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801 Water St #1905, Tampa, FL 33602
Nutrition Facts & Calorie Information
Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions.
This burger features a tomato-based sauce that uses a recipe nearly a century old. When you add diced onion and a specific number of pickles, it combines for a one-of-a-kind, slightly messy, delicious meal! Served with fries.
Lettuce, tomato, pickle, onion and mayo. With fries.
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A Tampa treasure, the Cuban Sandwich was first crafted in Ybor City in the late 1890s, enjoyed by the city’s cigar workers. Each ingredient reflects an immigrant’s influence: Spanish ham, Sicilian salami, Cuban roast pork, German and Jewish Swiss cheese, pickles and mustard — layered on La Segunda Cuban bread. We follow Casimiro Hernandez, Sr.’s original 1915 recipe, pressed and brushed with butter for a crispy finish.
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. Finished with a splash of hearty red wine and served with yellow rice.
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.
Garlic and citrus marinated roasted pulled pork, topped with sautéed onions. Served with black beans and white rice.
Using our great-grandmother’s special recipe.
The best fish sandwich north of Havana. Grilled 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.
Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. Served with Cuban crackers.
A family favorite for generations. Finely ground beef braised with onions, peppers, raisins and olives. Served with white rice and platanos.
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Download MacrosMap →Grouper fillet topped with lettuce, tomato and garlic alioli sauce on Cuban bread. Grilled, blackened or fried.
Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned breadcrumbs and white wine.
Golden brown Spanish pastry grandfather’s favorite, made with Cuban bread, white chocolate, topped with rich Bacardi rum sauce.
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 white rice and platanos.
Honoring Tampa’s nickname dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.
Sliced eggplant breaded with Cuban bread crumbs, topped with our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine, then finished with melted Galician Tetilla cheese.
Named for Richard’s favorite paella from Casa Benigna in Madrid, this classic dish is cooked in a traditional paella pan with mussels, shrimp, scallops, 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.
Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread.
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.
Fried sweet plantains.
Tender calamari seasoned and lightly fried. Served with garlic alioli.
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. 100% vegan.
This soup helped make the Columbia famous! Our restaurant’s founder, Casimiro Hernandez, Sr. made this recipe based on a multi-course meal known in Spain as Cocido Madrileño. The flavors of garbanzo beans, ham, chorizo and potato simmered in a hearty chicken and ham stock, seasoned with saffron, garlic and onions, became a staple in Ybor at the turn of the 20th century.
Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili pepper.
Carmen, wife of Casimiro Hernandez, Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. Choice of Picadillo or Chicken.
Using our great-grandmother’s special recipe.
A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.
“Croqueta de jaiba” as they were known during the Great Depression. These four simple croquettes are made from seasoned cooked blue crab meat, paprika and garlic, then breaded with Cuban breadcrumbs and fried.
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Sunday dinner always would begin with our great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.
Florida tomatoes, tossed with julienne sweet onions and “1905” Dressing.
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