Tacacho is a hearty and rustic dish from the Peruvian Amazon region, consisting of mashed green plantains mixed with crispy pork rinds (chicharrón) and seasoned with garlic and spices. This filling dish represents the resourcefulness of Amazonian cuisine, making the most of locally abundant plantains.

The dish has its roots in Peru's jungle communities, where it began as a practical way to use green plantains, a staple food in the region. The name "tacacho" is believed to come from the Quechua words "taka chu," meaning "beaten" or "pounded," referring to the preparation method.

The preparation process is straightforward but requires some physical effort. Green plantains are first grilled or boiled until tender, then thoroughly mashed while still hot. Crushed garlic, salt, and other seasonings are added during the mashing process. The distinctive element comes from mixing in crispy pork rinds, which add a rich, savory flavor and delightful textural contrast to the starchy plantains.

While the traditional recipe remains popular, modern variations might include different types of meat or additional seasonings. Some cooks add chopped onions or regional herbs for extra flavor, while others might serve it with a spicy sauce on the side. Vegetarian versions replace the pork rinds with roasted peanuts or other crunchy elements.

In Peru's Amazon region, Tacacho is typically served for breakfast alongside cecina (dried and smoked pork) or chorizo. It's also common to find it as a hearty side dish at any time of day, particularly in jungle restaurants and local markets. The dish is often shaped into balls or domes when served, making it both visually appealing and easy to portion.

From a nutritional perspective, Tacacho is quite caloric (approximately 300-400 calories per serving) due to the plantains and pork rinds. However, it provides a good source of complex carbohydrates from the plantains and protein from the pork rinds. The dish is naturally gluten-free but high in fats and sodium. Those watching their cholesterol or following a low-fat diet should consume it in moderation. The green plantains used in Tacacho are rich in resistant starch, which can aid digestion and help maintain steady blood sugar levels.