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Cachapas



OK possibly not my best food photo ever, but possibly one of my favorite - and easiest - breakfast items (or lunch...) ever! Cachapas originated in Venezuela and are super simple to make - 2 cups corn plus 1/4 cup each of cornmeal, flour and water, with a dash of maple syrup (I use that instead of sugar), a pinch of salt and an egg to bring it all together. Topped with a bright/tangy cheese like queso, cotija or just about anything goat-based (some copycat recipes recommend mozzarella but that not only seems odd since they are originally an indigenous South American recipe, but also doesn't add a whole lot of flavor in my humble opinion.), and you're good to go.

"One should not attend even the end of the world without a good breakfast.." ~ Robert A. Heinlein

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