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The World Capital of Cecina Tacos – Ultimate Taco Tour of Mexico

Francisco Gómez heads to Yecapixtla, the “Cecina World Capital,” to eat his fill of cecina, thinly sliced strips of meat that gets sun-dried on roofs throughout Morelos. Francisco also learns how to make an excellent michelada, the perfect accompaniment to a cecina taco, made with beer, lime juice, salt, and a chili-coated rim.

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