Found predominantly in central eastern Mexico, mixiotes is a dish of meat chopped into chunks, marinated and then tied up on paper bags and steamed, traditionally, in a pit in the ground with hot coals. The version of mixiotes from Puebla has a mildly flavoured chilli sauce using ancho and guajillo chillies with garlic and cumin. That of Tlaxcala is likely to be thickened with almonds and have additional cinnamon and vinegar while mixiotes from around the Aztec pyramid city of Teotihuaca is more like a rabbit or chicken stew. Basically mixiotes changes as you move around the area and the method of cooking is the main thing that the various dishes have in common. Mixiotes is generally served with salsa verde, avocado and tortillas. To eat it you should untie the string from the bag, coat the contents of the bag with the salsa, cut it up into manageable pieces and then roll some meat and avocado in a tortilla.