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From Wikipedia, the free encyclopedia

Tacacho con cecina y chorizo (Lima).JPG
Tacacho with chorizo and cecina served on top
Place of originPeru
Main ingredientsroasted Plantain
Making tacacho
Making tacacho

Tacacho is a traditional Peruvian meal that is typically served for breakfast. It is popular in the Amazonas region, where the natives boil or grill plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind and served with vegetables and chorizo on the side.[1]


This dish originated in west Africa, where it is called fufu. In the Caribbean and parts of South America with large African influences the plantains are boiled or roasted and typically smashed with garlic.

See also


This page was last edited on 3 September 2020, at 09:09
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