> The Mexicans in Houston thatch many palapas at restaurants with palm fronds.
> I hear they're great but don't last as long and the grass and reed.
In Belize, the best thatch palm is a jungle thing with palmate (?) leaves.
It's scarcer and scarcer, of course. Coco and Cahoun palm, cultivated and
semi-cultivated respectively, have pinnate leaves and so are easy to use
(you split 'em lengthwise and so lay up half leaves) but don't last as long.
-Rick