These cachapas are made on Sundays at the Puente Guanabano, over the Avenida Baralt. The corn mixture is made by an old lady at her house and the cheese is queso de mano from Guárico. You decide if you want the whole round of cheese or half of it. They have one big griddle where they cook this unique cachapas. They put the cheese on top and another cachapa on top of the cheese and then bend it. These are very inexpensive, and the best in downtown Caracas.