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Catire Foods
An inherited tradition, a flavour that represents us
Overview
Casabe — the cassava flatbread that has been made in Venezuela for centuries, and the reason Catire Foods exists.
Catire began by selling casabe in Venezuela. It is now becoming a national brand, sold as El Catire del Casabe with its own packaging and identity.
The method has barely changed in all that time. Bitter cassava is grated, pressed to draw out its liquid, sieved into flour, and baked flat on a hot griddle until it is dry and crisp. What has changed is the scale — from a single budare over a fire to a production line — without changing what comes off it.
How it is made
01
Yuca
Bitter cassava, harvested whole and brought in from the fields.
02
Grated and pressed
The root is grated and its liquid pressed out — the step that makes it safe to eat — then sieved into flour.
03
Baked
Spread by hand on a hot griddle, baked flat, then dried until it snaps.
04
Packed
Sold across Venezuela under the brand’s own name, El Catire del Casabe.
Tradición que se hereda, sabor que nos representa.
An inherited tradition, a flavour that represents us.
What comes next
Casabe keeps for months without refrigeration, packs flat and weighs almost nothing. It was expedition food long before anyone thought to call it that — which is why it belongs in this group.
El Catire del Casabe is sold in Venezuela. From the end of 2027 we plan to take casabe to the outdoor market, alongside Infinite Coffee.