Marguerite

The food network recipe looks very interesting. Can't wait to try it. The Rick Bayless "Mexico, One Plate at a Time" book that was recommedmed a few months ago had a very good one also. We have learned that using the cheaper Pork Shoulder Steaks bring more flavor to the dish.
The tip abput softening the banana leaves over a flame is interesting. I have never been able to get the leaves to lend themslves to the cute "waprs " that Yaxche creates.
I cooking it on the grill outside. It makes the whole yard smell wonderful.