52 weeks of cooking – Street Food
I have a fondness for street food, especially street food from South America. While visiting friends in Boston they took us out to breakfast at a Venezuelan restaurant. When it comes to eating out I always choose something that I’ve never heard of or something that I don’t make, which usually ends up being the same thing since I strive to make everything. My husband is always a little more adventurous than I am and really goes for the unexpected like that time in Germany when he ended up eating pork jello for lunch, but that’s another story. So at this Venezuelan place Jesse ordered mechada cachapa: Venezuelan sweet corn pancakes with white cheese and shredded beef. They were definitely sweeter than I expected but who doesn’t love a sweet savory combo, especially for breakfast. The shredded beef they were stuffed with was the perfect compliment to make the dish deep and rich with the creamy sweetness of the corn cake.
Now that I knew cachapas existed I had to make them myself so I dove down the rabbit hole of research and ended up watching a lot of videos of street venders making pancake after pancake. In their street food form these can be quite large, stuffed with a huge amount of cheese, folded in half and wrapped in paper, but they can more easily be made in smaller sizes. Cachapas work great as the starch of any Latin American themed meal, server them with shredded pork and black beans for lunch or a fried egg and some tomatoes for breakfast, but they always need to be covered in a good layer of cheese.