Difficulty: Medium | Serves: 4–6
Savor the bold, earthy flavors of the Peruvian Amazon with this Tacacho con Cecina recipe, a traditional dish made by mashing roasted green plantains with pork fat and pairing them with smoky, cured pork called cecina. Deeply rooted in the foodways of the Awajún and Shipibo-Conibo peoples, this hearty meal is a flavorful tribute to the biodiversity and cultural richness of the Amazon basin.
📜 The History and Cultural Significance of Tacacho con Cecina
“In the Amazon, food is survival, flavor, and ancestry—all in one bowl.”
For centuries, Indigenous communities in Peru’s Amazon rainforest have relied on green plantains as a dietary staple. Roasted over open flames or in wood-fired ovens, plantains are then mashed with wild pork lard or jungle fats to form tacacho—a dense, energy-rich ball of food that sustains workers through physically demanding days.
Tacacho is commonly served with cecina, a salted, smoked cut of pork preserved in the traditional method of air-drying and slow-smoking—allowing meat to last in tropical climates without refrigeration. Together, these elements create a bold and protein-rich meal born from necessity and perfected through tradition.
🍌 Ingredients for Traditional Tacacho con Cecina
For the Tacacho:
☑️ 6 large green plantains (unripe)
☑️ ½ cup pork fat or lard (or bacon grease)
☑️ 1 🥄 teaspoon salt
☑️ Optional: chopped pork cracklings or bits of cecina for extra flavor
For the Cecina (Smoked Pork):
☑️ 1 lb pork shoulder or pork steaks
☑️ 1 🥄 tablespoon salt
☑️ 1 🥄 teaspoon ground achiote or paprika
☑️ 1 🥄 teaspoon garlic powder
☑️ Optional: banana leaves or smoking chips for traditional flavor
👩🍳 How to Make Traditional Tacacho con Cecina
🔥 Step 1: Prepare the Cecina
1️⃣ Rub pork with salt, achiote, and garlic powder.
2️⃣ Let marinate for 2+ hours or overnight.
3️⃣ Grill, smoke, or pan-fry the pork until fully cooked and slightly charred. Set aside.
🍌 Step 2: Roast and Mash the Plantains
1️⃣ Roast whole green plantains (with skin) over a grill or in a hot oven at 400°F (200°C) for 30–40 minutes until blackened and soft.
2️⃣ Peel and place the roasted plantains into a large mortar or bowl.
3️⃣ Add lard and salt. Mash thoroughly until the mixture is smooth and moldable. Add pork bits if desired.
👐 Step 3: Shape the Tacacho
1️⃣ With clean hands, form the mashed plantain into round balls or patties.
2️⃣ Pan-fry briefly in pork fat until lightly crispy on the outside.
🍽️ Step 4: Serve and Enjoy
1️⃣ Serve hot with slices of grilled cecina on the side.
2️⃣ Accompany with Amazonian ají sauce or a squeeze of lime for brightness.
💖 Why You’ll Love Tacacho con Cecina
This Tacacho con Cecina recipe connects you to the flavors of the rainforest:
☑️ A rich, smoky balance of carbs and protein
☑️ Made with sustainable, naturally preserved ingredients
☑️ A filling, flavorful homage to Indigenous Amazonian traditions
☑️ Perfect for breakfast, brunch, or fueling adventure
“From jungle fire to your plate—Tacacho tells a story of survival, land, and flavor.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Truffle Honey Glazed Duck Breast You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
