Season Three, Winter 2007-2008

Milvia Pacheco is a modern dancer from Venezuela, who has been living in New York City for the past three years. She has been working at the Caracas Arepas Bar since she arrived, where you can sample typical Venezuelan arepas (cornmeal patty sandwiches). If you would like to order an hallaca from Milvia, contact us and we will make it happen.

The first step to making an hallaca is preparing the meat stew, which brings in both sweet and sour ingredients. Beef and pork are cooked in both red and white wine along with a blending of aromatic vegetables. Chicken is cooked separately, and then added to the mix. Capers, olives, and pickled vegetables are typical garnishes for the stew, although the ingredients differ from region to region.

The second step in making an hallaca is mixing the dough. Harina Pan (a precooked corn flour) is mixed with water, oil infused with annatto, and broth from the chicken to create a reddish colored dough full of flavor.

The stew is placed inside the masa and set inside a banana leaf. A precise wrapping of the leaf prohibits water from entering the dough, and it is secured tightly. The hallaca is then either frozen for later in the month, or it is steamed or boiled to be eaten right away. It is customary for people to eat the hallaca directly on the leaf.