Venezuelan cachapas are versatile pancakes made with fresh corn, marked by their sweet flavor and melted queso de mano, traditionally enjoyed for breakfast or dinner.
In preparing cachapas, the use of fresh corn gives the best texture and flavor, but frozen corn can also produce satisfying results when making these delicious pancakes.
The recipe highlights a learning curve in making cachapas, emphasizing careful preparation and cooking techniques for achieving the ideal moist texture and golden color.
Unlike arepas, which use precooked white cornmeal, cachapas celebrate fresh corn, offering a distinct sweetness and hearty flavor, making them a unique dish in Venezuelan cuisine.
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