Let us cater your simple corporate luncheon, birthday party, wedding, rehearsal dinner, company picnic, anniversary party, life celebration, picnic or specially designed events.
Choose from our wonderful selection of fiesta packages, or we can design a menu and fashion an event to accommodate your catering needs. Our gracious staff will provide the caring and detailed service our in-house guests have come to expect from us.
"Food is great."
- via Yelp
Let El Coyotito Mexican & Seafood Restaurant cater your next party.
The three most important things to remember about serving prepared foods are:
Keep HOT foods HOT!
Hold hot cooked foods between 140°F and 165°F until serving time. Harmful bacteria can grow rapidly below 140°F. When food is cooked to temperatures of 165°F to 212°F, most food-poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria.
Keep COLD foods COLD!
Cold food should be held at 40°F or colder. Harmful bacteria can multiply quickly above 40°F. Cold temperatures keep most harmful bacteria from growing and multiplying. Freezing at 0°F prevents additional bacteria growth.
Follow the 2-Hour Rule
The absolute maximum time for leaving prepared foods at room temperature is 2 hours - including time for preparation, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90°F, discard foods after 1 hour.
Wash hands before and after handling leftovers. Use clean utensils and surfaces
Divide leftovers into small units and store in shallow containers for quick cooling. Refrigerate within 2 hours of cooking
Discard anything left out too long
Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out
Never taste a food to determine if it is safe. Even a small amount of contaminated food can cause illness
When reheating leftovers, reheat thoroughly to a temperature of 165°F or until it's hot and steamy. Bring soups, sauces and gravies to a rolling boil.