Place of origin
Cachapas are a traditional Venezuelan and Colombian dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
Cachapas are traditionally eaten with Queso de Mano (hand[made] cheese), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. Cachapas can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.
- Venezuelan Corn Cakes: Cachapas. In Food Network. Retrieved September 14, 2010 from http://www.foodnetwork.com/recipes/alex-garcia/venezuelan-corn-cakes-cachapas-recipe/index.html
- Cachapas y Mas.... Retrieved September 14, 2010 from http://www.cachapasymasnyc.com/
- Cachapas. In whats4eats. Retrieved September 14, 2010 from http://www.whats4eats.com/breads/cachapas-recipe
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