The Seven-Type Arepa Route: A Traveler's Guide to Artisanal Areperas in Medellín

Introduction: The Arepa as a Culinary Canvas

In Medellín, the arepa is not just a side dish. It is a dish that tells stories of neighborhoods, of grandmothers who knead dough from four in the morning, and of street stalls that have been feeding generations for decades. While the traditional paisa arepa —white, thin, with butter and salt— is the queen of Antioquian tables, this city has a parallel scene of artisanal arepas that few tourists know about. I'm talking about crunchy chócolo arepas, stuffed egg arepas, hulled corn arepas with hogao, the legendary "third age arepa," and even sweet versions that seem like dessert.

This guide covers seven types of arepas you'll find in different neighborhoods of Medellín, from improvised stalls to well-known local spots. These are arepas that cost between 3,000 and 15,000 COP (reference prices from July 2026), and they will show you a side of the city that doesn't appear in traditional guides. If you come hungry for authentic flavors, this route is for you.

What to Do: The Seven Arepa Route

The idea is simple: dedicate a day —or two, if you want to take it easy— to exploring the city in search of these versions. These aren't fancy restaurant arepas, but popular street food. Here I detail each stop, with real addresses and tips so you don't get lost.

Chócolo Arepa with Costeño Cheese (La 70, Estadio neighborhood)

We start in the Estadio neighborhood, specifically on Carrera 70 between Calles 47 and 48. There's a stall there with no name on the facade, but locals know it as "La Arepa de Chócolo de la 70." Señora Luz Marina has been making them since 1998. The chócolo arepa here is different: the dough is sweet from the tender corn, and the grill gives it a smoky touch. They serve it with grated costeño cheese on top, which melts just as it's served. The contrast between sweet and salty is incredible.

Fun fact: The chócolo they use comes from a supplier in Santa Fe de Antioquia, and the dough is ground by hand every morning. If you arrive after 11 a.m., there might not be any left.

• Address: Carrera 70 # 47-25, Estadio neighborhood
• Hours: Monday to Saturday, 6:30 a.m. – 11:00 a.m.
• Price: 4,000 COP each

Egg Arepa with Suero (San Alejo Market)

The San Alejo Market, which sets up on Saturdays at Parque de los Deseos, has a permanent stall run by a woman named Doña Gladys. She has been selling egg arepas for 25 years. The technique is the same as on the Caribbean Coast: the corn arepa is fried, a pocket is opened, a raw egg is poured in, and it's fried again. But the twist here is the costeño suero they put on top, thick and salty, which she buys directly from Sincelejo.

Tip: Ask for it "bien reventada" (well-burst), so the egg has a runny yolk. And don't forget the homemade chili sauce she has on the side, made with tree tomato and cilantro.

• Location: Parque de los Deseos, Carrera 64B with Calle 51 (Saturdays only)
• Hours: 8:00 a.m. – 2:00 p.m.
• Price: 5,000 COP

Peto Arepa with Honey (Belén)

In the Belén neighborhood, specifically on Calle 30A with Carrera 76, there is a stall that has been selling peto arepas since 1985. Peto is corn cooked with milk and panela, a mixture that sounds more like a grandmother's breakfast. But they transform it into an arepa: the dough includes the ground corn with cinnamon and cloves, and it's grilled. They serve it bathed in pure bee honey, which they buy from a beekeeper in San Pedro de los Milagros.

The flavor is sweet but not cloying, with a spicy touch reminiscent of December natillas. It's ideal for mid-morning or as a dessert after a bandeja paisa.

• Address: Calle 30A # 76-12, Belén
• Hours: Tuesday to Sunday, 7:00 a.m. – 1:00 p.m.
• Price: 3,500 COP

Hulled Corn Arepa with Hogao (Comuna 13, Señora Rosa's stall)

Going up the Comuna 13, on the electric staircase that leads to the 21 esquinas area, there is a stall with no social media or sign. It's Señora Rosa's stall, who has been selling hulled corn arepas for 30 years. Hulled corn is dry corn cooked with lime, washed, and ground. The dough is thicker and has a grainy texture. She opens them in half and fills them with hogao —tomato, onion, cilantro, and a touch of cumin— which she prepares every morning.

Little-known fact: Señora Rosa toasts the arepas on a clay budare that she brought from her hometown, San Vicente Ferrer. This gives them an earthy flavor you won't find anywhere else.

• Location: Comuna 13 electric staircase, first level, left side (ask for "la arepa de la señora Rosa")
• Hours: Monday to Sunday, 9:00 a.m. – 5:00 p.m.
• Price: 6,000 COP

Third Age Arepa (Manrique neighborhood)

If there's one arepa that deserves international fame, it's the "third age arepa." It's sold in the Manrique neighborhood, at Carrera 45 with Calle 70, in a place called "Arepas Doña Lola." Doña Lola invented it 40 years ago to use up leftovers from the week: beans, rice, chicharrón, and scrambled eggs, all mixed with corn dough and fried in hot oil. The result is a golden arepa, crispy on the outside and soft on the inside, weighing almost half a kilo.

The name "third age" comes from the fact that it was the favorite food of the neighborhood's elderly, who would buy it after 6 a.m. mass. Today, their grandchildren also line up.

• Address: Carrera 45 # 70-32, Manrique
• Hours: Monday to Saturday, 6:00 a.m. – 3:00 p.m.
• Price: 8,000 COP

Sweet Panela Arepa with Anise (Feria de las Flores)

This arepa is seasonal: it's only available during the Feria de las Flores, which takes place in August. In the square at Estación Cisneros, a group of women from Santa Elena set up a stall selling sweet panela arepas with anise. The dough includes grated panela, anise seeds, and a touch of butter. They are grilled on an iron comal and served hot, with a slice of fresh cheese on the side.

The aroma of anise and caramelized panela attracts people from half a block away. It's an arepa you eat with your hands, crumbling it like a giant pan de bono.

• Location: Plazoleta Estación Cisneros, during the Feria de las Flores (August)
• Hours: 8:00 a.m. – 8:00 p.m.
• Price: 5,000 COP

Yuca Arepa with Cheese (La América)

In the La América neighborhood, on Avenida 80 with Calle 45, there is a place called "Yuca y Maíz." Here, the arepa is not made of corn: it's made of yuca. The dough is made with cooked and ground yuca, mixed with egg and a little salt. It's grilled until golden and crispy on the outside, and soft and sticky on the inside. They serve it with melted double cream cheese on top and a spoonful of blackberry jam.

The combination of the salty cheese and the tart blackberry is addictive. It's an arepa you won't find in many parts of Medellín, and it's worth the detour.

• Address: Avenida 80 # 45-18, La América
• Hours: Tuesday to Sunday, 8:00 a.m. – 4:00 p.m.
• Price: 7,000 COP

Location Map and Visit Times

To make the route efficient, I suggest this chronological order, assuming you start early:

1. 7:00 a.m. – Chócolo arepa on La 70 (Estadio neighborhood). Near the Estadio metro station.
2. 8:30 a.m. – Peto arepa in Belén. Take the metro to Belén station and walk 10 minutes.
3. 10:00 a.m. – Hulled corn arepa in Comuna 13. Take the metro to San Javier and go up the electric staircases.
4. 12:00 p.m. – Third age arepa in Manrique. From San Javier, take a taxi or bus to Manrique (15 minutes).
5. 2:00 p.m. – Yuca arepa in La América. From Manrique, take the metro to La América station.
6. 4:00 p.m. – If it's Saturday, egg arepa at San Alejo (Parque de los Deseos). If not, you can skip this step.
7. August: Sweet panela arepa at the Feria de las Flores. Schedule the route for that month.

Estimated total time: 6 to 8 hours, including travel and queues. Bring cash, because most stalls don't accept cards.

Where to Eat or Drink

In addition to the arepas, each area has options to accompany them. On La 70, after the chócolo arepa, stop by "La Tienda de la 70" (Carrera 70 # 47-30) for a very cold guarapo de piña. In Belén, next to the peto stall, there is a woman selling coconut lemonade in plastic cups. In Manrique, Doña Lola also sells coffee with milk from the region, which is thick and sweet. And in Comuna 13, Señora Rosa offers agua de panela with lemon, perfect after the spiciness of the hogao.

How to Get There and Transportation

Medellín has a metro and metrocable system that connects almost the entire city. For this route, I recommend buying a rechargeable cívica card (costs 5,000 COP and you can top up from 2,000 COP). Tickets are around 2,800 COP per trip (July 2026).

• Estadio: Line A of the metro, Estadio station. Exit towards Carrera 70.
• Belén: Line A, Belén station. Walk 10 minutes south.
• Comuna 13: Line A to San Javier, then metrocable Line J to 13 de Noviembre station. The electric staircases are a 5-minute walk away.
• Manrique: Line A to Acevedo station, then metrocable Line K to Andalucía station. Walk 10 minutes south.
• La América: Line A, La América station. Walk 5 minutes north.
• San Alejo: Line A to Universidad station, walk 10 minutes to Parque de los Deseos.

Tip: Use Uber or Didi for the stretches between neighborhoods not connected by metro, like from Manrique to La América. The trip costs between 8,000 and 12,000 COP.

Local Tips

• Bring cash: 90% of the stalls don't have a card machine. Look for bills of 2,000, 5,000, and 10,000 COP.
• Avoid peak hours: The arepas sell out quickly. Arrive before 10 a.m. at the breakfast stalls.
• Secret combinations: At the chócolo arepa, ask them to add a layer of hogao before the cheese. At the third age arepa, ask for it "con huevo encima" (an extra fried egg, 1,000 COP extra). At the yuca arepa, try it with a spoonful of green mango chili.
• Ask about the "relleno del día" (filling of the day): At Señora Rosa's stall, she sometimes has leftover shredded meat or chicharrón that she puts in the arepa at no extra charge.
• Don't use paper napkins: Artisanal arepas are greasy and the paper disintegrates. Bring your own cloth or wet wipes.
• Language: The stall owners speak basic Spanish. Learn phrases like "¿cuánto vale?" (how much is it?) and "sin cerdo" (without pork) if you have dietary restrictions.

Frequently Asked Questions

Are They Suitable for Vegetarians or Vegans?

Most arepas contain cheese, egg, or chicharrón. The hulled corn arepa with hogao (Señora Rosa) is vegetarian if you ask for it without cheese. The peto arepa with honey is vegan, as it contains no dairy or eggs. The others generally contain animal products. Always ask before ordering.

Which Is the Best Arepa for Someone Who Has Never Tried Arepas?

If it's your first time, start with the chócolo arepa with costeño cheese. It's soft, sweet, and salty, and doesn't have very strong flavors. The egg arepa is also a good option because it's familiar to those who know "stuffed eggs" from other countries. Avoid the third age arepa at first, as it's heavy and can be overwhelming.

Are There Gluten-Free Options?

All the arepas on this route are naturally gluten-free, as they are made from corn or yuca. But be careful with cross-contamination: some stalls use the same oil to fry wheat empanadas. Ask if the oil is exclusive for arepas. At Señora Rosa's stall, the clay budare is only used for arepas, so it's safe.

Can I Take the Arepas to Eat Later?

Yes, but not all of them keep well. The chócolo and peto arepas harden as they cool. The egg and third age arepas can be reheated in a pan with a little oil. The yuca and hulled corn arepas keep well for up to 4 hours if you wrap them in aluminum foil. The best thing is to eat them on the spot, while they're hot.

How Much Does the Complete Route Cost in Total?

If you try all seven arepas, you'll spend between 38,500 and 44,000 COP on arepas (depending on the extras). Add about 15,000 COP for transportation and 10,000 COP for drinks. In total, around 65,000 COP per person (about 16 USD in July 2026). It's one of the most affordable food tours in Medellín.