~722 cal · 37g protein · 82g carbs · 32g fat (estimated, per serving)
🍽️
Golden corn pancake folded over melting white cheese
🇻🇪 Caracas
Cachapa stands line every highway out of Caracas, batter ladled onto hot budares while queso de mano waits to be folded in. The magic is the corn itself: ground fresh and sweet, needing almost nothing else.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 3 —
•
4 cups fresh or frozen corn kernels
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3–5 tbsp fine cornmeal (as needed to bind)
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1.5 tbsp sugar
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3/4 tsp salt
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10 oz queso de mano or mozzarella, sliced
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3 tbsp butter, for the griddle and brushing
Instructions
1
Blend the corn with sugar and salt into a thick, slightly coarse batter; add cornmeal a spoon at a time until it barely holds a mound.
2
Butter a griddle over medium heat. Ladle wide pancakes and cook 4–5 minutes until the underside is deeply golden.
3
Flip carefully and cook 3 more minutes.
4
Lay cheese over one half, fold, and press gently until it melts.
5
Brush with butter and serve hot — with a knife, a fork, and no restraint.
Caracas roadside tradition.
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🌏 While it simmers — know your destination
📍
Caracas. Where roadside cachapa stands outnumber traffic lights.
🗺️
Venezuela. Corn in every form, sweetest of all in a cachapa.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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