They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.

[2] In the Llanos Orientales, they are known as arepas de maiz jojoto or tierno (soft corn)[3][4] In Seville, Spain, there is a similar word in the Chaima dialect, which is registered as an indigenous word "kachapa" to make a sweet arepa for the Chaima (Venezuelan tribe).

[7] Cachapas have a long history, originating in pre-Columbian times when indigenous people would grind corn with a stone and cook it under their fireplaces, a common practice frequently found in Latin America.

Today, this product can be bought pre-made or going to a specific restaurant for it, but many locals prefer to eat them as street food.

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.