Hallacas

Venezuelan chef Mercedes Golip says hallacas are the soul of the Venezuelan table during the holidays. Showcasing a myriad of recipes and regional variations, the hallaca is a tamal-like dish featuring pre-cooked corn dough filled with a savory meat stew, adorned with olives, capers, raisins, among other ingredients, all wrapped in roasted banana leaves. 

The origins of the hallaca are rooted in indigenous traditions. Scholars believe the word “hallaca” derives from the Guaraní term “ayaca,” meaning “something wrapped.” Over time, the hallaca’s composition has evolved to incorporate ingredients from the diverse cultural influences that have shaped Venezuelan identity, making it a symbol of national pride and cultural heritage.

Hallacas were part of the regular diet in the early 1800s, but civil wars and scarcity later restricted their consumption to special religious festivities. It’s common for the hallaca-making process to mark the start of the holiday season for Venezuelans. Picture an assembly line of relatives and friends, gathered to cook, chat, and unwind. Given the intensity and length of this process, many families make hallacas ahead of Christmas and New Year’s Eve Day, and store them in the fridge for the holiday dinners. 

There are regional variations. In the Andes, chickpeas are added to the stew; along the northeastern coast, hallacas are garnished with hard-boiled eggs and potatoes, even stew variations featuring fish; in the Plains, there are variations featuring different corn dough techniques that render firmer hallacas that can be consumed without utensils. Golip’s recipe is based on the tradition of the central and capital regions of Venezuela, featuring a stew known for its balance of sweet and savory ingredients.

Notes from the Food & Wine Test Kitchen

Heating the banana leaves over an open stovetop eye or microwaving them makes them pliable before folding. Don’t worry if there are some holes in the first fold, because the hallaca will be wrapped in a second leaf. 

Make ahead

The broth may be refrigerated for up to four days or frozen for up to three months. 

We recommend making the stew a day ahead so the flavors will have more time to develop. The consistency of the cold stew is also ideal for assembling the hallacas. The thickness of the stew can be adjusted by adding one or two teaspoons of pre-cooked corn flour if it’s too loose, or chicken broth to thicken. Cooked hallacas will stay fresh in the fridge for about a week. To reheat them, simply add them to a pot of simmering water and warm for about 20 minutes.