Banana Leaves

Culinary teacher Nancy Zaslavsky shares tips on how to cook with banana leaves. She specializes in Mexican cuisine and leads tours to Mexico throughout the year.

Cochinita Pibil (Pork Roasted in Banana Leaves, Yucatan Pit-Style)

Makes 8 to 10 servings

achiote paste

2 tsps sea or kosher salt

¼ cup orange juice

¼ cup lime juice

4 lbs semi-boneless pork leg or shoulder roast, meat deeply scored (may substitute skinned chicken thighs, deeply scored)

2 fresh banana leaves, about 6 ft x 2 ft each (some yellow spots are okay, but they should not be brown). Unfold leaves, and with scissors trim out the hard center vein and any brown places. Each leaf side should be about 1 ft x 5 ft

2 white onions, sliced ¼-inch thick

2 red-ripe tomatoes, sliced ¼-inch thick

2 large sprigs fresh epazote

1 habañero chile, toasted in an ungreased skillet until black spots appear all over

achiote paste, salt, orange and lime juices. Rub the mixture into the meat.

epazote and chile. Wrap with more banana leaves, tucking some top leaves under (there will be wastage). Cover the pot tightly.

Fish Fillets Baked in Herbal Banana Leaf Perfume

Serves 6

ancho chile powder

Kosher salt and freshly ground black pepper

2 Tablespoons vegetable oil

3 fresh limes (Mexican, aka Key limes), thinly sliced (discard end pieces) and seeded

2 fresh hierba santa leaves in 6 pieces, and/or 6 avocado leaves, or 1 bunch cilantro