In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Baby corn cakes used like slabs of bread for a sandwich? I'll definitely try that. Cachapas are Venezuelan corn cake sandwiches filled with any type of meat, as well as lettuce and tomato. Opting for the mixto ($7) with any choice of two meats, my huge sandwich from Cachapas Y Mas was filled with carne mechada (shredded beef) and pernil (pork). The meats were chewy and a little dry, but the corn cakes more than compensated—I knew I could eat them just by themselves. The corn slabs were pleasantly sweet with the occasional crunch of a corn kernel.
Cachapas Y Mas and its sister restaurant Patacon Con Too, which are not affiliated with Patacon Pisao, sell cachapas for $4.75 to $7, depending on choice of filling. The menu offers plenty of other sandwiches, such as patacones, or green plantain sandwiches; and arepas, or corn cake sandwiches smaller than the cachapas. And if that weren't enough to try, there are also tacuchos, or Venezuelan style burritos; pepitos (another type of sandwich) and hamburguesas.