Historical data indicate that the origin of this delicious dish is African, as it is a custom there to cook on banana leaves. The preparation method in Africa is based on yuca or green plantains without filling, accompanied by meats.
Although conflicting opinions suggest that its origin is indigenous, some data show that this recipe was introduced by Isabel Coiscou in the early 20th century, and it was in San Cristóbal and San Pedro de Macorís, Dominican Republic, where the preparation of these delicious pasteles en hoja began.
However, this dish is also prepared in other South American countries but under different names. For example, in Venezuela, a similar dish is prepared during the Christmas season called "hallacas," made with corn. In Brazil, it is made with yuca, and in Colombia, it is prepared with cabbage and plantain; in Mexico, they are called "tamales," and in Puerto Rico, they are made with ripe plantain.
Mostly, the names for this dish are pasteles en hoja, tamales, hallacas, queque, cuchen, batón, or matooke.
In the Dominican Republic, pasteles en hoja are made with plantains, as well as with potatoes or yuca, and are filled with ground meat or seasoned chunks with garlic, red onion, and tomato paste.
Some add grapefruit or sour orange, shrimp, goat meat or lobster, pork, beef, or chicken, according to taste. It is called pasteles en hoja because they are boiled wrapped in banana leaves for cooking.
In San Cristóbal, Dominican Republic, there is a popular restaurant called "Doña Chichita," where some diners claim to serve "the best pasteles en hoja in the world."
A curious fact is that the expert in Dominican cuisine, Ninoska Gil, mentioned that for a better preparation of this dish, "The leaves used to place the pasteles should be in good condition, and the ingredients and meat for the filling should be of good quality."
