Rice bowls under 35,000 COP beat another fried chicken stop
Sr. Wok sits in Terminal T1 at José María Córdova International and fills a gap: quick Asian-style stir-fry instead of burgers or arepas. Think food-court Chinese: steamed rice, chow mein-style noodles, and a line of chicken, beef, or pork dishes behind the glass. It runs as a fast-food counter, so you order at the till, get a tray, and grab a seat in the shared seating area nearby.
Pricing lands in the true $ bracket: expect around 25,000–35,000 COP for a rice combo with one or two mains, which is cheaper than many sit-down spots in T1. Portions draw comments; more than one review calls them “big” compared with other airport meals at MDE. If you’re hungry before a 5–6 hour flight, one standard combo easily covers a full meal without needing extra sides.
Menu basics: white rice or noodles plus 1–2 proteins, usually variations of chicken with vegetables, sweet-and-sour-style dishes, and a beef stir-fry. Regulars on Google say they stick to simple rice + one-main combos to keep the ordering quick and avoid confusion. If you see staff cooking a fresh batch of your preferred dish in the wok, queue for that tray instead of scooping from something that’s been out a while.
Watch out for two repeat complaints: some trays sit too long and arrive lukewarm, and sauces often run salty. A few foreign travellers also mention limited English from staff, which can complicate special requests like “sin salsa” or “extra spicy.” If you don’t speak Spanish, pointing at the exact tray and holding up one or two fingers for portion count usually works fine.
Practical tip: walk past the first fried-chicken counters in T1 and check Sr. Wok’s steam table; if your preferred dish was just cooked within the last 5–10 minutes, order that and skip anything that looks congealed or dull.