TZIGUAMONTE In Mexico : Ciguamonte , ciguamut . It has traditionally been made in indigenous communities with meat from wild or wild animals such as deer, wild boar, monkey or tlacuache; however, due to the scarcity of these species or the prohibition of their consumption, it is most often made with goat, res or rabbit. the meats are roasted first and then stewed with seasonings. It is a typical Chiapas dish. In Jiquipilas, ciguamonte is usually cooked with venison or beef, with tomato, guajillo chili, onion, holy grass, garlic and epazote. In San Cristóbal de las Casas, ciguamut, as it is also known, is usually prepared with ijar, tomato, garlic, onion, achiote, epazote, Simojovel chili, potatoes and carrots, among other vegetables. A variety called postoma is thickened with whipped dough. In several places the meat is cooked with tomatoes and a lot of epazote. In some cases, this stew may resemble the Yucatan chocolomo.