• Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
• In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
• In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar.
• Gently fold the flour into the egg yolk mixture until just combined.
• Carefully fold in the beaten egg whites until fully incorporated.
• Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the pan.

For the coconut cream:

• In a saucepan, combine the coconut cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
• In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot coconut mixture to the yolks, stirring constantly to temper them.
• Pour the tempered egg yolks into the saucepan with the coconut mixture, stirring continuously.
• Cook for another few minutes until the mixture thickens further.
• Remove from heat and stir in the coconut rum to taste. Allow the coconut cream to cool completely.

For the Swiss meringue:

• In a heatproof bowl, combine the egg whites and sugar.
• Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
• Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
• Remove the bowl from the heat and beat the mixture with a hand mixer or stand mixer until stiff, glossy peaks form.

For assembly:

• Once the genoise sponge cake has cooled, slice it horizontally into two layers.
• Place one layer of the cake on a serving platter and spread a generous amount of coconut cream on top.
• Place the second layer of cake on top and cover the entire cake with the Swiss meringue.
• Refrigerate the bienmesabe for at least 8 hours before serving to allow the flavors to meld.

• Start by boiling the diced potatoes and carrots in a large pot of salted water until they are tender, but still firm, about 10-12 minutes. Drain them and let them cool completely.
• In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
• In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
• Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
• Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
• Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
• Serve the chicken salad chilled as a delicious side dish or light meal.

Prepare the dough:

• In a large bowl, combine the corn flour, chicken broth, annatto-infused oil, and salt. Mix well until you have a smooth and pliable dough. Form balls the size of a tennis ball. Cover with a clean kitchen towel and let it rest while you prepare the filling.

Prepare the filling:

• Heat the annatto-infused oil in a large skillet over medium heat. Add the chopped onion, scallions, garlic, sweet peppers, and red bell pepper. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
• Add the beef and pork cubes to the skillet, and cook until browned on all sides.
• Stir in the raisins, olives, capers, grated panela or brown sugar, vinegar, cumin, and salt. Cook for another 5 minutes, allowing the flavors to meld together. Pour in the red wine and simmer 2 hours until the liquid has reduced slightly and the filling is thick and flavorful. Remove from heat and let it cool.

Assemble the hallacas:

• Thoroughly wash the banana leaves under running water and pat them dry with a cloth. Divide the leaves into three sections based on their size. The largest ones will be used to hold the dough, the medium-sized ones will serve as lining, and the narrowest ones will be used as ribbons.
• Once the leaves are ready, lay them out on a large work surface along with the rest of the ingredients, each in separate containers: the filling, the garnishes, the dough balls, and the annatto oil.
• Place a large banana leaf on the work surface, lightly oil your fingers with annatto oil, and place a dough ball on top. Flatten the dough ball with your fingers, spreading it out until it forms a circle about 3 mm (1/10th of an inch) thick.
• Spoon three large tablespoons of filling onto the center of the dough circle, then add a slice of onion, a slice of bell pepper, two capers, an olive and two raisins on top of the filling.
• Lift both ends of the leaf, one in each hand, and gently join them together, suspending the hallaca over its own weight so that the filling remains in the center. Carefully roll the hallaca until it is tightly wrapped.
• Fold back the two ends of the leaf, then cover the hallaca with a ribbon, wrapping it and securing the two ends of the leaves in the opposite direction.
• Finally, place another ribbon around the hallaca like a belt and tie it with twine, making three loops in both directions.
• Repeat the process with the remaining dough and filling until all the hallacas are assembled.
• To cook the hallacas, fill a large pot with water and bring it to a boil. Carefully place the hallacas in the pot and cook for about 1 1/2 to 2 hours, or until the dough is firm and cooked through.
• Once cooked, remove the hallacas from the pot and let them cool slightly before serving. Hallacas can be refrigerated for up to a week.

• In a saucepan, combine the coconut milk, sweet anise seeds, cloves, cinnamon sticks, salt, and papelón. Place over medium heat and stir until the papelón is completely dissolved. Bring the mixture to a gentle simmer.
• Let the mixture simmer for about 10-15 minutes, stirring occasionally to infuse the flavors.
• After simmering, remove the saucepan from the heat. Using a fine mesh strainer, strain the mixture to remove the sweet anise seeds, cloves, and cinnamon sticks.
• Return the strained mixture to the saucepan and place it back over low heat.
• Gradually add the pre-cooked corn flour to the mixture, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens to a pudding-like consistency.
• Taste and adjust the sweetness and saltiness according to your preference. Add more papelón if needed.
• Once the mixture has thickened, remove the saucepan from the heat.
• Pour the majarete mixture into individual serving bowls or a large bowl (you can also use a gelatin mold). Smooth the surface with a spatula or the back of a spoon.
• Allow the majarete to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until completely set.
• Before serving, sprinkle ground cinnamon over the top of the chilled majarete for garnish. Serve the majarete cold as a refreshing and creamy dessert option.

• Preheat the oven to 350°F (175°C). Grease and flour individual cake molds or a baking dish.
• In a heatproof bowl, melt the dark chocolate using a double boiler or microwave. Slowly add the vegetable oil to the melted chocolate, along with the milk and egg yolks. Allow it to cool slightly.
• In a large mixing bowl, beat the eggs white with sugar until pale and fluffy.
• Gradually incorporate the melted chocolate into the egg mixture, stirring until well combined.
• In a separate bowl, sift together the all-purpose flour and baking powder. Add the instant coffee powder and mix well.
• Alternately add the flour mixture and milk to the chocolate batter, beginning and ending with the flour mixture. Stir until just combined; do not overmix.
• Pour the batter into the prepared cake molds or baking dish, filling each mold about three-quarters full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• While the cakes are baking, prepare the “camisa” (cream). In a saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract (or grated sarrapia zest).
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
• Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a creamy consistency.
• Remove from heat and let the “camisa” cool to room temperature.
• Once the cakes are baked and cooled, pour the prepared “camisa” over the top of each cake, covering it completely.
• Allow the cakes to set in the refrigerator for at least 1 hour before serving.
• Serve the “Negro en Camisa” chilled, garnished with chocolate shavings or a sprinkle of cocoa powder, if desired.

• Start by preparing the papelón syrup. In a saucepan, combine the papelón, water, cloves, cinnamon stick, and sweet anise.

  Bring the mixture to a boil over medium heat, stirring occasionally until the papelón is completely dissolved. Simmer for about 10-15 minutes to allow the flavors to infuse. Then, strain the syrup to remove the spices and set it aside to cool.
• In a large mixing bowl, combine the shredded coconut, wheat flour, and baking powder. Mix well to ensure the ingredients are evenly distributed.
• Gradually pour the cooled papelón syrup into the dry ingredients, stirring continuously to form a smooth dough. The dough should be firm but pliable.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Take small portions of the dough and roll them into balls, about 3 inches ( about 7 ½ cm) in diameter. Place the balls on the prepared baking sheet, leaving some space between each one to allow for spreading during baking.
• Using a fork or your fingers, gently press down on the top of each ball to flatten them slightly.
• Bake the coconut kisses in the preheated oven for about 15-20 minutes, or until they are golden brown and firm to the touch.
• Once baked, remove the coconut kisses from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the coconut kisses as a delightful treat to enjoy with a cup of coffee or tea.

• Rinse the corn kernels and place them in a blender with the egg, milk, sugar, and all-purpose flour. Blend on high speed until the mixture is smooth and homogeneous.
• Add the butter to the mixture and blend for another 10 seconds.
• Heat a non-stick pan or griddle over medium heat and spray it with cooking spray.
• Pour a ladleful of the corn mixture into the pan or griddle and spread it out into a 5–6-inch circle.
• Cook the cachapas for 3-4 minutes on one side, or until they start to dry around the edges and bubbles form on the surface.
• Use a spatula to carefully flip the cachapas over and cook for another 3-4 minutes on the other side, or until golden brown.
• Repeat with the remaining corn mixture until all the cachapas are cooked.
• To serve, slice the queso fresco and place into of each cachapa. Fold in half and enjoy!

• Start by selecting 4 green (unripe) plantains for your tostones. They should be firm and have green skins without any yellow or black spots.
• Peel the plantains by cutting off the ends and slicing the skin lengthwise with a knife. Then, carefully peel away the skin.
• Cut the peeled plantains into thick slices, about 1 inch (2 ½ cm) thick.
• Heat a generous amount of cooking oil in a frying pan or skillet over medium-high heat. You want enough oil to cover the plantain slices when frying.
• Once the oil is hot, carefully add the plantain slices to the pan. Fry them until they are golden brown on both sides, about 2-3 minutes per side.
• Remove the fried plantain slices from the oil and place them on a paper towel-lined plate to drain any excess oil.
• Using a tostonera (toston press) or a flat-bottomed object like a glass or jar, flatten each fried plantain slice to about half its original thickness.
• In a mortar and pestle, crush 8 cloves of garlic with a pinch of salt to make a garlic paste.
• Spread a small amount of the garlic paste on each flattened plantain slice.
• Heat the oil again in the frying pan over medium-high heat. Once hot, return the flattened plantain slices to the pan and fry them again until they are crispy and golden brown, about 1-2 minutes per side.
• Remove the tostones from the pan and place them on a paper towel-lined plate to drain any excess oil.
• Serve the tostones hot as a delicious side dish or snack. Enjoy them on their own or with your favorite dipping sauce!

Preparing the stew:

• Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, scallions, bell pepper, and celery to the pot. Sauté until the vegetables are tender.
• Stir in the grated carrot, tomatoes, shredded chicken, and chili peppers.
• Continue sautéing until the chicken is cooked through and the flavors are well combined.
• Season with salt, pepper, oregano, and cumin. Mix well and let it simmer over low heat for a few minutes. Set aside.

Preparing the sauce:

• In a large bowl, mix the milk, grated white cheese, and eggs. Beat well until you get a smooth mixture. Set aside.

Cooking the macaroni:

• In a large pot of boiling salted water, cook the macaroni according to the package instructions until al dente. Drain and set aside. Drizzle two tablespoons of oil on top to prevent sticking.

Assembling the macarronada:

• Preheat the oven to 180°C (350°F). In a greased baking dish, place a layer of cooked macaroni.
• Cover the macaroni with a layer of the prepared stew.
• Pour a portion of the cheese sauce over the stew.
• Place a layer of salami slices over the cheese sauce.
• Repeat the layering process: macaroni, stew, cheese sauce, and salami. For the final layer, replace the salami with slices of ham.
• Sprinkle the grated year-old cheese over the top layer.

Baking:

• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.

Serving:

• Remove from the oven and let it rest for a few minutes before serving.
• Serve hot and enjoy this delicious Zulian macarronada with a sprinkle of grated year-old cheese on top.
  

• To make the caramel, heat the sugar and 3 tablespoons of water in a saucepan over medium heat. Refrain from stirring; instead, gently swirl the pan to evenly distribute the heat until the sugar dissolves and the mixture turns golden brown. Exercise caution to avoid burning.
• Once caramelized, add the remaining water and mix gently with a spoon. Pour the mixture into the mold for the quesillo, ensuring even coverage of the walls and base. Allow it to cool and harden.
• Preheat your oven to 350°F (175°C).
• In a blender, combine the eggs, condensed milk, milk, sugar, vanilla extract, and rum (optional). Blend until the mixture is smooth and well combined.
• Pour the blended mixture into the prepared caramel-coated mold.
• Place the mold in a larger baking dish or roasting pan. Fill the larger dish with hot water until it reaches about halfway up the sides of the mold, creating a water bath.
• Carefully transfer the water bath with the mold into the preheated oven. Bake for about 45-60 minutes, or until the quesillo is set around the edges but still slightly jiggly in the center.
• Once cooked, remove the quesillo from the oven and allow it to cool completely in the water bath.
• Once cooled, carefully remove the mold from the water bath and refrigerate the quesillo for at least 4 hours, or overnight, to allow it to fully set.
• To serve, run a knife around the edges of the mold to loosen the quesillo. Place a serving plate on top of the mold and invert it to release the quesillo onto the plate, revealing the caramelized top. Slice and serve chilled.

• In a large mixing bowl, combine the pre-cooked cornmeal and salt.
• Gradually add the warm water while mixing continuously with your hands until a soft and pliable dough forms. The dough should hold its shape without being too dry or too wet.
• Knead the dough for about 3-5 minutes until it becomes smooth and elastic.
• Divide the dough into equal-sized portions and roll each portion into a ball.
• Flatten each ball of dough into a disc shape, about 1/2 inch (1 ⅓ cm) thick and 4-5 inches (10-12 cm) in diameter. You can use your hands or a tortilla press to do this.
• Heat a non-stick skillet or budare over medium heat and lightly grease it with oil.
• Place the flattened arepas on the skillet or budare and cook for about 5-7 minutes on each side, or until golden brown and crispy.
• Once cooked, transfer the arepas to a plate and let them cool slightly before serving.
• Slice each arepa horizontally to create a pocket for filling.
• Serve warm with your favorite fillings such as cheese, ham, avocado, black beans, or shredded meat.