Description
Hallacas vegetarianas is the Venezuelan signature tamale. Hallaca’s name is pronounced “Ah-Ya-Kah.” They are a pocket style Tamale pack with a stew combination of pork, chicken, and beef. Nevertheless, the ingredients vary depending on location; yet, the essence prevails.
The Hallacas vegetarianas recipe incorporates European ingredients such as onions, peppers, raisins, olives, capers, and sometimes sliced almonds. However, Hallacas can have a personal touch. For example, in some areas like the Zulia state potatoes can be in the mix, it’s a thing of specific character. And in the Andes chickpeas is a must in the recipe. Hallacas—dough—is flavorful and thin and is made as a sack while tamales is like a Matzo Ball in shape. What differs an Hallaca from a Tamale? Hallacas wrap is a smoked plantain leave as opposed to all other kind of Tamales. Instead, the Tamal has the meat and dough all mix up in the wrap which is usually a corn husk. And for the most part the protein is swine-flesh.
Hallacas are part of every Venezuelan table regardless of social status. It adds a touch of grace, taste, and color not only to the Christmas but to any other celebration. Regardless of the word’s etymology, “Hallaca” is uniquely Venezuelan in name and preparation. The Mexican terminology is “Tamal.” Instead, Tamale is an Americanism due to the vicinity between the two countries. Curiously, all the names have an Aboriginal origin concluding that the dish is millenary. To show difference, “Ayúa” means to mix or stir. Thus, “ayuaca” is a mixed object that became known as “ayaca” owing to linguistic distortion. Is where the word “Hallaca” originates from the Guaraní language (a tribe in the Venezuelan Amazon.) Experts in the subject consider the creation “the crème de la crème” of Venezuelan gastronomy.
Armando Scannone a famous Venezuelan gastronomical author, defined it very well:
“The Tamal is a handful of corn with little filling. The Hallaca is an excellent filling in a refined pocket of corn.”
