The cachapa, also known as “choclo arepa” or “maize jojoto” is a typical dish in Venezuela and Colombia.

A pancake made with ground or grated corn, to which milk or water, sugar, salt and oil is added, and cooked in a griddle (traditionally known in Venezuela as a “budare”), and served with fresh cheese and butter – this style is known as “cachapa de budare”.

Another variety, known as “cachapa de hoja” (leaf cachapa) is based on the same principle, but the dough is wrapped in corn leaves, and cooked in boiling water. It is also known as “panecillo de maiz” (corn roll), “bollo” (bun) or “bollito” (little bun).


The cachapa is of indigenous origin, and it is believed to come from the central region of Venezuela. The people who lived in the actual Miranda region grew corn, which they considered from a divine origin.

Corn ended up being so appreciated that it was increasingly associated with the Christian religion, developing a tradition to grow corn grains on the day of St Isidore the Laborer, in tribute to the farmers – a tradition still alive in some Venezuelan farming villages.

Cachapas are served daily at Latinway, filled with cheese and the option of an additional filling (+£1.50) – see our Menu for details.

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