Cachapas

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