Menga: Sunday Picada at the Corner of the 80s

Menga: Sunday Picada at the Corner of the 80s

If there is one smell that defines Sundays in Menga, it is that of lit charcoal mixed with fried hogao and sizzling chorizo. It is not a neighborhood of skyscrapers or air-conditioned shopping malls. Menga is old-school Cali: single-story houses with front gardens, corners where long conversations take shape, and above all, street grills that have been feeding entire generations for decades. Here, the picada is not just a dish: it is a Sunday ritual, a plan that brings the family together from 11 in the morning and stretches on until the sun hides behind the hills.

In May 2026, the neighborhood remains that corner of Cali where time seems to have gotten stuck in the 80s. And at the center of it all is El Viejo Menga, a picada stand that started as a wooden cart in 1985 and is now an institution. This article is a guide so you can arrive, order like a local, and understand why this corner of northern Cali remains the unofficial capital of the Valle del Cauca picada.

Historical Introduction: From Corner to Legend

Menga was not always the neighborhood of grills. In the 70s and 80s, it was an area of farms and pastures where people went on weekends to breathe clean air, away from the bustling downtown. But everything changed when Don Álvaro, a man from the Valle who had worked in Popayán's roast meat shops, set up a metal cart with an improvised grill on the corner of Calle 70 and Carrera 1G. He sold chorizo, morcilla, and arepa with hogao. It had no name, just a hand-painted sign that said "Picadas".

The neighbors started calling it "El Viejo Menga" after his stand, which became the meeting point after mass. By 1990, there were four more carts on the same block, and by 2000, the corner was a hive of smoke, laughter, and wooden plates full of shredded beef, chunchullo, and papa criolla. Don Álvaro's hogao recipe —a secret known only to his children and grandson— remains the same: chonto tomato, junca onion, garlic, cumin, and a pinch of panela that no one can replicate.

Today, El Viejo Menga is still standing. It is no longer a cart: it is a place with a zinc roof, plastic tables, and a giant photo from 1985 showing Don Álvaro with his charcoal-stained apron. The tradition passed to his eldest son, and the grandchildren work on weekends. Going there is not just about eating: it is about sitting in the same chair where your parents ate thirty years ago.

What to Do in Menga

Menga is not a neighborhood of museums or tourist tours. What you do here is simple: you eat, you chat, and you enjoy the open air. But if you want to make the most of the day, there are several ways to experience it like a true caleño.

The Street Grill Route

The first thing is to walk Calle 70 between Carrera 1G and Carrera 1H. In less than two blocks, there are at least five picada stands competing for the same customer. Each one has its specialty:

• El Viejo Menga: The original. Its specialty is the mixed picada with hogao, which includes pork rib, chorizo, morcilla, arepa, and potato. The hogao is the best in the neighborhood. Prices: picada for two from $35,000 COP. Hours: Saturdays and Sundays from 10am to 7pm.
• Parrilla Don Carlos: Half a block from El Viejo Menga. It focuses on shredded beef bathed in hogao. They have a homemade chili sauce that is spicy but not burning. Prices: plate of shredded beef with arepa and potato $18,000 COP. Hours: Friday to Sunday from 11am to 8pm.
• Asadero La 70: More modern, with wooden tables and umbrellas. Its strong point is the crispy chunchullo and longaniza. Prices: individual picada $22,000 COP. Hours: Thursday to Sunday from 12pm to 9pm.
• Doña Nelly's Stand: A small cart but with a line every Sunday. The morcilla is artisanal, made with rice and pork blood from the same week. Prices: morcilla with arepa $8,000 COP. Hours: Saturdays and Sundays from 9am to 5pm.
• El Fogón de Menga: The newest, opened in 2023. It has vegetarian options like arepa with hogao and campesino cheese. Prices: vegetarian plate $15,000 COP. Hours: Saturdays and Sundays from 10am to 6pm.

The local trick: don't stick to just one stand. Order a picada at El Viejo Menga and, while you're at it, buy a morcilla from Doña Nelly. No one gets offended, and your stomach will thank you.

Interview with the 70-Year-Old Grill Master

Don Álvaro no longer works every day, but on Sundays he still sits on a plastic chair next to the grill. I interviewed him one May morning while he adjusted the charcoal. He is 72 years old, has calloused hands, and a memory that never fails.

"I started with 500 pesos in my pocket," he says while turning a chorizo. "I bought a used grill, some charcoal, and meat that was fronted to me at the market. I sold everything in three hours. People came with their kids, ordered a picada, and stayed until the afternoon. There were no social networks, just word of mouth."

I ask him about the secret of the hogao. He smiles and wipes his hands on his apron. "It's not a secret, it's patience. The tomato is fried slowly, the onion is browned without haste, and the cumin is ground on a stone. My mother taught me, and I taught my children. If you do it fast, it tastes like nothing."

Don Álvaro estimates he has served over 50,000 picadas in 41 years. "Every Sunday is the same ritual. The same customers come, the children of those customers, and now the grandchildren. Menga hasn't changed much, but the picada is still the same."

Other Plans in the Neighborhood

After eating, you can walk to Parque de Menga, two blocks from Calle 70. It is small, with concrete benches and a kiosk where salsa music sometimes plays on Sundays. Children play soccer while adults sit to digest the picada. There is nothing touristy, but it is the best thermometer of the neighborhood: if there is laughter and music, it is a good day.

You can also visit the Iglesia de San Antonio de Menga, a modest exposed-brick chapel dating from 1965. The 11am Sunday mass is the perfect prelude to the picada. Many locals go straight from church to Don Álvaro's stand.

Where to Eat or Drink

Menga does not have tablecloth restaurants or cocktail bars. The gastronomic offering is street food, authentic, and unpretentious. Here are the must-stop spots:

Picadas and Grills

• El Viejo Menga: Address: Calle 70 #1G-25. Corner. Prices: picada for two $35,000-45,000 COP. Must-try: pork rib with hogao and the corn arepa. Hours: Saturdays and Sundays 10am-7pm.
• Parrilla Don Carlos: Address: Calle 70 #1G-40. Prices: plate of shredded beef $18,000 COP. Must-try: the homemade chili sauce. Hours: Friday to Sunday 11am-8pm.
• Asadero La 70: Address: Calle 70 #1H-10. Prices: individual picada $22,000 COP. Must-try: crispy chunchullo. Hours: Thursday to Sunday 12pm-9pm.

Traditional Drinks

To accompany the picada, forget soda. The classic is a refajo (beer with Colombiana soda) or a well-chilled hierbabuena lemonade. At El Viejo Menga they sell refajo for $5,000 COP. If you want something stronger, the corner store (Tienda Doña Rosa, Calle 70 #1G-30) sells cold beer for $3,500 COP and aguardiente for $25,000 COP per bottle.

Sweets for Dessert

Next to El Viejo Menga, there is a dessert cart that has sold brevas con arequipe and dulce de papaya since the 90s. The owner, Don Jaime, prepares everything at home. A plate of brevas costs $7,000 COP. It is the perfect ending to a picada.

How to Get There and Transportation

Menga is located in northern Cali, between Avenida 3N and Carrera 1G. Getting there is easy if you know how to move around.

By Car or Motorcycle

From downtown Cali, take Avenida 3N north. Turn right onto Calle 70 and continue until Carrera 1G. There is street parking, but on Sundays it fills up quickly. Arrive before 11am if you don't want to circle around. There is also a private parking lot at Carrera 1G #70-50 that charges $5,000 COP per hour.

By Bus

Take any bus that says "Menga" or "Norte" from the Transport Terminal or Avenida Roosevelt. The most common routes are T47 and T51. The fare is $2,900 COP. Get off at the Calle 70 with Carrera 1G stop. From there, you walk two minutes.

By Taxi or Ride-Hailing App

A taxi from downtown costs between $15,000 and $20,000 COP. On Uber or Didi, the price is similar, but during Sunday peak hours it can go up to $25,000 COP. Ask to be dropped off at the corner of El Viejo Menga, which is the reference point.

On Foot

If you are staying in northern Cali (Granada, San Fernando, or near Avenida 3N), you can walk. Menga is a 20-minute walk from Parque del Perro. It is a flat and safe walk during the day.

Local Tips

For your Sunday in Menga to be perfect, follow these tips that only locals know:

• Arrive early: The stands open at 10am, but by 12pm there is already a line. If you arrive at 11am, you get a table and the meat is freshly made.
• Order "mixed picada with extra hogao": It is the secret order. At El Viejo Menga, they give you more hogao without charging if you order this way.
• Bring cash: Most stands do not accept cards or Nequi. The nearest ATMs are at the Unicentro Shopping Center, a 10-minute drive away.
• Don't wear light-colored clothing: The grill smoke and hogao stain. Locals know that picada is enjoyed in dark jeans and an old t-shirt.
• Try Don Carlos's chili sauce: It is spicy but has a smoky flavor you won't find elsewhere. Ask for it in a separate container so you don't ruin the hogao.
• If it rains, no problem: The stands have zinc and plastic roofs. The picada tastes the same, and the atmosphere becomes more intimate.
• Don't leave without buying morcilla from Doña Nelly: It sells out before 2pm. If you see a line, get in it. It's worth it.

A curious fact: the corner of El Viejo Menga was a pasture in 1985. Don Álvaro used to set up his cart next to a mango tree that no longer exists. Older neighbors still remember when children climbed the tree while their parents ate picada. Today, the tree has been replaced by a lamppost, but the tradition remains intact.

Frequently Asked Questions

What is the best day to go to Menga to eat picada?

Sunday is the sacred day. All the stands are open, people come with their families, and the atmosphere is festive. Saturdays also have movement, but it is quieter. If you are looking for the full experience, go Sunday before noon.

Is the Menga neighborhood safe for tourists?

Yes, especially in the grill area (Calle 70 between Carrera 1G and 1H) during the day. It is a residential and family neighborhood. As in any place in Cali, avoid walking alone at night and do not display valuables. On Sundays, there are plenty of people, which makes it safer.

Can I order a picada to go?

Yes, all stands offer takeaway service. At El Viejo Menga, they put the picada in a styrofoam plate and wrap it in aluminum foil. If you are taking it to go, ask for the hogao on the side so the arepa doesn't get soggy. The prices are the same as for eating in.