Cachapas: what are these venezuelan pancakes all about

With Shrove Tuesday approaching, all we can think about are Venezuelan pancakes. Crispy on the outside and tender on the inside, cachapas are savoury sweet corn pancakes.

We remember driving into the hills with our family after a day at the beach, stopping at roadside stands to eat cachapas. Hair still wet, skin slightly sunburned and sticky with salt water, we would devour freshly made cachapas served in plantain leaves with white cheese— it was absolute heaven!

While recreating that exact feeling is difficult in the depths of British winter, we believe our cachapas are ideal for Pancake Day or any other day.

Our favourite cheese cachapa.

So, What Exactly Are Venezuelan Cachapas?

At Liqui-Liqui, we take pride in sharing Venezuela's rich culinary heritage. Today, we're diving into a beloved staple: the cachapa.

Unlike arepas, cachapas are soft, like pancakes, but usually, crafted from fresh sweet corn. They are one of the cornerstones of Venezuelan cuisine, enjoyed for breakfast, lunch, or dinner. Like arepas, cachapas are one of the first foods Venezuelan children learn to eat, we cut them up into small bite size bits and they gobble them up on their own. Their slight sweetness makes them a favourite.

The best cachapas are made with freshly shucked corn, ground into a thick paste and cooked on a hot griddle. They are then folded in half and filled with cheese, pork, or shredded beef. Add a bit of butter on top and you will not regret it.

Delicious shredded pork and white cheese filled Cachapas.

History of Cachapas

The cachapa's origins trace back to the indigenous people of Venezuela, Colombia, and surrounding regions. They used a mortar and pestle to grind maize (corn) and then cooked the batter on a clay griddle. Corn has always been a staple among these and many other indigenous groups of Mesoamerica because it is easy to grow and highly cherished.

Archaeological evidence suggests that early forms of cachapas were cooked on flat, clay griddles called "budares," a practice dating back centuries. These griddles, often found in archaeological sites, were used to cook the ground corn mixture over open fires. Today, Budare are still used but  are made from cast iron.

The father of Venezuelan cuisine, Don Armando Scannone, says that sugar and salt were likely not part of the original recipe, but the fundamentals—corn, water or milk, and salt—have endured.

Nowadays, grinding maize by hand is too labor-intensive and impractical, so people use a food processor or pre-made instant cachapa mix, such as the one made by the famous P.A.N brand.

Crispy on the outside, fluffly in the middle our cachapas are mouth watering half moon.

Cachapa's Friendly Cousin: The Colombian Arepa de Choclo

Colombia's arepa de choclo is a close cousin to the cachapa. Both are made with fresh corn, but there are key differences.

• Thickness

Cachapas tend to be thinner and softer than arepas de choclo, often made with a sweeter corn dough. Arepas de choclo tend to be thicker and fluffier.

• Shape: Half-moon CACHAPAS vs. full-moon AREPA DE CHOCLO

For Venezuelans, things get a little confusing because we have our own arepas, which we love to open like pita bread and fill with delicious things like chicken and avocado. Colombians don't fill them like pita bread; instead, they might add cheese on top or even use two to make a sandwich. In some instances, they will put the cheesy filling inside the arepa de choclo as they are making it, creating a divine cheesy surprise.

We make our cachapas like pancakes. Just as one is ready, we add the filling to half and fold it over like an omelet—very different from our own round arepas.

• Taste

Honestly, they do taste very similar, particularly if made with pre-cooked maize flour. Cachapas tend to be slightly sweeter, but once you add a dollop of butter and cheese or pork, you get a marvellous marriage of sweet and savoury.

Arepas de choclo tend to be more savoury, especially when filled with cheese.

While both dishes beautifully showcase the versatility of corn, each offers a distinct and irresistible flavour profile. We love both them equally, like a mother would her children, but the only way to truly discover your favourite is to try them both!

Where can I get Cachapas in the UK?

At Liqui-Liqui, we love making cachapas and sharing our Venezuelan traditions. So try us for your first point of call for Cachapas in the UK.

Frozen Cachapas

You can order our pre-made frozen cachapas from our shop. They're super easy to heat up: just defrost and place in a frying pan with a little oil or butter. Turn after two minutes until piping hot. We ship all over the UK.

5 frozen cachapas per unit.

Instant Pre-cooked Cachapa / Arepa de Choclo Mix:

Prefer to make your own cachapas at home? We sell Venezuela's favorite brand of instant pre-cooked corn flour for cachapas: P.A.N. You can also use it to make Arepas de Choclo. Order yours here:

Make your own cachapas at home with P.A.N pre-cooked instant flour.

Enjoy your Cachapas at our restaurant in South West, London

Now, close your eyes and imagine the warm, comforting flavours of Venezuela. Open them and head to Liqui-Liqui restaurant in South Wimbledon, London. Our family-run restaurant crafts cachapas with love and care, offering a delightful array of filling options., like shredded beef, chicken and avocado, white cheese or Ryan’s famous pulled pork.

Let Liqui-Liqui transport you to Venezuela with every delicious bite.