This is the signature dish that defines Las Chachas—a golden arepa made from chocolo corn (the natural dark yellow corn variety indigenous to Antioquia) that's slightly sweet and has far more flavor than white corn arepas. Topped with two thick slices of queso blanco that melt into the warm arepa, then briefly fried until the exterior is crispy. Every review mentions the distinct corn flavor and the quality of the cheese.
Tips from diners
Arrive before 7 AM on weekdays to get the freshest batch—they're made to order and popular with the morning commute crowd.
Ask for extra queso if you prefer it cheesier. The default is already generous, but staff are happy to customize.
A simpler cousin to the arepa de chocolo, this version uses traditional white corn and is filled (rather than topped) with melted cheese. It's slightly less assertive than the chocolo but equally satisfying—perfect if you prefer a more neutral corn base. Many locals order one of each to compare.
Tips from diners
Try both the chocolo and queso on the same visit—they're the same price and the contrast shows why the chocolo is the signature.
Arepa filled with melted cheese and topped with a fried egg.
Tips from diners
Order this for breakfast instead of the standard chocolo—the egg adds protein and makes it more of a complete meal.
One arepa de chocolo and one arepa de queso, offering both signature varieties.
Tips from diners
Ideal for splitting between two people or trying both if you're hungry—this combo is the classic way to experience Las Chachas.
Six arepas de chocolo, ideal for takeaway or groups.
Tips from diners
Buy the package to share with coworkers or keep for multiple meals—they reheat well and stay good for a few hours.
Las Chachas has been a cornerstone of Medellín's arepa culture for decades, operating multiple locations across the city. The restaurant specializes in arepa de chocolo, a distinctly Antioquian variety made with corn that's darker and naturally sweeter than white corn varieties, topped with queso blanco (white cheese) and briefly fried to golden perfection. This is street food at its most authentic—quick, affordable, and deeply rooted in local tradition.
There are multiple Las Chachas locations across Medellín—each one makes fresh arepas on-site, so quality is consistent but hours may vary slightly.
This is a counter-only operation with minimal seating. Grab your arepa and eat while standing, or take it with you—most locals do.
At 4,000 COP per arepa, this is one of the cheapest ways to eat in Medellín. Come hungry and get two or three.
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