Cachapas are a part of traditional Venezuelan cuisine. Like arepas it is a popular "outdoors" food, particularly in roadside stands. They can be pancakes or tamales of fresh corn dough, the latter (cachapa de hoja) are wrapped in banana leaves and boiled. The most common ones are made with fresh corn that is ground and then mixed into a thick batter and cook on a budare like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels. It can be served with many toppings, but traditionally with butter or margarine and any variety of white cheese (queso blanco) on top. They can be prepared as an appetiser or a full breakfast, depending on the size. Cachapas can be very elaborate, some including different kinds of cheese, milky cream, or even jam.
We have a recipe for a Venezuelan cachapas recipe here.
In Costa Rica, cachapas are sweeter and known as Chorreadas.