Serving upscale Mexican fare, Los Colibris (@loscolibris220) brings something different to the city’s Mexican restaurant scene. It’s definitely not your typical taco joint.
The restaurant is owned by Andreas Antoniou who also owns the nearby Estiatorio Volos, Little Anthony’s and sister restaurant El Caballito (located right below Los Colibris). I enjoyed a meal at El Caballito a couple months ago and was looking forward to what Los Colibris would have to offer.
Los Colibris, which translates to “the hummingbirds” in Spanish, is an enormous restaurant with 3,500sq ft of space featuring a bar/lounge area at the front and two private dining rooms which seat 15 and 50. The space was designed by Douglas Design Studio who wanted to create a space inspired by authentic eateries in Condesa. It’s a sharp contrast to the casual El Caballito which has a Mexican back-alley feel to it.
Executive Chef Elia Herrera is the woman in charge of the kitchen here as well as El Caballito. Originally from Veracruz in Mexico, her cuisine is heavily influenced by her family. “My mother and grandmother have greatly influenced my cooking,” said chef Elia Herrera. “I’m thrilled to be bringing my recipes, inspired by several generations of cooking, to Toronto’s food enthusiasts. My commitment to combining high quality ingredients with authentic Mexican techniques and flavours will create a one-of-a-kind dining experience at Los Colibris.”
I recently attended a media preview of their menu and have a few tasty dishes to share with you:
Ceviche Blanco – shrimp, coconut, serrano, ginger
Tortita de Mole con Pollo – cemita bread, mole poblano, pulled chicken, white onion, avocado
Camarones a la Diabla – grilled shrimp, fresh corn puree, arbol guajillo adobo
Rajas Poblanas – chicken, panela, corn, poblano, handmade flour (or corn) tortillas
Cerdo en Mancha Mantel – confit pork belly in adobo sauce, black bean tamale, pineapple salsa, broccoli
Huachinango a la Veracruzana – red snapper, seasonal vegetables, spicy Veracruz sauce, poblano rice
Mini Ice Cream Cones – guava and sour sop
Highlights for me included the grilled shrimp, rajas poblanas and confit pork belly. The grilled shrimp were perfectly cooked and it had a delicious kick to it which left me wanting more.
As for the rajas poblanas, the pieces of chicken were tender, moist and I loved the creamy sauce. The chicken was served with handmade tortillas which I used to savour every bit of the sauce. I also really enjoyed the melt-in-your-mouth confit pork belly which was coated in an tasty adobo sauce.
Like I said, Los Colibris doesn’t serve the typical Mexican fare we’re used to. Check out what they’re bringing to the city’s Mexican restaurant scene!
Oh, and look out for the opening of their 1,800sq ft patio later this summer which will join the El Caballito/Los Colibris family.
*This was a complimentary meal. The opinions in the post, as always, are my own.*