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. 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
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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. About Grand Velas Riviera Maya:
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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 renowned 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. Se 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, including World Luxury Spa Awards and TripAdvisor’s Hall of Fame. Grand Velas Riviera Maya was built and is operated by Eduardo Vela Ruiz, founder and President of Velas Resorts, with his brother Juan Vela, Vice President of Velas Resorts.
