Picture a pancake merged with a corn muffin and you’ve got a cachapa, the Venezuelan corn cake that’s a popular roadside snack and a specialty on Orinoco’s Sunday brunch menu. The nutty-sweet batter is griddled until golden brown on both sides, stuffed with anything from stretchy mozzarella-like queso de mano—a must-try for cheese lovers—to heartier proteins like stewed pork or beef with black beans and plantains, and finally folded in half like a taco. It’s soft, sweet and savory, and it tastes particularly good with a smear of the restaurant’s garlicky green mojo sauce.
Cachapa, $9.75-$14 at Orinoco, 477 Shawmut Ave., Boston (617-369-7075); 22 Harvard St., Brookline (617-232-9505); 56 JFK St., Cambridge (617-354-6900); orinocokitchen.com
Rise and Shine
By Elizabeth Bomze | Photo Credit: Nicole Popma | Sept. 25, 2015
Picture a pancake merged with a corn muffin and you’ve got a cachapa, the Venezuelan corn cake that’s a popular roadside snack and a specialty on Orinoco’s Sunday brunch menu. The nutty-sweet batter is griddled until golden brown on both sides, stuffed with anything from stretchy mozzarella-like queso de mano—a must-try for cheese lovers—to heartier proteins like stewed pork or beef with black beans and plantains, and finally folded in half like a taco. It’s soft, sweet and savory, and it tastes particularly good with a smear of the restaurant’s garlicky green mojo sauce.
Cachapa, $9.75-$14 at Orinoco, 477 Shawmut Ave., Boston (617-369-7075); 22 Harvard St., Brookline (617-232-9505); 56 JFK St., Cambridge (617-354-6900); orinocokitchen.com
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