How to make Tikin Xic Fish, The Typical Quintana Roo Food

Yes, we tell you how to cook it

 

Tikin Xic  Fish is one of the main representatives of the typical food of the state of Quintana Roo. This delicious dish was first prepared in Isla Mujeres when this city still belonged to the state of Yucatán.

This has unleashed endless discussions about who is the true creator of this dish. The truth is that there is no need to argue, you just have to enjoy it.

Its name has Mayan origin. The word Tikin means a dry thing, and xic translates to wing or fin.

Typically, boquinete, huachinango, or grouper are used. The fish is cooked whole and skinless. It is cut in a butterfly shape in order to remove the bones easily.

Obviously, we are going to share with you the ingredients and the step-by-step on how to cook it.

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Ingredients:

  • 3 kg halved halibut fish without the backbone
  • 200 grams of recado colorado or commercial achiote
  • 1 cup of sour orange juice or half of the sweet orange juice and half of vinegar
  • 3 xcatic chilies cut lengthwise -also known as chilies güeros- 2 green or red peppers, cut lengthwise
  • 2 green or red bell peppers cut into slices
  • 3 medium tomatoes in slices
  • 2 sliced red onions
  • 1 tablespoon oregano leaves
  • 1 light beer
  • 1/4 cup olive oil
  • Salt to taste
  • Bell pepper to taste
  • 1 large banana leaf -it is recommended to pass through the fire to wilt a little-

Step by step

The fillet has fine cuts so that when it begins to marinate it absorbs more of its flavor, lemon or sour orange and salt are added. Then with a kitchen brush, spread the red coating on both sides.
On top of the fish, you place some slices of tomato, onion, and if you prefer you can add some peppers or chili peppers. Place the banana leaf under the fillet and seal the Tikin Xic on a mesh or metal grill and start grilling it under the charcoal.

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You should turn it in every 7 minutes, and it will finish cooking in about half an hour.
You can also bake it in a preheated oven with a temperature of 170° to 190°. It cooks for 35 to 40 minutes, halfway through you should turn it over. Only the steak is cooked with the banana leaf, the vegetables are roasted separately in a pan and added at the end.

This delicacy is complemented with white rice and spaghetti. And to serve it you can add a special habanero chile sauce with red onion, add lemon or sour orange, and salt. This preparation should be left to rest for an hour so that the flavor will be more intense.

Finally, let’s enjoy this dish!

 

 

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Marco from All About Playa

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