In Puerto Rico "pasteles" are made primarily with fresh green banana dough stuffed with pork, and then wrapped in banana leaves which have been softened at the fire. Many rice dishes in Puerto Rico are cooked with banana leaves as a lid to add flavor and aroma. Fish and pork shoulder can be wrapped in plantain leaves and baked. "Guanimes" known as Puerto Rican tamales, cornmeal cooked with coconut milk and other ingredients, are wrapped in banana leaves. Sweet cassava tortillas and Puerto Rican arepas are laid on banana leaves for a few hours before cooking. Mexican, and more specifically Oaxacan tamales and a local variety of lamb or barbacoa tacos are often steamed in banana leaves. Banana leaves are used for wrapping pork in the traditional Yucatán dish Cochinita pibil. Vigorón' is a traditional Nicaraguan dish. It consists of a cabbage salad known as "curtido" (chopped cabbage, tomatoes, onions, and chile peppers marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork with skin or with meat), wrapped in Banana leaf. Variations of this dish are also found in Costa Rica. Vaho (or Baho) is a mix of meat, green plantains and yuca cooked in banana leaves. Tamales made throughout Central America are traditionally wrapped in banana leaves prior to cooking, which imparts a distinctive taste to the nixtamalized corn dough. Nacatamal is made up mostly of nixtamalized corn "masa" (a kind of dough traditionally made from a process called "nizquezar") and lard, but also includes seasonings such as salt and "achiote" (annatto). Filling consists of seasoned pork meat, rice, a slice of potato, bell pepper, tomato, onion, olives, cilantro and/or spearmint sprigs, and on occasion, though less commonly, capers, raisins or fresh chile (red or green), all wrapped in banana leaves. This dish is traditional to Nicaragua. Coast side region prepare dishes as Bollo, green plantain and peanut butter batter filled with fish or pork wrapped in a banana leaf, this is then baked in a brick oven or steamed. Manabi province prepare a dish called Tonga a chicken stew with rice dyed with achiote and peanut salsa, all this served on a banana leaf and then wrapped. Amazonian provinces has Maito where grilled fish is served with yucca an rice, wrapped in a banana leves.