Top 11 South American Flatbreads

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country. It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. They can be eaten plain with a beverage, wrapped around a filling, or topped like an open-faced sandwich with things like cheese, shredded pork, sour cream, and eggs. They can be eaten any time of day, but typically they're eaten for breakfast, as a snack, or a quick dinner.Expand

Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate. Since they are not filled with anything for breakfast, they are commonly referred to as the viuda (widow). The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Today, arepas are usually served at traditional eateries called areperas.Expand

Mbeju is a traditional, starchy Paraguayan flatbread made with either manioc or farina flour. As a result, it is highly nutritious and looks like a pancake with a crumbly texture. Besides flour, mbeju consists of salt, water, oil, and, optionally, crumbled cheese. This starchy treat is usually consumed for breakfast, although some consume it as a quick and easy dinner.Expand

Arepa Santandereana is a Colombian arepa variety from the El Santander department. These arepas are made with yellow corn masa, cassava, and crispy pork belly – also known as chicharrón. They are usually grilled, and it is recommended to consume them while fresh and hot. Arepa Santandereana is traditionally eaten as a snack, but it can also be served as an accompaniment to traditional Colombian dishes.Expand

One of the most omnipresent local dishes in the Paisa region of Colombia is the traditional arepa paisa, made from soaked threshed corn that is shaped and grilled until golden brown. This crispy and luscious corn cake can be eaten on its own, served as a side dish, or stuffed with variable fillings such as cheese, meat, or eggs - you can eat it with whatever choice of filling you want. The versatility of the arepa paisa is only matched by the love the locals have for it - a typical breakfast in this region is centered on it (topped with butter, salt, and slices of cheese), and sometimes the dish is part of all meals of the day! And because you can find arepa paisa at every supermarket, street vendor or restaurant, there's always a perfect one available at all times.Expand

Fainá is a unique flatbread made with chickpea flour, black pepper, and lots of fresh herbs. It is extremely popular throughout Argentina and Uruguay. The most prevalent theory about its origin says that Genovese immigrants brought it to Buenos Aires and Montevideo in the early 20th century, and over time it became a popular food item in the country. Fainá is typically served as an accompaniment to pizza, in a way that pizza slices are topped with a piece of fainá. When paired this way, the dish is then known as pizza a caballo or horseback pizza.Expand

Arepa Andina is a variety of Venezuelan arepas, distinguished from the regular arepas by the usage of wheat flour rather than the standard corn flour. This variety of arepa is popular in the Andes region, near the Colombian border, especially in the state of Mérida, where wheat has been cultivated since ancient times. Arepa Andina can be consumed plain, or filled with cheese and vegetables such as tomatoes. It is recommended to pair a plain arepa Andina with a hot cup of coffee.Expand

Tortilla de rescoldo is a traditional unleavened bread originating from the central-northern regions of Chile. The bread is usually prepared with a combination of flour, butter, salt, and sometimes baking soda. The soft dough is shaped into disks, and it is then placed inside the ashes of the fireplace once the hot flaming coals have been removed. Once baked, the bread has intense flavors of smoke and ash. Although this is the most common version, there are also regional variations – in Laraquete, cooks prepare it with chuchitas (small shellfish), and in Altihue, the bread is enriched with tiny pieces of pork. The traditional way of enjoying tortilla de rescoldo is serving the bread with local condiments or butter. The bread can be found on the streets in larger population areas, at fairs, and in train stations. Expand

Casabe is a traditional thin flatbread. It is made with flour gained from cassava, an ancient plant native to northern parts of South America. No leavening agent or fat is used in the preparation, and as a result, the bread has an unusually crispy texture. This traditional delicacy has a distinctive taste, it is rarely eaten on its own and usually, like other bread varieties, it is eaten as an accompaniment to other dishes, most commonly stews and soups. Plain casabe is highly versatile and can be improved by either sweet or savory additions. Similar to tortillas, it can be soaked and filled with different ingredients or cut into smaller pieces and served with a variety of dips. This simple bread is praised because of its health benefits, it is rich in fiber and minerals, and because of this, it is slowly starting to gain popularity outside South America. Casabe is commonly sold in numerous international shops and food markets.Expand

Tortilla santiagueña is a type of flatbread consisting of wheat flour, melted cow fat, and coarse salt. The dough is typically baked on a parrilla until nicely brown. A classic Argentine treat, these tortillas are typical for the north of the country, but are especially popular in Santiago del Estero, where they are sold as street food on almost every corner. They are consumed hot, either on their own or with a ham and cheese filling, and usually accompanied by a cup of mate.Expand