They exist in some form or another throughout Latin America and are more commonly known in Venezuela as hallacas (pronounced "hayacas"). The origins of pastelles are unclear. One view is that Spanish colonists who settled in the region made them as a substitute for one of their favourite delicacies – empanada gallega. Empanada gallega and pasteles both have heavily spiced meaty fillings but pastelles are made with cornmeal while the empanada is more like a typical pastry as it is made with white flour. Another view is that the dish, because it uses corn and is wrapped in banana leaves, is a derivative of the mesoamerican tamale.