![]() This entry was posted in Instagram, Restaurants & Food Courts and tagged Venezuelan by Rich. ![]() In addition to their brick-and-mortar venues, they have a Cachapas on Wheels truck. Sweet corn pancake with ham, slow cooked roast pork and cheese topped with lettuce, tomato, our signature house mayo and ketchup. Everything is good, but if this is your first time, I suggest a cachapa or a yoyo with your choice of filling. Sweet corn pancake with fresh Mozzarella and Gouda cheese topped Venezuelan cream and grated cheese with lettuce, tomato, our signature house mayo and ketchup. This is a patacon (rhymes with “not alone”: I must be thinking comfort food) with three meats (pernil, chorizo, and carne mechada) plus cheese, lettuce, tomato, and a couple of kinds of sauce. Mix and match your fillings, including three kinds of cheese, ham, chicken, sausage, pork, and beef, each in a number of styles and all delicious. They also offer pepitos (more familiar looking, like a hero/sub/grinder/hoagie depending upon your personal provenance) and other options. In the plantain-as-bun department, they offer patacones, pressed green plantain sandwiches and yoyos, sweet plantain sandwiches. Cachapas y Mas at 678 Seneca Ave, Ridgewood, Queens (also at 107 Dyckman St in Manhattan) runs the gamut of styles and fillings, to wit: cachapas, sweet corn pancakes, typically topped with cheese and folded over quesadilla style arepas, a little smaller, less sweet, made from corn flour and used for a classic Venezuelan sandwich and tacuchos, Venezuela’s answer to burritos. Smile when you say that! Just as Mexico has its lineup of stuffed snacks like tacos, burritos, quesadillas and so many more, so Venezuela □□ lays claim to its own collection of lavishly loaded sandwiches, often based on corn or plantain. Here are 10 great places to get some fascinating, wholesome, and lighthearted Venezuelan fare.(Click on any image to view it in high resolution.) ![]() So, too, have we learned to appreciate more traditional types of Venezuelan cooking, and even had a taste of what might be viewed as Venezuelan haute cuisine. Gradually our Venezuelan menu has been fleshed out and we’ve gone beyond stuffed arepas to other forms of street and casual food (a category Venezuelans are inordinately fond of), such as deep-fried empanadas with corn casings, plantain sandwiches called patacones, elaborately dressed hot dogs and hamburgers, and cachapas - giant flapjacks made from fresh corn stuffed and folded over like crepes. Its principal ingredients are timely: pastries and sandwiches substituting corn and plantains for wheat, plenty of avocados, fresh cheeses, and shredded meats and poultry not aggressively seasoned - though tart mango and hot chile sauces stand at the ready. Now there are 20 Venezuelan eateries in town and the number is rapidly growing, concentrated in the East Village, Williamsburg, Bushwick, Washington Heights, and Astoria, and Venezuelan fare is beginning to feel like a next big thing. They constituted a new form of cheap fast food that many New Yorkers regarded as novel and exotic, yet with flavors that were somehow instantly familiar. Arepa sandwiches were an instant hit, propelled over the succeeding years by the anti-gluten craze and increased immigration from Venezuela as a result of widespread social unrest.Īlso, these arepa sandwiches were just plain good. That was the year Caracas Arepa Bar opened in the East Village, principally peddling Venezuela’s foremost fast food: sandwiches made by splitting and stuffing a fluffy white corn cake known as an arepa. At that time there were approximately 10,000 Venezuelans living in the city, accounting for only one-half of one percent of the city’s Latin population. Until 12 years ago, Venezuelan food was virtually unknown in New York. ![]()
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