December 20, 2025 • 30 mins
The Fork Report Hour 2 (12/20) - The mother-son-duo Margie and Wayne Christofferson join The Fork Report to talk all things El Coyote!
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to KFI AM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me did you have it? Turn my headphones upright?
Speaker 2 (00:27):
Too old for that garbage.
Speaker 1 (00:31):
Save those years.
Speaker 2 (00:32):
KFI AM six forty Live everywhere on the iHeartRadio app.
Happy Saturday to you. It is Neil Savadra and the
Fork 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 still are paramount in all of
(00:52):
our lives.
Speaker 1 (00:53):
And if you like.
Speaker 2 (00:55):
To cook at home, we talked about that. If you
want to go out, we talk about that. Of course,
I 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, one off places,
(01:17):
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 feed up, don't worry about cooking, and enjoy yourself.
(01:41):
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.
Speaker 1 (01:48):
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.
Speaker 2 (01:53):
So it is rated every year you guys come up
on lists for the holidays and beyond for places to
go that are festive and lively. Why do you think
that is about Lkayote that.
Speaker 3 (02:07):
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. So it's if you really want to feel
(02:28):
a wonderful time for Christmas reasonably with the best food
in the world.
Speaker 1 (02:35):
Oh it's wonderful, so wonderful, and stick to your ribs yummy.
Speaker 3 (02:39):
Yes, very satisfying.
Speaker 2 (02:40):
And they lean on the margaritas I'm not going to
lie there you go. It's not a bad thing either.
Speaker 3 (02:44):
Okay, it's good.
Speaker 1 (02:46):
But how many for.
Speaker 2 (02:49):
How long have you been walking in that door of
l Coyote yourself personally getting up and walking in there.
Speaker 3 (02:54):
Well, I grew up with this. I'm eighty four years old,
so our original 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. Wow, So I grew
(03:17):
up in the business and I love it. I love
it every day here. It's home. It is just no
matter what goes on in my life, what kind of
a day I've had, I can't 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 (03:38):
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 the people there. You you get served
well or best by people.
Speaker 1 (03:49):
That are being served well themselves.
Speaker 2 (03:51):
So a business, a company, a restaurant that treats their
people well makes them want to come in each day
and do the best.
Speaker 1 (04:02):
They can't.
Speaker 2 (04:03):
You're never going to get better service than that because
they're being served themselves. So that's a compliment to you
two and to how you run things at Al Coyote.
Speaker 1 (04:10):
Because they're always happy.
Speaker 3 (04:12):
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, we're family. We're just loving everybody, and they're
getting that. This is al Coyote, this is something special.
(04:34):
There's a magic there and an emotion there that's gone
on and has grown over ninety four years. So it's
pretty unique.
Speaker 2 (04:42):
And it's not just an 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.
(05:02):
The love comes in and love goes out. It just
is truly unique period across the board in Los Angeles.
Speaker 4 (05:10):
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 because like,
we just can't have it for all of you. It's
just we got the Howard Yeah, delicious. We're going to
end it right there.
Speaker 1 (05:28):
That happens, and when that happens, it's, you know, lightning
in a bottle. Let it rest.
Speaker 2 (05:33):
Enjoy the stories and the history of it, but don't
expect you know, those kinds of.
Speaker 4 (05:40):
Maybe the Margie tostada or something along those lines, because
she is there's no I mean you can is.
Speaker 3 (05:51):
What about that? I love it, and people that have
come there for ninety four years love it. We won't.
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 menu anymore? Well, you
can have it, and we have it. We will have
it for you forever. It's just works. We won't go
(06:12):
into the details, but those who love us love it.
Speaker 4 (06:14):
I wasn't trying to start an argument with that. I
was just saying that 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. What you can't replicate,
what you can't imitate, what you never will be able
(06:35):
to do, is replicate Margie. Replicate her and and you
just saw it. 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,
(06:57):
and just how about just one night where I can
have my I've come in and nobody's ever going to
replace Margie, but I need to have a.
Speaker 1 (07:04):
But your your wife does parts is fishing.
Speaker 4 (07:05):
She does like her 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
(07:26):
my wife, not for me, but for my wife and
for my mom.
Speaker 3 (07:29):
So I'm not ready to take it easy.
Speaker 2 (07:31):
Just so you know, I'm not a professional body language person.
But Margie, your mother's yes, body language starts with and
aff and ends with you.
Speaker 5 (07:49):
And it's funny that you say not giving up anything.
Speaker 1 (07:53):
I can see either.
Speaker 2 (07:54):
Now, she's much more polite than that, but she's going
go ahead and pull it from me.
Speaker 5 (07:59):
Mail.
Speaker 4 (08:00):
Hear you nail on the head with that and other things.
And she's the most sweet, wonderful in the world. But
when it comes to certain things, you hit the nail
on the head.
Speaker 1 (08:09):
I want to say it because she won't, but I
see it in your arse, and we don't want it.
Speaker 5 (08:14):
We don't want her to.
Speaker 4 (08:16):
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 (08:26):
She knows her way around that restaurant. She's got more
likelihood of tumbling somewhere else than she does in that place.
Speaker 3 (08:33):
Right, Well, my experience, let me tell you about my
dear aunt who started this place.
Speaker 1 (08:39):
Well that's thought, Margie.
Speaker 2 (08:41):
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, but also during the holidays, special occasions, an
(09:04):
excuse to make a regular day special. El 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 6 (09:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:23):
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?
Speaker 1 (09:30):
Don't forget.
Speaker 2 (09:30):
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 historic place. Been around since
(09:50):
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.
Speaker 1 (10:03):
I know over.
Speaker 2 (10:06):
Before we went to news there, you were going to
talk about your aunt, a story about your aunt going
in there, because I said, you're probably more familiar with
that place than anybody else.
Speaker 3 (10:16):
You probably feel that I'm passionate, which I am.
Speaker 1 (10:19):
Oh yeah, I thought I'm kind of swing at Wayne's all.
Speaker 3 (10:22):
Right, But I come by it genetically. My dad the
same brand of 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.
She was not well. Yeah, she was not well, but
she went to the restaurant every single day, including the
(10:44):
day before she died. Wow, 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,
(11:06):
I love it all. 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 inchulata.
Oh wow, because there's nothing like that.
Speaker 2 (11:25):
Sauce and inchiladas are. It's one of those things that
seems simple, but you can mess them up.
Speaker 3 (11:33):
Oh yeah.
Speaker 1 (11:33):
People don't understand.
Speaker 3 (11:34):
Not simple, not simple, But you know what I'm saying.
Speaker 2 (11:37):
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. But I've had more bad ones
than i've had good ones, and I do love the
ones at ok.
Speaker 4 (11:50):
Well, we open it noon, We open it noon, and
we got guys in there at six.
Speaker 5 (11:56):
That's what they're starting with. First. Six am is the
angel of sauce. So it's time.
Speaker 1 (12:02):
Low and slow is the tempo.
Speaker 4 (12:04):
Low and slow. Everything's made from scratch 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 2 (12:16):
Sometimes the longer you're here, the easier 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
nineteen thirty one. It just is a magical place. Every
day feels like a celebration when you walk in there.
(12:37):
But is there anything special or different that you folks
do for the holidays that you want people to know about.
Speaker 3 (12:43):
Well, I think that the Core would have to be
a major sure, our gift window where we sell trinkets
now and then it's now all Christmas and it's delightful.
And then the decorations throughout are unique and they're everywhere,
and the people that work there take part. Every time
I come into the restaurant, they've added some new little
(13:05):
bell here, some new little flower there, and this is
so fun.
Speaker 1 (13:10):
Decorating.
Speaker 3 (13:12):
Yeah, we have some that just get into it and
love it. It's all part of the charm and the
warmth of the people in the holidays. So you feel
that we.
Speaker 4 (13:21):
Have a couple 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 (13:34):
Wow, go go extra early and see if they're singing
in a shower or something in.
Speaker 3 (13:39):
The back God, they're singing there. I've heard them sing.
Speaker 1 (13:46):
I love that.
Speaker 2 (13:47):
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 goes through the walls. Now,
you've never been accused of being understated with the decorations
(14:07):
at the ex.
Speaker 3 (14:09):
Do too much?
Speaker 2 (14:10):
No, there, 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 (14:27):
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. You won't have spent that much money and
you'll still have a good time. It will be delicious.
You can't go wrong.
Speaker 1 (14:41):
The other margie.
Speaker 2 (14:43):
If you want to break up with someone, take them
to them.
Speaker 1 (14:49):
So this is so hurtful, but god, it's nice in here.
Speaker 5 (14:53):
Wow, give me another margarita.
Speaker 1 (14:56):
Yeah, I'll take another margarita. That's one of these corn thingies.
Speaker 2 (15:00):
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,
which can't be healthy. It's like drinking by yourself. She
(15:20):
has just found a little, a little place for herself.
This tamaw with the corn toma 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.
But I'm thrilled that you brought it. Tell us a
little bit about this dish.
Speaker 3 (15:40):
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 side dish
if you were serving ham. Oh yes, it would be great.
And so it's versatile. And I will also say it
(16:02):
is one of our items that freezes beautifully. We have
shipped them before and you can freeze.
Speaker 1 (16:08):
Are great for that, and you wait.
Speaker 3 (16:11):
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 (16:18):
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
(16:41):
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 3 (16:49):
I like it. I was just gonna say, I like
them for breakfast.
Speaker 1 (16:52):
Oh yeah, they're great. As a matter of fact.
Speaker 2 (16:53):
If you you chopped up ham and put it in there,
it's breakfast already there.
Speaker 3 (17:00):
You know what you're talking.
Speaker 1 (17:02):
Oh yeah, well you don't.
Speaker 2 (17:04):
You don't get fat by not having ideas about food
day and 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 great 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,
(17:26):
and we didn't live far.
Speaker 1 (17:28):
We lived in Hollywood.
Speaker 2 (17:30):
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.
They're there on Beverly Boulevard seven three one two Beverly Boulevard.
(17:52):
They do take out there as well, but really going
in is special. So we'll talk more when we come back.
Speaker 6 (18:00):
To the Fork Report with Nil Savedra on demand from
KFI AM six forty.
Speaker 2 (18:06):
Hey, Happy Saturday to you. It's a Fork Report. I'm
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 and join five o'clock. You have Tiffany Hobbs, who's
absolutely wonderful in every way. And another wonderful person in
(18:27):
every way is Michael Monks 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, and they are
a staple. I mean, they are one of the places.
(18:48):
I was talking to producer Kaylin. She hadn't been. I'm like,
you can't.
Speaker 1 (18:52):
But she's new.
Speaker 2 (18:53):
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
not gonna want to leave.
Speaker 1 (19:07):
I know her. She's gonna go, and she's gonna go.
My people, I'm home.
Speaker 2 (19:13):
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. I'm just catching people up if they're
just tuning in. She shot him dart eyes. If it
(19:35):
looks 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.
(19:57):
And pass that on to you and if you've never
been crazy. So it's the holidays. You're on every list
every single year about great places to go during the
holidays to celebrate. 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
(20:21):
been Tell Coyote, how do you tell them to experience?
What should they order?
Speaker 1 (20:29):
You know? Where should they sit? What are some hot tips?
Speaker 4 (20:32):
Well, I have pretty strong opinions on this. She'll disagree
in some areas.
Speaker 1 (20:37):
But if.
Speaker 5 (20:39):
You've never been.
Speaker 1 (20:40):
Agreed with you about disagreeing with you, no I won't.
You're a contrarian. No, I'm not.
Speaker 4 (20:47):
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. If you like that,
If you like a taco inch a lot of 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,
(21:10):
because we do that to me better than anyone. It's delicious,
throw on margarita depends do 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,
(21:30):
which is made with a little touch of pineapple juice.
Speaker 5 (21:33):
Go that route.
Speaker 4 (21:34):
But the number one, the number one, it's on the menu.
Speaker 1 (21:38):
Oh, she is going to punch you in the face
before the day anyway.
Speaker 5 (21:42):
The number one.
Speaker 4 (21:42):
She's inch a lot of beef, taco, rice and beans'
it's phenomenal. I have that probably every other day. I
have quite a bit, and it's just really good.
Speaker 2 (21:52):
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 4 (22:06):
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 see Margie. Whether
it's after a wedding, after a funeral, after a baptism,
after fourth that whatever it might be, they want to
see Margie because Margie gives them now.
Speaker 1 (22:24):
But the problem on a margin to Margie.
Speaker 2 (22:26):
Yes, I'm gonna come for the Margarita, stay for the Margie.
Speaker 4 (22:29):
So but for her all day, every day, nine to
five from open clothes, come in. That's when you should
be at Coyoti. You should order everything there is the
best thing on the menu. You never need to eat
anywhere else. That's alkay. 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
(22:51):
than others. But she's very partial as you can tell,
and born and raised and she everything's perfect, and we
try to make everything perfect.
Speaker 5 (23:00):
But it's not always that way.
Speaker 2 (23:01):
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 food,
so that no one can duplicate that because it's like
an individual person.
Speaker 1 (23:19):
Stick around.
Speaker 2 (23:19):
One more segment with the good folks at l Coyote.
The fight may break out. I'm not going to promise anything.
It might get ugly in the last segment. I don't know.
Speaker 1 (23:28):
We'll see.
Speaker 6 (23:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:38):
Don't inhale food during the break and almost choke yourself.
Speaker 1 (23:42):
I think it's a part of a corn chip.
Speaker 5 (23:44):
Whoo.
Speaker 2 (23:46):
I was talking and enjoying my conversation as I was eating,
and I think it has left the uvula. Thank god
it was hanging on there talking with Margie and Wayne
Christofferson from El Coyote. This is one of those historical
places that the minute you go in and you eat there,
(24:08):
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 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
(24:31):
go after the end of the day and just enjoy yourself.
Speaker 5 (24:34):
So just not on Mondays or Tuesdays.
Speaker 2 (24:37):
Yes, well, yeah, so they're dark on Mondays and Tuesdays,
but any other day you can.
Speaker 1 (24:43):
Go and enjoy yourself.
Speaker 2 (24:44):
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.
(25:05):
And Margie was telling me, She's like, Wwayne is so
important and all this stuff, and it's like, of course
that's balance, you know, But.
Speaker 5 (25:13):
I'm replaceable, oh says to you. She's not.
Speaker 4 (25:17):
Oh, you can find somebody to do my job and
maybe do it better, but you can't find somebody to
do her.
Speaker 3 (25:22):
That's very sweet?
Speaker 1 (25:26):
Is she kicking you under the tables?
Speaker 5 (25:32):
Talked about in the car on the way live another day.
Speaker 2 (25:36):
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 w was
do that whenever he comes to somebody, come across somebody
who's incredibly sweet and kind. I always turned to my
wife and go, probably a mean drunk you got they
got to have something bad going for them. They're too kind.
(26:00):
So we only have a couple of minutes here. Tell
people about your thoughts about al coyote. We talked about
what they should try. That's you know, a dish that
says about you know, about the flavors. What about the space,
the rooms? What's your favorite room there or where do
(26:22):
you sit down to eat when you want to just
feel the vibe of l Coyote.
Speaker 3 (26:28):
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 (26:36):
On the other yea style, don't turn your back to
the door.
Speaker 3 (26:41):
On the other hand, when we're together, he likes to
take me around because I get stopped on the way.
Speaker 1 (26:50):
Oh.
Speaker 3 (26:50):
He wants me to kind of be hiding so cold
we can go have dinner because you know, I have
to talk to everybody. I mean, I know I'm not
going to buy them, and so it says 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
(27:12):
have a different vibe. One 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,
(27:34):
or they be come to know each other because they're
an El Coyote. Is that kind of a place. 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. It's
very unique that you get together. I often kind of
compare it also to kind of the pub feel that
you would have. I think it's kind of has that
(27:56):
a little bit.
Speaker 2 (27:56):
It's a familiarity something where you've been a lot or
people know your name, kind of that cheers vibe.
Speaker 3 (28:02):
Yeah, it's definitely when we have a cheers group. Oh
we do. They're there every day and we have actually
some dining customers that come almost every day. Well it's home,
you don't got to do that. Yeah, it's reasonable.
Speaker 1 (28:15):
Why start making that variety, maybe they won't come in
as we welcome one and all take the trash out.
Speaker 2 (28:23):
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 5 (28:30):
So it's also what's nice about it, joke?
Speaker 4 (28:33):
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 it's just and you don't have to be
like are.
Speaker 5 (28:44):
We dressed for that or are we under are we
everybody's good?
Speaker 2 (28:48):
Or me if I was at a Mexican wedding, come
in in a blue light powder blue tie.
Speaker 1 (28:52):
Sure, yeah, it's all good.
Speaker 3 (28:54):
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. What 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 (29:16):
We're that.
Speaker 2 (29:17):
Yeah, it's it's a you know, we're very spread out
in LA. But It's a little bit of everything all
there at one time.
Speaker 1 (29:23):
What a pleasure.
Speaker 2 (29:24):
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 Guacamolean chips like job of the Hut, and
don't worry about what people think about you. Just enjoy yourself.
(29:47):
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. Thanks for coming in,
folks so much. It's so nice to see you. Thank you,
(30:08):
but good to see you Wayne as well. 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. You've been listening to the
Fork Report, 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 AM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me did you have it? Turn my headphones upright?
Speaker 2 (00:27):
Too old for that garbage.
Speaker 1 (00:31):
Save those years.
Speaker 2 (00:32):
KFI AM six forty Live everywhere on the iHeartRadio app.
Happy Saturday to you. It is Neil Savadra and the
Fork 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 still are paramount in all of
(00:52):
our lives.
Speaker 1 (00:53):
And if you like.
Speaker 2 (00:55):
To cook at home, we talked about that. If you
want to go out, we talk about that. Of course,
I 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, one off places,
(01:17):
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 feed up, don't worry about cooking, and enjoy yourself.
(01:41):
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.
Speaker 1 (01:48):
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.
Speaker 2 (01:53):
So it is rated every year you guys come up
on lists for the holidays and beyond for places to
go that are festive and lively. Why do you think
that is about Lkayote that.
Speaker 3 (02:07):
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. So it's if you really want to feel
(02:28):
a wonderful time for Christmas reasonably with the best food
in the world.
Speaker 1 (02:35):
Oh it's wonderful, so wonderful, and stick to your ribs yummy.
Speaker 3 (02:39):
Yes, very satisfying.
Speaker 2 (02:40):
And they lean on the margaritas I'm not going to
lie there you go. It's not a bad thing either.
Speaker 3 (02:44):
Okay, it's good.
Speaker 1 (02:46):
But how many for.
Speaker 2 (02:49):
How long have you been walking in that door of
l Coyote yourself personally getting up and walking in there.
Speaker 3 (02:54):
Well, I grew up with this. I'm eighty four years old,
so our original 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. Wow, So I grew
(03:17):
up in the business and I love it. I love
it every day here. It's home. It is just no
matter what goes on in my life, what kind of
a day I've had, I can't 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 (03:38):
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 the people there. You you get served
well or best by people.
Speaker 1 (03:49):
That are being served well themselves.
Speaker 2 (03:51):
So a business, a company, a restaurant that treats their
people well makes them want to come in each day
and do the best.
Speaker 1 (04:02):
They can't.
Speaker 2 (04:03):
You're never going to get better service than that because
they're being served themselves. So that's a compliment to you
two and to how you run things at Al Coyote.
Speaker 1 (04:10):
Because they're always happy.
Speaker 3 (04:12):
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, we're family. We're just loving everybody, and they're
getting that. This is al Coyote, this is something special.
(04:34):
There's a magic there and an emotion there that's gone
on and has grown over ninety four years. So it's
pretty unique.
Speaker 2 (04:42):
And it's not just an 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.
(05:02):
The love comes in and love goes out. It just
is truly unique period across the board in Los Angeles.
Speaker 4 (05:10):
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 because like,
we just can't have it for all of you. It's
just we got the Howard Yeah, delicious. We're going to
end it right there.
Speaker 1 (05:28):
That happens, and when that happens, it's, you know, lightning
in a bottle. Let it rest.
Speaker 2 (05:33):
Enjoy the stories and the history of it, but don't
expect you know, those kinds of.
Speaker 4 (05:40):
Maybe the Margie tostada or something along those lines, because
she is there's no I mean you can is.
Speaker 3 (05:51):
What about that? I love it, and people that have
come there for ninety four years love it. We won't.
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 menu anymore? Well, you
can have it, and we have it. We will have
it for you forever. It's just works. We won't go
(06:12):
into the details, but those who love us love it.
Speaker 4 (06:14):
I wasn't trying to start an argument with that. I
was just saying that 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. What you can't replicate,
what you can't imitate, what you never will be able
(06:35):
to do, is replicate Margie. Replicate her and and you
just saw it. 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,
(06:57):
and just how about just one night where I can
have my I've come in and nobody's ever going to
replace Margie, but I need to have a.
Speaker 1 (07:04):
But your your wife does parts is fishing.
Speaker 4 (07:05):
She does like her 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
(07:26):
my wife, not for me, but for my wife and
for my mom.
Speaker 3 (07:29):
So I'm not ready to take it easy.
Speaker 2 (07:31):
Just so you know, I'm not a professional body language person.
But Margie, your mother's yes, body language starts with and
aff and ends with you.
Speaker 5 (07:49):
And it's funny that you say not giving up anything.
Speaker 1 (07:53):
I can see either.
Speaker 2 (07:54):
Now, she's much more polite than that, but she's going
go ahead and pull it from me.
Speaker 5 (07:59):
Mail.
Speaker 4 (08:00):
Hear you nail on the head with that and other things.
And she's the most sweet, wonderful in the world. But
when it comes to certain things, you hit the nail
on the head.
Speaker 1 (08:09):
I want to say it because she won't, but I
see it in your arse, and we don't want it.
Speaker 5 (08:14):
We don't want her to.
Speaker 4 (08:16):
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 (08:26):
She knows her way around that restaurant. She's got more
likelihood of tumbling somewhere else than she does in that place.
Speaker 3 (08:33):
Right, Well, my experience, let me tell you about my
dear aunt who started this place.
Speaker 1 (08:39):
Well that's thought, Margie.
Speaker 2 (08:41):
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, but also during the holidays, special occasions, an
(09:04):
excuse to make a regular day special. El 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 6 (09:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:23):
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?
Speaker 1 (09:30):
Don't forget.
Speaker 2 (09:30):
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 historic place. Been around since
(09:50):
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.
Speaker 1 (10:03):
I know over.
Speaker 2 (10:06):
Before we went to news there, you were going to
talk about your aunt, a story about your aunt going
in there, because I said, you're probably more familiar with
that place than anybody else.
Speaker 3 (10:16):
You probably feel that I'm passionate, which I am.
Speaker 1 (10:19):
Oh yeah, I thought I'm kind of swing at Wayne's all.
Speaker 3 (10:22):
Right, But I come by it genetically. My dad the
same brand of 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.
She was not well. Yeah, she was not well, but
she went to the restaurant every single day, including the
(10:44):
day before she died. Wow, 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,
(11:06):
I love it all. 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 inchulata.
Oh wow, because there's nothing like that.
Speaker 2 (11:25):
Sauce and inchiladas are. It's one of those things that
seems simple, but you can mess them up.
Speaker 3 (11:33):
Oh yeah.
Speaker 1 (11:33):
People don't understand.
Speaker 3 (11:34):
Not simple, not simple, But you know what I'm saying.
Speaker 2 (11:37):
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. But I've had more bad ones
than i've had good ones, and I do love the
ones at ok.
Speaker 4 (11:50):
Well, we open it noon, We open it noon, and
we got guys in there at six.
Speaker 5 (11:56):
That's what they're starting with. First. Six am is the
angel of sauce. So it's time.
Speaker 1 (12:02):
Low and slow is the tempo.
Speaker 4 (12:04):
Low and slow. Everything's made from scratch 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 2 (12:16):
Sometimes the longer you're here, the easier 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
nineteen thirty one. It just is a magical place. Every
day feels like a celebration when you walk in there.
(12:37):
But is there anything special or different that you folks
do for the holidays that you want people to know about.
Speaker 3 (12:43):
Well, I think that the Core would have to be
a major sure, our gift window where we sell trinkets
now and then it's now all Christmas and it's delightful.
And then the decorations throughout are unique and they're everywhere,
and the people that work there take part. Every time
I come into the restaurant, they've added some new little
(13:05):
bell here, some new little flower there, and this is
so fun.
Speaker 1 (13:10):
Decorating.
Speaker 3 (13:12):
Yeah, we have some that just get into it and
love it. It's all part of the charm and the
warmth of the people in the holidays. So you feel
that we.
Speaker 4 (13:21):
Have a couple 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 (13:34):
Wow, go go extra early and see if they're singing
in a shower or something in.
Speaker 3 (13:39):
The back God, they're singing there. I've heard them sing.
Speaker 1 (13:46):
I love that.
Speaker 2 (13:47):
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 goes through the walls. Now,
you've never been accused of being understated with the decorations
(14:07):
at the ex.
Speaker 3 (14:09):
Do too much?
Speaker 2 (14:10):
No, there, 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 (14:27):
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. You won't have spent that much money and
you'll still have a good time. It will be delicious.
You can't go wrong.
Speaker 1 (14:41):
The other margie.
Speaker 2 (14:43):
If you want to break up with someone, take them
to them.
Speaker 1 (14:49):
So this is so hurtful, but god, it's nice in here.
Speaker 5 (14:53):
Wow, give me another margarita.
Speaker 1 (14:56):
Yeah, I'll take another margarita. That's one of these corn thingies.
Speaker 2 (15:00):
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,
which can't be healthy. It's like drinking by yourself. She
(15:20):
has just found a little, a little place for herself.
This tamaw with the corn toma 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.
But I'm thrilled that you brought it. Tell us a
little bit about this dish.
Speaker 3 (15:40):
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 side dish
if you were serving ham. Oh yes, it would be great.
And so it's versatile. And I will also say it
(16:02):
is one of our items that freezes beautifully. We have
shipped them before and you can freeze.
Speaker 1 (16:08):
Are great for that, and you wait.
Speaker 3 (16:11):
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 (16:18):
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
(16:41):
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 3 (16:49):
I like it. I was just gonna say, I like
them for breakfast.
Speaker 1 (16:52):
Oh yeah, they're great. As a matter of fact.
Speaker 2 (16:53):
If you you chopped up ham and put it in there,
it's breakfast already there.
Speaker 3 (17:00):
You know what you're talking.
Speaker 1 (17:02):
Oh yeah, well you don't.
Speaker 2 (17:04):
You don't get fat by not having ideas about food
day and 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 great 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,
(17:26):
and we didn't live far.
Speaker 1 (17:28):
We lived in Hollywood.
Speaker 2 (17:30):
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.
They're there on Beverly Boulevard seven three one two Beverly Boulevard.
(17:52):
They do take out there as well, but really going
in is special. So we'll talk more when we come back.
Speaker 6 (18:00):
To the Fork Report with Nil Savedra on demand from
KFI AM six forty.
Speaker 2 (18:06):
Hey, Happy Saturday to you. It's a Fork Report. I'm
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 and join five o'clock. You have Tiffany Hobbs, who's
absolutely wonderful in every way. And another wonderful person in
(18:27):
every way is Michael Monks 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, and they are
a staple. I mean, they are one of the places.
(18:48):
I was talking to producer Kaylin. She hadn't been. I'm like,
you can't.
Speaker 1 (18:52):
But she's new.
Speaker 2 (18:53):
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
not gonna want to leave.
Speaker 1 (19:07):
I know her. She's gonna go, and she's gonna go.
My people, I'm home.
Speaker 2 (19:13):
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. I'm just catching people up if they're
just tuning in. She shot him dart eyes. If it
(19:35):
looks 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.
(19:57):
And pass that on to you and if you've never
been crazy. So it's the holidays. You're on every list
every single year about great places to go during the
holidays to celebrate. 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
(20:21):
been Tell Coyote, how do you tell them to experience?
What should they order?
Speaker 1 (20:29):
You know? Where should they sit? What are some hot tips?
Speaker 4 (20:32):
Well, I have pretty strong opinions on this. She'll disagree
in some areas.
Speaker 1 (20:37):
But if.
Speaker 5 (20:39):
You've never been.
Speaker 1 (20:40):
Agreed with you about disagreeing with you, no I won't.
You're a contrarian. No, I'm not.
Speaker 4 (20:47):
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. If you like that,
If you like a taco inch a lot of 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,
(21:10):
because we do that to me better than anyone. It's delicious,
throw on margarita depends do 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,
(21:30):
which is made with a little touch of pineapple juice.
Speaker 5 (21:33):
Go that route.
Speaker 4 (21:34):
But the number one, the number one, it's on the menu.
Speaker 1 (21:38):
Oh, she is going to punch you in the face
before the day anyway.
Speaker 5 (21:42):
The number one.
Speaker 4 (21:42):
She's inch a lot of beef, taco, rice and beans'
it's phenomenal. I have that probably every other day. I
have quite a bit, and it's just really good.
Speaker 2 (21:52):
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 4 (22:06):
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 see Margie. Whether
it's after a wedding, after a funeral, after a baptism,
after fourth that whatever it might be, they want to
see Margie because Margie gives them now.
Speaker 1 (22:24):
But the problem on a margin to Margie.
Speaker 2 (22:26):
Yes, I'm gonna come for the Margarita, stay for the Margie.
Speaker 4 (22:29):
So but for her all day, every day, nine to
five from open clothes, come in. That's when you should
be at Coyoti. You should order everything there is the
best thing on the menu. You never need to eat
anywhere else. That's alkay. 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
(22:51):
than others. But she's very partial as you can tell,
and born and raised and she everything's perfect, and we
try to make everything perfect.
Speaker 5 (23:00):
But it's not always that way.
Speaker 2 (23:01):
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 food,
so that no one can duplicate that because it's like
an individual person.
Speaker 1 (23:19):
Stick around.
Speaker 2 (23:19):
One more segment with the good folks at l Coyote.
The fight may break out. I'm not going to promise anything.
It might get ugly in the last segment. I don't know.
Speaker 1 (23:28):
We'll see.
Speaker 6 (23:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:38):
Don't inhale food during the break and almost choke yourself.
Speaker 1 (23:42):
I think it's a part of a corn chip.
Speaker 5 (23:44):
Whoo.
Speaker 2 (23:46):
I was talking and enjoying my conversation as I was eating,
and I think it has left the uvula. Thank god
it was hanging on there talking with Margie and Wayne
Christofferson from El Coyote. This is one of those historical
places that the minute you go in and you eat there,
(24:08):
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 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
(24:31):
go after the end of the day and just enjoy yourself.
Speaker 5 (24:34):
So just not on Mondays or Tuesdays.
Speaker 2 (24:37):
Yes, well, yeah, so they're dark on Mondays and Tuesdays,
but any other day you can.
Speaker 1 (24:43):
Go and enjoy yourself.
Speaker 2 (24:44):
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.
(25:05):
And Margie was telling me, She's like, Wwayne is so
important and all this stuff, and it's like, of course
that's balance, you know, But.
Speaker 5 (25:13):
I'm replaceable, oh says to you. She's not.
Speaker 4 (25:17):
Oh, you can find somebody to do my job and
maybe do it better, but you can't find somebody to
do her.
Speaker 3 (25:22):
That's very sweet?
Speaker 1 (25:26):
Is she kicking you under the tables?
Speaker 5 (25:32):
Talked about in the car on the way live another day.
Speaker 2 (25:36):
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 w was
do that whenever he comes to somebody, come across somebody
who's incredibly sweet and kind. I always turned to my
wife and go, probably a mean drunk you got they
got to have something bad going for them. They're too kind.
(26:00):
So we only have a couple of minutes here. Tell
people about your thoughts about al coyote. We talked about
what they should try. That's you know, a dish that
says about you know, about the flavors. What about the space,
the rooms? What's your favorite room there or where do
(26:22):
you sit down to eat when you want to just
feel the vibe of l Coyote.
Speaker 3 (26:28):
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 (26:36):
On the other yea style, don't turn your back to
the door.
Speaker 3 (26:41):
On the other hand, when we're together, he likes to
take me around because I get stopped on the way.
Speaker 1 (26:50):
Oh.
Speaker 3 (26:50):
He wants me to kind of be hiding so cold
we can go have dinner because you know, I have
to talk to everybody. I mean, I know I'm not
going to buy them, and so it says 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
(27:12):
have a different vibe. One 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,
(27:34):
or they be come to know each other because they're
an El Coyote. Is that kind of a place. 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. It's
very unique that you get together. I often kind of
compare it also to kind of the pub feel that
you would have. I think it's kind of has that
(27:56):
a little bit.
Speaker 2 (27:56):
It's a familiarity something where you've been a lot or
people know your name, kind of that cheers vibe.
Speaker 3 (28:02):
Yeah, it's definitely when we have a cheers group. Oh
we do. They're there every day and we have actually
some dining customers that come almost every day. Well it's home,
you don't got to do that. Yeah, it's reasonable.
Speaker 1 (28:15):
Why start making that variety, maybe they won't come in
as we welcome one and all take the trash out.
Speaker 2 (28:23):
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 5 (28:30):
So it's also what's nice about it, joke?
Speaker 4 (28:33):
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 it's just and you don't have to be
like are.
Speaker 5 (28:44):
We dressed for that or are we under are we
everybody's good?
Speaker 2 (28:48):
Or me if I was at a Mexican wedding, come
in in a blue light powder blue tie.
Speaker 1 (28:52):
Sure, yeah, it's all good.
Speaker 3 (28:54):
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. What 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 (29:16):
We're that.
Speaker 2 (29:17):
Yeah, it's it's a you know, we're very spread out
in LA. But It's a little bit of everything all
there at one time.
Speaker 1 (29:23):
What a pleasure.
Speaker 2 (29:24):
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 Guacamolean chips like job of the Hut, and
don't worry about what people think about you. Just enjoy yourself.
(29:47):
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. Thanks for coming in,
folks so much. It's so nice to see you. Thank you,
(30:08):
but good to see you Wayne as well. 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. You've been listening to the
Fork Report, 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.
The Fork Report w Neil Saavedra News
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