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Colibri san francisco mac#

Curry Up Now – Innovative Indian Street food from one of SF's beloved food trucks.Colibri – An extension of the bar from the Colibri restaurant in the Presidio Officers' Club, serving their signature margarita and more, with guac and chips.Cocina Guirnalda – Featuring Yucatan cuisine including panuchos crispy black bean-stuffed tostadas and corn empanadas.Chika – Bar cart serving canned Latin-inspired cocktails.Casita Vegana – Delicious plant-based popular fare including tacos, quesadillas, hot dogs, and burgers.Borsch Mobile – Serving traditional Ukrainian fare such as borscht, pyrizhky, varenyky potato dumplings, and more.Bocadito Colombian Snackeria – Snacks such as obleas wafer with dulce de leche, gluten-free pandebonos cheese breads, and empanadas.Authentic India – Classic South Asian dishes such as chicken tikka masala and lamb kabob reimagined in eat-as-you-go naan wraps.

Colibri san francisco mac#

All Day Catering – Wholesome comfort foods such as mac and cheese, gumbo and other Southern delights.

The food represents memories of Mexican food that Rallo, Varsic, and Castro want to bring to San Francisco envision luscious moles, such as in the pato en mole verde pipián dish, with a generous slather of green mole beneath slices of duck breast, topped with pepitas panuchos de cochinita pibil, a dish of marinated roasted pork over handmade corn shells, topped with pickled red onions and chamorro de corderro, a lamb shank dish made in Chihuahua, Mexico that’s cooked for more than three hours, Castro shares.Delicious food at approachable prices celebrating the Bay Area's diverse cultures and cuisines is offered by mobile trucks, carts, and tents at Presidio Tunnel Tops on a rotating schedule seven days a week from 9 am to 6 pm. “My wife and I were really just trying to bring something that brought a lot of the memories, a lot of the recipes from the family that represented the authenticity of the cuisine,” Rallo recalls. Castro helped bring back those flavors that Rallo and his wife were looking for, he says, that they weren’t finding in the restaurant scene back in the early 2000s when Colibri launched. Many of the former Colibri staff came back on board including chef Edgar Castro, who hails from Mexico and trained under chef Nancy Oakes. Josh Sanchez, The SVL Agencyįor those who remember Colibri’s food, expect much of the same Mexican food that it was known for, Rallo says. The decor, the colors, and the colonial feel only added to that, Varsic adds, noting that the building is one of the oldest in California history. Colibri’s cuisine and design are influenced by Mexico during the porfiriato, a time period where there was a “tremendous amount of French influence in Mexican culture,” Rallo says.

The move to the officers’ club struck Rallo and operations manager Gabriela Varsic as quite the match. They began the search for a new home, eventually reaching a deal with the Presidio Trust to lease out both the officers’ club and a still-unopened spot as part of the in-progress Presidio Tunnel Tops. But when the hotel converted 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 down during the March 2020 shutdown, and restaurateur Eduardo Rallo and his partners took the downtime to renovate Colibri. It’s been a tough ride for the restaurant, which was previously located inside the former Hotel Diva on Geary Street. After a year and a half long pause in service, Union Square mainstay Colibri Mexican Bistro has landed in a new location: the historic Presidio Officers’ Club, the former spot of Tradi Des Jardins’ Arguello.