"Pasteles de yuca", "hayaca de yuca", "empanadilla/empanada de yuca" and "rusiao de yuca" are often mistaken as the same, because they are all cassava based wrapped in banana leaf. While the pastele de yuca is mixed with other tubers the hayaca is not. Cassava is grated and squeezed threw a cheese cloth as well and seasoned with milk, lard, and broth. The hayaca is usually filled with chicken, nuts, beans, raisins and other ingredients. These are always cooked slowly on a grill, covered using the hot smoke to cook the hallaca rather than direct flame. 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. This slow cooking process is also used to make "rusiao de yuca", a close relative of hayaca made in Loíza, Puerto Rico. Rusiao de yuca masa is mixed with eggs, coconut milk, butter, anise, sugar, and are meat less with sometimes being filled with cheese. "Empanadilla de yuca" also uses grated cassava that has been toasted with cumin and oregano. The toasted cassava is then mixed with lard and fried pork skin before tied in to a banana leaf and slowly cooked on a grill.