forms during the years and have accommodated restrictive diets such as vegetarian or gluten-free. The corn's presence has remained stable in Venezuelan cuisine as they use sweet corn in many of their main dishes, such as arepas, empanadas, and cachapas. Consumers can find the cachapas in any type of establishment, from the street truck to high-end restaurants, due to their popularity and significance in the country. This Venezuelan food is fried and made with fresh corn, and modern cachapas are made with the addition of several ingredients such as salt and sugar to improve the flavor in them. Modern cachapas are made with a combination of corn, milk, salt, water, and sugar, and fillings like roasted pork and queso de mano ("hand[made] cheese") have been introduced by restaurants. Nowadays, people have skipped the fresh corn and switched to canned corn or frozen to speed up the process and modernized it to be more comfortable. Characteristics Cachapas are usually served folded in half with lots of butter and the desired filling inside. They have a crispy exterior, and the inside is tender to simulate the texture of a pancake. Still, the color of the cachapas is yellowish due to the cornmeal, which makes it easier to differentiate between American pancakes and Venezuelan "pancakes." Preparation The batter is made with corn, sugar, eggs, milk, salt, cornflour (preferably Harina P.A.N), and melted butter in a food processor. The batter is placed on a non-stick skillet and shaped like a pancake. Once poured, cook for 4–5 minutes on each side and then enjoy with your favorite toppings and meats. See also List of pancakes References Pancakes Tortilla-based dishes Venezuelan cuisine Appetizers Colombian cuisine