Cachapas are a traditional Venezuelan dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough[1], or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
Cachapas are traditionally eaten with Queso de Mano (hand[made] cheese), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. Cachapas can be very elaborate[2], some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.
In Costa Rica, chorreadas are similar, but sweeter.[3]
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