Meats are centered on the European introduced beef, pork and chicken as many native game animals are in danger of extinction. Meat dishes are frequently accompanied by vegetables such as squash, chayote and carrots. Black beans are the favored type. Beef is favored, especially a thin cut called tasajo usually served in a sauce. Pepita con tasajo is a common dish at festivals especially in Chiapa de Corzo. It consists of a squash seed based sauced over reconstituted and shredded dried beef. As a cattle raising area, beef dishes in Palenque are particularly good. Pux-Xaxé is a stew with beef organ meats and mole sauce made with tomato, chili bolita and corn flour. Tzispolá is a beef broth with chunks of meat, chickpeas, cabbage and various types of chili peppers. Pork dishes include cochito, which is pork in an adobo sauce. In Chiapa de Corzo, their version is cochito horneado, which is a roast suckling pig flavored with adobo. Seafood is a strong component in many dishes along the coast. Turula is dried shrimp with tomatoes. Sausages, ham and other cold cuts are most often made and consumed in the highlands.