In the South and South-Eastern regions of Mexico, the bank leaf is favored. In these parts of the country, the moisture favors the cultivation of banana trees. Also, this is where people use certain spices that give tamales a somewhat Asian taste. This can be explained by the fact that the Nao of China arrived in the coasts of Guerrero many centuries ago bringing not only products from Asia but also cultural practices that still prevail in this huge region.
Moreover, Banana leaves work very well with your choice of tamale wrapper alternatives, and especially with pork grease, as they don’t stick together as you will see if you follow this wonderful pork tamal recipe.
Tips and Tricks
People prefer Acuyo banana leaf as it gives tamales, especially those with pork, quite a delicious taste. Also, there are some people who prefer guajillo Chile instead of ancho Chile. This will work for you if you prefer a sweeter tamal. If you love spicy food, you can definitely use Chile de árbol, they are hot and will make your day!