Banana leaf

Banana leaves are the large green leaves of Musa plants, softened over a flame and used in southern Mexico to wrap tamales and to line or wrap meats such as cochinita pibil.

Description

Larousse describes the banana leaf as very large, light or dark green and oval, with a thick central rib that is cut out before use. The leaf is passed over a hot comal, grill or burner, or boiled, to make it pliable. In regional markets leaves are sold rolled, by weight or by count, sometimes already toasted or cooked.

Use

The leaves are used mainly to wrap foods, especially tamales. In Villa Alta, Oaxaca, large yellow tortillas are even pressed on banana leaf. For cochinita pibil, an Excélsior recipe passes fresh leaves over a flame until bright and flexible, lines the pan with them, folds them over the achiote-marinated pork and says they lend a slightly sweet flavor.

Reviews

See also

• Tacos de cochinita pibil
• Pib
• Achiote
• Mixiote leaf

References

1. "Hoja de plátano". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
2. "Prepara cochinita pibil desde cero: receta tradicional yucateca". Excélsior. Retrieved 2026-10-10.
3. "Tortilla". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.