DISH RESEARCH · Dish
Tacacho con Cecina
Peruvian Amazonian mashed green plantain enriched with pork fat and served with smoked pork.
About Tacacho con Cecina
Tacacho con cecina is a Peruvian Amazonian plate pairing mashed green plantain with smoked pork. This profile follows the concise Loreto formula recorded by Peru's national statistics institute: green plantain, pork fat and pork cecina.
Green plantain gives the tacacho an earthy, starchy savouriness, and pork fat makes the mash rich and cohesive. Cecina supplies concentrated pork flavour and a distinct smoky, salty counterpoint.
The tacacho is formed into dense golden balls or mounds with a coarse mashed texture, served beside browned slices of smoked pork. The plantain is crisped in places but soft within, while the cecina is firm and chewy at the edges.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Tacacho con Cecina
Loreto-Style Tacacho con Cecina.
- Green plantainsStarchy mashed base
- Pork fatRichness and binding fat
- Pork cecinaSmoky savoury protein
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Green plantains:
- Pork fat:
- Pork cecina: . The source identifies smoked pork cecina; it maps to the established smoked-pork route while its cure and smoking formula remain unresolved
- Salt:
Origins & food traditions
Peru's National Institute of Statistics and Informatics records a complete Loreto tacacho-con-cecina formula based on green plantain, pork fat and pork cecina. PROMPERU independently describes Loreto's cecina con tacacho as smoked pork served with fried, mashed green plantain mixed with pork fat.
Countries
- Peru
- PeruCatalogue link pending review
Cuisines & regions
- Peruvian Cuisine
- Peruvian Amazonian Cuisine
- Peruvian CuisineCatalogue link pending review