This paper’s intent was to research the origin of Hallacas, the Venezuelan version of the yellow package
everyone knows as tamales. But when researching the origin of the Venezuelan holiday tradition the
investigation collided with its colleague or counterpart: El Tamal. However, when the word Tamal appears
it instantly conjures México, because their gastronomy is the most international of all the Latin cuisines.
Tamales are everywhere in Latin America. Of course, with noticeable alterations and local variations.
This culinary delight is a tradition in every aspect around the Hispanic side of the continent. Beginning
north in Mexico, to the Central/Caribbean, and way down to South America. This cultural symbol spans
more than 20 countries. All unbelievably and coincidentally sharing the yellowish cornmeal dough with
a stuff, or an engrain of local ingredients. Hence the container of the green or yellow package. Names
such as Pastelle, Nacatamal, Tamal Pisques, Conkie, Pamonhas, Blue-Draws, Bollos, Humitas, Hallacas,
and more this humble researcher could not find are among the diversity of terminologies identifying the
tradition. The culture began to grow and expand just as Latin Music smuggle embedded in the souls of
the Africans brought to America, who later—unescapably—mix/melt with the native aborigine’s.
The native Meso-Americans made different foods with cooked or boiled cornmeal wrapped in leaves from
the corn plant, plantains, bijao, maguey, avocados, or even aluminum foil and plastic. Regardless, all are
known as Tamales. The word descends from the Nahuatl word “Tamalli,” which means wrapped. The filler
might include meat, fish, veggies, chiles, fruits, sauce, beans, cheese, sour cream, etc., or it could be absent.
It may also have a sweet or salty taste. Tamales were born as early as 8000–5000 BC in Mesoamerica. The
indigenous cultures of Mexico and Guatemala may be the ones who introduced tamale preparation to the
rest of Latin America. However, it has not been yet establish by scientists and researchers.
According to archaeologists Karl Taube, William Saturn, and David Stuart, Tamales may have begun as early
as 100 AD. The Merriam-Webster Dictionary defines Tamale as: “• \tuh-MAH-lee\ • noun: cornmeal dough
rolled with ground meat, or beans seasoned usually with chili, wrapped usually in corn husks, and steamed.”
The Collins Dictionary gives us “US. Noun. a Mexican dish consisting of… And the rest is the same.” 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.) There is also “Bojote,” another connotation meaning sort of a package.
Regardless of the word’s etymology, “Hallaca” is uniquely Venezuelan in name and preparation. 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.” Hallacas are part of every Venezuelan
table regardless of social status. It adds a touch of grace, taste, and color to the Christmas celebrations.
There is something holy about this tradition. Sisters Laura (a professional chef) and Emily (a food writer)
from the website Mexicali Blue gave their own interpretation: “Mesoamerica believed that corn was a
substance of life. Hence, the gods designated humans as corn eaters. Corn was consider as a life-giving
substance in Mesoamerica during the Mesozoic Era. In the ancient Near East, the gods were blame for
creating humans from corn. It was one of the rituals perform with wrapped Tamales.”
Before Venezuela, the country was Nueva Granada, then La Gran Colombia. Later, due to misunderstandings
between Bolivar and Santander, (centralists and federalists) inevitably La Gran Colombia divide into different
countries. So, when referring to Hallacas, they can also be from Colombia, Ecuador, and down to Argentina;
however, with their evident differences.
Making Hallacas is a fun thing. I know this firsthand because we used to make them at home when I was
growing up during the holiday season. I remember when the time came to make them, one would be assigned
a position in the assembly line. It usually takes two days to make enough Hallacas for the whole season. On the
first day, fillings and all the toppings must be bought or made. The plantain leaves need care and preparation.
The leaves need a cleansing treatment. Some people smothered them with vinegar. Others use direct fire to burn
bacteria. It has the same effect. Then, the selection process follows. Pockets or wraps. Cut to size and organized
by function for the wrapping. Chicken broth for the masa also belongs to the first day.
Once the preparation is ready, the fun begins. The process will reach a point where no more Hallacas can be made
for lack of ingredients. So, all the leftovers are mixed together and thrown into the masa to make bollos. A sort of
Venezuelan Tamale. The last step is to cook them thoroughly. Depending on the filling (if pre-cooked) about two
hours (if raw) about 4 to 5 hours cooking inside the masa.
This gathering creates a joyful bonding in the family group. The aroma from the achiote and the scent of the plantain
leaves are so intense that can be smelled in the distance. Holiday music, Carols, and Gaitas (Venezuelan Christmas Folk)
are the melody that surrounds the scented party house. Neighbors usually join the fun to lend a hand and collect their
share at the end of the event. Usually, they walk back home with at least two Hallacas.
In conclusion, corn was dominated and developed by the Pre-Hispanics and in fusion with the conquistador’s influence
and ingredients, created all the variety of Tamales, Hallacas, Pasteles, Etc. Naturally, geographical positioning plays a role
in the ingredients, styles, and flavors. So, if life brings a wrapped yellow corn dough in a husk or plantain leave to your dish
do not forget you are eating the holly food from the African/American/Aboriginal ancestors.
References:
Ragoonanan, Nita. “Tamales Pisques.” 196 Flavors, 30 Dec. 2022, www.196flavors.com/tamales-pisques/.
Amaryah, Amara. “Tamales: The Dish That Connects the Caribbean and the Americas Back to Africa.” Travel Noire, 8 Feb. 2022, travelnoire.com/tamales-dish-that-connects-caribbean-and-americas-back-to-africa.
González, Lamberto. “El Tamal y Sus Orígenes.” Tamales Emporio, www.tamales.com.mx/pages/el-tamal-y-sus-origenes#:~:text=La%20evidencia%20arqueológica%20muestra%20al,religiosos%2C%20en%20ofrendas%20y%20tumbas.Accessed 25 Mar. 2024.
Emily, Laura. “How to Make Tamales for Christmas Eve – Mexicali Blue.” Mexicali Blue, www.mexicali-blue.com/how-to-make-tamales-for-christmas-eve/. Accessed 25 Mar. 2024.
Yonekura, Kaoru. “¿En Qué Se Diferencian La Hallaca y El Tamal?: Bienmesabe.” El Estímulo, Accessed 12 Dec 2023, elestimulo.com/bienmesabe/hallacas/2023-12-12/diferencias-entre-la-hallaca-y-el-tamal/.