served with guacamole and sour cream

tender baby lamb back ribs, glaxed with guava BBQ sauce

spiced ground beef filled pastry turnovers with roasted corn and black bean salsa

blue crabmeat cakes served with passion - fruit alioli sauce

spanish tetilla cheese baked in rioja tomato sauce iwht toasted cuban bread

tender seasoned calamari lightly fried

baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese

try our familles two favorite croquettes. Four devil crab croquettes and four croquetos de pollo

six croquettes made with chicken and cuban cracker crumbs, just like our grandmother carmen harnandez used to make. Served with Columbia hot sauce

jumbo shrimp is wrapped in water thin bacon, marinated and fried. Served with yellow rice or French fries

we enjoyed this recipe of our mother and grandmother, adela, on sundays at her home large white shrimp sauteed in a hot skillet with extra virgin olive oil, garlic, green peppers, tomatoes, platanos, potatoes, spicy spanish paprika and splashed withmartin

the most popular dish of Spain. Our luncheon version of seafood, meats and chicken in caserole with yellow rice

gulf fresh fiilet of grouper grilled or - Russian style served wiuth yellow rice

boneless fillet of mahi mahi with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and bked. Served with yellow rice

boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with yellow rice, platanos and majo

named for andres sanchesz who produced and provided our family with the best choizo, made right here in ybor city, fresh prince edward - island, mussels and sliced chorizo, sauteed and simmered with extra virgin olive oil, onions, celery, tomato, basil, s

a gavorite of ours when we visit barcelona, tender cannelloni pasta filled with maine lobster meat, tender shrimp, pan seared scallops and sauteed shallots, blended with a lobster sherry cream reductio, smothered with a lobster sherry mornay sauce

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 sauted, onions, green peppers, fresh garlic, mushrooms, diced fried potatoes, chorizo, splashed with a hearty red wine. Served w

creat by francisco pijuan Columbia's Famous chef and lormer chef to king alfonso XIII of spain. Boneless fillet of red snapper, king of the gulf of Mexico, breaded with Cuban bread crumbs and grilled, garnished with a Russian sauce of lemon butter, parsle

a florida favorite

original recipe of aurora gonzalez, our grandmother and great grandmother. Chocolate mousse and rich spanish custard in a small clay casserole with shaved chocolate

spanish caramel egg custard

our favorite at - los caracoies in barcelona Spain. Spanish cream topped with crustalized caramel

100th anniversary version of the original recipe from casimiro hernandez, st, founder of the Columbia hestaurant, spongecake soaked in syrup wiht spanish manzanilla sherry filled with spanish cream and strawberries, rolled and topped with meringue. Served

roasted in ybor city's naviera coffee mill

evelio hemandez's secret blend

espresso with steamed milk