Colibri by Tamale Boy runs as a bar and brunch destination on NW Glisan, leaning into Sinaloa-style cooking across its menu. Dishes like Sinaloa-style birria over Tillamook cheddar corn grits, braised pork cushion in chilorio sauce, and chilaquiles topped with roasted salsa and over-easy eggs anchor the brunch side, alongside a breakfast burrito and rolled kekis served with cajeta and condensed milk.
The bar list draws heavily on tequila, mezcal, and other Latin American spirits, with cocktails like the Zocalo (reposado tequila, Mexican brandy, Cocchi Americano, mole bitters, palo santo smoke) and the Posada Punch (pisco, mezcal, cachaça, Aperol) alongside aguas frescas and café de olla. Coffee comes from Tostado Coffee Roasters, a Latina-owned roaster that sources beans from the Sierra Madre mountains of Chiapas and Oaxaca and roasts them in Southeast Portland.
The bar list draws heavily on tequila, mezcal, and other Latin American spirits, with cocktails like the Zocalo (reposado tequila, Mexican brandy, Cocchi Americano, mole bitters, palo santo smoke) and the Posada Punch (pisco, mezcal, cachaça, Aperol) alongside aguas frescas and café de olla. Coffee comes from Tostado Coffee Roasters, a Latina-owned roaster that sources beans from the Sierra Madre mountains of Chiapas and Oaxaca and roasts them in Southeast Portland.