Cachapas are thick, tasty pancakes made from maize (sweetcorn) and served with a slab of white cheese called “queso de mano” (hand cheese). These steaming pancakes are then topped with lashing of margarine, a thick slap of cheese, a pork chop and some chicarron, (fried pork rinds) and washed down with a cold Polarcita (beer).
Cachapas are an integral part of Venezuela’s culinary history and their origin dates back to pre-Colombian times, when the indigenous population would grind corn with stone pestles and then cook it cachapa-style on clay budares, flat griddle plates that have been found in archaeological digs at many sites in Venezuela.
When I was young, Cachapas could only be found in my home state – Bolivar. If that was not enough of a challenge, they were only made by locals in stalls with a tin-roof on the side of the “carretera” (roads) on the way to la Gran Sabana. Most will be grilling chochino (pork) and making fresh Cachapas topped with freshly made queso de mano.