The cachapa dinner special is only available during the height of the fresh sweet corn season. Gone for this year, but I’ll post this for for future reference in the archives.
In July a parking space materialized in front of Coupa Café just when I was starting to think about where to grab a quick bite. It had been some time since my last visit here. So I decided to go with the flow to grab an outside table on this balmy night after placing my order at the counter. With a hot chocolate, my tab was $16.
The enormous cachapa was folded in half to fit on the dinner size plate. It had some very fresh Loleta queso blanco (from Humboldt County) stuffed inside, and black beans and tangy neto (crème fraiche) on the side.
The owner caught me taking a photograph of my plate (to send to my Venezuelan culinary consultant), so stopped at my table to explain that this was made from a family recipe. It’s only available in the summer when it can be made with fresh corn, and no sugar is added. That care shows in the taste, and I enjoyed it quite a bit though it was too much of one thing. My Venezuelan friend called right back to ask what the subject of my photo was. He was shocked that it was a cachapa, commenting that this one was abnormally huge.
How to not order cachapas -
**Big Game 2008**
Edited to add: Forgot to mention that a new location of Coupa Cafe has opened on the Stanford Campus, weekdays only. Here's the article in the Stanford Daily,
538 Ramona St, Palo Alto, CA 94301