 Nacatamal is made up mostly of nixtamalized corn "masa" (a kind of dough traditionally made from a process called "nizquezar") and lard, but also includes seasonings such as salt and "achiote" (annatto).Filling consists of seasoned pork meat, rice, a slice of potato, bell pepper, tomato, onion, olives, cilantro and/or spearmint sprigs, and on occasion, though less commonly, capers, raisins or fresh chile (red or green), all wrapped in banana leaves.This dish is traditional to Nicaragua.