Welcome Dear Paulina Readers Kitchen. Latin American gastronomy has a lot of recipes that share characteristics: they are ideal for eating in street stalls, they carry corn and are substantial nutritionally.
The Venezuelan cachapa has all that and more. That is why they are ideal for breakfast, lunch or a delicious snack. They will see that they can do them at home without any problem and they are going to love them.
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On the cachapas
Cachapas delicacy of Venezuelan food . These delicious corn pancakes, soft and golden, have become a traditional dish that is enjoyed throughout the country.
What are Cachapas?
This corn cake is a delicious culinary creation that combines the natural sweetness of corn with the creaminess of hand cheese.
It is a kind of thick pancake elaborated mainly with fresh corn. Its soft texture and its slightly sweet taste make it irresistible for food lovers.
- You can also enjoy other accompaniments such as ham, fried pig (fried pork), tuned meat, avocado or even alone.
In addition there is also a variant that is made with canned corn or precooked cornmeal . These options are more convenient if you do not have fresh corn available, but the final result will not be as fresh and sweet as with freshly ground corn.
Original Recipe Variants
There are many variations and accompaniments that you can try. One of the most popular is the " cachapa with cheese ", which consists of folding it when it is still hot, on hand cheese and letting it melt inside. This combination of flavors and textures is simply irresistible.
Another interesting variation is the " cachapa with hand cheese ", in which cheese is mixed directly in the dough before cooking it. This creates an even more creamy result and full of cheese flavor.
La Cachapa and its presence in other countries
Although this preparation is typical of Venezuela , you can also find similar versions in other Latin American countries, such as Colombia , where they are called " choclo arepas ."
In the Andes region, it is common to find are prepared with grated cheese and are called " Andean cachapas ." In Mexico are the quesadillas that also have that delicious mixture of corn and cheese dough . These regional differences add wealth to the gastronomic diversity of the region.
Keep in mind that in Venezuela there are also the Venezuelan arepas that can often be confused with this Venezuelan .
Difference between Arepa and Cachapa
Arepas and Cachapas are two culinary delicacies that are part of the rich gastronomic tradition of Venezuela and Colombia, although they are also consumed in other Latin American countries.
Despite sharing similar ingredients, corn , and cooking forms, these two preparations have significant differences.
- Ingredients and mass : the most obvious difference lies in the base mass. Arepas are made from precooked corn dough, which is mixed with water and salt. On the other hand, the cachapas use fresh corn, which moves to obtain a liquid mass, often with a touch of sugar and salt to enhance its sweet and soft taste.
- Texture and thickness : Arepas have a firmer and densest texture, similar to that of a bread or a thick cake. On the other hand, these corn pancakes are softer and more tender due to moisture of fresh corn, which makes them more similar to a kind of pancake or crepe.
- Cooking : The arepas are cooked in a plate or pan until they are brown on both sides, which gives them a crunchy surface. These corn pancakes are cooked in a pan with butter until golden brown, but their interior remains more humid and tender due to the liquid dough.
- Filling and accompaniments : the arepas are versatile and can be filled with a variety of ingredients, such as cheese, meat, chicken, avocado, ham, among others. Cachapas usually served with hand cheese (a fresh Venezuelan cheese) or melted cheese.
- Origin and popularity : Arepas are especially popular in Colombia where Colombian cheese arepas . The Cachapas, on the other hand, are more typical of the Venezuela region although they are also found in other places in Latin America.
La Cachapa, part of Venezuela's gastronomic culture
In Venezuela, this is a widely recognized and appreciated gastronomic delight. It is a kind of pancake or crepe elaborated mainly based on fresh corn.
- In Venezuela, on June 19 the National Day of the Cachapa in honor of this emblematic dish. During this day, it is common to find promotions and special events related throughout the country.
There is also a festival that celebrates this dish in several cities in the country. This festival brings together producers and lovers of corn cakes to taste different versions of this dish, in addition to other culinary delights.
Now, let's see how to make the classic recipe. Leave in comments what this idea seemed to you!
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Cachapa recipe
Yield : 6 units
Preparation time : 45 minutes
Ingredients
- 4 cups of fresh corn broken down
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 tablespoons of melted butter
- Hand cheese or grated cheese
- Cooking butter
How to make the true Venezuelan cachapas
- Place corn grains in a blender or processor, with sugar and salt. Mix until a liquid and homogeneous mass is obtained.
- Pour the dough into a large bowl, add the melted butter and mix well until everything is incorporated.
- Heat a large pan over medium heat. Add a small amount of butter and wait for it to melt.
- Pour a portion of mass forming a circle of 15 cm in diameter and extend to have a thickness of 1/2 cm. Cook over medium heat 3-4 minutes.
- With a spatula, turn and cook the other side another 3-4 minutes. Then, fold the cachapa in half and serve hot with hand cheese or grated cheese.
