Cumbia is tucked into a narrow stretch of downtown Omaha just north of the Orpheum Theater on 16th street, at the edge of the bustling theatre district. From the street, Cumbia resembles a boutique coffee shop at first glance. A glass storefront reveals a handful of hanging ferns and warm, amber lighting. The signage is simply stated—a bicycle next to the restaurant’s name. In front of a quaint, cozy patio section is a circular sign that reads “Cumbia Cafe Bar & Bistro.”
Step inside, and you’re transported to a world of intimate layered tones of warm wood, handcrafted textures, beautiful ferns and trailing vines and thoughtful details at every turn. This isn’t just themed restaurant decor; it’s the kind of custom, deeply personal design that’s rich with meaning.
Cumbia inside
Photo by Jennifer Corey
Cumbia is now in its second iteration, reemerging after a previous closure with a deeper, more personal perspective. The Latin-inspired tapas and craft cocktails reflect the vision of co-owners, and husband-and-wife team, Andrea Macias and Juan Sanchez, a Colombian-born couple whose story is woven into every detail.
Before coming to Omaha, Macias moved to California with a dream of working in Silicon Valley. She’s an economist with a background in entrepreneurship and innovation management. She initially set her sights on working in tech but soon found herself working in construction and project management.
While Macias was living in California, Sanchez was already in Omaha, remotely managing their restaurant in Colombia—a concept similar to Cumbia—that they had owned for 12 years. Running it remotely—especially during a pandemic—proved too challenging, so he sold it. With a background in architecture and nearly two decades of running a construction company in Colombia, Sanchez transitioned to general contracting in Omaha. Today, in addition to Cumbia, Sanchez and Macias own and operate a construction business.
Cumbia décor
Photo by Jennifer Corey
This background speaks to the personal attention Macias and Sanchez put into Cumbia’s decor. Like their construction business, the vibe is designed to immerse you in Colombian and Latin culture. All of the chairs, for example, are handmade in Colombia.
“They’re crafted by indigenous artisans,” Macias said. “It’s not a factory that uses machines. These are made by people in the community with their own hands. That was something I wanted to bring—something different. Not the regular furniture that we have available here.”
Cumbia bicycle
Photo by Jennifer Corey
In addition to the meticulously crafted decor, you’ll also see a bicycle hanging from the wall when you first enter. For 12 years, it was Sanchez’s mode of transportation after he arrived in Omaha. During the renovation, a friend hung the bike up as a joke.
“I looked at it and said, ‘Oh—it actually looks very nice there,’” Macias recalled. “We kept the bicycle because it was meaningful for us. It’s a reminder that we can dream, and with hard work, things can happen. It’s also a reminder to stay humble.”
Macias and Sanchez don’t identify as chefs but their love of food runs deep. The dishes at Cumbia are born from their kitchen at home. Their inspiration comes from nostalgia, travel and experimentation.
Cumbia bar
Photo by Jennifer Corey
“We’re foodies,” Macias said. “Our dishes come from the flavors we miss, the places we’ve been, and the things we cook together at home. We want friends to gather in a nice environment, with a nice vibe—not complicated. Just good food to share.”
They also involve their team in the cocktail menu. “We all get together, try the drinks, and—yes—get a little tipsy deciding what makes the menu,”Macias said. “They’re proud of what they create, and I love that because they do a very good job.”
It’s this kind of buy-in that makes Cumbia’s service memorable.
During our first visit, team member Austin made sure to walk us through the menu and helped us narrow down our choices. Noah made sure our second visit was equally as memorable, also walking us through the menu with personal recommendations—for cocktails and tapas. Shemaya was tending bar on our second visit, and came to our table, curious about all the pictures we were taking. She proudly told us that Noah had created the peach dreams cocktail, and her invention was the moonlight drive.
On our first visit, Jennifer ordered the Ash & Cane old fashioned, while I had the moonlight drive. For tapas, we tried the olives and manchego, Brazilian sandwich, carnitas bravas and Caribbean shrimp cocktail. We tried the suspiro de limena for dessert.
Ash & Cane old fashioned
Photo by Jennifer Corey
The Ash & Cane old fashioned is made with Planterey Pineapple Rum, Planteray OFTD rum, Rum Haven coconut rum, rich demerara and Peychard’s Bitters. This is a complex, smooth cocktail – very tropical with hints of the pineapple and coconut on the finish. It’s smoked tableside, and in addition to a bit of showmanship, echoes the cocktail’s fruity and smoky-sweet character.
Moonlight drive
Photo by Jennifer Corey
The moonlight drive cocktail is made with Planetary Pineapple Rum, rich demerara, blueberry syrup, pineapple juice and heavy whipping cream. The blueberry is rich and prominent. Notes of pineapple from the rum make it fruity and tropical. The cream adds a smooth, velvety finish. The cocktail is playful on the palate and deceptively smooth.
The olives and manchego are Castelvetrano & Sicilian olives, zesty spicy house marinade, Manchego cheese—a four- and 12-month-aged mix. The olives are well marinated; the cheese selection is delightful. Both are excellent on their own but even better together. The real hero here is the marinade—umami-rich, boosted by the soft, roasted garlic.
Brazilian sandwich
Photo by Jennifer Corey
The Brazilian sandwich is made with top round beef cap, garlic aioli, piloncillo and tamarind spicy sauce, melted mozzarella, pickled red onions between artisan bread. The bread is sourced from a regular customer who began baking it for Cumbia when they were seeking better options. The round cap is fork-tender and juicy on its own but it’s enhanced by the aioli and spicy sauce. It’s perfectly balanced, with a deep, rich beef profile complemented by sweet tanginess from the pickled onions and heat from the tamarind. It’s the complete bite. My only complaint is we should have ordered another one.
Anticuchos de pollo
Photo by Jennifer Corey
The anticuchos de pollo are two skewers of grilled chicken breast with fried crispy golden potatoes, house chimichurri and cilantro sauce. There’s a fantastic savory-sweet rub that comes from sugar and spices on the chicken. The house chimichurri is bold and tangy. The cilantro sauce is creamy and full bodied. The potatoes are perfectly crisp and soft inside. The sauces tie the chicken and potatoes together with richness and bright acidity.
Cartagena shrimp cocktail
Photo by Jennifer Corey
The Cartegena shrimp cocktail comes with Atlantic Coastal marinade, lime juice, onions, cilantro and served with plantain chips. The shrimp are plump and juicy. The marinade is creamy and herbaceous, with a mellow acidity that plays well with the shrimp. The plantains have an excellent crunch and bring a satisfying salty contrast.
Suspiro de limena
Photo by Jennifer Corey
Suspiro de Limena is a dulce de leche custard with dark rum and sea salt, crisp caramelized sugar, a hard meringue crown and Maldon salt flakes. This is best described as a salted caramel crème brûlée. The custard leans rustic rather than ultra-smooth, giving it a handmade quality that fits the dessert’s bold, caramelized complexity. Subtle notes of rum play off the toasted sugar. The hard meringue crown adds a fun, crunchy element. We paired this with the French pressed Colombian coffee, which deepened the dessert’s toasted richness.
We began our second visit with cocktails off the happy hour menu. Jennifer ordered a caipirinha and I tried their mojito. For tapas, we ordered the house guacamole, the empanadas—both de carne and de queso, picanha tacos and carnitas bravas. The cocktails are so good, we had to try two more. Jennifer had the margarita, while I ordered the peach dreams. We finished with basque burnt cake for dessert.
Cumbia’s caipirinha
Photo by Jennifer Corey
The caipirinha is made with Leblon Cachaca, muddled limes and dusted with Electricdust. It’s the official drink of Brazil similar to a traditional margarita. The capriana uses cachaca, a Brazilian rum that adds caramelized sugar notes. Already delicious, Cumbia’s version adds a surprising twist—Electricdust, a vibrant blue dust that flips sour flavors to sweet. Following our server’s instructions, we let the Electricdust tingle on our tongues before taking a sip—transforming sharp lime into a smooth, candy-like finish. Needless to say, I recommend you try it.
Cumbia’s mojito
Photo by Jennifer Corey
The mojito is made with Sauza Blanco tequila, Alma Finca Orange liqueur, rich demerara, lime juice and volcanic black salt. It’s at once refreshing with a cool mint wave that rides the edge of the tart lime juice. The Alma Finca adds a wonderful citrus profile and there’s an ever so slight hint of saltiness from the black volcanic salt.
The house guacamole is avocado, lime and spices served with plantain chips. Unlike traditional rustic guacamole, this version is smooth and refined—tangy and silky. The sour lime citrus is distinguished and the fresh cilantro essence sings through. The plantain chips are delicately crisp and far less dense than most I’ve tried—a welcome surprise that makes them ideal for dipping.
Empanadas de carne
Photo by Jennifer Corey
The empanadas de carne are corn masa turnovers stuffed with Lomo Saltado beef, potato and brava sauce. The beef is succulent. The turnovers are crispy and carry a delicate shell. The beef has a lovely spice mixture and pairs well with the brava sauce—tomato-based with a pleasant, prominent tinge of heat.
The empanadas de queso are also corn masa turnovers but with gooey cheese filling and a side of spicy strawberry jam. Like the de carne, the shells are delicately fried. It offers that satisfying cheese pull that speaks to its gooey interior. The spicy strawberry jam is fruit-forward with a welcome tinge of heat that plays well against the richness at the center of the empanada.
Picanha tacos
Photo by Jennifer Corey
The picanha tacos are angus sirloin tri-tips, house chimichurri sauce, bits of bacon, crispy caramelized leeks and radish on top of two tortillas. The tri-tips are fork tender and seasoned very well. The chimichurri sauce ties the heartiness of the beef and bacon bits with fresh radish and caramelized leeks. They’re a lovely balance of hearty beef and fresh vegetables.
Carnitas bravas
Photo by Jennifer Corey
The carnitas bravas are crispy golden potatoes topped with carnitas, salsa brava and drizzled with garlic aioli. The carnitas are tender and juicy and balance well with the potatoes—expertly crisp on the outside and pillow-soft in the center. The aioli is creamy, tangy and savory with just a hint of garlic. It’s a deeply satisfying plate.
The cocktails are so good, we naturally circled back for two more.
Cumbia’s margarita
Photo by Jennifer Corey
The margarita is made with Sauza Blanco tequila, Alma Finca orange liqueur, rich demerara, lime juice and volcanic black salt. This margarita is a touch on the bitter side, which I enjoyed. It carries a slightly sour booziness that works well with the lime, orange liqueur and sweet notes of the tequila. The volcanic black salt lends a salty counterbalance to the sweet, making this a notably more complex margarita—a top-tier contender in Omaha’s cocktail scene.
Peach dreams cocktail
Photo by Jennifer Corey
The peach dream is made with Las Californias Citrico gin, Tito’s vodka, Aperol, rich demerara and dusting of Tajin on the glass. It delivers a vivid hit of ripe peach up front. Notes from the gin’s natural juniper berry accent the peach. The stone fruit diminishes the bitterness of the Aperol giving you a complex mix of sweet, fruity and just a touch bitter. If you like fruity cocktails like I do, especially of the peach persuasion, this one hits the bullseye.
Basque burnt cake
Photo by Jennifer Corey
The basque burnt cake is coffee-infused burnt cheesecake with condensed milk, a drizzle topping and mint. Notes of coffee are present but not overpowering. The burnt topping is similar to toasted marshmallow. The drizzle is much like a white, creamy caramel. It’s indulgent without being too sweet, with the right complexity to make it a standout finale on any menu.
Cumbia has become a place for connections. Macias regularly partners with nonprofits and local organizations to host events, waiving rental fees and working out arrangements that are mutually beneficial.
“We still have to run a business,” Macias said. “But we try to make it work—for them and for us.”
This community-first mindset is the kind that Omaha embraces and it’s at the heart of Cumbia’s identity. It’s evident in how they hire and treat their staff and how they engage with guests.
Shaking things up at the bar
Photo by Jennifer Corey
“This is our little oasis,” Macias said. “It’s a place where we have fun, where our team shares their energy with customers and where we get to be a part of something bigger than just food.”
In addition to Macias and Sanchez, Cumbia has a quiet third partner—a longtime friend who has supported their vision from the beginning. He’s not involved in the day-to-day operations. His involvement is more emotional support during the ups and downs of restaurant life.
“Entrepreneurs always need family and friends to believe and support their dreams,” Macias said. “We have a friend who was there for us and became our business partner.”
In its second act, Cumbia is less of a comeback and more of a homecoming—for both its owners and diners lucky enough to experience it. It’s not just a restaurant; it’s a gathering place and a platform for young talent. It’s a poetic reminder that food always tastes better when it comes with a story.
The old bike on the wall might be symbolic of the path Sanchez first pedaled through Omaha, but it also reflects the humble culinary experience Cumbia is creating—one small plate at a time.
Smoking the Ash & Cane Old Fashioned
