The Sanctuary of 'Chuzos' in 20 de Julio: The Butcher Shop That Is a Temple of the Grill and Gossip

A trip around the world in a 'chuzo': the temple of the grill in 20 de Julio

If you are one of those who believe that the best Saturday plan is a long line, the smell of charcoal, and a good conversation with strangers, you are already halfway there. In the heart of the 20 de Julio neighborhood, on Carrera 32, there is a shed that doesn't appear in travel guides or on Google Maps with an elegant name. It only opens on Saturdays and Sundays, and by around 11 in the morning, there is already a line that wraps around the corner. They don't sell truffled burgers or imported cuts. Here, you come to pay homage to carne a la lata, to a well-made 'chuzo', and to fresh gossip. Welcome to the sanctuary.

Let me tell you without beating around the bush: this is one of those plans you don't forget, not because of the infrastructure (which is minimal), but because of the total experience. It's half ceremony, half party, and a lot, a lot of appetite. If you are a carnivorous foodie or simply curious about the popular culture of Medellín, this place is a must-stop. And watch out, this isn't a restaurant with tablecloths; it's a neighborhood ritual that is respected.

The place: a shed that smells like tradition

Imagine a spacious area, with a zinc roof, natural light filtering in from the sides, and a long counter that serves as an altar. That's the setting. There's no neon sign, no laminated menus. The decoration is provided by the cuts of meat displayed in a glass cooler, the smoke coming out of the cans, and the noise of people talking all at once. It's noisy, it's authentic, and it's exactly what you look for when you want to feel like a true local.

The mechanics are simple, but they have their science. You arrive, look at the display case, and choose your cut. It could be a puntita de lomo, a muchacha, a sobrebarriga, or whatever the butcher recommends that day. You pay by weight, and with that in hand, you move to the grill area. There's the magician: the grill master, who with a skill that seems inherited, cooks your meat on a recycled oil can turned into an improvised grill. Yes, you read that right. One of those cooking oil cans, cut in half, with charcoal inside. That's not just cooking; it's popular engineering.

The 'chuzo' ritual: step by step

There's no menu, no waiters. The ritual is this:

• Arrive early: The line starts forming from 10:30 am. By noon, there could already be a wait of more than an hour.
• Choose your cut: Go to the cooler, point to what you want, and ask for it to be weighed. Don't be shy, ask which one is the juiciest that day.
• Pay by weight: The price is calculated per pound or kilo. It's one of the few places where you control how much you spend and how much you eat.
• Hand over your meat: Give it to the grill master, tell them the doneness (medium is the standard) and wait for your name or number.
• Wait and socialize: This is the best part. The wait isn't a necessary evil; it's part of the show.

The line: Medellín's social thermometer

If there's a place where the city's social temperature is measured, it's in this line. Here, people talk about soccer, politics, the economy, and above all, about the one who left the block. It's a meeting point where a stranger becomes a buddy in a matter of minutes. You can arrive alone, and in half an hour, you'll know the life story of the man in the Deportivo Independiente Medellín jersey and of the lady who comes all the way from Bello just for the sobrebarriga.

Here's a curious fact: the line isn't linear. People take turns, go buy a beer at the store next door and come back, or ask someone to save their spot. It's organized chaos that works perfectly. If you're a foreigner, don't be scared: everyone is welcome here, you just have to go with the flow and let yourself be carried away.

The grill master's secrets

The grill master is a mythical figure. He doesn't talk much, but when he does, his words are gold. Let me tell you what I've managed to get out of him between flips of the meat:

• The salt and garlic mix: It's not just coarse salt. It's a mix they prepare at home, with ground garlic and a touch of cumin. It's applied just before putting the meat on the can, not before.
• The exact doneness: For them, medium is the only valid one. If you ask for medium-well, they'll give you a dirty look. The meat is seared quickly over high heat and finished with residual heat.
• No BBQ sauce: This is almost an offense. The meat is eaten with a little hogao, lime, and maybe a touch of homemade hot sauce. BBQ sauce is for hamburgers from other places, not for a real 'chuzo'.
• The can isn't a decoration: Cooking in an oil can isn't just aesthetic. The metal distributes heat evenly and gives a smoky flavor that you can't achieve on a conventional grill.

The list: 5 reasons (and places) to make this your Saturday plan

As a good listicle, here's the breakdown of what you can't miss. This is more than just a single butcher shop; it's a gastronomic and social ecosystem around Carrera 32 with 20 de Julio.

1. The butcher shop-shed: the epicenter of the 'chuzo'

This is the main place, the one that gives rise to everything. It doesn't have its own name on the facade, but the whole neighborhood knows it as "el galpón de la 32". The exact address is on Carrera 32, between Calles 19 and 20 Sur, in the heart of 20 de Julio. Prices are a reference from August 2026, but you can expect to pay around $18,000 to $25,000 COP per pound of meat, depending on the cut. The puntita de lomo is usually the most requested.

Mini-review: It's noisy, it's greasy, and it's perfect. The meat comes out juicy, with that charcoal and can flavor you can't get anywhere else. The service is brusque but efficient. Don't expect scripted smiles; expect good meat and great conversation. It's recommended to verify hours before visiting, but the ritual is they open from 11 am until they run out, usually 4 pm.

2. The corner of the chócolo arepas

A few meters from the shed, there's a lady on a corner with a cart who makes the best chócolo arepas in the area. It has no name, just a handwritten sign that says "Arepas". The arepa comes out sweet, golden, and is accompanied by melted cheese. It's the perfect complement to the meat. They cost around $4,000 to $6,000 COP each.

Mini-review: The combination of the carne a la lata with a hot chócolo arepa is an almost spiritual experience. The lady is friendly and fast, and always has a smile despite the hustle and bustle. If you don't try this, your visit is incomplete.

3. The 'champus' stand to wash it down

After the meat, you need something fresh. Next to the shed, there's a lady who sells champus, that typical drink made with corn, pineapple, lulo, and spices. It's sweet, cold, and refreshing. The large cup costs about $5,000 COP. It's the perfect ending to a champion's lunch.

Mini-review: The champus here is homemade, not from a mix. You can tell by the flavor and texture. It's a perfect contrast to the fat of the meat and leaves you feeling like you ate at grandma's house, but with more noise and more people.

4. The corner store for an ice-cold beer

There's no grill without beer. At the store across the street, which also has no visible name, they sell ice-cold beer, the kind you can feel in your hand before opening it. It's a small place, with a cooler that looks like it's from another era, but it does its job. The beer costs around $4,000 COP.

Mini-review: The ritual is: you buy the beer, sit on the sidewalk (or on one of the plastic chairs they put out), and wait for your meat. It's simple, but it's perfect. The store also sells sodas and water, for those who don't drink alcohol.

5. The whole block as a cultural experience

This isn't a place; it's the atmosphere. Carrera 32 with 20 de Julio on weekends is a spectacle. There are street vendors selling everything from socks to toys. There's music coming from cars and houses. There are entire families who make this their Saturday plan. It's an explosion of life you don't see in shopping malls.

Mini-review: If you're into urban anthropology, this is a feast. Sit down, observe, and let yourself go. The block is safe during the day (there's a strong presence of families and police), but as everywhere in Medellín, don't let your guard down with your belongings.

Map or how to get there

Getting there is easy. From downtown Medellín, take the Metro to the San Antonio station and transfer to the Metrocable Line H (the dark blue one). Get off at the Villa Sierra station and walk about 5 blocks east, looking for Carrera 32. You can also take an integrated system bus that says "20 de Julio" from downtown, or simply hail a taxi or use a ride-hailing app with the destination "Carrera 32 con Calle 19 Sur". Any driver in the area knows exactly where the meat shed is.

I recommend going by public transport or taxi, because parking in the area is complicated on weekends. If you go by car, look for parking on the side streets and walk a bit.

Conclusion or final recommendation

If you are a meat lover, a curious observer of popular culture, or simply someone who wants an authentic plan in Medellín, this shed on Carrera 32 with 20 de Julio is one of those places that becomes a memory. It's not elegant, it's not touristy, but it's real. It's one of those spots where you understand why street food is the soul of a city.

My final recommendation is simple: go with time, with hunger, and with a desire to socialize. Don't ask for BBQ sauce, don't complain about the smoke, and don't be in a hurry. The wait is part of the experience. And if you can, give the grill masters a heads-up: tell them you come recommended by Malokal. They'll serve you the same, but with a knowing smile.

And here's the little-known fact I promised you: the oil can they use as a grill isn't just any oil. The neighbors say the best meat comes out when the can is from palm oil, because the metal is already "seasoned" and doesn't give a metallic taste to the food. The grill masters neither confirm nor deny it, they just smile and flip the meat.

To close, here's the CTA: Reserve your Saturday and get ready for the experience. If you want the exact info on the cuts that arrive each weekend and the confirmed grill schedule (which usually starts at 11 am), write to us and we'll send you an infographic with the 5 essential cuts and the grill master's tips. That way you won't arrive blind and you'll know exactly what to order. See you in line!

Introduction

The butcher shop that has become a symbol of 20 de Julio is not only known for its 'chuzos', but also for the vibrant atmosphere you can feel on every corner. For years, this place has been the