Tikin Xic: Quintana Roo’s Fiery Grilled Fish Wrapped in Mayan Tradition
Tikin Xic is a traditional Mayan dish from Quintana Roo featuring whole fish marinated in achiote and sour orange, wrapped in banana leaves, and grilled or baked until smoky and tender. It’s fiery, bold, and packed with the flavors of the Yucatán coast.
Ingredients
- 1 whole red snapper or grouper cleaned and butterflied
- 2 tbsp achiote paste annatto seed paste
- ½ cup sour orange juice or mix orange juice + lime if unavailable
- 2 cloves garlic minced
- ½ tsp oregano
- ½ tsp salt
- ½ red onion thinly sliced
- 1 tomato sliced
- Banana leaves fresh or thawed if frozen
- Optional: olive oil epazote leaves
- Corn tortillas and rice, for serving
Instructions
- How to Make Authentic Tikin Xic
- Step 1: Marinate the Fish
- In a bowl, mix the achiote paste, sour orange juice, garlic, oregano, and salt. Rub the marinade generously over and inside the fish. Let it marinate for at least 1 hour (overnight is even better).
- Step 2: Prepare the Banana Leaves
- If using fresh banana leaves, briefly pass them over an open flame or dip in hot water to soften and make them pliable.
- Step 3: Wrap It Up
- Lay out the banana leaves and place the fish on top. Add tomato and onion slices inside and on top of the fish. Wrap it tightly in the leaves like a tropical burrito.
- Step 4: Cook It
- You have options here:
- Traditional: Bake in a covered pit or underground oven for 1 hour.
- Modern: Bake in a 375°F (190°C) oven for 45–60 minutes.
- Beach-approved: Grill over indirect heat, covered, for about 30–40 minutes.
- Step 5: Unwrap and Serve
- Carefully unwrap the banana leaves and serve the fish whole with rice, tortillas, and maybe a squirt of lime or a dab of habanero salsa.