Los Colibris (which means ‘the hummingbirds’) is Toronto’s first upscale Mexican restaurant. It has a really cool decor, excellent service and inventive dishes. The Tijuana Caesar salad is covered with smoky homemade chorizo sausage, cotija cheese, and a Caesar dressing infused with anchovy and pomegranate seeds. The flat iron steak was very good, but the lightly spiced braised lamb shank with ancho and chipotle was outstanding.
Chef Elia Herrera who grew up in central Mexico is a brilliant pastry chef and the desserts at Los Colibris are remarkable. The chocolate flan is a stunning creation with burnt milk ice cream, guajillo orange confit and nutella wafer. I forget what this was. I had a lot of white wine and cocktails with really good tequila by this point. But it was so good!
Los Colibris features an impressive selection of Mexican craft beers and tequila-based cocktails, and a reasonably priced wine list. The ‘Fin de Dias’ was loaded with
three ounces of cazadores blanco tequila, campari, lime juice, agave, pale ale float, and grapefruit zest. Located in the Theatre District right across from Roy Thomson Hall.