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Christmas meals in Venezuela would include hallacas, pastries, pan de jamón and chicken stew, but not all families have been able to afford them during food shortages in Venezuela. [13] In 2014, despite food shortages affecting the country, the Venezuelan government created a hallaca with a length of around 400 feet, a Guinness World Record. [14]
Harina P.A.N. is used to make the maize flour dough also known as "masa de arepa" or "Masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, bollos Pelons, and several Colombian dishes. Harina PAN is commonly found in varieties made from white and yellow corn.
The dish is traditionally served during the Christmas season and has several regional variants in Venezuela. It has been described as a national dish of Venezuela but it can be found also in variants. A characteristic of the hallaca is the delicate corn dough made with consommé or broth and lard colored with annatto. [citation needed]
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The Arepa House, a Venezuelan restaurant, housed in the former Nicky’s PIzza location along Calumet Ave., as seen, Thursday, April 25, 2024, in Sheboygan, Wis. The firm is scheduled to open ...
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Hallaca: A typical Christmas dish; hallacas typically have a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards Humitas: Small tamales consumed throughout the Andes region of South America, including the Venezuelan Andes region
Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). [citation needed] Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. [citation needed]