Cachapa

Cachapas, also known as Arepas de Choclo, are a cherished staple in Venezuelan and Colombian cuisine, made from maize flour. Much like arepas, you can often find cachapas being sold at roadside stands, ready to delight your taste buds. These delightful treats can be prepared as pancakes using fresh corn dough or even wrapped in dried corn leaves and boiled for a unique twist.

The most popular version involves fresh ground corn mixed into a thick batter, which is then cooked on a budare (a type of griddle). This technique gives cachapas a uniquely thicker and lumpier texture, thanks to the bits of corn kernels throughout.

Traditionally, cachapas are paired with queso de mano, a soft cheese reminiscent of mozzarella, and sometimes garnished with crispy fried pork chicharrón. The variations, however, are endless! You might find cachapas topped with different types of cheese, creamy spreads, or even sweet jams. Whether you enjoy them with just a dab of margarine as an appetizer or indulge in them with queso de mano and fried pork for a hearty breakfast, cachapas are sure to satisfy and leave you smiling.

And if you ever find yourself in Costa Rica, be on the lookout for chorreadas, a similar dish that’s equally delicious.