Medium1.5 hours
Where it comes from
This dish is a staple in the Peruvian Amazon, particularly in Loreto, where the abundance of plantains and pork influences daily cuisine, with roots in pre-Hispanic times.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Roast green plantains over an open flame until the skins are charred.
- 2
Peel the plantains and mash them with pork lard, garlic, and salt.
- 3
Form the mashed plantains into small patties.
- 4
Grill or fry the cecina until it's crispy and smoky.
- 5
Serve the tacacho alongside the cecina, garnished with cilantro and aji charapita.
