In Puerto Rican cuisine the dish is called "hayaca" and used to be a popular part of the island's cuisine. Unlike the Venezuelan variety, "hayaca" from Puerto Rico is not made with corn but with cassava, stock, milk, pork fat cooked with annatto, and banana leaf, and baked in traditional open-wood-fire. They are typically filled with diced pork butt brasied with sofrito, annatto oil (olive oil or lard), olives, capers, chickpeas, raisins, and spices. The liquid is then strained in to the masa. Because of the long and elaborate process and skills that takes to prepare, the hayaca is now rarely available but is still found, mostly in coastal, family-owned restaurants and other small establishments known as "kioscos" where there are still strong ties to native heritage and classic slow cooking skills.