The hayaca or hayaca is a traditional tamale from Venezuela. It consists of a cornmeal dough seasoned with chicken or chicken broth and pigmented with onoto or achiote, stuffed with beef, pork and chicken or chicken stew, some few versions that have fish, additionally they also have olives, grapes raisins, capers, potatoes, carrots, paprika and onion, wrapped in a rectangular shape in banana leaves, to finally be tied with wick or pita and boiled in water.11 It is one of the national dishes of Venezuela, although it is typical of the Christmas season, it can be served at any time of the year.It is also popular on the island of Curaçao and its neighbors Aruba and Bonaire, in the Canary Islands, Puerto Rico, Spain and in Ecuador due to the Venezuelan migration of the last decade. In these places it has been adopted as one of their traditional dishes, especially at Christmas. In Costa Rica a variation is prepared, which is typical of the country, which consists of dough, condiments, pork rind background, pork, sweet chili, chickpeas, achiotado rice, carrot, green beans and coriander. It is wrapped in a rectangular shape in banana leaves and cooked over a firewood, in water and salt for 1 hour. It is eaten with coffee and Lizano sauce.Halca is prepared with industrially processed corn flour, previously it was prepared from homemade dough, grinding the corn, that is, without shell or husk, and ground in a table mill. The ingredients of the Hallaca vary according to certain regions of the country such as the Andes, Center, East and West.