History of tacacho con cecina

The word tacacho comes from the Quechua word "taka chu," which means "beaten." This definition applies to this dish because the bananas used for its preparation must be crushed until they almost form a dough.
These green bananas, also called bellicose, are products of the Amazon jungle. They are large, complicated, and have little flavor when raw or fried.
The dish is accompanied by cecina, a salted, smoked, and fried pork that offers a perfect blend of flavors. Its roots can be traced back to pre-Columbian cultures, and it has evolved over time, particularly during the colonial period of the viceroyalty, into the dish we know and love today.

The traditional recipe for tacacho con cecina

8 green plantains
250 grams of chicharrón in small pieces
3 chorizos
Half a kilo of pork cecina
4 tablespoons of lard

Preparation

Preparing the tacacho is a straightforward process that won't take up much of your time. Peel the plantains and cut them into pieces.
Pour oil into a frying pan and heat it. When it is very hot, add the pieces in parts, not all at once, until they are well-fried on the outside and inside.
Let them cool with a mallet, crush them very well, and add the lard and then the chicharrón in small pieces.
Mix everything very well with your hands and form the tacacho balls to the desired size. You will fry these plantain balls, and when you remove them, you will put them on absorbent paper to remove the excess fat.
In a frying pan, fry the cecina until it is to your liking.
Once this process is finished, the tacacho with cecina is ready to serve.

Where to try tacacho con cecina

If you haven't tried tacacho with cecina when you're in Peru, don't miss trying it at these establishments that we recommend.

In Lima

El Bijao: For more than 25 years, El Bijao has been a favorite restaurant for lovers of Peruvian cuisine. Located in the Lince district of Lima, it follows a great culinary tradition.
Any of its exquisite dishes can be accompanied by a pisco sour or some of its original cocktails.

Ámaz: Amazonian-inspired, with its locations in Surco and Miraflores, Ámaz offers you original proposals on its menu. Pedro Miguel Schiaffino, its famous chef, specializes in original cuisine based on the exceptional value ​​of products from the Amazon region.
 

In Cusco

La Chomba: This restaurant, which has a traditional and family atmosphere, is located in the historic center of Cusco. From their menu, you can choose the typical dish you prefer or one that you have not tried and decide to try for the first time.
Its quality is reflected in its great popularity among the local population, which is reason enough not to hesitate to select a typical dish from their menu from Cusco or another region of the country.

If remembering is living, this will be the case once you are in Peru, know its excellent archaeological sites, and have tried tacacho with cecina in Lima, Cusco, or Machu Picchu.