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
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What you’ll need
Blender
$40 At Amazon
Scale
$26 At Amazon
Brush
$3 At Amazon
Large Nonstick Skillet
$50 At Amazon
Recipe information
Yield
Makes 4
Ingredients
1
2
¼
¼
1
½
1
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).
Leave a Review
Reviews (13)
Back to TopMy wife is Venezuelan and cachapas are her absolute favorite breakfast (and has become one of mine). I wanted to surprise her and try to make them for her and chose this recipe. Sadly, this recipe was not even close. The mix is way off. We were both disappointed.
Anonymous
Orlando, FL
3/22/2024
One star something happened and my oven blew up I tried it again and it worked but 10 minutes later my toilet was in for a wild ride if you know what I mean 😜 do not make these please if you want to save your bowel
My bowel hurts
America
3/7/2024
These are delicious, though my batter was too thick so I added a bit more water. Next time I will double the recipe! These remind me of the corn fritters my mom made when I was a kid!
LT
Bay Area, CA
7/5/2023
I have made these twice and they are really good. I can't seem to get them thin enough when I cook them. Has anyone added more water? Or maybe my pan is too hot? I will keep trying - they are really yummy. Easy WFH hot lunch. thanks
Carol C
Austin, TX
2/8/2023
So delicious and easy to make! I added in a little bit of pico de gallo with the cheese and served it with a big arugula salad to make it more of a meal, but these would make a wonderful snack or even breakfast with some adaptations. Thanks for the delicious recipe!
Terra Leigh
Seattle, WA
9/18/2022
@ Gaby Melian- Thank you so much for posting this recipe. I still remember the smell of the sweet corn with the melted butter and cheese in the budare. Love it. I miss my Venezuela Bella!
Raquel Petrogonas
9/13/2022
Looks delicious and easy to make. Can't wait to make them. Thanks for sharing.
Yaya
Hollywood, Florida
9/1/2022