Pronunciation: [kah-CHAH-pah]

Thick corn pancakes popular in Venezuela, cachapas are made with a thick, lumpy batter (which sometimes includes fresh corn kernels) and baked on a griddle. They're topped simply with butter or cheese—or more exotically with spicy chicken, pork or beef—before being folded and grilled again.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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