Los Colibris

Los Colibris Restaurant Review:

Nestled in Toronto’s theatre district, Los Colibris is elegant with a front lounge, low lighting and white-clad tables. It doesn’t feel like a typical cantina or taqueria, and it isn’t; executive chef Elia Herrera’s family recipes speak for themselves. Traditional cod ceviche is spicy and bright with sliced Serrano chilies and lime juice, while handmade empanadas include daily-changing fillings like tender chicken mole. Although main dishes are technically sound, at times they are meat heavy and lack balance from other components. The pork-stuffed poblano pepper is a savory combination of ground pork and the low-burning heat from poblano chili. Whole fish with spicy sesame-pumpkin seed red sauce (pipian rojo) is also a singular dish. Having worked as a pastry chef in Toronto’s top restaurants, chef Herrera’s specialty is dessert. A crisp dehydrated pineapple slice and tangy soursop ice cream crown moist tres leches cake, while piquant hibiscus gel and coconut macaroons take it over the top. The tequila list is generous with white, rested and aged varieties. A wide selection of Spanish and international wines is also available.