Dinner Menu

Traditional dishes with a homemade feel; our authentic recipes and combination of rich flavors are prepared with fresh ingredients cooked to perfection.

We only serve a limited menu from 3-4 pm on weekdays and 2-3 pm on weekends.


Guacamole | 18
made fresh just tell us how spicy you would like it; with tomato, onion, jalapeño, cilantro and lime juice. Served with chips and salsa
vegan, gluten free  

Yucateco Chicken Wings  |  22
habanero tomatillo cilantro sauce, cotija cheese and a lime wedge

Empanadas | 19
baked turnovers filled with ground pork, onions, garlic, roasted peppers, served with chipotle-tomato sauce, fresco cheese and chipotle sour cream
gluten free  

Panuchos de Cochinita Pibil | 18
axiote 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

Queso Fundido con Chorizo | 20
melted Oaxaca cheese with mushrooms and chorizo
vegetarian option available upon request,, gluten free  

Sopes Surtidos | 18
sope assortment, with beans, chicken, shredded pork and sautéed vegetables; with crumbled queso fresco, onion and sour cream
vegetarian option available upon request  

Ceviche de Pescado | 20
fresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oil
gluten free  

Tostadas de Tinga | 18
crisp golden handmade tortillas topped with stewed chicken and chipotle sour cream

Tostadas de Atun | 22
marinated tuna carpaccio, soy sauce, sesame oil, chipotle aioli, topped with fried leeks, fried beets and avocado puree

Quesabirrias | 22
braised short rib, corn tortilla, jack cheese, red onion, cilantro, radish and consommé 


Sopas y Ensaladas

Pozole Verde | 17
chicken and hominy soup, Sinaloa style, jalapeño chile, tomatillo and spices, topped with radish, lettuce, onion and oregano
gluten free  

Sopa de Tortilla | 14
a robust pasilla chile and tomato soup with tortilla strips, cheese and sour cream
gluten free  

Sopa de Calabaza | 16
roasted butternut squash soup topped with cilantro oil and fried leeks 

Ensalada Mixta | 14
mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans and cherry vinaigrette
vegetarian, gluten free  
| Add Chicken or Tofu + 8, add Shrimp +8

Butter Lettuce Salad | 14
Living Butter Lettuce with jicama, pepitas, mango, orange slices and a basil & raspberry vinaigrette 
gluten free  
| Add Chicken or Tofu + 8, add Shrimp +8


Torta de Coliflor |  23
fried cauliflower torta over salsa roja, rajas con crema, and cashew crema vegan, gluten free  

Mole Poblano | 28
a legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken with rice
contains nuts

Pechuga Rellena | 28
chicken breast stuffed with a mix of huitlacoche, zucchini and fresh corn, served over a roasted garlic sauce
gluten free

Pato en Mole Verde Pipián | 28
pan seared duck breast in a delicious green mole sauce made with pumpkin seeds, tomatillos, nuts and spices
contains nuts

Carnitas | 26
Michoacan style marinated tender chunks of pork, served with guajillo, chile de arbol salsa and rice

Filete Mignon | 35
filet mignon, ancho chile stuffed with seasoned goat cheese, mashed potatoes with sautéed spinach and served with chipotle chile sauce

Chile Relleno | (veg) 22 / (meat) 26
fire-roasted poblano pepper stuffed with your choice of vegetables and cheese or carnitas and chicharron; served over a black bean sauce
vegetarian option available upon request, gluten free  

Chamorro de Cordero | 35
lamb shank marinated in a paste of Muscat wine and spices, wrapped in banana leaves and steamed to perfection
gluten free

Camarones con Mole de Tamarindo | 28
sauteed prawns in tamarind mole served with a corn cake
contains nuts

Camarones con Rebozo | 30
pan seared prawns stuffed with Oaxaca cheese, wrapped in bacon, served with chipotle creamy sauce and rice

Tlayuda | (veg) 24 / (meat) 28
Vegan: large crispy tortilla topped with refried beans, vegan cheese, cashew crema, cactus salad, and seasonal vegetables
Con Carne: large crispy tortilla topped with refried beans, queso fresco, crema, and cactus salad with choice of: chilorio, cochinita pibil, or tinga de pollo

Salmón Rostizado | 28
roasted salmon served over a bed of lentils with bacon and topped with a nopales salad
gluten free

Pescado del Día | 28
catch of the day, ask your server for details

Para Acompañar

Frijoles Negros | 7
black beans made with epazote herb, topped with queso fresco
vegetarian, gluten free

Platanos con Crema | 10
sweet plantains with cream and cheese
vegetarian, gluten free

Arroz a la Mexicana | 7
traditional Mexican rice with diced vegetables
vegan, gluten free

Estofado | 10
zucchini, corn kernels, mushrooms, onions and pasilla chile
vegan, gluten free

Carnaval Corn on the Cob | 7
grilled corn on the cob with chili-lime butter and cotija cheese
vegetarian, gluten free

Nopales Y Hongos | 10
grilled young cactus leaves andportobello mushroom strips,

marinated in fresh herbs,roasted garlic, oregano and olive oil
vegan, gluten free

Holy Mole – this place is good! My friend and I dined at Colbri Mexican Bistro (2.0) last night and we were pretty blown away. Top notch cocktails, beautifully presented dishes, lively vibe, friendly service. Who knew that the Presidio could be so much fun?

… For dinner, my friend and I shared the Mole Poblano (Puebla-style spices, chiles, nuts & chocolate sauce served over chicken) and the Quesabrirrias (which is like the love child of a taco and quesadilla). At Colibri, the Quesabrirrias are filled with braised short rib, Monterey jack cheese, red onion, cilantro, and radish, and they come with a yummy consommé for dipping. And trust me, I did a lot of double-dipping.

While I thoroughly enjoyed the Quesabrirrias, the dish I’m still thinking about a day later is Colibri’s Mole Poblano. I was literally licking the sauce off the plate. I didn’t even care if anyone was watching.

Kevin "Fedorable" B.


Chef de Cuisine Edgar Castro

In response to San Francisco Business Mandates, a 5% surcharge will be added to food and beverage sales.
No personal checks. Visa, Mastercard, and American Express accepted.

Restaurant Hours

MON – THURS: Lunch 11:30am – 4pm | Dinner 4pm – 9pm

FRIDAY: Lunch 11:30am – 4pm lunch | Dinner 4pm – 10pm

SATURDAY: Brunch 10:30am – 3pm | Dinner 4pm – 10pm

SUNDAY: Brunch 10:30am – 3pm | Dinner 4pm – 9pm

HAPPY HOUR: Monday – Friday, 3pm – 6pm



50 Moraga Avenue
San Francisco, CA 94129




(415) 440-2737