Those tortas from your region must be delicious, I've never tried them. In the plains we make carato, also with corn flour.
Sweet chili is the guest that should not be missing in hallacas, it is very tasty. That chili and garlic are my condiments.
Greetings, Nancy.
I prefer to cook with aji jovito and not with aji margariteño. I think it has more flavor. When my niece left the country she took some seeds with her to Peru and she says it is the sensation of the food she makes. Thanks for commenting, my friend. I wish you a happy and beautiful Christmas with your loved ones. I hug you