Will travel for - Steamed Leaves

Leaves and husks lock in steam and amp up flavor in snacks around the world. We peel back the layers of three wrapped dishes worth traveling to try.

By Jessica Huras

MEXICO

Tamales

This wrapped and steamed corn-dough mixture comes in hundreds of variations that reflect the diversity of Mexico’s landscapes and subcultures. Tamales tend to feature corn husks or banana leaves, stuffed with seafood near the coast or flavored with regional specialties, like black mole sauce made with chilies and chocolate. Typically prepared in batches, they’re both a part of daily meals and a centerpiece for special feasts. Where to try it: Now in its third generation of family ownership, Tamales Doña Emi in Mexico City has earned cult status for its unconventional yet delicious fillings, including fig with cream cheese and nuts.

VIETNAM

Bánh giò

These pyramid-shaped rice dumplings originated in northern Vietnam but are now sold by street-food vendors across the country as a grab-and-go nibble. Snackers unwrap the layers of banana leaf to reveal a bundle of chewy rice-flour dough filled with earthy pork and wood ear mushroom. Where to try it: Look for street vendors around high-traffic areas like schools and office buildings or at local markets, such as Nghia Tan and Nguyen Cong Tru in Hanoi.

INDIA

Patra ni machhi

A staple at Parsi weddings, patra ni machhi is a celebratory fish dish typically prepared using a pomfret (Indian butterfish) fillet, which gets coated in green chutney before being folded into banana leaves. The package is steamed to infuse the fish with the leaves’ subtly sweet, floral flavor. Where to try it: Jimmy Boy, a casual family restaurant in Mumbai that specializes in Parsi fare, makes a classic, homestyle patra ni machhi.