GUEST CHEF: Paloma Solis

Long before foil or parchment, cooks along Mexico’s coasts were sealing food inside leaves. The method—rooted in pre-Hispanic Mesoamerica—is the same logic behind tamales: wrap, steam, and let the leaf do the work. On today’s tables it still works like magic, keeping fish tender, aromatic, and faintly smoky.

If you don’t have a banana tree, your neighbor probably does—and if you don’t, you should. They’re easy, fast-growing, and it’s oddly satisfying to wrap dinner in leaves you picked yourself—not to mention the bananas!

My neighbor and friend, Paloma Solis learned this dish years ago, cooking for her mother after she was diagnosed with diabetes. Everyone in her family now enjoys this recipe. It’s light, simple, and full of flavor—fish steamed in its own little green envelope, no extra oil or fuss. Healthy, yes, but not in a joyless way. It’s also impressive for a dinner party: practical, a little glam, but still barefoot. The packets can be made ahead and popped straight into a hot oven or onto the grill when guests arrive.

‍

The Basics

Use whatever local fish you have—sierra, pargo or huachinango all work beautifully.

Soften the leaves first: pass each banana leaf quickly over a flame or hot pan until it turns shiny and pliable; this keeps it from cracking when folded.

Then layer thin slices of tomato and onion, a few sprigs of epazote (which appears in the Genre Viva canasta, and I know a lot of us do not know what to do with it), a drizzle of lime, lemon or orange juice, a drizzle of oilive oil, and salt and pepper.‍

Wrap each portion tamale-style—folded and tucked—see below. If needed, toothpicks or string can work to keep it all together. Paloma says it's fine to just fold them.

Place the packets directly on a grill or hot oven for about 10-15 minutes, until the fish is tender and fragrant. The banana leaf seals in steam and flavor. Your nose will tell you they're done.

‍

Variations

The same method travels well: add ginger, scalilions, soy, and a drizzle of toasted sesame oil for an Asian twist, or slip in some pineapple and chiles for something more tropical.

Serve the bundles right on a platter or plate—best to eat right away to enjoy the steam and fragrance.

‍

‍

‍

‍