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| | Cooking Fire » Blog Archive » Sun, Salt, and Steak: Cecina |
 | | Cecina, is a traditional cut of beef in Mexico, sliced thin, salted, and then laid out over “beds,” to soak in the rays of the bright central Mexican sun. |
 | | Yecapixtla is the acknowledged capital of cecina in central Mexico, and it is said the tradition of curing meat in this town predates the arrival of cows — and the Spanish conquistadors who brought them — to Mexico. |
 | | In the market, were piled cecina, raw, red meat, cut thin and folded in heaps like cloth. |
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