Hallaca is part of the traditional Venezuelan Cuisine. This dish is special on Christmas or New Year. (December). This typical Venezuelan cuisine is like tamales prepared with corn dough and various fillings Plato, all wrapped in corn husks tied with string and cooked in water.

According to the research of Dr. José Rafael Lovera, the name of the Hallaca could come from the word "ayaca" Indians who lived in the west central part of the country, with which designated rudimentary packets or rolls, perhaps ancestors Hallaquitas corn. However, the Hallaca like dish, thanks to Lovera, we know that it is only in the late eighteenth century when you have the first information in files of the Convent of the Nuns of the Conception in Caracas, concerning the ingredients needed to make them, testimony coincides approximately with the same period in which, apparently, the Francisco de Miranda ate at the home of his parents, which leads me to think in principle non-indigenous, or very early in our history, because should above references, even if I think so either indigenously possibly Creole in Caracas. Also than a tamale, which was well known for our indigenous, because therefore have appeared and would reference it much earlier. I think in terms of tamal, which has differences with hallaca, which, as we said, is a cake. The tamale is rustic, more like a dumpling, not very developed, placed in a non-molded mass, or stretched or flattened. Hallaca is provided in the dough is very thin and flattened for wrapping a filling, cake conceptual feature as defined unanimously, also in Drae, the hallaca. The dictionary defines the tamal as a kind of pie wrapped in banana leaves or "cob of corn and steamed or baked (not boiled as hallaca) and varies according to the 'delicacy' and other ingredients that you put inside. "In any case, both the cake and the tamale, each in their own way and measurement, together, may have inspired the creation of our hallaca in another sample of miscegenation.

The Hallaca is definitely a miscegenation cake. Indigenous, have corn dough that replaces wheat flour and knowledge of this mass hardens to boil so as to contain the filling and consequently the need to pre-wrap in plant leaves.