Colibri, which means Hummingbird in Spanish, is a small, taco-focused stall in the Assembly Chef's Hall. It's from the same people behind Los Colibris, the high-end Mexican restaurant just blocks away in the Entertainment District.

Tacos aren't cheap here but they do come in many flavours. There's Baja fish tacos ($7.99) from the Northern state of Mexico as well as lamb barbacoa tacos ($7.50) from the central states of Queretaro, Hidalgo and Tlaxcala.

Decked out with Mexican tiles and pottery collected from the owner's travels, this stall at Assembly is one of the prettiest.

Tortillas are made fresh in-house, made of a masa mixture before its rolled and flattened by hand in a tortilla press. Colibri’s main feature is its big comal, a traditional spinning griddle where the tortillas are cooked before serving.

The beef alambre taco ($7.50) is served with a 50-day aged rib eye steak and features a cheese chicharron buried at the bottom.

The mushrooms al ajillo taco ($6.50), which originates in Veracruz, is comes with a sprinkle of taro chips and a juicy serving of wild mushrooms.

The crispy Baja fish with veggie slaw and cabbage might be my favourite of the bunch.

To top off your taco, choose from a list of eight hot sauces that are all made in-restaurant. Going from mild flavours like the Cruda, a tomatillo and avocado mix, to the spiciest sauce, the classic habanero, this list has something for all palettes.

Beyond tacos, there's also guac and chips ($10) and a daily ceviche ($8.25) that changes daily.

Come before 11 a.m. and you'll catch Colibri's menu of breakfast tacos which include huevos rancheros, huevos con chorizo and huevos a la mexicana. You can get any of these for $6 each.