Hallacas
During the Christmas season, Venezuelans typically gather with their families and team up to make one of the most labor-intensive dishes of the entire year: hallacas, which are similar to Mexican tamales or Puerto Rican pasteles. This multigenerational recipe from Isbelis Diaz and her son, Ivo Diaz, is served at Casa Ora, their fine-dining Venezuelan restaurant in Brooklyn. Ms. Diaz’s great-grandmother learned this recipe from her neighbor nearly a century ago; it has passed down to each matriarch of the family. It starts with a deep red oil made from annatto seeds that is used to flavor the pork filling and masa for the hallacas. Before opening Casa Ora, Ms. Diaz would bring the hallacas — which are double-wrapped in banana leaves and tied with cotton twine — to businesses and events all throughout New York City, hoping to create a clientele. Today, they’re on the menu as an appetizer throughout the year, with a pork or vegan filling. The dish is typically served with other sides, lik
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