Cozumel: Beach Cookout Tikinxic Fish Class & Margaritas

Summary

Grill Tikinxic fish barefoot on Cozumel’s sand with locals guiding you

You’ll kick off your shoes on Cozumel’s sand, learn to grill Tikinxic-style fish wrapped in plantain leaves with a local guide, taste Xtabentun liqueur after lunch, and relax by the pool with unlimited margaritas. Expect laughter over tangled fishing lines and a real sense of slowing down — not just another cooking class but a memory you’ll want to bring home.

What’s the experience like?

Li handed me a fishing rod before I’d even finished my coffee, grinning like he knew something I didn’t. “This is how we used to spend Sundays,” he said, showing me how to flick the line into the blue-green water off Barracuda Beach Club. The air was salty and warm, and a little sticky — sunscreen mixed with the smell of charcoal already smoldering somewhere behind us. I tried to copy his cast but mostly succeeded in tangling my line. Li laughed and showed me again, slower this time.

We caught just enough for our Tikinxic cookout — well, Li did most of the work. Back under a thatched palapa, everyone kicked off their shoes. Our guide sliced bright red achiote paste and rubbed it into the fish fillets with lime and garlic, explaining every step in this old Yucatan style. Plantain leaves felt cool and waxy as we wrapped the fish up tight. I never thought I’d care about how something smells before it’s cooked, but there’s this earthy sweetness from the leaves that sticks with you.

Lunch was messy — rice and beans scooped up with fingers, pico de gallo so fresh it almost stung my nose. Someone passed around Xtabentun (I probably pronounced it wrong), that honey-anise liquor locals love after meals. The sun got heavier overhead; we drifted between sips of margarita and lazy dips in the pool, toes buried in soft sand. It all felt very far from anything scheduled or rushed — just slow hours filled with laughter and stories about old Cozumel holidays.

I still think about that first bite of Tikinxic fish — smoky, citrusy, somehow both simple and layered at once. Maybe it was being barefoot on that beach or maybe just sharing food made by hand together. Either way, if you’re after a day trip in Cozumel that feels like you actually lived here for an afternoon… well, this is it.

Step-by-step itinerary

Day 1 — Tikinxic fish cooking and beach relaxation

• Arrive at Barracuda Beach Club
• Cast fishing rods in the sea
• Learn Tikinxic style fish preparation
• Cook fish fillet in plantain leaves
• Enjoy domestic open bar drinks
• Lounge by the pool and beach

Top questions

Is hotel pickup included for this Cozumel cooking class?

No, hotel pickup isn’t included but public transportation options are available nearby.

What is Tikinxic style fish?

Tikinxic is a traditional Yucatan way of grilling fish fillets wrapped in plantain leaves with unique seasoning.

Are drinks included during the tour?

Yes, there’s an open bar of margaritas plus unlimited flavored water and bottled water.

Can children join the cooking part of this tour?

The minimum age for participating in the cooking portion is 12 years old.

Is there a maximum age limit for guests?

The maximum age to participate is 80 years old.

Are vegetarian or allergy-friendly options available?

No specific mention; guests with food allergies should use caution when booking this excursion.

What’s included for lunch?

You’ll get Tikinxic style fish fillet served with rice, beans, pico de gallo sauce, plus dessert paired with Xtabentun liqueur (for adults).

Do I need to bring any cooking supplies?

No need — all cooking supplies are provided as part of your experience.

What’s included

Your day includes all cooking supplies for preparing Tikinxic-style fish on the beach alongside your guide; lunch featuring grilled fish fillet wrapped in plantain leaves with rice, beans and pico de gallo; dessert paired with local Xtabentun liqueur for adults; unlimited flavored water; plus an open bar serving margaritas throughout your time at Barracuda Beach Club before heading back whenever you’re ready.