Arepas and Cachapas
The daily standard at the plincha press, pressed fresh from open to close.
Arepas and cachapas are the foundation of the whole kitchen at AL TOQUE VENEZUELAN FOOD LLC.
An arepa begins as a ball of white corn masa, pressed flat on the plincha and laid on the hot
griddle until the crust sets and the middle steams. We then slice it open and fill it to
order. The common fillings are reina pepiada, shredded beef, black beans with queso, and a
plain butter and cheese version that lets the corn speak for itself. Because we press to
order, the filling goes in while the arepa is still hot, which is the only way the cheese
melts and the crust stays crisp.
Cachapas share the same griddle but a different character. They are made from sweet corn and
pressed into a softer, slightly thicker pancake, then folded around fresh white cheese while
still warm. The sweetness of the corn against the mild cheese is the reason cachapas are
often the first thing a new guest orders. We cook both items all day, so a single arepa or a
plate of cachapas is always available at the counter without a reservation.
Weekend Party Trays
Pressed ahead and packed warm for the Saturday and Sunday table.
A weekend party tray is the easiest way to host a Venezuelan spread at home. We build the
tray around a mix of arepas, tequenos, empanadas and sauces, so the table carries several
fillings rather than one. Each tray is planned by headcount: a smaller tray for a family
gathering, a larger one for a neighborhood party or a casual office weekend. Because the
masa needs time to rest and the plincha must be free for the weekend rush, party trays are
booked ahead through the contact page rather than ordered at the last minute.
Packing follows a fixed routine. Hot items travel in lined trays with vents so the crust
stays crisp on the drive, while cold sides and sauces ride in their own containers so nothing
turns soggy. Every tray carries a short reheat note so the host can bring everything back to
temperature without guesswork. When you place a weekend order, tell us the pickup time and we
will have the trays packed and waiting at the counter.
Empanada Batches
Hand folded corn dough, fried to a deep golden crust in counted batches.
Our empanadas are folded by hand from a corn dough that fries to a deep golden crust and
stays soft inside. We run batches of queso, shredded beef, chicken and a vegetable filling,
and each batch is counted so a host knows exactly what will arrive. A batch works for a
birthday table, a school event or a long afternoon of guests, and it removes the need for
anyone to stand over a pan. Empanadas are ideal when you want a hot, handheld item that
travels well and eats easily.
Guests who plan to serve later can order their batch par-fried, which sets the crust without
fully cooking the middle, and finish the empanadas in a home oven or fryer on the day. We
include the finishing note with every par-fried batch. For same day service we fry the full
batch fresh and pack it hot, ready to eat as soon as it reaches the table.
Lunch Combos
A quick midday plate built for a working lunch hour around Murray.
The lunch combo pairs a fresh arepa with a small side and a drink, arranged for a fast
counter pickup or a short local delivery across Murray and the wider Salt Lake valley. The
combo uses the same masa and griddle as every other service, so speed never costs quality.
Fillings rotate across the week, which gives regular guests a reason to come back and keeps
the counter interesting. If you have a standing lunch run for a small team, we can set a
repeating note so the same order is ready at the same time each day.
Lunch combos are the simplest way for one person or a small group to eat from the kitchen
without a booking. There is no minimum and no lead time beyond the normal press time, which
means you can decide at noon and eat shortly after. For anything larger than a handful of
combos, it is better to treat the order as a small catering run and write to the counter in
advance so the plincha is planned around you.
Catering for Events
A travelling counter that presses to order at your venue.
For weddings, birthdays, company lunches and community events, AL TOQUE VENEZUELAN FOOD LLC
brings a full catering counter to the site: the plincha, the trays, the sauces and a cook who
presses to order while guests come back for a second round. We plan the event in advance,
agreeing on headcount, fillings, sauces, dietary notes and the serving window, so the griddle
runs smoothly on the day. A travelling counter keeps the food at its best because every arepa
leaves the press directly to a guest.
Catering is booked weeks ahead whenever possible. Early planning lets us source the right
quantity of queso, plantains and corn flour, and it lets us match the serving rhythm to your
schedule, whether that is a short cocktail hour or a long open evening. If your event has a
theme, a color or a local favorite filling, tell us and we will build the spread around it.
For larger events a brief written plan is prepared so you know exactly what will be served
and when.
Cooking Classes
Learn masa, shaping and griddle timing on the real plincha.
Our cooking classes put the plincha in your hands. Small groups learn masa mixing, shaping,
pressing and griddle timing at a relaxed counter pace, with the empanada taught alongside the
arepa so two core skills come together. The class runs on the same equipment we use for
service, which means the habits you learn are the habits that work. Everyone leaves with a
packed box of what they pressed and a written note of the recipe.
Classes suit a birthday group, a team afternoon or a gift for someone who already loves
Venezuelan food. We keep the group small so each guest gets real time at the press. Booking
is handled through the contact page; tell us your preferred date, the number of guests and
any filling preferences, and we will confirm a time.