If you ever find yourself wandering through the heart of Mexico, do yourself a favor and follow your nose to the smoky town of Yecapixtla, Morelos. Known far and wide as the “Cecina Capital of Mexico,” this little meat-loving town turns thin cuts of beef into a crispy, salty, fire-kissed dream. Welcome to Morelos — a small state with a big appetite and an even bigger flavor profile.
Tonight, we’re firing up the grill for Cecina de Yecapixtla, the savory superstar of Morelos. And just because we like to bring the extra heat here at The Half Jalapeño, we’re throwing in a bonus Salsa de Molcajete with chile de árbol and tomatillo that’ll have your tongue doing a happy dance. Let’s get cooking.
Morelos in a Mouthful
Morelos may be one of Mexico’s smallest states, but what it lacks in size it makes up for in culinary swagger. The region’s volcanic soil and warm climate make it ideal for agriculture — but it’s Yecapixtla’s ancient meat-curing tradition that really put it on the foodie map.
Cecina (not to be confused with jerky) is a thin, salted, partially dried beef that’s typically cooked over a wood or charcoal flame. In Yecapixtla, it’s an art form — a centuries-old practice passed down from Indigenous and colonial times that blends texture, flavor, and fire into one unforgettable experience.
You’ll find cecina sold from roadside grills, bustling mercados, and festivals where locals proudly serve it with a slab of queso fresco, grilled nopales, and a spicy salsa the kind that gives Pozole Verde from Guerrero a run for its money. On weekends, entire families gather around tables layered with tortillas, smoky meat, and pitchers of chilled jamaica, making it less of a meal and more of an experience.
And when the Feria de la Cecina rolls around each October, Yecapixtla transforms into a carnivore’s carnival — rows of vendors flame-grilling paper-thin steaks, mariachi music bouncing off the cobblestones, and the air thick with the scent of spice and fire.
What Makes Cecina de Yecapixtla So Special?
The secret to authentic cecina lies in the preparation. First, beef is sliced whisper-thin, then salted generously. It’s left to air-dry — traditionally outdoors, sunbathed under gauze to keep bugs away — which dehydrates the meat slightly and intensifies its beefy essence. Unlike jerky, it’s not dried completely; it’s still tender enough to grill without turning into shoe leather.
Once it hits the fire, it cooks fast — those thin slices char around the edges, soaking up the smoky flavor from the grill. The result? A crispy exterior, a juicy interior, and the kind of umami punch that doesn’t ask for your attention — it demands it.
Another unique touch? The regional wood used in traditional grills imparts a signature aroma that’s hard to replicate outside of Morelos. Some vendors even brush the meat lightly with oil infused with garlic or herbs before grilling to elevate the flavor profile just a notch further. It’s the kind of careful preparation you’ll also find in Barbacoa from Estado de México.
Cecina sizzling in a hot cast iron skillet, caramelizing to smoky perfection.
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Cecina de Yecapixtla Recipe (Home-Style Version)
Ingredients
- 1.5 pounds of beef sirloin or flank steak works well
- 1 tablespoon sea salt
- 1 tablespoon vegetable oil for the grill or skillet
- Queso fresco sliced (for serving)
- 1 –2 cactus paddles nopales, cleaned and sliced (optional)
- Corn tortillas warm, for serving
- Lime wedges
Instructions
- Slice the beef thinly across the grain. If you’re buying pre-sliced beef labeled “cecina,” you’re already ahead of the game.
- Salt it. Sprinkle sea salt generously on both sides of the meat. Let it rest uncovered in the fridge for at least an hour, or up to overnight for a more intense flavor.
- Grill it. Fire up a charcoal grill or heat a heavy cast-iron skillet until screaming hot. Lightly oil the surface and lay down the beef slices. Cook for 2–3 minutes per side, or until the edges are charred and the meat is just cooked through.
- Char the nopales (if using) on the same grill or skillet until they’re soft and slightly browned.
- Serve it all with queso fresco, warm tortillas, grilled nopales, lime wedges, and a healthy scoop of salsa.
- Optional Sides: Refried black beans, avocado slices, or a smoky chile morita salsa can elevate the spread even more.
Classic Morelos on a plate — grilled Cecina with fresh sides, salsa, and a cold drink to round it out.
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Cast Iron Tortilla Press – makes perfect tortillas every time
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Cast Iron Skillet (Comal Alternative) – heats tortillas evenly
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Tortilla Warmer – keeps tortillas hot and soft
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Non-Stick Comal – lightweight, easy to clean, great for everyday use
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Ninja Professional Blender (1,000W) – salsas, aguas frescas, marinades
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Granite Molcajete – crush chiles, make salsas the traditional way
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Wooden Rolling Pin – perfect for tortillas, gorditas, empanadas
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Lodge 6-Quart Dutch Oven – birria, pozole, moles, beans, stews
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Bonus: Salsa de Molcajete with Chile de Árbol & Tomatillo
If cecina is the star, this salsa is its spicy sidekick.
Ingredients:
- 6 tomatillos, husked and rinsed
- 4–6 dried chile de árbol (adjust to your spice level)
- 1 garlic clove (unpeeled)
- 1/4 teaspoon salt
- 1 tablespoon chopped white onion (optional)
Instructions:
- Dry roast the tomatillos, chile de árbol, and garlic on a hot comal or dry skillet until blistered and charred — about 8–10 minutes.
- Peel the garlic and toss everything into a molcajete (or use a blender if needed). Add salt and mash or blend until you have a rough, rustic salsa.
- Mix in chopped onion if using, and taste for salt.
Pro Tip: This salsa keeps in the fridge for up to a week, but good luck making it last that long. It also makes a killer topping for eggs or quesadillas the next morning.
Morelos on a Plate
Traditionally, a plate of cecina from Yecapixtla is served like a flavor fiesta: meat front and center, nopales and queso off to the side, and a tortilla stack begging to be turned into tacos. It’s unfussy food done right.
Add a scoop of warm black beans, a side of grilled spring onions, and maybe a splash of mezcal or pulque to really channel that central Mexican vibe.
Pair your meal with a cold agua fresca de jamaica or even a cerveza artesanal from one of Morelos’ small breweries, and you’ve got yourself a backyard trip to central Mexico.
Final Bite
You don’t need a plane ticket to taste the magic of Morelos. Just a hot grill, a handful of salt, and the right cut of beef — maybe a molcajete if you’re feeling traditional. Cecina de Yecapixtla is a salty, smoky love letter to Mexican street food, and that bonus salsa? It’s the mic drop.
So go ahead — fire up the grill, slap on some cecina, and don’t forget the salsa.