Overview

A tamal made from masa, wrapped in banana leaves, and filled with mole negro and often chicken. The mole negro contributes a rich, complex flavor with notes of chocolate, chiles, and spices. It is commonly eaten for breakfast or festive occasions.

Origin and regional spread

This tamal originates from Oaxaca, where banana leaves are used in coastal and tropical regions, while mole negro is a hallmark of the central valleys and the Isthmus of Tehuantepec [1]. The combination of banana leaf wrapper and mole negro filling is a distinct Oaxacan specialty that has spread across Mexico as Oaxacan cuisine gained national popularity, but it remains most faithful to its regional roots.

Core ingredients

  • Masa (corn dough, often enriched with lard)
  • Banana leaves
  • Mole negro (a complex sauce made from multiple chiles, chocolate, nuts, and spices)
  • Chicken (the most common protein, though pork or cheese are also used)

How it’s made

Softened banana leaves are spread with a layer of masa. A portion of mole negro and cooked chicken is placed in the center. The leaves are folded into a rectangular packet, tied, and steamed until the masa is firm and cooked through.

Common variations

  • Filled with pork or shredded beef instead of chicken [1]
  • Mole coloradito or mole amarillo used in place of mole negro
  • Vegetarian versions with potatoes, carrots, and epazote
  • Some versions include a piece of hoja santa leaf for aromatic flavor

What to drink with it

  • Chocolate de agua (Oaxacan-style hot chocolate)
  • Coffee (black or with milk)

When it’s eaten

Served for breakfast or as part of celebrations such as the Guelaguetza, Day of the Dead, and family gatherings. It also makes a substantial brunch item.

Where in LA

Oaxacan restaurants in Los Angeles, such as Guelaguetza in Koreatown and Madre in Westchester, regularly feature banana leaf tamales with mole negro.

Cross-cuisine context

The concept of a savory, sauce-filled steamed corn cake in a banana leaf resembles Southeast Asian dishes like Thai hor mok (steamed fish curry in banana leaves) or Filipino suman (rice cakes in leaves). No widely recognized direct analogue exists, but the rich mole sauce functions similarly to a complex braising liquid in other culinary traditions.