📍 Morelos
Cecina de Yecapixtla (Yecapixtla salted beef)
A thin sheet of salted, air-dried beef, grilled over charcoal and served with crema, cheese, and guacamole.

- Preparation
- 15 min
- Cooking
- 10 min
- Waiting and resting
- 0 min
History
A specialty of the town of Yecapixtla, Morelos, famous for its thin beef cecina; it's served alongside chile-rubbed pork cecina and fresh garnishes.
Ingredients
Preparation
- 1
Cook cecina on a preheated griddle or grill and check internal temperature and resting using the beef cooking reference.
- 2
Grill the nopales and onion alongside the meat if you like.
- 3
Make a simple guacamole with avocado, cilantro, lime, and salt.
- 4
Serve the cecina with crema, cheese, and the guacamole.
- 5
Serve with warm tortillas to make tacos.
Cooking tips
- Cecina already contains salt: taste the accompaniments before salting and check doneness with a thermometer.
Technique and preparation
What to check during preparation
Cecina is thin and salted, so taste accompaniments before adding more salt. Dry the meat surface and cook on a preheated griddle or grill without overlapping pieces. A fixed time per side is not a sufficient doneness check because thickness and equipment vary. Follow the linked beef temperature and resting guidance. Keep cream, cheese and avocado separate until serving.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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