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Venezuelan Food (Cachapas -- Where Have You Been All My Life?)

  • d

Based on a suggestion by Michael on this board, a friend and I went to the Venezuelan restaurant between 9th and 10th on First Ave. As Michael warned, it was highly inconsistent. The ceviche (shrimp only) was the worst I can ever remember; the cauliflower and mango salad uninspired. My friend's arroz con pollo was relatively uninspired although, come to think of it, she scarfed the huge portion down.

But the absolute standout was the cachapa con queso, a sweet pancake with a commanding corn flavor. Definitely worth eating here if only for this dish. A few questions:

1. Is this dish specifically Venezuelan?
2. What is it sweetened with?
3. Any other places that serve them?

The cheese on top of the cachapas ranged from refrigerator cold to warm. This kind of inattention to detail is typical of the restaurant, and yet I found the place endearing, with caring and helpful but slow service.

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  1. "cauliflower and mango salad"?

    Please describe. Is that a traditional Venezuelan dish?

    3 Replies
    1. re: efdee
      Dave Feldman

      I have zero expertise about Venezuelan food, I'm afraid. The salad consisted of raw cauliflower marinated in a vinaigrette that included carrots, with cubes of fresh mango.

      1. re: efdee
        andrew reibman

        at flor's they make it with wrong cauliflower (blanched or parboiled), chopped mango, ground/grated carrot, and abundant chopped cilantro. It has a slightly sweet vinagrette on top, but not so strong a taste on the cauliflower that it seems to have been marinated.

        I really like it. Flor's is indeed hit or miss - but I think this salad is wonderful... And the fish soup is quite good too.

        They also make a really excellent tres dulches leche.

        Avoid at all costs the steak. I thought at least we'd get a noble chuck steak, but it has been nothing but a mass of gristle on two occasions.

        1. re: andrew reibman

          Thanks for the explanation but why "wrong cauliflower"?
          Was that a typo?

      2. I've been meaning to write about the cachapas con queso, which I too discovered only recently. What a wonderful contrast between the salty cheese and the sweet corn pancake.

        For what it's worth, I was in Venezuela a few years ago, for a couple of weeks, and encountered nothing like this dish. We did eat a lot of arepas there, some con queso.

        Sorry I can offer no enlightenment on the cachapas.

        As far as this restaurant goes, I can recommend the fruit juices (I had guanabana, my husband, guava), which were fresh and lively tasting (unlike some of the food).

        1 Reply
        1. re: Sharon A

          I just wanna say that i am a young venezuelan and i have family in venezuela and i visit there every year from america. Being from venezuelan culture i too truly agree that out of all the food, cachapas is yet the number one and best food of all... don't get me wrong, i love my food from there, everything.., but i have to say that cachapas is the number one, and i miss it so much everyti me i come to america because the way i cook it here, doesnt taste the same as it is cookeed in venezuela.. However, i am glad that you enjoyed the cachapas. Everytime someone comes to venezuela from a different country, the first thing that comes to their mind is eating cachapas!!! :) (Best dish EVER!)

        2. Dave--sorry for my delayed response (am on vacation in SF...eating VERY VERY well).

          Cachapas are indeed heavenly. As I said, I'm not a huge fan of Flor's Kitchen (the place you went to), though there's not much else to recommend for Venezuelan food. Maturin was THE place, but they're closed (the chef still serves illegally in her basement, but I can't really post that info). Another choice is El buen Gusto (42-18 Greenpoint ave, Queens), but the people there--nice as they are--don't cook real well.

          On the other hand, Columbians make chachapas, too. The Arepa Lady (see link below) makes the best version I've ever had. Everything she makes is the best version I've ever had.

          Oh, to answer your question: they're only made in Venezuela and Columbia, they're sweet from fresh corn (a real pain to make), though most people spike with some sugar. And they're the classic example of a dish that's either great or terrible, depending on whether they're grilled to order or not. Also the quality of the cheese is important.


          Link: http://www.chowhound.com/writing/arep...

          2 Replies
          1. re: Jim Leff
            Dave Feldman

            Thanks, Jim and Sharon,

            It is great fun when you find a dish and a cuisine that you haven't had before. I agree with you that the food at Flor's Kitchen is hit and miss (the ceviche is the worst I've ever had) and maybe there are much better cachapas out there. But it was definitely fresh and delicious.

            It sure tasted like there was a small amount of liquid that wasn't accountable just by drippings from the cheese. My guess is that some type of syrup was added.

            Corn is a very good thing. Just thought I'd state that!

            One of my New Year's resolutions is to make a visit to the arepa lady. Soon.

            1. re: Jim Leff

              I recently had some cachapas sold in the stands at a Dominican Baseball game in Santo Domingo. They were the highlight of the game until Jose Offerman punched an umpire. I'd love to try the Venezuelan version. Does anyone know if Arepa Cafe in Astoria has these hidden off menu?

            2. I remember a post about Flor's Kitchen and this exact dish last November. It seemed like Jim and a few others weren't very high on this place back then. I guess things change pretty quickly these days.

              1. As someone married to a Venezuelan, let me give readers some recommendations for eating at Flor's:

                pabellon -- the National Dish if there is one. Delicious shredded meat ("carne mechada"), kinda like ropa vieja for folks more familiar with Cuban food. Gotta love the sweet baked plantains, too!

                [note: you will find two major preparations of plantains in Venezuela -- maduros, which are ripe plantains baked until sweet, and tostones, which are green plantains, fried. Victor's also has a phenomenal "fufu" which is sweet and mashed...]

                asado -- not sure what cut of beef is used here, but usually marinated for a long time in a dark sauce using ketchup and malta. My mother-in-law does better, but this is pretty good. Very typical.

                arepas -- they are done pretty well here. try with carne mechada (see pabellon above), queso blanco (traditional white cheese, available at Citarella's on the east side BTW), or for the *real* experience, order one of each and eat your arepa with carne mechada *and* queso blanco. This is my breakfast every day when I go south. You may also be interested in the "reina pepiada", which is avocado and chicken. Yum!

                arepitas con nata -- my favorite starter! they make mini-arepas, lightly fry them, and serve them with an interesting cheese the consistency of sour cream. Trust me. Amazing!

                I can't recommend the empanadas over Ruben's, but they're still good.

                Finally, in this cold weather everyone should try the Chupe soup, a rich chicken-stock-based soup with queso blanco and other unhealthy things. Very traditional for the morning after big parties.

                The whole menu is online at "www.florskitchen.com"

                And for people that find Venezuelan food intriguing, Taperia Madrid @ 76th/2nd Ave has Venezuelan brunches most Sundays prepared by the chef of the recently-closed Orinoco that was a true standout!

                1. m
                  Mark Muszynski

                  I am a chef at Azafran in Philadelphia which serves South American influenced food. A cachapa is a fresh corn pancake made by pureed corn with eggs,onion,salt, pepper,pinch of sugar,little flour to make thick.The corn in Venezuelan has more starch then here so that is the reason for the flour.You fry the cakes just like pancakes and top with queso blanco which is fresh white cheese.

                  1 Reply
                  1. re: Mark Muszynski

                    Thanks for posting, Mark!

                    "The corn in Venezuelan has more starch then here so that is the reason for the flour"

                    why not corn starch?

                    Also, as I'm sure you know, Venezuelans stuff the cachapas, like crepes.


                  2. I too just recently had a cachapa and I think it is absolutely delicious. The sweet corn cakes with chicken, salad, and cheese is the perfect combination of sweet and salty. Cachapas can be made with your choice of any meat or just vegetables. The place that I had it, makes the corn cakes fresh in front of you. It is location on Dyckman Street but since there aren't a lot of places that make great cachapas, it is worth traveling for. The dish is big and extremely heavy but it is so good you will be able to eat the entire thing. Here is the link, http://cachapasymasnyc.com.

                    3 Replies
                    1. re: bottomlespit


                      Cachapas y Mas
                      107 Dyckman St, New York, NY 10040

                      1. re: bottomlespit

                        A cachapa is not so big or so heavy as to prevent you from performing your own taste-off, chasing one at Cachapas y Mas (107 Dyckman) with a second at El Dugout, the truck also known as Patacon Pisao (431 W. 202). In bitter winter weather, of course, the former is more comfortable, but when it warms up I much prefer eating outdoors. It's also interesting to note how much the cachapa resembles the arepa de choclo from New York's best-known Colombian street vendor:


                        1. re: DaveCook

                          A regular reader of my website, Eating In Translation, reports that Patacon con Too, a Venezuelan food truck under the same ownership as Cachapas y Mas, now operates a small storefront at Broadway and 178th St. in Manhattan.

                          Cachapas y Mas
                          107 Dyckman St, New York, NY 10040

                      2. Recently some Venezuelans recommended El Cocotero on W 18th - anyone know if it's got quality food?

                        I am intrigued by these cachapas. Are they the same things as what the summer street fairs serve - cheese melted on a sweet corn pancake? It sounds similar, although I'm sure these are tastier and no doubt cleaner.

                        5 Replies
                        1. re: windycity

                          Those "mozzarepas" are similar, but after you've had a proper cachapa you may decide that street fairs are good only for replenishing your stock of sweat socks and sunglasses.

                          If you need a comfortable setting, El Cocotero is full-service...


                          ...but a cachapa will set you back at least $8.95.

                          1. re: DaveCook

                            Yeah, I know those street fair arepas aren't the real thing, and yes they do vaguely have the taste and texture of old gym sweats now that you mention it . . .

                            Thanks for the confirmation on El Cocotero, I will go check it out.

                            1. re: DaveCook

                              Agreed,.... Mozzarepas are not worth buying,...

                              the main issue I have is the lack of flavor of the mozzarella. Cachapas use Venezuelan white cheese which is saltier and has a fuller / richer cheese flavor.

                              While I have had poor experiences at El Cocotero, I highly recommend Caracas Arepa Bar (http://www.caracasarepabar.com). I know they are excessively crowded but the food is definitely the best Venezuelan food I've found in Manhattan. There are a few places in the outer boroughs, but i'll leave that for the other board. I haven't been to Cachapas y Mas yet, but its on the list!

                              Actually to make these at home is not too much trouble either!

                              Buy several ears of corn
                              Pull the kernel from the cob, and using a blender, liquefy.
                              Add a pinch of salt (and some papelon (raw sugar) if the corn isn't very sweet
                              )You want a pancake batter consistency,.... if its too liquid-y add some harina pan (if you cannot find Harina PAN - http://bk.ly/bt0, substitute GOYA Masarepa - http://bk.ly/bt1


                              Cheese: you ideally want to get a semi-soft white salty cheese - Mexican / Colombian Queso Paisa has worked well for me since Venezuelan cheese is hard to come by outside of Miami / VZLA

                              Roast Shredded Pork Shoulder / Pernil

                              Shredded Braised Flank Steak / Carne Mechada / Ropa Vieja

                              1. re: danielandresleon

                                As I understand, there are regional differences to arepas - one style is doughier (like Caracas Arepas) and the other type of arepa is thinner and crispier (this is what I prefer and am looking for in NYC.)

                                I will have to try the cachapas at Caracas and Cachapa and compare.

                                1. re: windycity

                                  the arepas used at caracas for their usual savory selections is a crunchier one, but the cachapas at arepa is totally different, a soft, almost pancake-like texture, almost custardy in some ways but also with kernel texture . . . hard to describe but definitely good. try ordering both and you'll see the difference.

                          2. first time I had cachapas was at Caracas; highly recommended and a few blocks away from Flor's.