The Venezuelan Hallaca is the most important dish on the family table in December. It is tinged with symbolism and -in its execution- represents the family union.
According to the Venezuelan culture, the Hallaca is the very embodiment of Christmas. More than the simple representation of a dish, it is a strong spiritual bond.
When does its origin go back?
The origin of the hallaca goes back to colonization by Spain (XV and XVI century), and was created by the slaves and indigenous servants, who collected the leftovers of the preparations and elaborated a dish that served them as extra food to their usual meals.
Today, the hallaca is an inherited Christmas recipe, passed down from generation to generation, for this reason, this typical Venezuelan food varies according to its region.
Indisputably, the flavor of this typical dish is related to the love and care of a whole family group that bets on the celebration of a whole month of celebration December.
Know the types of hallacas according to the regions of the country
1.- Hallaca from Caracas
Esta es la hallaca más común entre los venezolanos y con los ingredientes más convencionales, como son el pollo, la gallina, la carne de res y el cochino, su sabor es un poco dulce y se consume también en los estados Miranda, Aragua, Carabobo y Vargas.
2.- Hallaca from Los Andes
This type of hallaca has the particularity that is prepared with the raw stew and garbanzo is added, it is typical of the states of Táchira, Mérida and Trujillo.
** 3.- Hallaca from Los Llanos **
This type of hallaca is similar to the Caraqueña but simpler, its preparation includes all types of meat and its flavor is a little spicy, it is typical of the states of Apure, Barinas, Guárico, Cojedes and Portuguesa.
** 4.- Hallaca from Oriente **
Las hallacas orientales se identifican por sus ruedas de papas y de huevos salcochados que se utilizan como adorno, es muy típica en los estados Anzoátegui, Sucre, Monagas y Bolívar.
5.- Hallaca de Pescado
This Christmas dish, very typical in eastern Venezuela such as Isla de Margarita, is prepared with fish from the same geographical area.
