Customers enter Dos Coyotes through a pastel blue and pink painted bay window and a similarly tropical-themed door into a dining area reminiscent of a miniature town square in old Mexico with adobe-colored building facades, a sky blue trellis and folk-artsy sculpture lining a shelf above the kitchen. The cuisine is emphatically "Southwestern," which combines Mexican influences with American style chuck wagon. Perhaps no other Dos dish better illustrates this culinary marriage than the Ranch Hand Burrito in which beer-braised beef brisket is folded inside a huge tortilla. Gourmet touches on the Southwestern menu include chanterelle mushrooms and premium Angus beef. No lard or MSG is used.