Originally from the Amazon jungle, tacacho is a dish to be enjoyed early in the morning, as breakfast. Natives grill or boil the plantains, and after peeling them, they’re mashed in a big wooden mortar, adding salt, small pieces of pork rind, and lard. The texture should be firm enough to form a ball with your hands, the size of a baseball.Then it´s ready to go.
Tacacho is served alongside cecina (salted and dried meat), chorizo, and regional vegetables. The tasty and basic appetizer is served with whatever is at hand: tomatoes, onions, fried fish, or simply with salt or sugar. As I said before, breakfast is the perfect time for tacacho, accompanied by a cup of lemongrass tea.
I´ve had the Ecuadorian version of tacacho, called bolón de verde, many years ago in Guayaquil. Flavor and texture are very similar, and I enjoyed it with a big cup of milky coffee. In Lima, I had the tasting plate at Pura Selva restaurant, which includes juane, and some other Amazonian delights. If you’re in the mood for something new, exotic, and easy to make, why not try this? Amazonians are famous for being passionate, happy people, so maybe it’s a good idea to eat what they eat!