. Enjoy the stories
and the history of it, but don't expect, you know,
those kinds of.
Speaker 5 (05:12):
Maybe the Margie Costata or something along those lines, because
she is.
Speaker 6 (05:18):
There's no I mean you can is that?
Speaker 1 (05:21):
You Jamin?
Speaker 4 (05:23):
What about that?
Speaker 3 (05:24):
I love it, and people that have come there for
ninety four years love it.
Speaker 4 (05:29):
We won't.
Speaker 3 (05:29):
My son and I go back and forth on this,
and it's just we took it off the menu, and
people ask me, why is it on the menu anymore?
Speaker 1 (05:37):
Well, you can have it.
Speaker 3 (05:38):
We have it, We will have it for you forever.
It's just works. We won't go into the details. But
those who love it love it.
Speaker 6 (05:47):
I wasn't trying to start an argument with that. I
was just saying that you can.
Speaker 5 (05:53):
You can replicate a lot of things, certainly Los Angeles
or anyway. There's there's things you can do to to
mimic somebody or to you know, imitate, and that the
sincerest form of flattery. Whatch you can't replicate, what you
can't imitate, what you never will be able to do
is replicate Margie, replicate her and and you.
Speaker 1 (06:12):
Just saw it.
Speaker 5 (06:13):
She's getting ready to to get She gets emotional because
it is her home. She loves it. She's there every night.
I'm trying to get her, to get my wife to
come in. She's a little younger, a little little more energy,
a little safer walking around, And just how about just
one night where I can have my wife come in
and nobody's ever going to replace Margie. But I need
(06:35):
to have a But your.
Speaker 1 (06:37):
Your wife does participish, she does like her.
Speaker 5 (06:40):
To be there with her. She participates much like me,
more behind the scenes, which you definitely want me to
stay behind the scenes because I'm a pain in the rear.
But my wife is wonderful, and so somebody that to
be in where she is interacting with customers and things
like that is great for my wife, not for me,
but my wife and for my mom.
Speaker 4 (07:01):
So I'm not ready to take it easy.
Speaker 2 (07:04):
Just so you know, I'm not a professional body language person.
But Margie, your mother's yes body language starts you with
and af and ends with a.
Speaker 4 (07:19):
You no no.
Speaker 6 (07:22):
And it's funny that you say.
Speaker 1 (07:24):
He is not giving up anything. I guess either.
Speaker 2 (07:26):
Now she's much more polite than that, But she's going
go ahead and pull.
Speaker 1 (07:31):
It from me.
Speaker 5 (07:32):
Nail nail on the head with that and other things.
And she's the most sweet, wonderful world. But when it
comes to certain things, you hit the nail on the head.
Speaker 2 (07:41):
I want to say it because she won't, but I
see it in yourse and we don't want it.
Speaker 6 (07:47):
We don't want her to.
Speaker 5 (07:48):
But it's just as a matter of now, say you know,
a tumble here or a tumble there, we don't want that.
So you know, I don't want her to. I want
her to go till she can't go anymore, and I
know she will.
Speaker 2 (07:58):
But she knows her way around that restaurant. She's got
more likelihood of tumbling somewhere else than she does in
that place.
Speaker 3 (08:06):
Well my experience. Let me tell you about my dear
aunt who started this place.
Speaker 2 (08:12):
Well that's the thought, Margie. We're going to take a
quick break to get some news and we're going to
come back. We're going to hear some stories about the
history your aunt. We're going to try some food, and
we're going to talk more about l Coyote, one of
the best places that you can go, not only for
a great meal and a festive atmosphere and good drinks,
(08:32):
but also during the holidays, special occasions, an excuse to
make a regular day special. L Coyote Mexican food, serving
Los Angeles forever since nineteen thirty one out there on
Beverly Boulevard. We'll talk more when we come back.
Speaker 7 (08:48):
You're listening to The Fork Report with Nils of Adra
on demand from KFI AM six forty.
Speaker 2 (08:55):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I'm your well fed host, Neil Savedra. How
do you do? Don't forget? At five o'clock we hand
everything over to Miss Tiffany Hobbes and then thank you,
my dear, and then at seven o'clock she hands it
to Michael Monks. So go know where talking with Margie
and Wayne Christofferson from L Coyote and about this lovely
(09:21):
historic place. Been around since nineteen thirty one, and you
know now they're modernized with every you know, takeout and
everything like that. But there's something special about going in.
I know over before we went to news there, you
were going to talk about your aunt, a story about
(09:43):
your aunt going in there, because I said, you're probably
more familiar with that place than anybody else.
Speaker 3 (09:48):
You probably feel that I'm passionate, which I am.
Speaker 2 (09:52):
Oh yeah, I thought you're gonna swing at Wayne. That's
all right, But.
Speaker 3 (09:56):
I come by it genetically. My dad the same round
the business and my aunt. So this is what I
was going to tell you about her, her last two
or three years she lived in ninety one.
Speaker 4 (10:08):
She was not well.
Speaker 3 (10:09):
Yeah, she was not well, but she went to the
restaurant every single day, including the day before she died.
Speaker 7 (10:18):
Wow.
Speaker 3 (10:19):
It was her child. It was everything to her. And
you feel that caring in that passion when you're there,
because that's very special. And then the other thing I
was going to mention too, we're talking about the food.
People always ask what's your favorite? Honestly, I love it all.
(10:39):
I taste it all. Every day I'm tasting the food.
But if I've been away from it and I've had
a lot of great meals or whatever, the one thing
that there's nothing duplicates it, and that is our enchilada sauce.
So I'm going to have an Ininchulada. Oh wow, because
there's nothing like that sauce.
Speaker 2 (10:59):
An inch of are the It's one of those things
that seems simple, but you can mess them up.
Speaker 1 (11:05):
Oh yeah, people don't understand.
Speaker 4 (11:06):
Not simple, not simple, But you know.
Speaker 1 (11:08):
What I'm saying.
Speaker 2 (11:09):
It's not like a thousand ingredients per se, but it's
it's I guess it's perceived simple because you put these ingredients,
you wrap it up.
Speaker 1 (11:17):
But I've had more bad ones than i've had good ones,
and I do love the ones at ok.
Speaker 5 (11:23):
Well, we open it noon, We open it noon, and
we got guys in there at six that's what they're
starting with.
Speaker 6 (11:30):
First six am is the anchilada sauce. So it's time.
Speaker 1 (11:34):
Low and slow is the tempo, Well and slow.
Speaker 5 (11:36):
The everything's made from scratch in you know, in house,
and we don't there's no opening up cans and pouring out.
Everything's you know, grinding up the chili peppers and things
like that.
Speaker 1 (11:47):
You know, we're up against the news again, Can.
Speaker 2 (11:50):
You folks stay sure? I'd love to chat more. I
love the history of the location, and I think sometimes
the longer you're here, the easy it is to forget
or go. I'll go tomorrow, I'll get there next week,
or I'll do. You got to go to these places.
L Coyote has been serving exquisite La Mexican food since
(12:11):
nineteen thirty one. It just is a magical place. We'll
talk more about the location and the vibe we come back.
Speaker 1 (12:18):
They're there on.
Speaker 2 (12:19):
Beverly Boulevard seven three one two Beverly Boulevard. They do
take out there as well, but really going in is special.
Speaker 1 (12:27):
So stick around. We're going to talk more.
Speaker 7 (12:29):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (12:36):
Hey, Happy Saturday to you. It's a Fork Report on
Neil Savedra. Thanks for hanging out today. We celebrate food
and the people that make it. And stick around and
you will have our our friends and partners here at KFI.
Speaker 1 (12:50):
Join five o'clock.
Speaker 2 (12:52):
You have Tiffany Hobbs, who's absolutely wonderful in every way.
And another wonderful person in every way is Michael comes
aboard at seven. So stick around, go nowhere, and right
now we're talking with the folks from l Coyote, Mexican
Food serving Los Angeles since nineteen thirty one on Beverly Boulevard,
(13:14):
and they are a staple. I mean, they are one
of the places. I was talking to producer Kaylin. She
hadn't been. I'm like you can't. But she's new. She's
from the East Coast, and she's still got you know,
a little wet behind the ears when it comes to
knowing where to eat and where to go. But I'm
like this, you have to the only problem is she's
(13:36):
not going to want to leave.
Speaker 1 (13:37):
I know her. She's going to go, and she's going
to go. My people, I'm home.
Speaker 2 (13:43):
If you've never been, l Coyote has to be on
your list. Wayne and Margie are here, christopherson are here
talking about it, and Margie is just telling her son
Wayne to keep his hands off the restaurant and to
leave her alone. Just catching people up if they're just
tuning in. She shot him dart eyes. If it looks
(14:06):
could kill, we would be, you know, clear dealing with
Wayne right now. She just says, leave her alone because
in her eighties, she's absolutely thrilled to be going to
that restaurant every day. And you could see it on
her face. And you will not get a better service
than people that go in and love what they do
(14:27):
and pass that on to you.
Speaker 1 (14:28):
And if you've never been, it's crazy.
Speaker 2 (14:30):
So it's the holidays. You're on every list every single
year about great places to go during the holidays to
celebrate every day feels like a celebration when you walk
in there. But is there anything special or different that
you folks do for the holidays that you want people
to know about.
Speaker 3 (14:49):
Well, I think that the Corps would have to be
a major Sure, our gift window where we sell trinkets
now and then it is now all Christmas and it's delightful.
The decorations throughout are unique and they're everywhere, and the
people that work there take part. Every time I come
(15:09):
into the restaurant, they've added some new little bell here,
some new little flower there, and.
Speaker 4 (15:14):
This is so fun.
Speaker 1 (15:16):
Decorating.
Speaker 3 (15:17):
Yeah, we have some They just get into it and
love it. It's all part of the charm and the
warmth of the people in the holidays.
Speaker 5 (15:25):
So you feel that we have a couple of guys
that I think might live there, don't know. They just
they're there when I get there in the morning, they've
been there when I leave. They they don't even punch in,
punch out sometimes they they're just doing things.
Speaker 2 (15:40):
Wow, go go extra early and see if they're singing
in a shower or something in the back.
Speaker 3 (15:48):
They're singing.
Speaker 1 (15:49):
They ad them.
Speaker 2 (15:52):
I love that but that's that permeates the walls of
a building. I'm sorry, bad vibes bring bad vibes. Good
vibes bring good vibes, and it's it's uh it just
echoes through the walls. Now, you've never been accused of
being understated with the decorations at the.
Speaker 1 (16:15):
Too much no there.
Speaker 2 (16:18):
It looks like Walt Disney threw up. There's so much
color it is there is There is color everywhere, and
it's festive, you know, not the type of place you
want to go for a breakup.
Speaker 3 (16:32):
It's uh no, that's not true because because if it's
if it's going to be bad, you'll still have a
good time.
Speaker 4 (16:41):
You won't have spend that much money and you'll still
have a good time. It will be delicious.
Speaker 1 (16:45):
You can't go wrong the other Margie.
Speaker 2 (16:48):
If you want to break up with someone, to take
them to the.
Speaker 1 (16:55):
So this is so hurtful, but god, it's nice in here.
Speaker 6 (16:59):
Wow, give me another margarita.
Speaker 2 (17:01):
Yeah, I'll take another Margarita's and one of these corn thingies.
So tell us a little bit about the food that
you brought here that the producer, Kayla has made herself
very familiar with already she's not even sitting. If you notice,
she's hiding from me behind this screen, eating by herself,
(17:21):
which can't be healthy. It's like drinking by yourself. She
has just found a little, a little place for herself.
This tamaal with the corn tom is I mean, it's
one of my favorites there anyways, But to be eating
it today is not how I expected today to go.
(17:43):
But I'm thrilled that you brought it. Tell us a
little bit about this dish.
Speaker 3 (17:46):
The green corn tamala is a lot of extra work.
It's special, it's sweet. It doesn't taste like any typical tomali.
I like all tamali's, but this is very unique. I've
often said too, it would make a great eye dish
if you were serving ham. Oh yes, it would be great.
And so it's versatile. And I will also say it
(18:07):
is one of our items that freezes beautifully.
Speaker 4 (18:11):
We have shipped them before and you can.
Speaker 1 (18:13):
Freeze the great for that and you wait.
Speaker 3 (18:16):
Six months and you take that out on a cold day,
a green corn to Mollie. Oh yeah, so that's another
unique feature.
Speaker 2 (18:24):
I think a hot tip on this too. You take
it out, you after it's been in the fridge and
you take it out and you steam it just a
little bit. You can even microwave it in a wet towel,
and you take it out. You put some butter on
your kamala on your your flat top, and you see
(18:47):
her off both sides of it. Then you make a
fried egg and you put it on top of it,
and you've got breakfast.
Speaker 4 (18:55):
I like it. I was just gonna say, I like
it for breakfast.
Speaker 1 (18:57):
Oh yeah, they're great. As a matter of fact.
Speaker 2 (18:59):
If you you chopped up ham and put it in there,
it's breakfast already there.
Speaker 3 (19:06):
You know what you're Oh, yeah, well you don't.
Speaker 2 (19:09):
You don't get fat by not having ideas about food
day at night. I am like, ultimately, I'll wake up
and I'll tell my wife, who's not a big eater.
I'm like, I just thought of a gory combination. She's all,
you know, she doesn't eat red meat or anything. I'm like,
I just thought, now she would love this. As a
matter of fact, I think we've had it there before,
(19:32):
and we didn't live far. We lived in Hollywood when
we first got married. I moved in the day we
got married and moved in with her there on gardener
and sunset. So yeah, we weren't far back then. Yeah,
so it was always a really easy place for us
to go and enjoy ourselves. And it's just quintessential Los Angeles.
(19:55):
So you've got the festivities going, the lights, the color
people adding fun things. You've got the gift window and
all of those things. If somebody has never been to
Al Coyote, how do you tell them to experience? What
should they order? You know, where should they sit? What
(20:16):
are some hot tips?
Speaker 5 (20:17):
Well, I have pretty strong opinions on this. She'll disagree
in some areas.
Speaker 6 (20:22):
But if.
Speaker 2 (20:24):
You've never been just agreed with you about disagreeing with you.
Speaker 1 (20:30):
No, I won't. You're a contraryan, No, I'm not.
Speaker 5 (20:32):
I try and eat a lot of Mexican food and
try different things different places. I judge kind of everything
on what is our number one, which is a cheese
enchilada tread to beef taco rice and beans.
Speaker 6 (20:44):
If you like that, If.
Speaker 5 (20:46):
You like the taco inchilada, rice and beans and you
come in, I would highly recommend that's what to get.
If you don't like that, then El Coyote may not
be the best place for you, because we do that
to me better than anyone.
Speaker 6 (20:58):
It's delicious. Throw on margarita depends.
Speaker 5 (21:01):
Do you like the really the flavors of tequila, Then
get a margarita made from scratcher with tequila of your
choice if you like it a little on the sweeter side,
with a little a little more sugar fruit forward kind
of thing. Our house margarita, which is made with a
little touch of pineapple juice.
Speaker 1 (21:18):
Go that route.
Speaker 5 (21:19):
But the number one, the number one, it's on the menu.
Speaker 1 (21:23):
Oh, she is going to punch you in the day anyway.
Speaker 5 (21:27):
The number one she's in a lot of beef taco
rising beans. It's it's phenomenal. I have that probably every
other day. I have quite a bit, and it's just
really good.
Speaker 2 (21:37):
Your mom is lovely and elegant and sweet and kind
until you wayne open your big mouth about the restaurant.
Now she's gonna hate you and it's gonna get ugly
in here.
Speaker 5 (21:51):
Well, the problem is with her, and like I said,
she's irreplaceable. She is the face of the place. People
come a little bit to have a margarita and a
number one, but also they come to Margie, whether it's
after a wedding, after a funeral, after a baptism, after
fourth whatever it may be. They want to see Margie
because Margie gives them now.
Speaker 1 (22:09):
But the problem want to margin to Margie.
Speaker 2 (22:11):
Yes, I'm going to come for the Margarita, stay for
the Margie so but.
Speaker 5 (22:14):
For her all day, every day, nine to five from
open clothes come in. That's when you should be at Coyoto.
You should order everything. There is the best thing on
the menu. You never need to eat anywhere else. That's ALKI.
That's wonderful, but it's probably not super realistic, whereas I
try and be a little bit more of the realistic.
And I think everything we do is pretty good, and
there's some things we do better than others. But she's
(22:37):
very partial as you can tell, and born and raised
and she everything's perfect and we try to make everything perfect.
Speaker 6 (22:45):
But it's not always that way.
Speaker 2 (22:46):
But sometimes it's the sound of the orchestra, not one
in particular, you know, flute or string, or there's something
about the magic of it all coming together in the location,
with the family, with the people and the fl that
what you No one can duplicate that because it's like
an individual person. Stick around one more segment with the
(23:06):
good folks at l Coyote. The fight may break out.
I'm not going to promise anything that might get ugly
in the last segment. I don't know, we'll see, so
stick around and go nowhere.
Speaker 1 (23:16):
Listen.
Speaker 7 (23:17):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:25):
Don't inhale food during the break and almost choke yourself.
Speaker 1 (23:29):
I think it's a part of a corn chip.
Speaker 3 (23:31):
Whoo.
Speaker 2 (23:33):
I was talking and enjoying my conversation as I was eating,
and I think it has left the uvula.
Speaker 1 (23:43):
Thank god, it was hanging on there. Talking with.
Speaker 2 (23:47):
Margie and Wayne Christofferson from L Coyote. This is one
of those historical places that the minute you go in
and you eat there, you know why it's lasted for
so long, since nineteen thirty one here in LA. A
great place for the holidays. I know we have a
lot of listeners throughout southern California. If you're in Orange
(24:08):
County and you're thinking, you know, I want to go
do some day shopping out in LA, you know, L
Coyote would be a perfect place to go after the
end of the day and just enjoy yourself.
Speaker 6 (24:21):
So just not on Mondays or Tuesdays.
Speaker 2 (24:24):
Yes, well, yeah, so they're dark on Mondays and Tuesdays,
but any other day you can.
Speaker 1 (24:30):
Go and enjoy yourself.
Speaker 2 (24:31):
We were just talking about the you know, messing with
them and pitting them against each other because I think
it's hilarious. And I love family owned places. I just
think they're dynamic. They're living, breathing entities, and it's not work.
It's an extension of who you are. And I love
the fact that you guys both fill two different roles.
(24:53):
And Margie was telling me, she's like, Wayne is so
important and all this stuff, and it's like, of course
that's balance, you know.
Speaker 6 (25:00):
But I'm replaceable, oh says to you. She's not.
Speaker 5 (25:04):
Oh, you can find somebody to do my job and
maybe do it better, but you can't find somebody to
do her.
Speaker 4 (25:10):
That's very sweet.
Speaker 1 (25:13):
Is she kicking you under the tables?
Speaker 5 (25:20):
Talked about in the car on the way live another day.
Speaker 2 (25:24):
But she's only fun to pick on because she's so sweet,
Like if she was that person, it'd be weird, but
to think of her as someone mean, I would do that.
Whenever it comes somebody come across, somebody who's incredibly sweet
and kind. I always turned to my wife and go
probably a mean drunk.
Speaker 1 (25:43):
You got they got to have something bad going for them.
They're too kind.
Speaker 2 (25:47):
So we only have a couple of minutes here. Uh,
tell people about your thoughts about al coyote. We talked
about what they should try that you know a dish
that says about it. You know about the flavors. What
about the space, the rooms? What's your favorite room there
(26:09):
or where do you sit down to eat when you
want to just feel the vibe of l coyote.
Speaker 3 (26:15):
Well, my husband is insistent. We eat there every night,
and he has lunch there every day as well. He
likes to be where he's watching him come in.
Speaker 1 (26:24):
On the other Maia style, don't turn your back to
the door.
Speaker 3 (26:28):
On the other hand, when we're together, he likes to
take me around because I get stopped.
Speaker 4 (26:35):
On the way.
Speaker 1 (26:37):
Oh he wants me to.
Speaker 3 (26:38):
Kind of be hiding, so coo we can go have
dinner because you know, I have to talk to everybody.
You I mean, I know I'm not going to walk
by them, and so you got to get by here,
or you go ahead, or you go behind. It's very cute.
I love all the rooms and they all have that
we call the pink room. We have this room in
that room, and they all have a different vibe. One
(27:01):
room can get very noisy. I hate to stay noisy,
but people's voices are raised. They're having a good time, toysterous,
they're having a great time, and I'm glad they're having
a great time. That can happen here or there. But
what's really magical is how people will meet each other.
They maybe don't know each other, or they be come
(27:22):
to know each other because they're an al coyote.
Speaker 4 (27:25):
Is that kind of a place.
Speaker 3 (27:26):
Oh yeah, not just the bar, but I mean they're
eating dinner and then they'll start talking about well I'm
having this or you're having that, and it's just a place.
Speaker 4 (27:34):
It's very unique that you get together.
Speaker 3 (27:36):
I often kind of compare it also to kind of
the pub feel that you would have. Sure, I think
it's kind of has that a little bit.
Speaker 2 (27:44):
It's a familiarity something where you've been a lot of
people know your name, kind of that cheers vibe.
Speaker 4 (27:49):
Yeah, it's definitely when we have a cheers group. Oh
we do.
Speaker 3 (27:53):
They're there every day and we have actually some dining
customers that come almost every day.
Speaker 4 (27:59):
Well, it's home you don't got to do that. It's reasonable.
Speaker 2 (28:02):
Why start making enough variety, maybe they won't come in.
Speaker 1 (28:08):
We welcome one and all take the trash out.
Speaker 2 (28:10):
What hey, this is home to you, then this is
how we treat people at home now very friendly. I've
gone there with my wife and left with someone else.
Speaker 6 (28:17):
So it's also what's nice about it, joke?
Speaker 5 (28:20):
What's nice about is you can, you know, in a
T shirt and board shorts or you know, just coming
from a wedding black tie, nobody's gonna look at you
sideway like.
Speaker 6 (28:29):
It's just and you don't have to be like, oh
are we dressed for that? Or are we under are
we everybody's good?
Speaker 2 (28:35):
Or me if I was at a Mexican wedding, come
in in a blue light powder blue tie.
Speaker 1 (28:39):
Sure it's all good.
Speaker 3 (28:41):
Take a look at our parking lot. You see everything
from the most humble to the most auspicious, most distinguished.
Oh yeah, it's the big mix. I call the Coyote
a microcosm of Los Angeles with it absolutely is that
we cover the gamut as far as socially economically, in
every way you can imagine, that's Los Angeles.
Speaker 1 (29:03):
We're that.
Speaker 2 (29:04):
Yeah, it's it's a you know, we're very spread out
in LA. It's a little bit of everything all there
at one time. What a pleasure. Wayne and Margie Christofferson.
El Coyote is the place there at seven three one
two Beverly Boulevard. If you haven't been, you got to
check it out. If it's been a while, get back
in there. Just sit with a big vat of their
(29:27):
Guacamolean chips like job of the Hut, and don't worry
about what people think about you.
Speaker 1 (29:33):
Just enjoy yourself.
Speaker 2 (29:35):
But the food is absolutely wonderful, the vibe is wonderful.
Margie will come by, give you a smile, and it
just it really is a great family place and one
that we should protect at all costs.
Speaker 1 (29:49):
Thanks for coming in, folks, It's so nice to see you.
Thankfully fun but good to see you Wayne as well.
Speaker 2 (29:57):
All right, stick around more to come on the Fork
Report this beautiful December day, So go nowhere. This is
KFI heard everywhere on the iHeartRadio app.
Speaker 1 (30:08):
You've been listening to the Fork Report.
Speaker 2 (30:10):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app,
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fork Report
on demand on the iHeartRadio app. Happy Saturday to you.
It is Neil Savadra and the fore Report. Thrilled to
have three hours on a Saturday to shake off the
heaviness of you know, news, whatever's going on, and remind
you that food and good company and all those things
(00:23):
still are paramount in all of our lives. And if
you like to cook at home, we talked about that.
If you want to go out, we talk about that.
Of course, I've said many times on the program. That's
one of the reasons why we started it well over
a decade ago, is that the local economy rises and
falls on hospitality. You going out to eat, you doing
things locally, and that's everything. You know, mom and pop places,
(00:49):
one off places, that tiny little hole in the wall.
Even believe it or not, chain restaurants, they supply jobs
for people, fast food sometimes is locally owned. All those
things it's important to get out and to support. And
the holidays are no different. So remember, after that long
shopping day, go out, kick your feet up, don't worry
(01:11):
about cooking, and enjoy yourself and we've got two folks
they've been on the show before, Wayne and Marge Christofferson
from l Coyote, welcome back to the program. You can
get those mics right up on them. Will't you good
to be here? Thank you, it's nice to see you folks.
So it is rated every year you guys come up
on lists for the holidays and beyond for places to
(01:33):
go that are festive and lively. Why do you think
that is about Lkaote that.
Speaker 3 (01:39):
Magic, Because the magic's there all year. But everybody's involved
in the Christmas spirit. Every time I come in something
new has been added. The magic's always there, the lights
are there, and of course the warmth of the people
that serve you, and so that's all part of the
holiday spirit.
Speaker 4 (01:57):
So it's if.
Speaker 3 (01:59):
You really want to a wonderful time for Christmas, reasonably
with the best food in the world.
Speaker 1 (02:07):
Oh it's wonderful, so wonderful, and stick to your ribs. Yummy, yes,
very satisfying, and they lean on the margaritas. I'm not
going to lie there you go. It's not a bad
thing either.
Speaker 4 (02:17):
Okay, it's good, but.
Speaker 2 (02:18):
Uh, how many for how long have you been walking
in that door of l coyote yourself personally getting up
and walking in there.
Speaker 4 (02:27):
Well, I grew up with this.
Speaker 3 (02:29):
I'm eighty four years old, so original location on Librea.
I remember that I was a little girl. I'm not
ninety four yet, but I remember it. It was a
little place and walking and we've been involved with the
business here now going on thirty two years. Thirty four years.
Speaker 1 (02:48):
Wow.
Speaker 4 (02:49):
So I grew up in the business and I love it.
I love every day here.
Speaker 1 (02:54):
It's home.
Speaker 3 (02:55):
It is just no matter what goes on in my life,
what kind of a day I've had, I can even
get emotional when I walk in there. Everything's good and
people always tell me that too. It's kind of a
healing place, to happy place.
Speaker 2 (03:10):
But you know what creates that, You know, it's just
talking about American Vision Windows, and I've gotten to know
a lot of.
Speaker 1 (03:14):
The people there.
Speaker 2 (03:16):
You get served well or best by people that are
being served well themselves. So a business, a company, a
restaurant that treats their people well makes them want to
come in each day and do the best they can't.
You're never going to get better service than that because
(03:37):
they're being served themselves. So that's a compliment to you too.
And to how you run things at L Coyote because
they're always happy.
Speaker 3 (03:45):
Yeah, well they are and they care, which would be
our mission statement is about caring sure, and they're In fact,
we have a lot of new young ones, and I
wondered would they get it because we're pretty unique. We're
not corporate or family. We're just loving everybody, and they're
getting that this is all Coyote. This is something special.
(04:07):
There's a magic there and an emotion there that's gone
on and has grown over ninety four years.
Speaker 4 (04:13):
So it's pretty unique.
Speaker 2 (04:15):
And it's not just a US and them proposal, meaning
the restaurant and customers. The family extends to the customers,
some of them that have been going there since you know,
you can remember that have plates named after them or
you know, this type of thing. It worked both ways.
(04:35):
The love comes in and love goes out. It just
is truly unique period across the board in Los Angeles Special.
Speaker 5 (04:43):
We still get a lot of excuse me requests for
naming the plates because that started a long time ago,
and we had to put the Kebash on that way
because like, we just can't have it for all of you.
It's just we got the Howard. Yeah, delicious.
Speaker 2 (05:00):
There that happens, and when that happens, it's, you know,
lightning in a bottle. Let it rest. Enjoy the stories
and the history of it, but don't expect, you know,
those kinds of.
Speaker 5 (05:12):
Maybe the Margie Costata or something along those lines, because
she is.
Speaker 6 (05:18):
There's no I mean you can is that?
Speaker 1 (05:21):
You Jamin?
Speaker 4 (05:23):
What about that?
Speaker 3 (05:24):
I love it, and people that have come there for
ninety four years love it.
Speaker 4 (05:29):
We won't.
Speaker 3 (05:29):
My son and I go back and forth on this,
and it's just we took it off the menu, and
people ask me, why is it on the menu anymore?
Speaker 1 (05:37):
Well, you can have it.
Speaker 3 (05:38):
We have it, We will have it for you forever.
It's just works. We won't go into the details. But
those who love it love it.
Speaker 6 (05:47):
I wasn't trying to start an argument with that. I
was just saying that you can.
Speaker 5 (05:53):
You can replicate a lot of things, certainly Los Angeles
or anyway. There's there's things you can do to to
mimic somebody or to you know, imitate, and that the
sincerest form of flattery. Whatch you can't replicate, what you
can't imitate, what you never will be able to do
is replicate Margie, replicate her and and you.
Speaker 1 (06:12):
Just saw it.
Speaker 5 (06:13):
She's getting ready to to get She gets emotional because
it is her home. She loves it. She's there every night.
I'm trying to get her, to get my wife to
come in. She's a little younger, a little little more energy,
a little safer walking around, And just how about just
one night where I can have my wife come in
and nobody's ever going to replace Margie. But I need
(06:35):
to have a But your.
Speaker 1 (06:37):
Your wife does participish, she does like her.
Speaker 5 (06:40):
To be there with her. She participates much like me,
more behind the scenes, which you definitely want me to
stay behind the scenes because I'm a pain in the rear.
But my wife is wonderful, and so somebody that to
be in where she is interacting with customers and things
like that is great for my wife, not for me,
but my wife and for my mom.
Speaker 4 (07:01):
So I'm not ready to take it easy.
Speaker 2 (07:04):
Just so you know, I'm not a professional body language person.
But Margie, your mother's yes body language starts you with
and af and ends with a.
Speaker 4 (07:19):
You no no.
Speaker 6 (07:22):
And it's funny that you say.
Speaker 1 (07:24):
He is not giving up anything. I guess either.
Speaker 2 (07:26):
Now she's much more polite than that, But she's going
go ahead and pull.
Speaker 1 (07:31):
It from me.
Speaker 5 (07:32):
Nail nail on the head with that and other things.
And she's the most sweet, wonderful world. But when it
comes to certain things, you hit the nail on the head.
Speaker 2 (07:41):
I want to say it because she won't, but I
see it in yourse and we don't want it.
Speaker 6 (07:47):
We don't want her to.
Speaker 5 (07:48):
But it's just as a matter of now, say you know,
a tumble here or a tumble there, we don't want that.
So you know, I don't want her to. I want
her to go till she can't go anymore, and I
know she will.
Speaker 2 (07:58):
But she knows her way around that restaurant. She's got
more likelihood of tumbling somewhere else than she does in
that place.
Speaker 3 (08:06):
Well my experience. Let me tell you about my dear
aunt who started this place.
Speaker 2 (08:12):
Well that's the thought, Margie. We're going to take a
quick break to get some news and we're going to
come back. We're going to hear some stories about the
history your aunt. We're going to try some food, and
we're going to talk more about l Coyote, one of
the best places that you can go, not only for
a great meal and a festive atmosphere and good drinks,
(08:32):
but also during the holidays, special occasions, an excuse to
make a regular day special. L Coyote Mexican food, serving
Los Angeles forever since nineteen thirty one out there on
Beverly Boulevard. We'll talk more when we come back.
Speaker 7 (08:48):
You're listening to The Fork Report with Nils of Adra
on demand from KFI AM six forty.
Speaker 2 (08:55):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I'm your well fed host, Neil Savedra. How
do you do? Don't forget? At five o'clock we hand
everything over to Miss Tiffany Hobbes and then thank you,
my dear, and then at seven o'clock she hands it
to Michael Monks. So go know where talking with Margie
and Wayne Christofferson from L Coyote and about this lovely
(09:21):
historic place. Been around since nineteen thirty one, and you
know now they're modernized with every you know, takeout and
everything like that. But there's something special about going in.
I know over before we went to news there, you
were going to talk about your aunt, a story about
(09:43):
your aunt going in there, because I said, you're probably
more familiar with that place than anybody else.
Speaker 3 (09:48):
You probably feel that I'm passionate, which I am.
Speaker 2 (09:52):
Oh yeah, I thought you're gonna swing at Wayne. That's
all right, But.
Speaker 3 (09:56):
I come by it genetically. My dad the same round
the business and my aunt. So this is what I
was going to tell you about her, her last two
or three years she lived in ninety one.
Speaker 4 (10:08):
She was not well.
Speaker 3 (10:09):
Yeah, she was not well, but she went to the
restaurant every single day, including the day before she died.
Speaker 7 (10:18):
Wow.
Speaker 3 (10:19):
It was her child. It was everything to her. And
you feel that caring in that passion when you're there,
because that's very special. And then the other thing I
was going to mention too, we're talking about the food.
People always ask what's your favorite? Honestly, I love it all.
(10:39):
I taste it all. Every day I'm tasting the food.
But if I've been away from it and I've had
a lot of great meals or whatever, the one thing
that there's nothing duplicates it, and that is our enchilada sauce.
So I'm going to have an Ininchulada. Oh wow, because
there's nothing like that sauce.
Speaker 2 (10:59):
An inch of are the It's one of those things
that seems simple, but you can mess them up.
Speaker 1 (11:05):
Oh yeah, people don't understand.
Speaker 4 (11:06):
Not simple, not simple, But you know.
Speaker 1 (11:08):
What I'm saying.
Speaker 2 (11:09):
It's not like a thousand ingredients per se, but it's
it's I guess it's perceived simple because you put these ingredients,
you wrap it up.
Speaker 1 (11:17):
But I've had more bad ones than i've had good ones,
and I do love the ones at ok.
Speaker 5 (11:23):
Well, we open it noon, We open it noon, and
we got guys in there at six that's what they're
starting with.
Speaker 6 (11:30):
First six am is the anchilada sauce. So it's time.
Speaker 1 (11:34):
Low and slow is the tempo, Well and slow.
Speaker 5 (11:36):
The everything's made from scratch in you know, in house,
and we don't there's no opening up cans and pouring out.
Everything's you know, grinding up the chili peppers and things
like that.
Speaker 1 (11:47):
You know, we're up against the news again, Can.
Speaker 2 (11:50):
You folks stay sure? I'd love to chat more. I
love the history of the location, and I think sometimes
the longer you're here, the easy it is to forget
or go. I'll go tomorrow, I'll get there next week,
or I'll do. You got to go to these places.
L Coyote has been serving exquisite La Mexican food since
(12:11):
nineteen thirty one. It just is a magical place. We'll
talk more about the location and the vibe we come back.
Speaker 1 (12:18):
They're there on.
Speaker 2 (12:19):
Beverly Boulevard seven three one two Beverly Boulevard. They do
take out there as well, but really going in is special.
Speaker 1 (12:27):
So stick around. We're going to talk more.
Speaker 7 (12:29):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (12:36):
Hey, Happy Saturday to you. It's a Fork Report on
Neil Savedra. Thanks for hanging out today. We celebrate food
and the people that make it. And stick around and
you will have our our friends and partners here at KFI.
Speaker 1 (12:50):
Join five o'clock.
Speaker 2 (12:52):
You have Tiffany Hobbs, who's absolutely wonderful in every way.
And another wonderful person in every way is Michael comes
aboard at seven. So stick around, go nowhere, and right
now we're talking with the folks from l Coyote, Mexican
Food serving Los Angeles since nineteen thirty one on Beverly Boulevard,
(13:14):
and they are a staple. I mean, they are one
of the places. I was talking to producer Kaylin. She
hadn't been. I'm like you can't. But she's new. She's
from the East Coast, and she's still got you know,
a little wet behind the ears when it comes to
knowing where to eat and where to go. But I'm
like this, you have to the only problem is she's
(13:36):
not going to want to leave.
Speaker 1 (13:37):
I know her. She's going to go, and she's going
to go. My people, I'm home.
Speaker 2 (13:43):
If you've never been, l Coyote has to be on
your list. Wayne and Margie are here, christopherson are here
talking about it, and Margie is just telling her son
Wayne to keep his hands off the restaurant and to
leave her alone. Just catching people up if they're just
tuning in. She shot him dart eyes. If it looks
(14:06):
could kill, we would be, you know, clear dealing with
Wayne right now. She just says, leave her alone because
in her eighties, she's absolutely thrilled to be going to
that restaurant every day. And you could see it on
her face. And you will not get a better service
than people that go in and love what they do
(14:27):
and pass that on to you.
Speaker 1 (14:28):
And if you've never been, it's crazy.
Speaker 2 (14:30):
So it's the holidays. You're on every list every single
year about great places to go during the holidays to
celebrate every day feels like a celebration when you walk
in there. But is there anything special or different that
you folks do for the holidays that you want people
to know about.
Speaker 3 (14:49):
Well, I think that the Corps would have to be
a major Sure, our gift window where we sell trinkets
now and then it is now all Christmas and it's delightful.
The decorations throughout are unique and they're everywhere, and the
people that work there take part. Every time I come
(15:09):
into the restaurant, they've added some new little bell here,
some new little flower there, and.
Speaker 4 (15:14):
This is so fun.
Speaker 1 (15:16):
Decorating.
Speaker 3 (15:17):
Yeah, we have some They just get into it and
love it. It's all part of the charm and the
warmth of the people in the holidays.
Speaker 5 (15:25):
So you feel that we have a couple of guys
that I think might live there, don't know. They just
they're there when I get there in the morning, they've
been there when I leave. They they don't even punch in,
punch out sometimes they they're just doing things.
Speaker 2 (15:40):
Wow, go go extra early and see if they're singing
in a shower or something in the back.
Speaker 3 (15:48):
They're singing.
Speaker 1 (15:49):
They ad them.
Speaker 2 (15:52):
I love that but that's that permeates the walls of
a building. I'm sorry, bad vibes bring bad vibes. Good
vibes bring good vibes, and it's it's uh it just
echoes through the walls. Now, you've never been accused of
being understated with the decorations at the.
Speaker 1 (16:15):
Too much no there.
Speaker 2 (16:18):
It looks like Walt Disney threw up. There's so much
color it is there is There is color everywhere, and
it's festive, you know, not the type of place you
want to go for a breakup.
Speaker 3 (16:32):
It's uh no, that's not true because because if it's
if it's going to be bad, you'll still have a
good time.
Speaker 4 (16:41):
You won't have spend that much money and you'll still
have a good time. It will be delicious.
Speaker 1 (16:45):
You can't go wrong the other Margie.
Speaker 2 (16:48):
If you want to break up with someone, to take
them to the.
Speaker 1 (16:55):
So this is so hurtful, but god, it's nice in here.
Speaker 6 (16:59):
Wow, give me another margarita.
Speaker 2 (17:01):
Yeah, I'll take another Margarita's and one of these corn thingies.
So tell us a little bit about the food that
you brought here that the producer, Kayla has made herself
very familiar with already she's not even sitting. If you notice,
she's hiding from me behind this screen, eating by herself,
(17:21):
which can't be healthy. It's like drinking by yourself. She
has just found a little, a little place for herself.
This tamaal with the corn tom is I mean, it's
one of my favorites there anyways, But to be eating
it today is not how I expected today to go.
(17:43):
But I'm thrilled that you brought it. Tell us a
little bit about this dish.
Speaker 3 (17:46):
The green corn tamala is a lot of extra work.
It's special, it's sweet. It doesn't taste like any typical tomali.
I like all tamali's, but this is very unique. I've
often said too, it would make a great eye dish
if you were serving ham. Oh yes, it would be great.
And so it's versatile. And I will also say it
(18:07):
is one of our items that freezes beautifully.
Speaker 4 (18:11):
We have shipped them before and you can.
Speaker 1 (18:13):
Freeze the great for that and you wait.
Speaker 3 (18:16):
Six months and you take that out on a cold day,
a green corn to Mollie. Oh yeah, so that's another
unique feature.
Speaker 2 (18:24):
I think a hot tip on this too. You take
it out, you after it's been in the fridge and
you take it out and you steam it just a
little bit. You can even microwave it in a wet towel,
and you take it out. You put some butter on
your kamala on your your flat top, and you see
(18:47):
her off both sides of it. Then you make a
fried egg and you put it on top of it,
and you've got breakfast.
Speaker 4 (18:55):
I like it. I was just gonna say, I like
it for breakfast.
Speaker 1 (18:57):
Oh yeah, they're great. As a matter of fact.
Speaker 2 (18:59):
If you you chopped up ham and put it in there,
it's breakfast already there.
Speaker 3 (19:06):
You know what you're Oh, yeah, well you don't.
Speaker 2 (19:09):
You don't get fat by not having ideas about food
day at night. I am like, ultimately, I'll wake up
and I'll tell my wife, who's not a big eater.
I'm like, I just thought of a gory combination. She's all,
you know, she doesn't eat red meat or anything. I'm like,
I just thought, now she would love this. As a
matter of fact, I think we've had it there before,
(19:32):
and we didn't live far. We lived in Hollywood when
we first got married. I moved in the day we
got married and moved in with her there on gardener
and sunset. So yeah, we weren't far back then. Yeah,
so it was always a really easy place for us
to go and enjoy ourselves. And it's just quintessential Los Angeles.
(19:55):
So you've got the festivities going, the lights, the color
people adding fun things. You've got the gift window and
all of those things. If somebody has never been to
Al Coyote, how do you tell them to experience? What
should they order? You know, where should they sit? What
(20:16):
are some hot tips?
Speaker 5 (20:17):
Well, I have pretty strong opinions on this. She'll disagree
in some areas.
Speaker 6 (20:22):
But if.
Speaker 2 (20:24):
You've never been just agreed with you about disagreeing with you.
Speaker 1 (20:30):
No, I won't. You're a contraryan, No, I'm not.
Speaker 5 (20:32):
I try and eat a lot of Mexican food and
try different things different places. I judge kind of everything
on what is our number one, which is a cheese
enchilada tread to beef taco rice and beans.
Speaker 6 (20:44):
If you like that, If.
Speaker 5 (20:46):
You like the taco inchilada, rice and beans and you
come in, I would highly recommend that's what to get.
If you don't like that, then El Coyote may not
be the best place for you, because we do that
to me better than anyone.
Speaker 6 (20:58):
It's delicious. Throw on margarita depends.
Speaker 5 (21:01):
Do you like the really the flavors of tequila, Then
get a margarita made from scratcher with tequila of your
choice if you like it a little on the sweeter side,
with a little a little more sugar fruit forward kind
of thing. Our house margarita, which is made with a
little touch of pineapple juice.
Speaker 1 (21:18):
Go that route.
Speaker 5 (21:19):
But the number one, the number one, it's on the menu.
Speaker 1 (21:23):
Oh, she is going to punch you in the day anyway.
Speaker 5 (21:27):
The number one she's in a lot of beef taco
rising beans. It's it's phenomenal. I have that probably every
other day. I have quite a bit, and it's just
really good.
Speaker 2 (21:37):
Your mom is lovely and elegant and sweet and kind
until you wayne open your big mouth about the restaurant.
Now she's gonna hate you and it's gonna get ugly
in here.
Speaker 5 (21:51):
Well, the problem is with her, and like I said,
she's irreplaceable. She is the face of the place. People
come a little bit to have a margarita and a
number one, but also they come to Margie, whether it's
after a wedding, after a funeral, after a baptism, after
fourth whatever it may be. They want to see Margie
because Margie gives them now.
Speaker 1 (22:09):
But the problem want to margin to Margie.
Speaker 2 (22:11):
Yes, I'm going to come for the Margarita, stay for
the Margie so but.
Speaker 5 (22:14):
For her all day, every day, nine to five from
open clothes come in. That's when you should be at Coyoto.
You should order everything. There is the best thing on
the menu. You never need to eat anywhere else. That's ALKI.
That's wonderful, but it's probably not super realistic, whereas I
try and be a little bit more of the realistic.
And I think everything we do is pretty good, and
there's some things we do better than others. But she's
(22:37):
very partial as you can tell, and born and raised
and she everything's perfect and we try to make everything perfect.
Speaker 6 (22:45):
But it's not always that way.
Speaker 2 (22:46):
But sometimes it's the sound of the orchestra, not one
in particular, you know, flute or string, or there's something
about the magic of it all coming together in the location,
with the family, with the people and the fl that
what you No one can duplicate that because it's like
an individual person. Stick around one more segment with the
(23:06):
good folks at l Coyote. The fight may break out.
I'm not going to promise anything that might get ugly
in the last segment. I don't know, we'll see, so
stick around and go nowhere.
Speaker 1 (23:16):
Listen.
Speaker 7 (23:17):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:25):
Don't inhale food during the break and almost choke yourself.
Speaker 1 (23:29):
I think it's a part of a corn chip.
Speaker 3 (23:31):
Whoo.
Speaker 2 (23:33):
I was talking and enjoying my conversation as I was eating,
and I think it has left the uvula.
Speaker 1 (23:43):
Thank god, it was hanging on there. Talking with.
Speaker 2 (23:47):
Margie and Wayne Christofferson from L Coyote. This is one
of those historical places that the minute you go in
and you eat there, you know why it's lasted for
so long, since nineteen thirty one here in LA. A
great place for the holidays. I know we have a
lot of listeners throughout southern California. If you're in Orange
(24:08):
County and you're thinking, you know, I want to go
do some day shopping out in LA, you know, L
Coyote would be a perfect place to go after the
end of the day and just enjoy yourself.
Speaker 6 (24:21):
So just not on Mondays or Tuesdays.
Speaker 2 (24:24):
Yes, well, yeah, so they're dark on Mondays and Tuesdays,
but any other day you can.
Speaker 1 (24:30):
Go and enjoy yourself.
Speaker 2 (24:31):
We were just talking about the you know, messing with
them and pitting them against each other because I think
it's hilarious. And I love family owned places. I just
think they're dynamic. They're living, breathing entities, and it's not work.
It's an extension of who you are. And I love
the fact that you guys both fill two different roles.
(24:53):
And Margie was telling me, she's like, Wayne is so
important and all this stuff, and it's like, of course
that's balance, you know.
Speaker 6 (25:00):
But I'm replaceable, oh says to you. She's not.
Speaker 5 (25:04):
Oh, you can find somebody to do my job and
maybe do it better, but you can't find somebody to
do her.
Speaker 4 (25:10):
That's very sweet.
Speaker 1 (25:13):
Is she kicking you under the tables?
Speaker 5 (25:20):
Talked about in the car on the way live another day.
Speaker 2 (25:24):
But she's only fun to pick on because she's so sweet,
Like if she was that person, it'd be weird, but
to think of her as someone mean, I would do that.
Whenever it comes somebody come across, somebody who's incredibly sweet
and kind. I always turned to my wife and go
probably a mean drunk.
Speaker 1 (25:43):
You got they got to have something bad going for them.
They're too kind.
Speaker 2 (25:47):
So we only have a couple of minutes here. Uh,
tell people about your thoughts about al coyote. We talked
about what they should try that you know a dish
that says about it. You know about the flavors. What
about the space, the rooms? What's your favorite room there
(26:09):
or where do you sit down to eat when you
want to just feel the vibe of l coyote.
Speaker 3 (26:15):
Well, my husband is insistent. We eat there every night,
and he has lunch there every day as well. He
likes to be where he's watching him come in.
Speaker 1 (26:24):
On the other Maia style, don't turn your back to
the door.
Speaker 3 (26:28):
On the other hand, when we're together, he likes to
take me around because I get stopped.
Speaker 4 (26:35):
On the way.
Speaker 1 (26:37):
Oh he wants me to.
Speaker 3 (26:38):
Kind of be hiding, so coo we can go have
dinner because you know, I have to talk to everybody.
You I mean, I know I'm not going to walk
by them, and so you got to get by here,
or you go ahead, or you go behind. It's very cute.
I love all the rooms and they all have that
we call the pink room. We have this room in
that room, and they all have a different vibe. One
(27:01):
room can get very noisy. I hate to stay noisy,
but people's voices are raised. They're having a good time, toysterous,
they're having a great time, and I'm glad they're having
a great time. That can happen here or there. But
what's really magical is how people will meet each other.
They maybe don't know each other, or they be come
(27:22):
to know each other because they're an al coyote.
Speaker 4 (27:25):
Is that kind of a place.
Speaker 3 (27:26):
Oh yeah, not just the bar, but I mean they're
eating dinner and then they'll start talking about well I'm
having this or you're having that, and it's just a place.
Speaker 4 (27:34):
It's very unique that you get together.
Speaker 3 (27:36):
I often kind of compare it also to kind of
the pub feel that you would have. Sure, I think
it's kind of has that a little bit.
Speaker 2 (27:44):
It's a familiarity something where you've been a lot of
people know your name, kind of that cheers vibe.
Speaker 4 (27:49):
Yeah, it's definitely when we have a cheers group. Oh
we do.
Speaker 3 (27:53):
They're there every day and we have actually some dining
customers that come almost every day.
Speaker 4 (27:59):
Well, it's home you don't got to do that. It's reasonable.
Speaker 2 (28:02):
Why start making enough variety, maybe they won't come in.
Speaker 1 (28:08):
We welcome one and all take the trash out.
Speaker 2 (28:10):
What hey, this is home to you, then this is
how we treat people at home now very friendly. I've
gone there with my wife and left with someone else.
Speaker 6 (28:17):
So it's also what's nice about it, joke?
Speaker 5 (28:20):
What's nice about is you can, you know, in a
T shirt and board shorts or you know, just coming
from a wedding black tie, nobody's gonna look at you
sideway like.
Speaker 6 (28:29):
It's just and you don't have to be like, oh
are we dressed for that? Or are we under are
we everybody's good?
Speaker 2 (28:35):
Or me if I was at a Mexican wedding, come
in in a blue light powder blue tie.
Speaker 1 (28:39):
Sure it's all good.
Speaker 3 (28:41):
Take a look at our parking lot. You see everything
from the most humble to the most auspicious, most distinguished.
Oh yeah, it's the big mix. I call the Coyote
a microcosm of Los Angeles with it absolutely is that
we cover the gamut as far as socially economically, in
every way you can imagine, that's Los Angeles.
Speaker 1 (29:03):
We're that.
Speaker 2 (29:04):
Yeah, it's it's a you know, we're very spread out
in LA. It's a little bit of everything all there
at one time. What a pleasure. Wayne and Margie Christofferson.
El Coyote is the place there at seven three one
two Beverly Boulevard. If you haven't been, you got to
check it out. If it's been a while, get back
in there. Just sit with a big vat of their
(29:27):
Guacamolean chips like job of the Hut, and don't worry
about what people think about you.
Speaker 1 (29:33):
Just enjoy yourself.
Speaker 2 (29:35):
But the food is absolutely wonderful, the vibe is wonderful.
Margie will come by, give you a smile, and it
just it really is a great family place and one
that we should protect at all costs.
Speaker 1 (29:49):
Thanks for coming in, folks, It's so nice to see you.
Thankfully fun but good to see you Wayne as well.
Speaker 2 (29:57):
All right, stick around more to come on the Fork
Report this beautiful December day, So go nowhere. This is
KFI heard everywhere on the iHeartRadio app.
Speaker 1 (30:08):
You've been listening to the Fork Report.
Speaker 2 (30:10):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app,
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