Many meat and poultry dishes, including the Yucatan's cochinita pibil , are enclosed in banana leaves before cooking. Banana leaves are sold in Latin markets north of the border and are becoming more widely available in supermarkets in large cities. Looking like an elongated version of broccoli, and with a similar flavor, this pre-Hispanic plant was first prepared by the Aztecs and other indigenous people of Central Mexico. The rough outer leaves are always removed, and the tender tips are usually served stuffed with cheese, batter-dipped and fried. Alternatively, they can be sauteed with chopped onion and garlic.
Many Mexican recipes call for bay laurel in soups, stews, and marinades.
The leaves of this plant, a perrenial growing to 5 feet tall, have a wonderful citrus aroma, and need only to be rubbed to release their delightful fragrance. They are used to make hot tea, agua fresca , and as a delicious addition to pay de queso - cheesecake. The tea is said to be effective in reducing stomach acid and gastritis. It is frequently used as a digestive and, when made into an infusion and cooled, as an eye-wash and a cleanser for superficial wounds. It is also a very common marinating ingredient, fundamental to cebollas, zanahorias y chiles encurtidos - the delicious marinated vegetables that grace the tables at many Mexican restaurants.