| Recipes |

Dish of the Week: Cachapas

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. Find other dishes of the week here.

This week, we’re sharing a South American specialty, cachapas.

Cachapas are corn cakes made with fresh ground corn mixed with batter. They are similar to pancakes but thicker because of the corn kernels. Either cooked directly on a budara (a flat griddle made from stone, clay or steel) or wrapped in dry corn leaves and boiled, they are a popular street food in Venezuela and Colombia.

Queso de manoor soft, handmade cheese—is often folded in, and at breakfast, fried pork or chicharrón is a common side. You’ll sometimes find fried or roast pork folded inside as well. Other times, cachapas can be served simply with margarine and even jam.

The dish hits all the flavor and texture checkpoints; saltiness from the dough and fresh white cheese, sweeteness from the corn and a touch of sugar, with a crisp exterior and soft, gooey interior.

This recipe, from Jimmy Rodriguez of Jimmy's Bronx Cafe, incorporates fresh corn, cornmeal, milk, eggs, and sugar to make simply perfect corn cakes. Griddle them in butter and layer with cheese or serve them as a side for dishes like succulent roast pork and chicken adobo.


Ingredients serves 4
5 ears corn, shucked
1/4 cup milk
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons unsalted butter


In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.

Heat a large nonstick sauté pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter.

The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350-degree oven until heated through.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.