Cecina de Yecapixtla
Yecapixtla sells cecina off the Plaza José María Morelos, and the rest of the country drives here to buy it. They cut the beef off the hind leg, salt it, rub it with black-pig lard and dry it in the sun.
Why go
Yecapixtla makes this cut, and on 20 January 2026 the Diario Oficial de la Federación published a protection order over it: the Indicación Geográfica Cecina de Yecapixtla, Orgullo de Morelos.
1 The method behind that order is worth knowing before you order any. The Secretaría de Agricultura sets it out: they take the pulpa negra off the hind leg, wash it in clean purified water, cure it with natural salt and no chemical additives, then work in black-pig lard for shine and juiciness.1 It comes to the table with hand-made tortillas, molcajete salsa and queso fresco.1
Order this / avoid
- Order: the cecina, and let them bring the tortillas, the molcajete salsa and the queso fresco with it. That is how the ministry describes people eating it.1
Verdict
listed — The protection order and the method are documented and this counter is not. The Diario Oficial published the Indicación Geográfica on 20 January 2026 and the Secretaría de Agricultura sets out how the cut is made, so what is established is Yecapixtla's product rather than anybody's stall. Nobody has named this one, its street number is uncorroborated, and the rung belongs to what is established.