For years, Tarpotle’s corner in Cornell Hall was a go-to stop for Rollins students looking for a quick bowl between classes. Now, the campus favorite has a new home.
President Brooke Barnett attended the opening ceremony in September 2026, cutting the ribbon and officially opening the new dining space to the public. Guests at the opening were offered a free Tarpotle cup.
The new location in East End was designed to be more than a place to grab food. The space is significantly larger, with plenty of seating for students who want to stay a while, whether that means catching up with friends or settling in to study. For Ariana de la Cruz (‘28), that’s what makes it special. She said the new Tarpotle blends a café with the restaurant, creating a space where students can study and do homework.
The space features Latino-inspired architecture and Mexican-style decor, with Latin American music playing in the background, giving students a taste of another culture before they even reach the counter.
Maria Gonzalez (‘29) said she appreciates the air-conditioned space and the added seating, as well as the new healthy food options.
For students who were worried about losing their favorites, the classics are still here. Tacos, quesadillas, burritos, and build-your-own bowls all made the move to East End.
The biggest change is the menu’s reach. Tarpotle has expanded beyond Mexican food to include dishes from across Latin America. New entrées include Brazilian churrasco, grilled and seasoned meat in the style of Brazilian steakhouses, and a classic Cuban sandwich, pressed and filled with pork, ham, cheese, and pickles. For drinks, the menu now offers batidos, creamy blended drinks available in mango and strawberry-banana.
The dessert lineup has grown as well. Students can now order Argentinian alfajores, soft sandwich cookies filled with dulce de leche; tres leches cake, soaked in three kinds of milk; and Mexican buñuelos, crispy fried dough dusted with cinnamon sugar.
The new café section caters to students grabbing something quick between classes. Snack options include pandebono, a soft, cheesy Colombian bread; empanadas; and the quesito, a flaky pastry filled with sweet cream cheese. The coffee menu features a café cubano, a strong shot of espresso; a cortadito, espresso cut with a bit of steamed milk; and a café con leche for a milder, milkier option.
De la Cruz also pointed to the new location as an improvement. With the kitchen no longer next to classrooms in Cornell, she said the move made sense for both students and the space itself.
Students have been quick to make the new Tarpotle part of their routine. Valentina Botero (’28) called it a really good place to hang out, though she said she’d like to see smaller portion options.
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