Hallaca (Hallaca): A traditional Venezuelan Christmas dish. It consists of a corn dough pastry colored with Annatto (Onoto), filled with a stew, and all wrapped in plantain or banana leaves with decorative details; then boiled.

Hervir (To Boil / To Simmer): A cooking method in water or cold or hot stock until the product is tender.

Hornear (To Bake): A cooking method using moderate heat with little fat and no additional liquid.

Huacatay (Black Mint / Peruvian Mint): An indigenous herb from the Central Americas, very similar to spearmint, used as a seasoning in Creole cuisine.

Huitlacoche (Huitlacoche / Corn Smut): In Mexico, this is the name of the fungus (Cuitlacoche) that grows on corn cobs.

Huevos de mil años (Thousand-Year Eggs / Century Eggs): A vestige of Chinese immigrants in Peruvian cuisine, these are whole eggs buried in clay with spices for 100 days, causing the egg white to turn light brown and the yolk dark brown; they acquire a strong flavor and are generally eaten for breakfast.

Humita (Humita): A traditional Creole dish from countries like Argentina, Bolivia, Chile, Ecuador, Peru, and Uruguay (typically made from fresh corn paste cooked in its husk).