Menga: the birthplace of pandebono and marranita routes

Menga: the birthplace of pandebono and marranita routes

If there is a neighborhood in Cali that smells of corn, cheese, and chicharrón from 6 in the morning, it is Menga. Located in the north of the city, between Avenida 3N and Carrera 44, this area is the paradise of Cali street food. Do not expect restaurants with tablecloths or menus in English. Here you come hungry, with cash in your pocket, and ready to get your hands dirty. Menga is the heart of two gastronomic gems: freshly baked pandebono and marranitas stuffed with chicharrón. In May 2026, it remains the place where Univalle students, taxi drivers, and local foodies line up from early morning. This article is a guide so you don't miss a single bite.

Introduction: Menga, the epicenter of Cali street food

Menga is not just any residential neighborhood. Since the 1980s, its streets have filled with small family businesses that turned pandebono and marranitas into an emblem. While Cali's historic center has its salsa and cholado, Menga has the smell of a wood-fired oven that catches anyone passing by Carrera 44. The curious thing is that, unlike other areas of the city, here pandebono is not only eaten fried: it is baked in clay ovens, giving it a crispy texture on the outside and soft on the inside. And the marranitas, those little green plantain dough balls stuffed with chicharrón, are proof that Cali street cooking needs no more than three ingredients to become addictive.

A little-known fact: the name "Menga" comes from an old hacienda that existed in the area, and although it is now fully urbanized, the neighborhood retains that village atmosphere within the city. If you come from another country or another city, get ready to walk among improvised stalls, plastic tables, and ladies who shout "What can I get you, my love?" with a smile. This is not gourmet tourism; it is the real Cali.

What to do in Menga: the pandebono and marranita route

Top 3 pandebono stalls: wood-fired vs. fried

Pandebono in Menga is divided into two schools: baked, which is drier and crispier, and fried, which is fluffier and oilier. Both have their fans. But there are three stalls that are a must-stop:

• Pandebono Doña Gladys (Carrera 44 # 5-12, corner with Calle 5N). Open Monday to Saturday, 6:00 am to 2:00 pm. Doña Gladys has been making wood-fired pandebono for 30 years. Her secret is the mix of yucca starch with costeño cheese and a touch of panela. The pandebono comes out hot, with a golden crust and a melt-in-your-mouth interior. Price: $2,500 COP each (May 2026).
• Pandebono El Mello (Carrera 44 # 4-50, in front of the church). Open Tuesday to Sunday, 7:00 am to 8:00 pm. Here the pandebono is fried, smaller, and cheesier. The dough is denser, ideal to accompany with a very cold soda. Price: $2,000 COP per unit.
• Horno de Leña La 44 (Carrera 44 # 6-30). No big sign, but recognizable by the smell. Open Thursday to Sunday, 8:00 am to 6:00 pm. Specializes in wood-fired pandebono with campesino cheese. The line can last 15 minutes, but it is worth it. Price: $3,000 COP.

Tip: if you arrive after 10:00 am, some stalls have already sold out their batch. Get up early if you want the best pandebono.

The secret route of chicharrón-filled marranitas on Carrera 44

Marranitas are the other icon of Menga. They are little balls of green plantain dough, stuffed with ground or chopped chicharrón, and fried until crispy. On Carrera 44, between Calles 5N and 7N, there are at least five stalls that sell them. But the secret route starts at Doña Martha's stall (Carrera 44 # 7-15), who makes them with pork chicharrón cooked twice to make it crunchy. Price: $3,000 COP for three marranitas.

The second spot is Las Marranitas de la Tía (Calle 6N # 44-20), which serves them with hogao (tomato and onion sauce) and a slice of lemon. The contrast between the sweet plantain and the salty chicharrón is brutal. They are open from 9:00 am to 7:00 pm, Wednesday to Sunday.

The secret to finding the best marranitas: look for the ones where the chicharrón is visible in the dough, not the ones that hide it. That indicates the filling is generous. And ask for them freshly fried, because they lose their magic when cold.

Brief interview with Doña Gladys, a historic vendor of the neighborhood

Doña Gladys, 68 years old, started selling pandebono from a wicker basket in 1996. Today she has a stall with a zinc roof and a wood-fired oven that she built herself with her husband. We asked her why her pandebono is different:

"The secret is not to rush. The dough has to rest for two hours before baking. Many people use corn flour to save money, but I only use pure yucca starch. And the cheese has to be costeño, not that ball cheese they sell in supermarkets. My pandebono is eaten hot, with a black coffee. That's how it should be eaten in Cali."

When we asked her about marranitas, she smiles: "That's another thing. I don't sell them, but my comadre Martha does. She puts leg chicharrón in them, not belly chicharrón. That's why they turn out so good."

Price map and optional vegan recommendations

In Menga, prices are affordable, but they have gone up a bit in 2026. Here is a quick map:

• Baked pandebono: $2,500 - $3,500 COP per unit
• Fried pandebono: $2,000 - $2,500 COP per unit
• Marranitas (3 units): $3,000 - $4,000 COP
• Pipián empanadas: $2,000 COP (Doña Gladys's stall, Saturdays only)
• Personal soda: $2,000 COP
• Black coffee: $1,500 COP

If you are vegan or vegetarian, Menga is not paradise. Almost everything has cheese or meat. But there are options: at the La 44 Veggie stall (Carrera 44 # 5-80, Fridays only) they sell cheese-free pandebono, made with yucca starch and coconut oil. They also have plantain marranitas stuffed with mushrooms, although they are not as popular. It is recommended to ask directly, as hours are variable.

Where to eat or drink in Menga

Beyond pandebono: other street stalls

Besides pandebono and marranitas, Menga has other stalls worth checking out:

• Cholados El Norteño (Calle 7N # 44-10): cholados with shaved ice, fresh fruit, and condensed milk. Perfect after a fried food route. Open from 10:00 am to 6:00 pm.
• Arepas de Choclo Doña Lilia (Carrera 44 # 6-50): sweet corn arepas, grilled. Served with butter and cheese. $4,000 COP.
• Jugos Naturales La Frontera (Calle 5N # 44-30): lulo, maracuyá, or guanábana juice, made to order. $3,000 COP for a large glass.

For drinks, the most common are Colombiana soda, apple soda, or a very cold beer. Do not expect cocktails here; this is street food, not a trendy bar.

How to get there and transportation in Menga

Menga is in northern Cali, about 15 minutes by car from downtown. The easiest way to get there is on the MIO system. The routes that drop you nearby are:

• Route P24A: get off at the "Menga" station (Carrera 44 with Calle 5N). From there, walk two blocks south and you will find the main stalls.
• Route P27A: stops at the "Univalle" station (Avenida 3N), which is a 10-minute walk from Carrera 44.
• Route A01A: connects with downtown and the south of the city. Get off at "Menga" as well.

If you come by car, keep in mind that parking on Carrera 44 is limited. There is an informal parking lot on Calle 6N # 44-15, which charges $5,000 COP per hour. On a motorcycle, you can park on the sidewalk without issue. By taxi, from downtown it will cost you about $12,000 - $15,000 COP (May 2026).

Local tips to enjoy Menga like a caleño

• Bring cash: most stalls do not accept cards or Nequi. Bills of $2,000, $5,000, and $10,000 COP are the most used.
• Get up early: baked pandebono sells out before noon. If you arrive at 7:00 am, you have the best selection.
• Do not fear the line: the best stalls have a queue. It is a sign the product is fresh. Take the opportunity to chat with locals; they will give you tips on what else to try.
• Eat at the stall: marranitas and pandebono lose texture if you take them home. Eat them right there, hot, with your hands.
• Avoid noon: between 12:00 pm and 2:00 pm, Menga fills with workers and students. The stalls get crowded and the heat is intense. Better to go early or after 3:00 pm.
• Try both fried and baked pandebono: do not stick to just one version. Each stall has its style. Do a tasting of at least three.
• Ask for the "house pandebono": some stalls have family recipes that are not on the menu. Doña Gladys, for example, sometimes makes pandebono with smoked cheese on weekends.

Frequently asked questions about Menga

Is the pandebono from Menga better than from other parts of Cali?

It depends on your taste. Menga is known for having the highest concentration of artisanal stalls, especially wood-fired baked pandebono. In other areas like downtown or the south, pandebono is usually fried and more industrial. If you are looking for a crispy texture and the taste of costeño cheese, Menga is unbeatable.

Are there options for celiacs or people with allergies?

Traditional pandebono is made from yucca starch, which does not contain gluten, but most stalls use cheese and may have cross-contamination. If you are celiac, ask at Doña Gladys's stall, which sometimes prepares cheese-free batches. Marranitas contain plantain and chicharrón, so they are not suitable for vegans or people with pork allergies.

Is it safe to walk around Menga at night?

Menga is a residential and commercial neighborhood, but as in any area of Cali, caution is recommended after 7:00 pm. Food stalls close between 6:00 pm and 8:00 pm, so most gastronomic activity is during the day. If you come at night, it is better to come by car or taxi, and avoid dark streets.

Share your experience in Menga

Now that you know where to go, what to eat, and how to get there, only one thing is missing: live the experience. Take a photo of your freshly baked pandebono or your steaming marranitas, post it on social media with the hashtag #PandebonoMengueño and tag your favorite baker. This way you help these family businesses continue to be the gastronomic soul of northern Cali. And if you see Doña Gladys, say hello from those who know that the best pandebono is not in a restaurant, but on a corner that smells of wood and cheese.