The 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.

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies

Check out http://munchies.tv for more!

Follow Munchies here:
Facebook: http://facebook.com/munchies
Twitter: http://twitter.com/munchies
Tumblr: http://munchies.tumblr.com
Instagram: http://instagram.com/munchies
Pinterest: https://www.pinterest.com/munchies
Foursquare: https://foursquare.com/munchies
More videos from the VICE network: https://www.fb.com/vicevideo