A Taste of Latin Tradition
WELCOME TO
CALI VIEJO!
Cali Viejo isn’t just a restaurant, it’s a celebration of Latin American culture, flavor, and hospitality. Inspired by the heart of Colombia and enriched with dishes from across Latin America, we bring people together through food that feels like home.
Our kitchen is where tradition meets passion. From classic Bandeja Paisa and comforting Ajiaco, to crispy tostones, savory mofongo, and seafood rice bursting with flavor, every plate tells a story of heritage and care.
We invite you to experience the warmth, flavor, and authenticity that define The Cali Viejo Experience.
BANDEJA PAISA!
A True Taste of Colombia
Bandeja Paisa is more than just a meal, it’s a celebration of Colombian heritage, especially from the Antioquia region. Packed with bold flavors and generous portions, this iconic dish reflects the warmth and heart of the Paisa culture.
A JOURNEY THROUGH
CALI VIEJO ISN’T JUST A RESTAURANT, IT’S A CELEBRATION OF LATIN AMERICAN CULTURE
An abundant composition of chicharrón, chorizo, morcilla, fried arepa, and mini beef empanadas. Served with handcrafted garlic and hot sauces — a rich prelude to the flavors of the Andes.
Six delicate flour empanadas — half filled with savory beef, half with tender chicken — crisped to a perfect shell. Light, flaky, and full of Caribbean soul.
Golden corn dough encasing seasoned beef and potato, deep-fried to perfection. Each bite delivers the essence of Colombian street gastronomy in refined miniature form.
Perfectly rendered pork skin, crisp yet juicy, paired with a warm, handmade arepa — a minimalist study in texture and tradition.
A soulful broth simmered for hours with tender cuts of beef, green plantain, cassava, and corn. Served with Creole beef, silky white rice, ripe avocado, and caramelized sweet plantains — a tribute to the comforting warmth of home.
A Bogotano classic elevated: three textures of potato in a velvety broth enriched with shredded chicken, capers, and a whisper of heavy cream. Served with white rice, avocado, and plantains for a perfect balance of comfort and refinement.
An artisanal corn masa parcel, slow-steamed in banana leaf and filled with marinated meats and vegetables. Unwrapped tableside to release its intoxicating aroma, served with white rice and a petite arepa.
An ancestral delicacy crafted from slow-braised tripe and vegetables, infused with subtle spices and herbs. Presented with a side of white rice, ripe avocado, golden plantains, and a delicate corn arepa — hearty yet elegant.
Earthy lentils gently stewed with aromatic vegetables, paired with a seared palomilla steak — its juices mingling with the soup’s rustic depth. Accompanied by white rice and golden sweet plantains.
A classic reborn: tender calf liver sautéed in caramelized onions, paired with red beans, white rice, sweet plantains, and a warm arepa. Deeply savory, bold, and unapologetically traditional.
A culinary epic — chorizo, pork belly, rice, red beans, fried egg, sweet plantains, avocado, and arepa, crowned with your choice of grilled meat. A grand Colombian celebration on a single plate.
The prized Brazilian cut, charred on the outside and buttery within. Presented with black beans, rice, spinach, and sweet plantains — an elegant study in restraint and flavor.
Crisp, golden breaded pork loin layered with delicate spice, accompanied by white rice, French fries, red beans, and sautéed spinach. A play of textures — crunch yielding to succulence.
Puerto Rican Plantain Purée Golden green plantains mashed with garlic butter and chicharrón, served with your choice of sauce: rich Creole or creamy mushroom. A testament to Puerto Rico’s multicultural soul.
Juicy chicken breast grilled to a gentle char, served with rice, beans, fries, and sautéed spinach — clean, balanced, and nourishing.
A whole red snapper seasoned with sea salt and citrus, fried to delicate crispness, served with rice, fried yucca, and green plantains — a coastal masterpiece of flavor and texture.
Tender skirt steak grilled over open flame, evoking Buenos Aires parrillas. Served with rice, red beans, and sweet plantains — bold yet balanced.
Shredded Beef. Each entrée includes two sides of your choice.
A perfectly charred New York steak imbued with smoky grill notes, accompanied by red beans, white rice, crisp fries, and sautéed spinach. Classic, robust, and indulgent.
Palomilla Steak. Each entrée includes two sides of your choice.
White Rice side dish.
Sweet Plantains side dish.
Extra Pork Loin protein addition.
A symphony of greens — lettuce, cilantro, beets, onions, and cherry tomatoes — dressed in your choice of Italian or balsamic vinaigrette. A refreshing counterpoint to the meal’s richness.
Crisp romaine dressed in house-made Caesar emulsion, finished with aged Parmesan and toasted croutons for crunch and depth.
Tender grilled chicken breast or steak, served with two comforting sides — simplicity done right.
Golden chicken tenders with fries — crisp, warm, and endlessly satisfying.
A hand-formed beef patty, grilled to juiciness and layered with fresh vegetables, caramelized onions, and house condiments on a toasted bun — comfort redefined.
Slices of grilled Brazilian sirloin layered with goat cheese, arugula, spinach, caramelized onions, and chimichurri on a buttery croissant — refined, cosmopolitan, unforgettable.
Pulled pork, ham, salami, Swiss cheese, and pickles pressed in warm La Segunda Cuban bread — a Tampa classic with timeless balance.
Crisp breaded pork loin on a Coca bun, with lettuce, tomato, red onion, and garlic sauce — bold, street-inspired indulgence.
Traditional Latin-style coffee with steamed milk
Postobon Orange Soda - Colombian Soft Drink
Stuffed with Cheese, Bell Peppers, tomatoes, and Mushrooms. Served with Cuban Toast.
Crispy Arepa, with Palomilla Steak.
Stuffed with Ham, Sausage, Bacon, Green Peppers, Onions and Cheese Fresco. Served with Cuban Toast.
White Colombian Corn Cake, topped with melted Queso Fresco.
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SANGRIA
MARGARITA
MOJITO
MIMOSA
CUBA LIBRE
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