Pasteles en hoja are considered the Dominican tamal. Although they were originally a Christmas food, their consumption has become widespread, and in many parts of the population they are enjoyed frequently. Cities such as San Pedro de Macorís (famous for Amable’s pasteles) and San Cristóbal (Chichita’s pasteles) have made them part of their tradition.

In the beginning, they were made with grated green plantains, seasoned with annatto for color, and filled with different meats such as beef, pork, or chicken. Over time, the dough has changed to achieve a softer consistency, incorporating green bananas and rulos verdes, yautía, ñame, and auyama. There are also versions made with cassava dough.

For large segments of the Dominican population, Christmas without pasteles en hoja is not real Christmas.

Pasteles en hoja are found in most countries in the Americas and, like other dishes, they go by different names: tamales in Mexico, hallaca in Venezuela, and in Puerto Rico there are also versions made with ripe plantains. Besides plantains, they can be made with cassava or corn.

Various studies indicate that pasteles have African origins, since in that continent it was common to cook in plantain leaves. This tradition arrived on the island through Black women. Some records indicate that in the Dominican Republic they were introduced in San Cristóbal in the early 20th century, thanks to Isabel Coiscou. This locality, along with San Pedro de Macorís, stands out for the quality and flavor of its pasteles.

Today, Dominican households do not conceive of the Christmas dinners on December 24 or December 31 without pasteles en hoja. Demand is so high during those dates that, besides being made at home, many families and businesses prepare them in large quantities for sale and distribution.