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Aug 28
Mexico's Foodie Resort Grand Velas Riviera Maya shares its Tikin Xic (pronounced "teekeen sheek") fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine to make at home. With Mexican ingredients like axiote seasoning and red peppers, the gourmet recipe features grouper as the source of protein. The Tikin Xic dish is available at the resort's Mayan restaurant Chaka as well as featured in its Yucatecan Cooking Class taught by the resort's Mayan Chef, Humberto May Tamay.
For foodies eager to give the dish a try at home, Grand Velas Riviera Maya has shared the recipe below.
The Yucatecan Cooking Class takes place at the resort's Mayan restaurant, Chaká, situated amid tropical jungle foliage of mangroves and Salam, Chechen and Chaká trees.
Resort rates start at $427 per person per night based on double occupancy and include luxury suite accommodations, à la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. For more reservations or more information on Grand Velas Riviera Maya, please email reservations@velasresorts.com, call 1-888-407-4869, or visit www.rivieramaya.grandvelas.com.
Set on 206 acres of pristine jungle and mangroves and with the finest white sand beach in the Riviera Maya, the AAA Five Diamond Grand Velas Riviera Maya is an ultra-luxury all-inclusive resort. Guests can choose among three separate ambiances in this Leading Hotel of the World, including adults only oceanfront, family friendly ocean view and a Zen-like tropical setting, embraced by the flora and fauna of the Yucatan Peninsula's jungle. All 539 designer-like suites are exceptionally spacious, more than 1,100 square feet each, all with balconies, and some with private plunge pools. All feature fully stocked mini bars, plasma TVs, Wi-Fi, L'Occitane amenities, artisanal tequila, and Nespresso coffee machines. Bathrooms deserve special mention with walk in glass shower, deep soaking Jacuzzi tubs and marble interior. Eight restaurants, including five gourmet offerings, present a tour through Mexico, Europe and Asia. Cocina de Autor, at the hands of world celebrity chefs Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, holds the AAA Five Diamond Award, the first all-inclusive restaurant in the world to win this prestigious distinction. Grand Velas Spa, a Leading Spa of the World, is the region's largest spa sanctuary at more than 90,000 square feet, known for its authentic Mexican treatments, offerings from around world and signature seven-step water journey. Other features include 24-hour Personal Concierge; 24/7 in-suite service; three swimming pools; two fitness centers; water sports; innovative Kids Clubs and Teen's Club; Karaoke Bar; Koi Bar; Piano Bar, and business center. The resort offers more than 91,000 square feet of meeting space and outdoor areas for events inclusive of a 31,000-square-foot Convention Center, able to accommodate up to 2,700 guests. The resort has won numerous awards from Travel + Leisure, Conde Nast Traveler, USA Today and several other magazines and major companies worldwide. This year, the resort entered TripAdvisor's Hall of Fame for obtaining the Certificate of Excellence for five consecutive years in addition to the Signature Spa being awarded "Best Luxury Resort Spa-The Americas" at the World Luxury Spa Awards 2014. Grand Velas Riviera Maya was built and is operated by Eduardo Vela Ruiz, majority owner, founder and President of Velas Resorts, with his brother Juan Vela, Vice President of Velas Resorts.
Yucatecan Tikin Xic Recipe From Grand Velas Riviera Maya
Part of the Resort's Yucatecan Cooking Class, Foodies Everywhere Can Now Make Gourmet Traditional Mexican Recipes at Home
Riviera Maya, Mexico (August 28, 2017) Mexico's Foodie Resort Grand Velas Riviera Maya shares its Tikin Xic (pronounced "teekeen sheek") fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine to make at home. With Mexican ingredients like axiote seasoning and red peppers, the gourmet recipe features grouper as the source of protein. The Tikin Xic dish is available at the resort's Mayan restaurant Chaka as well as featured in its Yucatecan Cooking Class taught by the resort's Mayan Chef, Humberto May Tamay.
Ingredients
- 1 lb - grouper
- 2 tsp-axiote seasoning (ground annatto seed with guajillo and chipotle chiles)
- 4.5 c - orange juice
- 1.5 oz - bitter orange juice or lemon juice
- salt - to taste
- pepper - to taste
- 1 tbs - garlic, chopped
- 2 tbs - onion, chopped
- 2 - plantains, mashed
- 2 c - half and half
- 2 - yellow peppers, julienned
- 2 - red peppers, julienned
- 1 stick - butter
- 1 T - olive oil
Directions
- Blend the axiote, 1 tsp of garlic, ½ cup of orange juice and lemon juice in a food processor. Marinate fish in mixture for 30 min.
- Sauté the peppers with the chopped onion and remaining garlic; keep warm.
- In a sauce pan, reduce the remaining orange juice to low heat until it's a tenth the original amount. Add twice the amount of cream and reduce a few minutes until thick. Add 2 T butter and set aside.
- Peel the plantains, cut them and bake them at 375F for about 25 minutes. Then, blend them with the remaining cream. Strain and reduce the mixture until it has a puree consistency. Finish with 2 T butter and set aside.
- Add 4 T butter and oil to a pan. Cook the fish for a few minutes on each side until the fish starts to golden.
- To serve, plate the plantain puree, followed by the fish, and then garnish with the vegetables on top.
About Grand Velas Riviera Maya
Set on 206 acres of pristine jungle and mangroves and with the finest white sand beach in the Riviera Maya, the AAA Five Diamond Grand Velas Riviera Maya is an ultra-luxury all-inclusive resort. Guests can choose among three separate ambiances in this Leading Hotel of the World, including adults only oceanfront, family friendly ocean view and a Zen-like tropical setting, embraced by the flora and fauna of the Yucatan Peninsula's jungle. All 539 designer-like suites are exceptionally spacious, more than 1,100 square feet each, all with balconies, and some with private plunge pools. All feature fully stocked mini bars, plasma TVs, Wi-Fi, L'Occitane amenities, artisanal tequila, and Nespresso coffee machines. Bathrooms deserve special mention with walk in glass shower, deep soaking Jacuzzi tubs and marble interior. Eight restaurants, including five gourmet offerings, present a tour through Mexico, Europe and Asia. Cocina de Autor, at the hands of world celebrity chefs Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, holds the AAA Five Diamond Award, the first all-inclusive restaurant in the world to win this prestigious distinction. Grand Velas Spa, a Leading Spa of the World, is the region's largest spa sanctuary at more than 90,000 square feet, known for its authentic Mexican treatments, offerings from around world and signature seven-step water journey. Other features include 24-hour Personal Concierge; 24/7 in-suite service; three swimming pools; two fitness centers; water sports; innovative Kids Clubs and Teen's Club; Karaoke Bar; Koi Bar; Piano Bar, and business center. The resort offers more than 91,000 square feet of meeting space and outdoor areas for events inclusive of a 31,000-square-foot Convention Center, able to accommodate up to 2,700 guests. The resort has won numerous awards from Travel + Leisure, Conde Nast Traveler, USA Today and several other magazines and major companies worldwide. This year, the resort entered TripAdvisor's Hall of Fame for obtaining the Certificate of Excellence for five consecutive years in addition to the Signature Spa being awarded "Best Luxury Resort Spa-The Americas" at the World Luxury Spa Awards 2014. Grand Velas Riviera Maya was built and is operated by Eduardo Vela Ruiz, majority owner, founder and President of Velas Resorts, with his brother Juan Vela, Vice President of Velas Resorts.