Tikin Xic facts for kids

Tikin Xic, pronounced "teekeen sheek," is a special fish dish from the Yucatán Peninsula in Mexico. Its name comes from the Yucatec Mayan language and means "dry fish." This tasty meal is made in a traditional way, where a whole fish is seasoned with a special marinade. It's then wrapped in a banana leaf and cooked slowly, often in an earth oven under a wood fire.

What is Tikin Xic?

Tikin Xic is a very old recipe from the Mesoamerican region. This area includes parts of Mexico and Central America, where ancient civilizations like the Maya lived. The dish is known for its unique flavor, which comes from a special marinade.

The Special Marinade

The fish for Tikin Xic is covered in a flavorful marinade. This marinade is called adobo and it's made with a few key ingredients:

• Achiote: This is a spice made from the seeds of the achiote tree. It gives the fish a beautiful reddish-orange color and a slightly peppery, earthy taste.
• Sour Orange: These oranges are very tart, much like a lemon. Their juice adds a bright, tangy flavor to the marinade, which helps to tenderize the fish.
• Other Spices: Often, other spices like garlic, cumin, and oregano are added to make the flavor even richer.

Choosing the Fish

For Tikin Xic, people usually pick a firm, white-fleshed fish. Some common types of fish used include:

• Grouper
• Drum fish
• Other local fish from the same families, like mero

These fish are chosen because they hold their shape well during cooking and soak up the flavors of the marinade beautifully.

How Tikin Xic is Cooked

The traditional way to cook Tikin Xic is a bit like a backyard barbecue, but underground!

Traditional Earth Oven

After the fish is marinated and wrapped in a banana leaf, it's placed in an earth oven. This is a pit dug in the ground, heated by hot coals and wood. The banana leaf protects the fish and helps it steam gently, keeping it moist and flavorful. Cooking in an earth oven gives the fish a smoky taste and a very tender texture.

Modern Ways to Cook It

Today, people sometimes use simpler cooking methods for Tikin Xic. While these methods are easier, they might change the taste slightly:

• Steaming: Instead of burying the fish, the banana-wrapped package is often steamed in a pot. This is faster and still keeps the fish moist.
• Baking or Grilling: Sometimes, the fish is baked in a regular oven or grilled over an open flame.
• Serving with Sauce: In some restaurants, the fish might be cooked separately and then served with a special achiote sauce on top.

No matter how it's cooked, Tikin Xic remains a delicious and important part of Yucatecan cuisine.