the most exotic is undoubtedly the Hallaca a Venezuelan national
It combines the indigenous bananas leaves, a rich Spanish filling of
beef, chicken, pork, olives and vegetables, with aromatic African
The traditional Hallaca is made by extending a plantain leaf, greasing
it with a spoonful of colored cooking oil (see Onoto) and spreading
a round portion of corn dough (roughly 30 cm), which is then
sprinkled with pieces of stewed meat (pork, poultry, beef, lard,
crisp pork rind, etc.), raisins, nuts, pepper, onion, capers, filled
olives and occasionally bacon.
Afterwards, it is skillfully
wrapped in a rectangular fashion, and tied with string in a typical
square mesh or wrap-around foil paper, before its cooking in boiling
water. (We don't wrap in with a string, in order to meet the
standard of our health permit, we use the banana leaf along with
aluminum foil to wrap the Hallacas.
Order Now and have them, conveniently delivered to your home within
1 to 3 days. Packed in a special container for perishables.
Occasionally, after making a
number of hallacas, the remaining portion of ingredients is mixed
together in order to obtain a uniform dough. The dough undergoes the
same Hallaca wrap and cooking preparation, although typically
smaller in size and much fewer in number. The result is called
"Bollo" and resemble Mexican tamales. They are offered as a
lighter option to the Hallaca, at dinnertime for example.
After cooking, Hallacas can be frozen, and in this condition endure
several weeks of conservation without flavor changes.
Conveniently delivered to your home within 1 to 3 days. Packed in a
special container for perishables.
Hallacas are South America's version of TAMALES. They consist of
ground beef, pork or chicken mixed with other foods such as bacon,
olives or raisins, surrounded by a ground-corn dough, wrapped in
banana leaves and gently boiled. Hallacas are served as both an
appetizer and main dish.
Latin-American culture is a mixture of indigenous, European and
African influences. The strong contrast of flavor and color in the
food reflect this.
One the most exotic is undoubtedly the Hallaca, Venezuelan national
dish. It combines the indigenous bananas leaves, a rich Spanish
filling of beef, chicken, pork, olives and vegetables, with aromatic
Its origin is unclear. It could have arisen from the Spanish colonists
homesickness for their tasty and elaborate meals. On this view we
might relate the Hallacas to the Empanada Gallega.
Another theory attributes the Hallaca to Venezuelan rich ranches where
servants and slaves used the leftovers from the tables of their
masters, whose meals had a distinctly European character. Adapting
these eclectic ingredients to their African and indigenous tastes,
the slaves created one of the most creative, flavorful and richly
seasoned Latin-American dish.
We can handle every aspect of your event - not just the drinks.
Download our partial Hors D'
Oeuvres Menu Click
here to download it!
To Make a Reservation
please click here or need quote, then
click here! For quick answers to some
of your questions such as prices and
areas click here, if you have questions please read our
frequently asked questions
here. If you need to speak with a customer services, please call
our office at 1.800.665.0804 or e-mail us