Yecapixtla, Morelos, is renowned for its cecina, a type of salted and dried beef. The article describes the traditional preparation methods and the cultural significance of cecina in the region. Pablo Ríos, a local expert, shares the importance of climate and geography in the drying process and the artisanal techniques passed down through generations. The town's history is intertwined with the cecina trade, which has become a key part of its gastronomic heritage. The article also touches on the contributions of other local producers, such as cheese maker Juan Torres and ice cream vendor Reina Bobadilla, and the town's historical significance dating back to its conquest by Gonzalo Sandoval in 1521. Despite challenges, including a failed attempt to become a 'pueblo mágico' and instances of violence, Yecapixtla's charm and cultural richness continue to attract visitors and preserve its unique identity.