Chellas Arepa Kitchen launched as a food stand in 2018. The location along Hempstead Road proved to be a success for brothers Luis and Diego Quiroz. Their ultimate dream to operate a brick-and-mortar restaurant came true earlier this year, when Chellas on Queen opened on the 300 block of North Queen Street.
Travel to South America this summer courtesy of Chellas on Queen, where Peruvian and Venezuelan specialties await. If you have a hankering for a beer or cocktail, Mad Chef Craft Brewing operates a taproom onsite.
“The location is perfect – my brother and I wanted to be downtown, and this block was our target area. There are a lot of retailers on this block, so there’s a lot of foot traffic,” explains Luis Quiroz, adding that the original food stand continues to welcome customers, as well.
Cosmetic changes included adding colorful murals that take you to a small town in Brazil.
“Chella” was the family’s nickname for Luis and Diego’s grandmother. “At Chella’s home, it was about more than the food; it was also about flavors and conversation. I wanted to keep the legacy of my grandmother’s cooking alive, even though the location is far from home,” Luis says of his Peruvian roots.
Chellas also continues the family’s legacy of being involved in the restaurant industry. “I grew up working in the restaurants, and Chellas is very much a family business. My mom makes the arepas by hand,” he says of the cornmeal cakes that are crunchy on the outside and soft on the inside and are filled with a variety of savory ingredients. “My brother, my uncle and I are all part of the team,” Luis says of the family’s involvement in Chellas.
Luis Quiroz and his brother, Diego, launched their wildly popular Chellas Arepa Kitchen food stand in 2018. Their dream of opening a brick-and-mortar restaurant was realized earlier this year with the debut of Chellas on Queen.
For the downtown location, which people may recall as the former location of Cabalar, Luis notes the family made some small changes. Since the focus is on South American food, notably Peruvian and Venezuelan specialties, they “wanted to add a visual element that represents the cuisine and the culture,” hence a mural was added to represent a small town in Brazil. Peru’s famous llamas are also depicted on the walls of the restaurant. “We also wanted to bring a bit of the vibe of the food stand to the new space,” Luis remarks.
Guacamole is made fresh daily using Hass avocados, tomatoes, red onion, jalapeños and cilantro. The chips are made in-house, as well.
Both locations essentially offer the same menu. Luis describes the selections as South American-inspired comfort cuisine. “We combine the flavors we grew up with a bit of a twist,” he notes. The menu, which is 100% gluten-free, has “choices and flavors that will appeal to everyone, whether they prefer savory or sweet,” Luis says.
Inca sprouts are made with Brussels sprouts and a pineapple glaze.
Popular menu items include La Roxanne Arepa, which is filled with grilled steak, sliced tomatoes and avocado and topped with shredded cheese. Vegetariano Arepa’s filling is comprised of black beans, sweet plantains and cotija cheese or avocado. Lomo Saltado, a Peruvian staple that is available as an arepa or as a bowl, features grilled steak sauteed with red onions, fresh tomatoes and cubed yuca. Luis names Lomo Saltado as his favorite item. “I grew up eating it all the time. At the restaurant, we use my grandmother’s special sauce.”
Chellas also offers other homemade sauces including mad llama hot sauce; homemade chimichurri, an uncooked sauce of fresh herbs, garlic, olive oil and vinegar; and cilantro aioli. “Our sauces are the cherry on top of the meal,” Luis says.
The Choripan Arepa is comprised of homemade chorizo, tomatoes, chimichurri and remoulade.
Sides such as guacamole (which is made fresh daily) and chips; yuca fries; Inca sprouts (Brussels sprouts with a twist); white rice and black beans; and sweet plantains are also available. Another favorite, ceviche, is exclusively available at the downtown location. Luis is also expecting to add smoothies and quinoa grain bowls to the downtown menu sometime in the future.
As for beverages, Chellas offers soda (including the Mexican brand, Jarritos) and other no-alcohol choices. Mad Chef Craft Brewing continues to operate a taproom onsite from which guests can purchase craft brews and cocktails.
Here, Loma Saltada is served bowl-style. It’s made with grilled steak, sauteed onions, tomatoes and cubed yucca. Grandma Chella’s signature sauce provides the finishing touch. It’s served with white rice and black beans.
The flavors and the menu have been a hit with customers. “We frequently had customers at the food stand tell us they plan a visit to Lancaster around tasting our food,” Luis proudly reports. Such devotion has not gone unnoticed. Earlier this year the restaurant was named to Yelp’s Top 100 Places to Eat in the United States, coming in at #5. (That achievement was shared on sites such as Travel & Leisure magazine, in the food sections of newspapers, on television and of course, via social media.) It wasn’t the first time Yelp singled out Chellas: In 2021 it was among the country’s Top 25 restaurants for Peruvian food. It was also included in an October 2024 Food & Wine magazine article about Lancaster’s restaurant scene. In January 2023, Chellas’ food was part of the culinary offerings at Gov. Shapiro’s inaugural celebration.
Chellas on Queen is located at 325 North Queen Street, Lancaster. Online ordering is available on the website. Delivery is also available via DoorDash. Hours are Tuesday-Thursday & Sunday, 11 a.m.-8 p.m.; Friday and Saturday, 11 a.m.-9 p.m. Closed Monday. 717-650-0773 or eatchellas.com.
Chellas Arepa Kitchen is located at 1830 Hempstead Road, Lancaster. Hours are Tuesday-Thursday, 11 a.m.-7 p.m.; Friday and Saturday, 11 a.m.-8 p.m.; Sunday, 11 a.m.-3 p.m. Closed Monday. 717-575-9171 or eatchellas.com.
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