Cachaanga It is a delicious and crunchy focaccia that has been appreciated for generations throughout Latin America, in particular in Peru.
Whether it’s eaten for breakfast, such as snack or combined with coffee, this fried or cooked treatment is simple but incredibly satisfactory.
But what exactly is Cachanga? How is it different from Tortillas or Arepas?
In this guide, we will immerse ourselves in its history, variations and how you can do it at home!
What is cachaanga?
Cachaanga is a crunchy and thin focaccia which is a beloved part of the classic Peruvian cuisine, often appreciated for breakfast or as a snack.
Made with a simple mixture of flour, water, salt and sometimes butter or milk, it is traditionally fried or cooked until golden and crunchy.
Depending on the region and personal preferences, Peruvian focaccia can be sweet or savory, served with sugar, honey, cheese or butter.
While sharing similarities with Tortillas and Arepas, Cachanga stands out for its consistency and shaky light consistency and satisfactory creaking.
Popular in Peruvian families and street markets, this versatile treatment is a must for anyone who explores Latin American flavors.
