hallacas

Hallacas are a traditional Venezuelan dish consisting of a corn dough (masa de maíz) filled with a meat stew (guiso), wrapped in plantain leaves and boiled or steamed. They are most closely associated with Christmas and the year-end holidays, when families assemble large batches to share with friends and neighbors.

The masa is made from fresh corn dough, often enriched with broth and lard or vegetable oil, and colored with annatto (onoto) to give an orange hue. The filling typically includes a meat mix—commonly carne mechada (shredded beef), pork, and sometimes chicken—cooked with onions, garlic, bell peppers, tomatoes, cilantro and spices. Olives, capers and raisins are often added for a sweet-salty note, while eggs, carrots or peas may appear in some regional versions.

To assemble, a portion of masa is spread on a cleaned plantain leaf, the meat guiso is placed in the center, and the dough is folded and tied into a compact packet. The wrapped hallacas are boiled or steamed until firm. The leaf imparts aroma and serves as a natural serving vessel.

Hallacas are a symbol of Venezuelan culinary heritage, with regional and family variations. The tradition emphasizes communal preparation and sharing during Christmas, and while most households prepare dozens, they are also sold commercially in some areas.