Cachapas: alongside arepas as the best of Venezuelan food

When we talk about Venezuelan gastronomy, we tend to think about the arepa, by default. But what about the Cachapa? Easy to make and versatile to fill, it is an undeniable reference for Venezuelans and is making its way into the global gastronomy. Currently in Madrid this delicious dish is gaining more and more popularity every day, so there is a question: Where to eat the best cachapas in Madrid?

What is the origin of the cachapa?

This typical dish comes from the indigenous people who populated the Venezuelan territory, who worshiped corn as a gift from the earth. That is why this product is ancient but its knowledge to other markets is quite recent, the sweet touch of corn combined with salty products, and even alone, is a safe bet for any palate.

DIFFERENCE BETWEEN CACHAPAS AND AREPAS.

The difference between cachapas and arepas is the type of corn used for their preparation. We use sweet corn for cachapas and white corn for arepas.

How the Venezuelan cachapa is made

If we want to make a cachapa from scratch, the first thing to do is to husk the jojotos (corn on the cob), and then mash the grains. We add salt, sugar and milk in the blender to obtain a thick mixture. Now we can make cachapas using a Thermomix instead of a blender and it’s much easier. The only thing left to do is to pour the mixture onto a hot griddle and wait for it to cook on both sides.

Once cachapas have a more solid consistency, they can be served with different ingredients. Chicken Cachapa, beef cachapa and cachapa with cheese are some of the most popular combinations; adding avocado and even chopped plantain are novelties that are beginning to be seen in some Venezuelan food restaurants.

TRADITIONAL CACHAPA RECIPE WITH CORN MEAL.

Since it is not so easy to make cachapa with husked corn and to stick to traditional methods, adaptations have been made to simplify and make the preparation easier and more practical. So now corn meal is used to make the traditional cachapa, this way the preparation is easier and faster, and we can enjoy this product at any time.

INGREDIENTS NEEDED TO COOK CACHAPAS

The basic ingredients for cachapas are corn, milk and salt; nowadays there are ready-made mixes in the market that make the preparation easier, such as P.A.N. JOY Sweet Corn Mix, which only requires adding water and milk, and you will be ready to enjoy some delicious cachapas.

Where to eat cachapas in Madrid

To answer this question, there are places in Madrid where we can get delicious cachapas made of corn, with original fillings and toppings, or fusions with other typical dishes such as chalupa, which is a combination of lasagna with cachapa.

We have as many answers as there are tastes, there are places in Madrid where we can get delicious cachapas made from corn, others with original fillings and toppings, or fusions with other typical dishes such as chalupa, which is a combination of lasagna with cachapa.

You can go to restaurants, ask for delivery or even buy them ready to heat them up at home, and that’s why “P.A.N. Store and Market” located in Majadahonda, Las Tablas and the markets of La Paz and San Anton, are our preferred options, because they combine all services and have several alternatives to pair them with.

Now we know how to prepare it or where to eat it, we just have to enjoy the traditional Venezuelan cachapa, another product from this delicious gastronomy, which, along with the arepa, is conquering spaces in Madrid.