Dish

Tacacho

The green plantains used for Tacacho are boiled and mashed with garlic, salt, and lard. Pork cracklings are then added to the mixture and the whole thing is kneaded together to form a dough. The dough is then shaped into small balls and fried until crispy and golden brown. Tacacho is typically served with a side of salsa criolla, a spicy onion and tomato relish.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Breakfast

Origins and history

Tacacho is a traditional dish from the Amazon region of Peru. It is believed to have originated with the indigenous people of the region and has since become a popular dish throughout the country.

Dietary considerations

Tacacho is not suitable for vegetarians or vegans as it contains pork cracklings. It is also high in calories and fat, so it may not be suitable for those on a low-fat or low-calorie diet.

Variations

There are many variations of Tacacho, with some recipes calling for different types of meat or additional ingredients such as cheese or vegetables. Some people also like to add spices such as cumin or paprika to the dough.

Presentation and garnishing

Tacacho is typically served on a plate with the small balls of dough arranged in a circle. It is often garnished with fresh herbs such as cilantro or parsley.

Tips & Tricks

To make the perfect Tacacho, be sure to use ripe green plantains and high-quality pork cracklings. The dough should be kneaded well to ensure that the pork cracklings are evenly distributed throughout. Be careful not to overcook the dough, as this can cause it to become tough and chewy.

Side-dishes

Salsa criolla, a spicy onion and tomato relish, is the traditional side dish for Tacacho. However, it can also be served with other types of salsas or hot sauces.