Central American tamales banana-leaf vs corn-husk

Central American tamales typically use banana leaves, while Mexican tamales use corn husks ^[1]. Variants mentioned include: nacatamal (Nicaragua, large), tamal colorado (Guatemala, red-chile), tamal de elote (sweet corn), and tamales pisques (Salvadoran sweet bean) ^[1]. Source ^[2] is a Los Angeles Times article about banana leaf tamales, but the excerpt provided is only CSS styling code and contains no substantive content about restaurants or flavor profiles.