Reminiscent of Mexico City restaurants of the 1900s, Colibrí Mexican Bistro is located in the heart of San Francisco’s Theater District. Black-and-white Latino film clips are shown near the entrance; Spanish paintings fill the walls; and rare tequila bottles line the shelves.
Spanish for “hummingbird,” Colibrí’s menu is filled with dishes made from authentic family recipes. Tacos are filled with pineapple chipotle-marinated salmon. Guacamole is made tableside after you choose a spice level. The restaurant is most famous for its mole, a thick sauce made from spices, chiles, nuts and chocolate in the traditional Puebla style and poured over a flavorful slab of chicken. Cold beers and tequila flights are available, as are creative margaritas include the (flaming) Macho.
Colibri Mexican Bistro Lunch Menu
Antojitos
Guacamole
made fresh tableside to your spice specifications
served with fresh handmade corn tortillas chips
Tostadas de Tinga
crisp golden handmade tortillas topped with stewed chicken,
garnished with avocado and chipotle sour cream
Tamales Colibri
corn dough tamale assortment, tomatillo sauce and poblano strips with cheese,
guajillo sauce and chicken, axiote sauce and pork
Sopes Surtidos
sope assortment, with beans, chicken, shredded pork and sautéed vegetables;
with crumbled queso fresco, onion and sour cream
Panuchos de Cochinita Pibil
axiote-seed marinated roasted pork shredded over handmade corn shells stuffed with refried black beans and served with avocado, habañero pico de gallo and pickled red onions
Queso Fundido con Chorizo
melted cheese with mushrooms and chorizo
Ceviches
your choice of:
pescado: fresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oil
camarones: Prawns in lime and orange juice, onion, garlic, cilantro, tomato, mango, avocado, sunflower seeds, olive oil
Quesadillas
handmade corn tortillas and Oaxaca cheese with your choice of fire-roasted poblano chile strips or epazote, a unique and distinctive mexican herb
Sopas y Ensaladas
Pozole Rojo
red chile broth and hominy soup with pork prepare Guerrero style,
topped with radish, lettuce, onion and oregano
Sopa de Tortilla
a robust pasilla chile and tomato soup with tortilla strips, avocado, cheese and sour cream
Ensalada de Jícama
jícama salad with avocado, citrus wedges and cilantro with a refreshing chile piquin dressing
Ensalada Mixta
mixed greens, tomatoes, aged Cotija cheese, dried cherries,
candied spicy pecans and cherry vinaigrette
Ensalada Flor de Verano
butter lettuce, mango, avocado, flower petals and jícama with a cilantro-basil vinaigrette
Especialidades
Mole Poblano
a legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce,
in the traditional Puebla style, served over chicken
Carne asada estilo Sonora
guajillo-ancho adobo marinated grilled steak, grilled cactus leaf and portobello mushrooms, avocado, chile de arbol salsa, over a black bean sauce
Chile Relleno
fire-roasted poblano pepper stuffed with your choice of vegetables and cheese
or carnitas and chicharron, both served over a black bean sauce
Tortita de Papas
potatoes, and cheese-breaded patty over tomato sauce
with creamy roasted poblano pepper strips, mushrooms and sautéed spinach
Pescado del Día
catch of the day served with seasonal vegetables
Pepito
grilled steak on bread roll, avocado, chipotle aioli, black bean purée and tomato-chile sauce, served with roasted poblano peppers, zucchini and corn
Flautas de Pollo
crispy chicken filled corn tortillas, topped with cream,
queso fresco, lettuce, avocado and tomato sauce
Enchiladas Divorciadas
handmade corn tortilla enchiladas served in a Verde tomatillo-jalapeño sauce
and Roja tomato-chipotle chile sauce with cheese with chicken
Tacos Surtidos
taco platter, housemade corn tortillas, chicken with chipotle cream, fish
with green papaya-pineapple salad and steak with onions and red cabbage
Carnitas
Michoacan style marinated tender chunks of pork, served with guajillo and arbol chiles salsa
Para acompañar
Arroz a la Mexicana
traditional Mexican rice with diced vegetables
Frijoles Negros
black beans with epazote herb
Estofado
zucchini, corn kernels, mushrooms, onions and pasilla chile
Nopales Asados
grilled young cactus leaves marinated in fresh herbs, roasted garlic and olive oil,
mixed with rajas, mushrooms and oregano
Please note that menu is seasonal and subject to change.