“In Venezuela, cachapas are mostly eaten during the weekend, and you will go to the best place that makes them no matter how far it is from your house, just to satisfy that craving. I also have strong memories of eating cachapas during Easter, when entire families pack up their cars and head for the beach – which for us was six hours away, including a ferry ride, to Margarita Island. The one thing that kept me and my cousins happy was that we got to stop along the road to eat cachapas, plus the thought of eating this treat at the local wooden shack every day while on the island. We were not allowed to eat meat during Easter, but could have plenty of these soulful sweet and savory corn pancakes for breakfast, lunch, and dinner.”– Grace Ramirez 

Reproduced with permission from La Latina, by Grace Ramirez. Published by Random House (NZ).  Text copyright ©Grace Ramirez, 2015. Photographs copyright ©Garth Badger, 2015. Click here to purchase your own copy.