Mixiote

Mixiote is a traditional pit barbecued dish of central Mexico, especially the Basin of Mexico, in which cubed meat on the bone, most often mutton or rabbit but sometimes chicken, lamb or pork, is seasoned with pasilla and guajillo chilies, cumin, thyme, marjoram, bay leaf, cloves and garlic, often with diced nopal cactus, and wrapped for cooking in xiotl, the tough outer skin of the maguey agave leaf. Cooks say the xiotl wrapper gives the meat a flavor that cannot be replicated by the parchment paper or foil sometimes used in modern urban versions. The method is comparable to French cooking en papillote or Italian al cartoccio. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/