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Art3mis4: 1) Guiso Crudo (I)
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Art3mis4: 2) Guiso Crudo (II)
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Art3mis4: 3) Pechuga de Pollo
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Art3mis4: 4) Caldo de Pollo
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Art3mis4: 5) Aceitunas
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Art3mis4: 6) Pasas
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Art3mis4: 7) Adornos (I)
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Art3mis4: 8) Adornos (II)
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Art3mis4: 9) Onoto
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Art3mis4: 10) Implementos
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Art3mis4: 11) Masa
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Art3mis4: 12) Hojas
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Art3mis4: 13) Guiso Cocido (I)
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Art3mis4: 14) Guiso Cocido (II)
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Art3mis4: 15) Masa (II)
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Art3mis4: 16) Relleno de la Hallaca
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Art3mis4: 17) Hallacas por amarrar
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Art3mis4: 18) Hallaca Amarrada
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Art3mis4: 19) Hallacas
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Art3mis4: 20) Hallacas (II)
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Art3mis4: 21) Bollo
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Art3mis4: 22) Cocinandolas