West Tampa Tobacco Co. Chef Rick

In November 2023, West Tampa Tobacco Co. announced the first release in its Cook Book Series, created to showcase food-inspired blends. The first cigar in the series was Boliche Blvd., inspired by the nickname given to Columbus Drive in Tampa, which is known for the many Cuban and Latino restaurants that serve boliche, a Cuban dish consisting of eye-round beef stuffed with ham and served with rice, and which is often compared to a pot roast.

Last year, West Tampa Tobacco Co. revealed its second food-inspired cigar named Devil Crab, after a croquette-style dish made from sautéed blue crab that is then rolled in bread crumbs and deep-fried. The dish rose to popularity during the 1920s in Ybor City, a part of Tampa that was home to Cuban, Italian and Spanish immigrant communities as well as a large number of cigar factories.

Earlier this year, West Tampa Tobacco Co. began shipping the third and final release in the Cook Book Series, a 6 x 52 toro named Chef Rick. Blend-wise, the cigar is made with a habano 2000 wrapper from an undisclosed country covering an Ecuadorian Sumatra-seed binder and filler tobaccos grown in the Condega, Estelí, Jalapa and Ometepe regions of Nicaragua. It is made at Tabacalera Pages de Nicaragua S.A.

“A great culinary chef requires technical mastery, immense passion and creativity,” said Rick Rodriguez, co-founder of West Tampa Ciga in a press release. “I also wanted to take the opportunity to partner with a young up and coming factory, Tabacalera Pages de Nicaragua S.A., to close out this trilogy. Having the opportunity to work alongside Raymond Pages Raffo allowed me to bring something new and unique to my fans.”

Each Chef Rick has an MSRP of $12.99 and production is limited to 1,000 boxes of 50 cigars that started shipping to retailers in May.

• Cigar Reviewed: West Tampa Tobacco Co. Chef Rick
• Country of Origin: Nicaragua
• Factory: Tabacalera Pages de Nicaragua S.A.
• Wrapper: Undisclosed (Habano 2000)
• Binder: Ecuador (Sumatra-seed)
• Filler: Nicaragua (Condega, Estelí, Jalapa, Ometepe)
• Length: 6 Inches
• Ring Gauge: 52
• Shape: Round
• MSRP: $12.99 (Box of 50, $649.50)
• Release Date: May 2026
• Number of Cigars Released: 1,000 Boxes of 50 Cigars (50,000 Total Cigars)
• Number of Cigars Smoked For Review: 3

All three cigars are extremely similar visually: the same dark brown wrappers with a reddish tint in certain light, about the same amount of oil—not much, but noticeable—and even similar, slightly protruding veins, albeit in different places. All three cigars are also extremely hard when squeezed, although the second cigar has a large soft spot just under the main band. The similarities continue with the aromas from the wrappers, the strongest of which is a sweet milk chocolate, followed by dry hay, barnyard, earth, leather and some creamy but generic nuttiness. A nutmeg note leads the scents emanating from the feet, along with creamy cedar, coffee grounds, herbs, black pepper, light tea leaves and milk chocolate sweetness. The cold draws have a bit of a divergence. The first cigar is dominated by creamy cedar, along with milk chocolate, earth, leather, breadiness and cinnamon; the second cigar has a strong dark chocolate note—along with a light astringency the other two cigar don’t have—as well as some espresso, leather tack, cedar and earth; and the third cigar features leather tack, cinnamon, cocoa nibs, sweet cedar, and generic nuttiness.

The first third starts with a light but rich espresso note combined with a small amount of black pepper and spice on my tongue, all of which linger for about 15 puffs. After that, main flavors of roasted peanuts and sweet cedar take over the top spots in the profiles, followed by cinnamon, coffee beans, baker’s spices, mulch and leather tack. On the finish of the first and second cigars, there is a bit of a floral note. On the retrohale, all three cigars feature a rich raisin sweetness and light black pepper combination, although the second cigar is noticeably sweeter than the other two. Flavor ends the first third at full, the body lands about halfway between mild and medium, and the strength hits a point just under the medium mark. Construction-wise, there are no issues whatsoever, as the burn lines, smoke production and draws all work together in harmony.

During the second third, the natural sweetness continues to develop across all three cigars, with flavors of sweet tea and creamy cedar rising to the top of the profiles. At various points, secondary flavors of creamy hay, coffee grounds, dry earth, barnyard and cinnamon appear, while the floral note on the finish has become a bit sweeter than in the first third. On the retrohale, the first cigar has developed more black pepper—albeit not nearly enough to drown out the rich, raisin sweetness that is still very much present—while the other two cigars feature a new combination of light black pepper and milk chocolate. Flavor remains at full, the strength hits a solid medium and the balance lands at a point just under medium. Just after the halfway point, the burn on my second cigar needs a quick touch-up to stay on track, but that is the only construction issue.

The combination of sweet tea and creamy cedar continues to dominate the profiles of all three cigars, although there is more cedar in the first cigar and a bit more of the sweet tea note in the final one. Additional flavors of coffee beans, roasted peanuts, cocoa nibs, leather tack, dry earth and a touch of cinnamon float in and out. Although the sweet floral note is still present on the finish, it is not nearly as strong as it was in the second third. The amount of black pepper on the retrohale is relatively consistent, but the milk chocolate sweetness has taken over for all three cigars. Flavor ends at full, the body ends at a solid medium, and the strength ranges from a solid medium to medium-plus. Other than a slightly wavy burn line on the second cigar, the construction is problem-free.

Final Notes

• This cigar is named after Rick Rodriguez, who co-founded West Tampa Tobacco Co. with Gus Martinez in 2022. Both Rodriguez and Martinez are former employees of  General Cigar Co.
• For some reason, the first time I heard the name of this cigar, I was reminded of the “Pickle Rick” episode of the cartoon “Rick and Morty.”
• I find it interesting that each of the three cigars in this series was rolled at a different factory, although all of those factories are located in Nicaragua.
• I do wonder if the sweetness that seems to be inherent to this blend will fade noticeably with any significant age.
• There is no shortage of cigars inspired by chefs or food: a few examples include Davidoff’s Chefs Edition, Knuckle Sandwich’s Chef Special and Street Tacos from Rojas Cigars.
• Other than a minor touch-up in the second third of my second cigar, I did not even have to look at my lighter after lighting the foot for these cigars.
• Devil Crab tied for 11th place on halfwheel’s 2025 Top 25 list.
• The cigars for this review were purchased by halfwheel.

• These cigars are listed as being 6 x 52 vitolas. Above are the measurements we took when we measured them.
• The final smoking time averaged out to two hours and three minutes for all three cigars.
• If you would like to purchase any of the West Tampa Tobacco Co. Chef Rick cigars, site sponsors Atlantic Cigar Co. and LM Cigars sell them on their respective websites.

Nicaragua
Tabacalera Pages de Nicaragua S.A.
Toro
West Tampa Tobacco Co.
West Tampa Tobacco Co. Chef Rick
West Tampa Tobacco Co. Cook Book Series