Cachapas or Cachapos are an ancient and widely-used South American staple food. Cachapas de Choclo is a traditional South American dish made from corn flour from Venezuela and Colombia. They're popular in roadside stalls, like arepas. They can also be prepared like arepas - raw corn dough fried, or wrapped with dry corn leaves for crispiness and crunchiness.
The main ingredient in cachapas is corn. They may have other ingredients, like cheese, but these two are the most popular. It is common to add chilies or tomatoes, but these are only used in limited quantities. A typical serving of Cachapas de Choclo typically consists of a scooped-out shell and a fried egg on top. They are often accompanied by rice and a little salad.
In addition to being a traditional dish of Venezuela and Colombia, cachapas are eaten in many countries of Latin America. In Peru, they're a specialty at festivals such as San Cristobal de las Casas in Ollantaytambo. The recipe comes from Cuba. Cubans believe it was created when the Incas made their way into South America. The Aztecs also ate them in the highlands.
There is one variation of this original recipe that is rarely used in Venezuela or Colombia. Instead, the dish is topped with cheese and chicken. This dish is served at weddings and celebrations. It is traditionally served at lunch in Venezuela and Colombia.
Cachapas are also known as guayabo, which means fried. The term guayabo comes from the Spanish word "guacamole," which translates to fried. Cachapas were first served in Cuba and then later became popular in Venezuela.
In South America, the cachapas originated from Venezuela and Colombia, where they were first sold as snacks and later became a main source of protein. Their origins and popularity continue to this day, despite their appearance in other parts of Latin America.
The original recipe was sold in local markets in Venezuela and Colombia, where they were served in open ovens, often without the addition of sauces. This was how they were prepared before being packaged and distributed throughout the country. The original recipes of cachapas de Choclo vary slightly from place to place. In some places they are served with chili powder, while in others they are served with ham, or beans.
Today, the original ingredients of cachapas are the same, and have become slightly adapted to fit in with other regional dishes and cuisines. While the frying methods are the same, many changes have taken place over time in order to preserve the traditional flavors.
Today, cachapas origin from Venezuela and Colombia are served in the United States and Canada. In fact, in many American restaurants, the original ingredients are adapted for a more western style. Some are seasoned with Mexican chili powder and served as salsas. Other times, they are served plain. Read more on Cachapas from Venezuela.
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