Hallacas

Hallaca is a classic Venezuelan dish that resembles (for comparative purposes only) a tamal in appearance. The hallaca and tamal, on the other hand, differ in flavor, texture, ingredients, and cultural importance. It's made of maize bread that's been stuffed with a beef, pig, or chicken stew and other ingredients including raisins, capers, and olives, fresh onion rings, and red and green bell pepper slices. There are also vegetarian choices, such as black beans or tofu. Hallacas are cooked after being wrapped in plantain leaves and tied with strings. The meal is commonly served during the Christmas season and has numerous regional variations in Venezuela. It has been regarded as a Venezuelan national food, however there are variations. Some believe it originated in the Orinoquia. The delicate maize dough cooked with consommé or broth and lard tinted with annatto is a hallmark of the hallaca. Hallacas are also popular in eastern Cuba, Trinidad (where it is known as pastelle), and areas of Colombia, Ecuador, Aruba, and Curaçao. It is known as "Nacatamal" in Nicaragua.