Tikin Xic Fish (Quintana Roo)

Tikin Xic Fish Recipe (Quintana Roo)

This dish represents the essence of traditional cuisine of Quintana Roo, where the smoked flavor and the use of fresh regional ingredients combine to create a unique experience in the Mexican gastronomy. Ideal for those looking to discover a true delicacy of regional cuisine that connects with Mayan roots and local marine richness.

Preparation time

This time considers from the preparation of the fish to its final cooking.

• Preparation: 30 minutes
• Cooking: 40 minutes
• Total: 70 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the fish

• 1 kg of grouper or hogfish, butterflied
• 100 g of achiote paste
• 150 ml of sour orange juice (can be a mix of sweet orange and lemon)
• 2 cloves of garlic
• 1 ground clove
• 1 teaspoon ground black pepper
• 1 teaspoon ground Tabasco pepper
• Salt to taste
• 2 large banana leaves
• 1 red onion, sliced
• 2 tomatoes, sliced
• 1 sweet habanero chili in strips (optional, adjust to taste)

If you don't have sour orange, you can replace it with a mixture of 2 parts sweet orange juice and 1 part lemon juice to maintain the characteristic acidity of the dish.

Utensils we will use

• Frying pan or grill for cooking
• Marinating bowl
• Sharp knife and cutting board
• Mixing spoon
• Basting brush (optional)
• Tongs for handling the fish
• Banana leaves for wrapping (you can soften them if you boil them lightly)

Preparation

1. Marinating the fish

1. Cleaning and cutting. Wash the fish under the tap to remove impurities and dry it with paper towels. Open it in a butterfly cut so it lies flat and is easier to marinate.
2. Preparing the marinade. In a bowl, mix the achiote paste with the sour orange juice. Add the minced garlic, cloves, black pepper, tabasco pepper, and salt. Stir until well combined.
3. Applying the marinade. With a brush or your hands, thoroughly cover the fish on both sides with the mixture. Let it rest in the refrigerator for at least 20 minutes, so it absorbs the flavor of the achiote and spices.

2. Preparing the banana leaf package

1. Softening the leaves. If the banana leaves are dry, pass them over the stove flame or submerge them in hot water to make them flexible and prevent them from breaking when wrapping the fish.
2. Place the fish. Place the marinated fish on a leaf and add the tomato slices, onion, and habanero chili strips on top.
3. Wrapping the fish. Cover with another banana leaf, folding and securing well to create a closed package that retains juices and aromas during cooking.

3. Cooking the Tikin Xic fish

1. Preparing to cook. You can do it in a grill or a lidded pan over medium heat. If you have the possibility to do it over charcoal or embers, it will enhance the smoky flavor.
2. Cooking the package. Carefully place the package. Cook for 30 to 40 minutes until the fish is tender and cooked through to the center. You can check by piercing with a fork.
3. Preventing sticking. Watch the heat and if necessary, lower the intensity so that the leaves don't burn but the characteristic smoky aroma is generated.

To finish and serve

Remove the package from the heat, open carefully to avoid burns. It is recommended to remove the banana leaves before serving to enjoy the fish alone or accompanied with rice. This dish goes very well with light and fresh side dishes such as pineapple pico de gallo or a fresh citrus salad.

Nutritional Information

• Calories: 320 kcal
• Proteins: 35 g
• Fats: 8 g
• Carbohydrates: 6 g
• Fiber: 2 g

Values are approximate per serving and may vary depending on the type of fish and quantity of ingredients used.

7 practical tips for a perfect Tikin Xic Fish

• Use fresh fish. Preferably bought the same day to obtain the best texture and flavor.
• Respect the marinade. Achiote paste with sour orange is key. Do not substitute without knowing the effect on flavor and color.
• Soften the banana leaves. A good wrap prevents the package from breaking and the juice from escaping.
• Cook over the right heat. If using charcoal or embers, controlling the heat is essential to avoid burning the fish or the leaves.
• Include habanero chili. Although optional, it adds a sweet and typical touch that enriches the recipe.
• Do not rush the cooking. The smoky flavor and texture are achieved with patience and sustained medium heat.
• Serve with fresh and light ingredients. Such as a wild rice with mushrooms or steamed vegetables to balance flavors.

When is it ideal to enjoy it?

This dish is ideal for family gatherings on the coast or when you want to experience the true Mayan recipe at home. Perfect for religious celebrations and local festivities in Quintana Roo, where the coastal tradition is reflected in every bite. It is also an excellent option for an outdoor meal, taking advantage of the freshness of the ingredients and the natural environment.

Comparative table of typical dishes similar to Tikin Xic Fish

Share your experience

The kitchen is the perfect space to experiment and make traditional recipes your own. After preparing this Tikin Xic fish, share how it turned out, what variations you tried, or with what accompaniments you prefer to enjoy it. Your experience can inspire others to keep this jewel of Mexican gastronomy alive!

Culinary glossary

• Achiote: Red paste made from annatto seeds, used as a coloring and seasoning.
• Butterfly cut: Technique for opening fish flat, facilitating its cooking and marinating.
• Sour orange: Citrus fruit with an acidic flavor, a mix of sweet orange and lemon.
• Banana leaf: Wide leaf used to wrap food and cook it, maintaining moisture and flavor.
• Sweet habanero: Typical Yucatán chili, with a spicy but sweet flavor at the same time.