La Gloria de Gloria's core offering — properly fried chicharrón (pork belly) as a single-person portion. Crispy exterior, tender interior, served with 6 small arepas, blood sausage, and chimichurri. The kitchen's technique is evident in the texture and the balance of flavors.
Tips from diners
This chicharrón is why the restaurant earned its name — order it to understand what makes this version special.
Come on a weekday when the restaurant is calmer — you'll get better service and can appreciate the food without chaos.
This is the dish that made La Gloria de Gloria famous. It arrives as a mountain of food designed for sharing: 2 pounds of chicharrón (fried pork belly) prepared with proper technique — crispy outside, tender inside — served alongside kidney beans, white rice, steamed potato, sweet plantain, corn arepa, blood sausage with arepitas, and a beverage choice (mazamorra, broth, or guarapo). The restaurant's philosophy is abunbalance — each component is generous and made with care.
Tips from diners
Order this to share between two people — it's an enormous meal that captures the essence of paisa hospitality.
This is the Sunday meal locals come for. Arrive by 11:30 am to avoid the aguardiente-fueled crowd lines that form around 12:30 pm.
Mazamorra is a traditional Antioquian corn soup that La Gloria de Gloria serves as part of its platters or as a standalone accompaniment. It's warming, corn-forward, and reflects the simplicity of paisa cooking.
Tips from diners
Mazamorra is traditional with chicharrón — it cuts through the richness of the fried pork.
A single-portion option featuring grilled pork ribs with arepitas (small arepas), blood sausage, and chimichurri sauce. It's a lighter alternative to the full bandeja con chicharrón while still delivering on the restaurant's commitment to quality and portion size.
Tips from diners
The costilla is a good single-person meal — substantial but not as overwhelming as the two-person platters.
For those preferring ribs to pure chicharrón, La Gloria de Gloria offers a complete platter with diced pork ribs as the main protein. The ribs are grilled and tender, served alongside all the traditional paisa components — beans, rice, potato, plantain, arepa, and blood sausage.
Tips from diners
Order two bandeja con costilla to share among four people for a complete paisa experience at reasonable cost.
La Gloria de Gloria earned its name in 2005 when a foreign chef visited, enjoyed every dish, and declared it 'la gloria de gloria' (the glory of glories). Since then, the restaurant has built its reputation on massive portions and quality fried pork belly — chicharrones up to 1 kilo that arrive with complete platters of traditional sides. The restaurant remains family-run and serves a Sunday crowd that lines up for their shots of aguardiente before the feast begins. Limited seating means tables fill quickly, but locals consider it worth the brief wait.
No reservations — arrive by 11:30 am to secure a table. Sunday afternoons can have 45-minute waits.
La Gloria de Gloria is a Sunday tradition in Envigado. Locals queue for their aguardiente shots before settling in for massive meals. It's cultural immersion through food.
A two-person meal at 89,000 COP (about $22 USD per person) is remarkable value for the quality and portion size.
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