Taco de Cecina

Cecina is typically a very thin cut of beef that has been salted and partially air-dried before grilling. Pork versions also exist, but the famous Yecapixtla style is especially associated with beef.

Yecapixtla in Morelos is one of Mexico's best-known places for cecina and has a strong local market tradition around the meat. The product is important enough that Cecina de Yecapixtla received a protected geographical indication in Mexico.

They are commonly served on corn tortillas with salsa, onion, lime, and regional accompaniments such as cream and queso fresco. In Morelos, the grilled meat is often presented with freshly made tortillas and a spicy molcajete salsa.

Carne asada is generally fresh beef that is marinated or seasoned and then grilled. Cecina is distinguished by the preliminary salting and drying process, which gives the meat a firmer texture and more concentrated flavor before it reaches the grill.