Masa made from corn is filled with slow-cooked pork and wrapped in banana leaves, then steamed until tender. This version draws from Oaxacan tradition, where the banana leaf imparts a subtle flavor that distinguishes it from standard corn-husk preparations. The salsa verde is bright and herbaceous, cutting through the richness of the meat, and the tamale holds together without falling apart when unwrapped. Reviewers highlight the authenticity of the preparation and the quality of the pork filling as reasons this small market vendor has built a loyal following.