Flavors include limón y chía (lemonade), pepino (cucumber), melón (cantaloupe), sandia (watermelon), tamarindo (tamarind), and fresa (strawberry). Colibri's signature beverages are their tantalizing margaritas, featuring blackberries, raspberries and other fresh fruit crushed with homemade sour mix and Tequila and served on the rocks.And of course no Mexican cantina would be complete without the classic agua frescas ('fresh fruit waters'), refreshing non-alcoholic beverages made with seasonal fruit that will vary daily. 'The cantina style bar boasts a selection of over 360 100% blue Agave Tequilas, including 100 kinds of the best Blanco, Reposado and Anejo tequila and offers shots ranging in price from $8 to $80. All of Colibri's dishes are served in a small plate format to allow diners to sample the unusual combinations of textures and flavors found in these homemade dishes. The tapas-style menu starts with such appetizers as fresh guacamole prepared right at your table, Ceviche de pescado, chunks of white fish marinated in lime juice and served in three different styles, and Ensalada de jicama, jicama salad with avocado, citrus wedges and cilantro accented with a refreshing chile piquin dressing.Īmong the especialiades ('house specialties') at the heart of the Colibri menu are Mole poblano, a rich sauce of spices, chiles, nuts and chocolate served Puebla style over chicken and Chamorro de cordero, lamb shank marinated in a paste of Muscat wine and spices, wrapped in banana leaves and steamed to perfection.ĭessert selections include Crepas con cajeta, crepes with cajeta (a thick, dark syrup made from caramelized sugar and milk) and vanilla ice cream, Natilla de café, creme brulee infused with Mexican coffee, and Pastel de chocolate, a 'to die for' warm Mexican chocolate cake. The experience begins as soon as you sit down, as warm handmade tortillas are delivered to your table with a trio of sweet and spicy dipping sauces. Dishes such as the Codorniz en Pipian, roasted quail in a green mole sauce made with pumpkin seeds, tomatillos, nuts and spices, is one of the many dishes exemplifying Colibri's mix of tradition with high-quality, locally-grown ingredients. The Rallos family recipes were adapted to recreate many of these classic dishes using complex flavor combinations, traditional preparations and fresh local ingredients, such as Niman Ranch beef and pork.

It is simply introducing the San Francisco palette to the richness and complexity of authentic Central Mexican cuisine, a style many Bay Area diners might be unfamiliar with.' 'Colibri isn't attempting to create a new, trendy style. 'Classic Mexican cuisine is a true blending of rich flavors, textures and traditions, from ancient Aztec and Mayan foods like chiles and corn to Spanish and French contributions such as dried fruit, nuts, wines and cheeses,' explains Sylvia Rallo. Originally from Cuernavaca, Mexico, Eduardo and Sylvia Rallo first developed this concept after longing to find a restaurant that served the authentic dishes they grew up with in Central Mexico. Spanish for 'hummingbird,' Colibri combines the simplicity of authentic family recipes with fresh, high-quality ingredients to bring diners unparalleled, delectable Mexican cuisine in a charming, turn of the century cantina setting.

Hot on the heels of their success with Consuelo Mexican Bistro at San Jose's Santana Row, Bay Area restaurateurs Sylvia and Eduardo Rallo have opened their second restaurant, Colibri Mexican Bistro, in the heart of San Francisco's bustling Theatre District, just a block west of Union Square.

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