Columbia Cafe at the Tampa Bay History Center

The soup that made the Columbia famous. The original recipe of Casimiro Hernandez, Sr.: Garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham

Frijoles Negros prepared exactly as our grandmother Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions. 100% vegan

Spain's famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons

A favorite to enjoy when visiting the Galicia region along the northwest coast of Spain. Great northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes

Known back at the turn of the 20th century as Sopa de Garbanzo, the soup helped make the Columbia famous. The founder of the Columbia, Casimiro Hernandez, Sr., adapted his version of hearty multi-course meal known in Spain as Cocido Madrileño. Instead of serving different ingredients separately, he combined them all together creating an original version of garbanzo beans, ham, chorizo and potato cooked in a hearty chicken and ham stock seasoned with saffron, garlic and onions. By the 1920s, newspapers boasted of Tampa's three great delights, "sunshine, cigars and soup."

Frijoles Negros prepared exactly as our great-grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onion

Known back at the turn of the 20th century as Sopa de Garbanzo, the soup helped make the Columbia famous. The founder of the Columbia, Casimiro Hernandez, Sr., adapted his version of hearty multi-course meal known in Spain as Cocido Madrileño. Instead of serving different ingredients separately, he combined them all together creating an original version of garbanzo beans, ham, chorizo and potato cooked in a hearty chicken and ham stock seasoned with saffron, garlic and onions. By the 1920s, newspapers boasted of Tampa's three great delights, "sunshine, cigars and soup."

Frijoles Negros prepared exactly as our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onion

A favorite of our father and grandfather, César Gonzmart. Fresh, ripe, Florida tomatoes tossed with julienned Spanish onions and our Original "1905" Dressing made with imported Spanish extra-virgin olive oil, fresh garlic, oregano and white wine vinegar

Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread croutons

A favorite tapas selection of vegetarians and lovers of black beans. Our house-made black beans puréed and combined with fresh garlic, shallots, Monterey Jack and cheddar cheese, then breaded and fried. Served with guacamole and sour cream

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon

A trio of grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions. A staple at bars and restaurants in Spain, perfect for sharing

A simple croquette made from seasoned cooked blue crab meat, paprika and garlic, then breaded with Cuban bread crumbs and fried. These four shareable crab croquettes are always served with a side of Columbia salsa picante

Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez' special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia salsa picante

Beloved Spanish tapa consisting of six croquettes made with a creamy, savory béchamel sauce filling with finely diced ham and deep-fried, golden-brown exterior and a soft, molten center. Served with Columbia hot sauce

Our mother and grandmother, Adela Hernandez Gonzmart, always had her empanadas ready when we visited. The empanadas start with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers

Tender, wild caught North Atlantic calamares dusted in seasoned flour and lightly fried. The recipe is from our famed third chef, Miguel Bejines of Sevilla, Spain

Spain’s most popular tapa: Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Prepared the way you might find served in Madrid at Casa Abuelo

Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese and served with Cuban crackers

Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine

A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passionfruit alioli sauce

Large, North Atlantic sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine

"Croqueta de jaiba" as they were known during the Great Depression. These four simple croquettes made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. These two crab croquettes are always served with a side of Columbia hot sauce

Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili peppers

Tender calamari seasoned and lightly fried

Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. Served with Cuban crackers

A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream

Baked silver dollar mushrooms with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon

"Croqueta de jaiba" as they were known during the Great Depression. A simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. These two crab croquettes are always served with a side of Columbia hot sauce

Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili peppers

Tender calamari seasoned and lightly fried

A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream

A rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted imported white cheese with toasted Cuban bread

Carmen, wife of Casimiro Hernandez, Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. Back in the Depression, food leftovers or fruits would be used to fill the dough and fried. This once blue plate item is considered a delicacy in our home

Fried sweet plantains

Sample the flavors of Cuba and enjoy this feast of roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice

Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos

Traditional Cuban pot roast, featuring a tenderized eye of round beef, stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and extra-virgin olive oil, slowly roasted with onions, garlic, red wine and a rich beef gravy until tender, sliced and served with black beans, white rice and fried sliced sweet plantains. Favorite of R.G.’s!

Originally introduced to Cuba by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice

A classic Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice

The classic Cuban steak – marinated top sirloin cut very thin, quickly grilled and topped with mojo crudo (chopped onion, parsley and lime juice.) Served with plantanos, french fries or rice

Choice tenderloin tips sautéed in extra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice

The traditional dish from Tampa’s Ybor City, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil

Boneless chicken breast breaded with Cuban breadcrumbs and grated manchego cheese, topped with citrus sauce, sun-dried tomatoes and fresh basil. Served with yellow rice

A hot iron skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and splashed with a hearty red wine. Served with yellow rice

Sliced eggplant breaded with ground plaintain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted Galician Tetilla cheese

A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our World-Famous Original “1905” Dressing. A favorite pre-race meal for marathon runners and triathletes

Fresh Verlasso Patagonian salmon seasoned, grilled and topped with Argentinian chimichurri. Served with yellow rice

A Columbia classic since 1935. Spain’s favorite fish, boneless fillet of Merluza, lightly breaded with seasoned Cuban breadcrumbs, grilled on the flat top. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice

Boneless fillet of fresh mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions yellow rice and platanos

Grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with blue crab meat and citrus butter sauce. Served with yellow rice

Boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, extra-virgin olive oil, garlic and onions. Served with yellow rice

Large shrimp baked with yellow rice, green peppers, onions, tomatoes and extra-virgin olive oil, splashed with white wine

Jumbo shrimp sautéed in exra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice

1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce

Spain's national dish, our lunchtime version consists of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, all baked in a paella pan with Spain’s Molino Roca Dinamita Rice

Two tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster

A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine and chili pepper sautéed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crab meat

Boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with yellow rice and asparagus

This recipe was created in 1938 by second-generation Casimiro Hernandez, Jr. Boneless fillet of red snapper baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, garlic, white wine and topped with sliced roasted almonds. Served with shrimp supreme, fried eggplant and yellow rice

Boneless fillet of Snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. Served with yellow rice

Fresh Verlasso Patagonian salmon seasoned, grilled and topped with Argentinian chimichurri. Served with yellow rice and fresh vegetables

A Columbia classic since 1935. Spain’s favorite fish, boneless fillet of Merluza, lightly breaded with seasoned Cuban breadcrumbs, grilled on the flat top. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice and vegetables

Boneless fillet of fresh mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice, yuca and platanos

Grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with crab and citrus butter sauce. Served with yellow rice and vegetables

Your choice of boneless fresh grouper or red snapper – Seasoned, grilled and served with yellow rice and fresh vegetables. Simply delicious

Baked boneless fillet of fresh grouper stuffed with crabmeat and finished with a tropical passionfruit butter sauce. Served with yellow rice and vegetables

A boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with yellow rice and asparagus

Boneless fillet of pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice

A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine and chili pepper sautéed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crabmeat

Two tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster

Jumbo-sized shrimp stuffed with crabmeat and baked with lemon butter. Served with yellow rice and fresh vegetables. Named for our friend, the King of Shrimp

Large shrimp baked with yellow rice, green peppers, onions, tomatoes and extra-virgin olive oil, splashed with white wine

1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce

Prepared in a traditional paella pan with La Bomba Spanish rice, extra-virgin olive oil. (Please allow extra time for preparation.) Made with clams, mussels, shrimp, scallops, calamres, chicken and pork, green peppers, Spanish onions, ripe tomatoes, garlic and splashed with white wine

Prepared in a traditional paella pan with Spain’s Molino Roca Dinamita Rice, extra-virgin olive oil. (Please allow extra time for preparation.) 1/2 Maine lobster, shrimp, clams, mussels, scallops and calamares. A seafood lover's feast

Prepared in a traditional paella pan with La Bomba Spanish rice, extra-virgin olive oil. (Please allow extra time for preparation.) Vegetarian paella made with a variety of beans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic and vegetable saffron broth

Known for its intense full flavor, our 14 oz. USDA choice, wet-aged boneless strip steak is bold with beefy notes and fine marbling. Brushed with our Original "1905" dressing sauce. Back in the '20s and early '30s, the famed Babe Ruth frequented the Columbia to enjoy this great steak. Served with stuffed mushrooms and yellow rice

Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice

Our legendary tender Filet Mignon steak, wrapped with wafer thin bacon and pan-seared, with our delicious Columbia sauce of mushrooms, ham, onions, green peppers, garlic, light tomato, red wine au jus. Served with a side of yellow rice and peas

If you haven't been to Cuba or Miami lately, you probably haven't had a steak like this. Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice.) Served with plantanos and french fries or rice

Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice

Choice of boneless chicken or filet steak tips. A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and your choice of protein. Splashed with a hearty red wine and served with yellow rice

To sample the flavors of Cuba, we offer this Cuban feast of roast pork a la Cubana, boliche criollo, Empanada de Picallo, platanos, yuca, black beans and yellow rice

Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos

Traditional Cuban pot roast, featuring a tenderized eye of round beef, stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and extra-virgin olive oil, slowly roasted with onions, garlic, red wine and a rich beef gravy until tender, sliced and served black beans, white rice and fried sliced sweet plantains. Favorite of R.G.’s!

Originally introduced to Cuba by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice

One half bone-in chicken with green peppers, Spanish onions, tomato, smoked ham, hearts of artichoke, garlic and extra-virgin olive oil baked in a casserole with Spain’s Molino Roca Dinamita rice. Splashed with white wine and topped with green peas and red pimentos. (Please allow extra time for preparation.)

Boneless chicken breast breaded with Cuban breadcrumbs and grated manchego cheese, topped with citrus sauce, sun-dried tomatoes and fresh basil. Served with yellow rice

Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos

A Columbia classic since 1935. Spain’s favorite fish, Merluza, a mild and slightly sweet fish with tender, meaty white flakes, lightly breaded with seasoned Cuban breadcrumbs and grilled on the flattop. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice and vegetables

Prepared in a traditional paella pan with Spain’s Molino Roca Dinamita Rice, extra-virgin olive oil. (Please allow extra time for preparation.) Made with clams, mussels, shrimp, scallops, calamres, chicken and pork, green peppers, Spanish onions, ripe tomatoes, garlic and splashed with white wine

Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice

The Columbia's legendary salad tossed tableside. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing. In the 1940s, Tony Noriega, who ventured to New York City during the Depression to find work, added a "secret ingredient," Worcestershire sauce, to the recipe. The award-winning salad won honors from USA Today as "One of 10 Great Places to Make a Meal Out of a Salad." The signature salad, named for the year the restaurant was founded in Tampa's Latin district of Ybor City, was inspired by immigrants to the Cigar City: Romano cheese from the Sicilians and the famous garlic dressing used by Cubans to marinate and roast pork. Iceberg lettuce, originally known as crisp head, got its name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant's trains. As the trains pulled up, people would yell "Here come the icebergs!"

A favorite of our father and grandfather, César Gonzmart. Florida tomatoes, tossed with julienne sweet onions and '1905" dressing

Choice of two, one half of a Cuban sandwich, one half order of Columbia's "1905" Salad or a cup of soup

Named "Best Sandwich in Florida" by Food & Wine Magazine. A Tampa treasure! The "Mixto," as it was known in the beginning, was created in the 1890s for the cigar workers as they walked to and from work. The sandwiches underwent changes as immigrants from different countries came to Ybor City. The City of Tampa was like the sandwich, a mixture of cultures and food. The Spanish brought the fine ham, the Sicilians the Genoa salami, the Cuban the mojo-marinated roast pork, the Germans and the Jewish the Swiss cheese, pickle and mustard. Put it all together between sliced, freshly baked Tampa Cuban bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., with the same proportions of meat and each ingredient layered atop the other, placed on Cuban bread and brushed with butter on top and pressed to a crispy finish

The best fish sandwich north of Havana. Grilled fresh mahi-mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread with plantain chips

Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions

Thin slices of Boliche, the traditional Cuban pot roast slow-roasted Eye of Round beef, stuffed with chorizo. Layered with pickled onions and flavorful gravy on Cuban bread. Served with plantain chips

Mojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips

A choice of two: one half of a Cuban Sandwich, one half order of Columbia's Original "1905" Salad or a cup of soup

The Cuban Sandwich is Tampa treasure. The "Mixto," was created in the late 1890s for the cigar workers. The sandwich underwent changes as immigrants from different countries came to Ybor City. The Spanish brought the ham, the Sicilians Genoa salami, the Cubans mojo-marinated roast pork, the Germans and Jewish Swiss cheese, pickle and mustard. Layer together in between Cuban bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., using the same proportions of meat with the Cuban bread brushed with butter on top, pressed to a crispy finish

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed on Cuban bread

The best fish sandwich north of Havana. Grilled fresh mahi-mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread

Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli sauce on Cuban bread

Lettuce, tomato, pickle, onion and mayo. With fries

Choice of two, one half of a Cuban sandwich, one half order of Columbia's "1905" Salad or a cup of soup

The Cuban Sandwich is Tampa treasure. The "Mixto," was created in the late 1890s for the cigar workers. The sandwich underwent changes as immigrants from different countries came to Ybor City. The Spanish brought the ham, the Sicilians Genoa salami, the Cubans mojo-marinated roast pork, the Germans and Jewish Swiss cheese, pickle and mustard. Layer together in between Cuban bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., using the same proportions of meat with the Cuban bread brushed with butter on top, pressed to a crispy finish

The best fish sandwich north of Havana. Grilled fresh mahi-mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread

Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli sauce on Cuban bread

Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions

Cuban version of a Sloppy Joe. Shredded choice beef simmered with onions, green peppers and tomatoes on Cuban bread

This classic dish is cooked in a traditional paella pan with mussels, shrimp, clams, calamares, chicken and pork. It features Molino Roca’s Dinamita Rice, cultivated in Spain since 1903, and is simmered with Spanish onions, green peppers, tomatoes, garlic and a splash of white wine

The traditional dish from Tampa's Ybor City, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil

Cuba's most popular blue plate special. Finely ground beef braised with onions, peppers, raisins and olives and served with white rice

Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and topped with sautéed onions. Served with yuca, black beans and white rice

Fresh boneless fillet of mahi-mahi marinated in citrus juice and grilled. Served with mojo-marinated onions, yellow rice and platanos

A sizzling-hot iron skillet with Spanish extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chopped Spanish chorizo and your choice of protein. Splashed with a hearty red wine and served with yellow rice

Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted imported white cheese

The classic Cuban steak: marinated top sirloin, cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with yellow rice and platanos

The traditional dish from Tampa's Ybor City, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil

Cuba's most popular blue plate special. Finely ground beef braised with onions, peppers, raisins and olives and served with white rice

Garlic and citrus marinated roasted pulled pork, topped with sautéed onions. Served with white rice and topped with black beans and platanos

Originally introduced to Cuba by Spanish sailors. The name means "old clothes" because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes until tender. Served with platanos and white rice

Fresh boneless fillet of mahi-mahi marinated in citrus juice and grilled. Served with mojo-marinated onions, yellow rice and platanos

Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo, splashed with a hearty red wine. Served with yellow rice. Choice of chicken or shrimp

Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted imported white cheese

We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates to 1935 when the Columbia opened Tampa’s first “Conditioned Air” dining room, the Don Quixote. Our grandmother and great-grand-mother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her flan. Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients

A favorite of the Gonzmart family when visiting the "Los Caracoles" restaurants in Barcelona, Spain. "Natilla," Catalan cream, is sprinkled with sugar and caramelized with a flaming torch

Golden-brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava

The original Key lime pie recipe was thought to have been created in Key West, the birthplace of our grandmother and great-grandmother, Carmen Piloto Hernandez in the late 19th century. When the family moved to Ybor City, they brought a prized Key lime tree to plant at their home, beginning a tradition of enjoying fresh Key lime pie at family gatherings. Today our pies start with a graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and “Nellie & Joe’s” Key lime juice. That’s it! Key lime pie is the “Official Pie of the State of Florida.”

Our father and grandfather’s favorite dessert. Simply put, this is the best bread pudding that we have tasted anywhere we have ever visited. Our version is made with white chocolate, La Segunda Central Bakery Cuban bread, Sunny Florida Dairy milk and Florida eggs. Topped with a rich Bacardi rum sauce. Enough to share

Gustavo Hernandez was the third son of the Columbia founder, Casimiro Hernandez Sr. Gustavo branched out and founded the Tropical Ice Cream Co. in Ybor City in the early 1940s, producing freshly made tropical ice cream for the Columbia and other restaurants. The most famous and requested of all was the coconut ice cream served in a coconut shell. Today, we are proud to once again be making and serving this Columbia classic

Carmen Hernandez baked this dessert at her home for our family on Sundays. Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce. One taste and you will understand why it was our favorite dessert

Van Gogh Espresso vodka with Licor 43 and our favorite freshly pressed Naviera Coffee Mills espresso

Blue Ice Double Espresso Vodka with Bailey’s Irish Cream liqueur. An adult-version of an Ybor favorite

A lovely combination of Kahlua and amaretto blended with Cuban coffee, and a touch of whipped cream

Café con leche with imported Torres Spanish brandy and Kahlua and topped with whipped cream

Grand Marnier, Frangelico, amaretto and Bailey's with fresh roasted coffee topped with whipped cream

A favorite of the Gonzmart family when visiting the "Los Caracoles" restaurant in Barcelona, Spain. "Natilla," Catalan cream, is sprinkled with sugar and caramelized with a flaming torch

Familia Torres Est. 1870

Familia Torres Est. 1870

Familia Torres Est. 1870

Familia Torres Est. 1870

Our grandfather's favorite, made with Cuban bread, white chocolate and topped with a rich Bacardi rum sauce

Our great-grandmother's special recipe

Honoring Tampa's nickname as "The Big Guava," this New York-style cheesecake is topped with tropical fruit

Graham cracker crust and filling made from pasteurized egg yolks, condensed milk and Key lime juice

Our Dad's favorite, made with Cuban bread, white chocolate and topped with a rich Bacardi rum sauce

Spanish egg custard

Honoring Tampa's nickname as "The Big Guava," this New York-style cheesecake is topped with tropical fruit

Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava

Fluffy steamed white rice

Traditional Spanish-style yellow rice

Slow-cooked cassava with garlic mojo

Crispy, golden fries