Arepa and Cachapa – Where La Palma Meets Venezuela

There are towns on La Palma where you can eat Venezuelan food as if you were in Caracas. That’s no accident — it’s history: La Palma and Venezuela have been connected since the 19th century, through the emigration of Palmeros who went to Cuba, Venezuela and the United States, lived and worked there, and returned with their recipes and memories.

The result is a culinary crossover unique to La Palma. In the same family kitchens, people cook papas arrugadas and arepas, mojo rojo and black beans, bienmesabe and cachapa. This ‘Indiano’ food culture on La Palma is not a fusion concept — it is living history you can eat.

The Arepa – A Cornbread Bridge Between Two Worlds

An arepa is a round corn cake made from pre-cooked cornmeal (Harina P.A.N.) — golden and crispy on the outside, soft and slightly steaming inside, split open like a pocket and filled with everything good. In Venezuela, it’s grilled; on La Palma it’s often deep-fried. The result is a crust that cracks on the first bite and perfectly frames the soft interior. In some restaurants you can choose between the two preparations when ordering.

The Basic Recipe – Arepa Dough

Ingredients for 4–6 arepas: 2 cups white Harina P.A.N. cornmeal (available at all HiperDino branches). 2.5 cups lukewarm water. 1 tsp salt. Optional: 1 tbsp oil for a softer texture.

Method: Mix water with salt. Slowly stir in the flour and knead with your hands until smooth. Rest for 5 minutes — the flour absorbs the water. Shape into golf-ball-sized balls and press into discs about 1.5 cm thick. Pan-fry on both sides for 5–7 minutes until golden. Or deep-fry for the La Palma version.

The Three Best Fillings

Reina Pepiada (the Queen): shredded chicken breast, mashed avocado, mayonnaise, lime, onion. The most famous arepa filling — fruity, creamy, complete. Pabellón (the Coat of Arms): black beans as a spread, carne mechada (braised pulled beef), fried plantain, grated cheese. Venezuela’s national dish as an arepa filling. Catira (the Blonde): pulled chicken and plenty of aged cheese. Simple, quick, very good.

Cachapa – The Sweet Sibling

A cachapa is a thick pancake made from freshly ground sweet corn paste — sweeter than an arepa, filled with a soft cheese (on La Palma often fresh Queso Palmero). The combination of the slightly sweet corn dough and the salty cheese is one of the most unexpected Canarian-Caribbean pairings.

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