![]() Sope assortment, with beans, chicken, shredded pork and sautéed vegetables with crumbled queso fresco, onion and sour creamįresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oilĬrisp golden handmade tortillas topped with stewed chicken and chipotle sour creamĬorn tortilla, choice of tempura fish or tofu, cabbage slaw, chipotle aioli, pickled vegetables Melted Oaxaca cheese with mushrooms and chorizo And prepare for a menu of tequila and mezcal-based cocktails, including an incredibly smoky Gruñon drink, which arrives at the table with billowing smoke billowing from a glass canister.Made fresh just tell us how spicy you would like it served with homemade tortillas and salsas | add chips +3īaked turnovers filled with ground pork, onions, garlic, roasted peppers, served with chipotle-tomato sauce, fresco cheese and chipotle sour creamĪxiote seed marinated roasted pork, shredded over handmade corn shells stuffed with refried black beans, served with avocado, habanero pico de gallo and pickled red onions The restaurant will also bring back its weekend brunch, just in time for Mother’s Day. The food represents memories of Mexican cuisine that Rallo, Varsic, and Castro want to bring to San Francisco imagine succulent moles, as in the dish of pato en mole verde pipián, with a generous layer of green mole under slices of duck breast, garnished with pepitas panuchos de cochinita pibil, a dish of marinated roast pork on handmade corn shells, topped with pickled red onions and chamorro de corderro, a lamb shank dish made in Chihuahua, Mexico, cooked for more than three hours, Castro shares.Īt least 90% of the menu is carried over from the Union Square restaurant, but expect new additions such as quesabirria and tlayudas to keep up with changing trends and tastes. “My wife and I were really trying to bring something that brought back a lot of memories, a lot of family recipes that represented the authenticity of the kitchen,” Rallo recalls. Castro helped bring back those flavors that Rallo and his wife were looking for, he says, that they couldn’t find on the restaurant scene in the early 2000s when Colibri was launched. Many former Colibri staff members have returned on board, including Chef Edgar Castro, who was originally from Mexico and trained by Chef Nancy Oakes. The colonial decor, colors and vibe only added to that, adds Varsic, noting that the building is one of the oldest in California history.įor those who remember Colibri’s food, expect the same Mexican food he was known for, Rallo says. Colibri’s cuisine and design are influenced by Mexico during the porfiriato, a time when there was a “tremendous amount of French influence in Mexican culture,” says Rallo. The move to the officers’ club struck Rallo and COO Gabriela Varsic as quite the game. They began the search for a new home, eventually striking a deal with the Presidio Trust to lease both the officers’ club and a yet unopened location as part of the ongoing Presidio Tunnel Heights. But when the hotel turned into supportive housing for the homeless in October 2020, the group didn’t want to leave the 18-year-old restaurant behind. The restaurant closed during the March 2020 shutdown, and restaurateur Eduardo Rallo and his partners took the time to renovate Colibri. ![]() ![]() It’s been a tough race for the restaurant, which was previously located inside the former Diva Hotel on Geary Street. After a year-and-a-half long hiatus, Union Square mainstay Colibri Mexican Bistro has landed in a new venue: the historic Presidio Officers’ Club, Tradi Des Jardins’ former Arguello spot. ![]()
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