1.   Lamb on a bed of avocado leaves is then steamed over the nixtamal mixture so that the drippings fall and provide even more flavor.

2.   More layers of avocado leaves and meat follow, and then the pot is tightly sealed and set on the hot stones.

3.   Oaxacan cooks use avocado leaves in many other ways as well.

4.   Simmering a plain chicken stock with one or two avocado leaves can transform it into a sophisticated first course.

5.   The Zapotec Indians and other indigenous Oaxacan peoples have used avocado leaves since pre-Hispanic times.

6.   Where I grew up, in the northern Mexican states of Sonora and Chihuahua, we never heard of cooking with avocado leaves.

7.   Whole fish or fillets steamed or broiled over avocado leaves have a subtle and marvelous flavor.