Mixiote
A traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico, in which the meat is cooked inside a wrapper, traditionally in the outer skin of an agave leaf.
Mixiote is a specialty of central Mexico, usually a stew cooked in parchment or banana leaf. It’s not found in a lot of restaurants around L.A., aside from some Latin enclaves like Boyle Heights and Highland Park.