Introduction:

The hallaca is a national dish, an expression of our mestizaje, born in the civilization of corn, of which the most representative dish is the tamale.

Objetive:

Know the historical, cultural, social, and nutritional characteristics of the hallaca.

Results:

There are cultural differences, the participation of the Afro-Caribbean-African element gave it a differential touch in the flavor, aroma, texture, and presentation of Caribbean foods. The preparation for example, in the Andes incorporate potatoes, chickpeas, celery, beans, among others and the stew is raw. In the east fish or mussels are added and in Zulia the banana sometimes replaces the corn. The stew with minced beef, pork, or chicken, together or separately, the other condiments, the garnish of eggs, olives, raisins and the wrapping of roasted banana or plantain leaves, give the hallaca a unique flavor. The dough is mashed corn with lard, colored with onoto. Since 1960, precooked corn flour has been used, which facilitated its urban preparation and its internationalization. Each one provides 700 calories, rich in animal proteins, vitamins, and iron. It is tinged with symbolism, “the best hallaca is my mother’s” and is a source of inspiration in different cultural expressions.

Conclusions:

The hallaca has a family value and all social classes in the country consume it at Christmas. The hallaca, already international, along with the arepa, has embarked on the journey with every Venezuelan who has had to emigrate.