Tapas

Miranda’s Ybor City Devil Crab Croquettes

“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.
Served with a side of Columbia hot sauce ................................................ 15

Shrimp “Al Ajillo”

Shrimp sautéed in virgin olive oil, fresh garlic and chili pepper ................... 16
Calamares Fritos “A La Romana”
Tender calamari seasoned and lightly fried. Served with garlic alioli ........... 18
Scallops “Casimiro”

Salads
Fresh sea scallop baked in a clay casserole with lemon butter and topped with
seasoned bread crumbs and white wine ..................................................... 20 All salads served with Cuban bread & butter

Shrimp & Crabmeat Alcachofas

Baked casserole of shrimp, crabmeat and artichoke hearts topped with Columbia’s Original “1905” Salad®
grated romano cheese. Served with Cuban crackers .................................. 15 The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce with
julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano
Black Bean Cakes cheese and our famous garlic dressing. In the ’40s, Tony Noriega, who
A favorite tapa selection of vegetarians and lovers of black beans. ventured to New York City during the Depression to find work, added a
Served with guacamole and sour cream ................................................... 10 “secret ingredient,” Worcestershire sauce, to the recipe. The award-winning
Champiñones Rellenos salad won honors from USA Today as “One of 10 Great Places to Make
Baked silver dollar mushrooms stuffed with baby spinach, artichoke a Meal Out of a Salad.” The signature salad, named for the year the
hearts, fresh garlic and Romano cheese. Drizzled with Spanish restaurant was founded in Tampa’s Latin district of Ybor City, was inspired
extra-virgin olive oil and lemon. .............................................................. 12 by immigrants to the Cigar City: Romano cheese from the Sicilians and the
famous garlic dressing used by Cubans to marinate roast pork. Iceberg lettuce,
Empanadas
originally known as crisp head, got its name from the layers of ice covering
Carmen, wife of Casimiro Hernandez Jr., was the queen of preparing
heads of lettuce being shipped to Tampa via Henry B. Plant’s trains. As the
these delicate pastry turnovers stuffed with different fillings. Back in the
trains pulled up, people would yell, “Here come the icebergs!” Today, our
Depression, food leftovers or fruits would be used to fill the dough and
iceberg lettuce is sourced from 3rd-generation family-owned Taylor Farms in
fried. This once blue plate item is considered a delicacy in our home.
CA and AZ. .............................................................................................. 15
Choice of Picadillo or Chicken ...................................................................... 12
Smaller version served with entrée .......................................................... 10
Platanos Maduros
Fried sweet plantains ................................................................................. 8 Columbia’s Original “1905” Salad with Turkey ....................... 16
Columbia’s Original “1905” Salad with
The “Tapeo” Sampler
“Shrimp al Ajillo”..................................................................................... 20
Tapeo is the Spanish tradition of sharing small plates
of food with family and friends. Perfect for 3-4 people. Chopped Tomato Salad
Choose one seafood tapas and two other tapas ........................................ 40 A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes,
Choose two seafood tapas and one other tapa .......................................... 45 tossed with julienne sweet onions, and “1905” Dressing ................................ 12
César Salad
Crisp romaine lettuce tossed with Romano cheese and toasted

Soups Served with Cuban bread & butter

Cuban croutons ......................................................................................... 14
Smaller version served with entrée ............................................................ 8
Spanish Bean Soup César Salad with Grilled Chicken ............................................................. 20
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 Half and Half Combo
Hernandez Sr. adapted his version of hearty multi-course meal known in Spain Choice of two, one half of a Cuban sandwich, one half order of Columbia’s
as Cocido Madrileño. Instead of serving the different ingredients separately, Original “1905” Salad or a cup of soup ........................................................ 15
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 1920’s newspapers boasted of Tampa’s
three great delights. “sunshine, cigars and soup.” ......................................... 9
Sandwiches Served with plantain chips
Add soup or half “1905” Salad 9
Black Bean Soup
Frijoles Negros prepared exactly as our grandmother, Carmen Hernandez,
Cuban Sandwich
did. Served over a bed of white rice and topped with diced raw Spanish
The Cuban Sandwich is a Tampa treasure. The “Mixto,” was created in
onion. 100% vegetarian .................................................................................... 9
the late 1890s for the cigar workers. The sandwich underwent changes as
immigrants from different countries came to Ybor City. The Spanish brought
Entrees Served with Cuban bread & butter
the ham, the Sicilians Genoa salami, the Cubans Mojo-marinated Roast
Pork, Germans and Jews Swiss cheese, pickle and mustard. Layer together
in between Cuban bread from La Segunda Central Bakery and life is great.
Paella “Española”
Today we are following the original 1915 recipe of Casimiro Hernandez, Sr.,
Spain’s national dish prepared in a traditional paella pan featuring clams,
using the same proportions of meat with the Cuban bread brushed with butter
mussels, shrimp, scallops, calamares, chicken and pork, baked with La Bomba
Spanish rice, Spanish onions, green peppers, tomatoes, garlic and splashed on top, pressed to a crispy finish ..................................................................... 15
with white wine .............................................................................................. 28

Chicken and Rice “Ybor” Pressed Meatloaf

The traditional dish from Tampa’s Ybor City, one quarter-chicken baked with Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed
yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil between Cuban bread ...................................................................................... 16
........................................................................................................................... 18
Mahi-Mahi Cubana
Picadillo “Criollo” The best fish sandwich north of Havana. Grilled mahi-mahi seasoned and
Cuba’s most popular blue plate special. Finely ground beef braised with onions, topped with sautéed onions, mushrooms, green peppers and smothered with
peppers, raisins and olives. Served with white rice and platanos ..................... 16
Swiss cheese on Cuban bread ........................................................................... 18
Lechon Asado Mojo Chicken
Garlic and citrus marinated roasted pulled pork, topped with sautéed onions.
Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli
Served with white rice and topped with black bean and platanos ................... 18
sauce on Cuban bread ....................................................................................... 16
Ropa Vieja
Originally introduced to Cuban by Spanish sailors. The name means “old Roast Pork Sandwich
clothes” because the choice beef is shredded, sautéed and simmered with Cuban-style slowly roasted pork, pulled from the bone, served on Cuban
onions, green peppers and tomatoes. Served with platanos and white rice bread brushed with mojo, topped with sautéed onions ............................. 16
........................................................................................................................... 18

Desserts
Mahi-Mahi “Cayo Hueso”
Boneless fillet of mahi-mahi marinated in citrus juices and grilled.
Served with mojo-marinated onions, yellow rice and platanos ...................... 24
Salteado White Chocolate Bread Pudding
Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron Our Dad’s favorite, made with Cuban bread, white chocolate and topped with
skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, a rich Bacardi rum sauce ............................................................................... 14
onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo,
Flan Spanish egg custard ................................................................................ 8
splashed with a hearty red wine, Served with yellow rice.
Mama Guava Cheesecake Honoring Tampa’s nickname as “The Big
Choice of Chicken or Shrimp ........................................................................ 20
Guava,” this New York-style cheesecake is topped with tropical fruit .............. 10
Eggplant Riojana
Sliced eggplant breaded with ground Cuban bread crumbs, smothered in Churros “Tres Amigos” Golden brown Spanish pastry dusted with
our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel
Topped with melted imported white cheese ................................................... 22 and guava ......................................................................................................... 10

04/2024