Crispy on the outside and tender on the inside, cachapas are savory-sweet corn pancakes, a traditional street food in Venezuela (and one of my absolute favorites!). They are typically eaten with queso de mano, a Venezuelan fresh cheese, or just butter. Venezuelans cook cachapas in a budare, a clay or iron plate similar to a griddle. I first tried cachapas with five of my Venezuelan friends in Journal Square, New Jersey. When I asked how to make them, every one of my friends told a story about how their mother or abuela would make cachapas from scratch, but no one would share their recipe! So this one, from my new cookbook, Gaby’s Latin American Kitchen (coming out August 9, 2022), is my own interpretation—after many, many tries. I love my cachapas with mozzarella and a tiny bit of hot sauce, but you can also try them with spicy mayo, sliced avocado, a different cheese, or even a salad. Try different combinations until you find your favorite! —Gaby Melian
What you’ll need
Blender
$49 $40 At Amazon
Scale
$27 $25 At Amazon
Brush
$2 At Amazon
Large Nonstick Skillet
$50 At Amazon
Recipe information
Yield
Makes 4
Ingredients
Preparation
Step 1
Blend 1 large egg, 2 cups fresh (or frozen, thawed) corn kernels, ¼ cup (31 g) all-purpose flour, ¼ cup corn flour, 1 Tbsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ cup water in a blender, scraping down sides with a rubber spatula as needed, until mostly smooth, about 30 seconds. Transfer batter to a medium bowl.
Step 2
Heat a small nonstick skillet over medium; brush with vegetable oil. Scoop ⅓-cupful batter into skillet and swirl pan to spread out into a 6" round. Cook until golden brown underneath and some bubbles and dry spots appear on top, about 2 minutes. Flip and cook until golden brown on other side, about 1 minute. Transfer to a platter. Top with ¼ cup shredded mozzarella, then fold in half like a taco. Repeat with more oil and remaining batter and cheese.
Step 3
Serve cachapas warm with hot sauce (if using).
Recipe notes
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