Tacho (food)

Cozido, a dish very similar to tacho

Tacho (meaning pot[1] or pan[2]), also known as Chau-Chau Pele,[3] is a type of meat and vegetable stew or casserole of Macanese cuisine that is a local variant of cozido à Portuguesa, found in Portuguese cuisine, which heavily influenced Macanese cuisine during colonization.[1][4] Its preparation and serving is similar to a pot-au-feu or boiled dinner.[2]

History

Tacho is considered to be a winter dish, and can take up to three days to prepare.[3] It is often eaten during the holidays, and symbolizes familial unity.[5][6]

At least one account states that Tacho began as a dish made with leftover ingredients from holiday feasts.[7]

In the past, Tacho was seen as a dish consumed by wealthy people. It is considered to be a relatively rare dish, even in the present day.[6]

Description, ingredients and preparation

The dish consists of meats and vegetables simmered together for a long period, sometimes several days.

The dish has both Portuguese and Cantonese influences. It evolved from cozido à Portuguesa, but many of the substitutions were to Cantonese ingredients.[8] Even though there are variations depending on recipes, tacho is, in general, noted to have swapped the chouriços that is found in cozido with Chinese sausage,[2] and the turnips found in cozido with daikon.[1] Some tachos include pork rind, pig's trotters, and balichão.[9][8] One recipe also calls for the use of fish maw.[2] Often cabbage is an ingredient.[4][8]

References

1. Zorn, Sarah (19 October 2016). "Original Fusion – Unpacking Macanese Cuisine with Fat Rice Chef Abe Conlon". Taste Talks. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
2. "About Macanese Cuisine". macaneselibrary.org. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
3. Conlon, Abraham; Lo, Adrienne; Amano, Hugh (2016). The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (First ed.). Ten Speed Press. p. 308. ISBN 978-1-60774-896-0. Archived from the original on 2024-06-03. Retrieved 2018-03-08.
4. Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC. Retrieved 2024-06-03.
5. Lam, Ching-ching (22 November 2017). 土生葡人聖誕歡聚主菜 大雜燴 [Macanese's main course durinbg Christmas feasts - Tacho]. Macau Magazine (in Chinese). Archived from the original on 8 March 2018. Retrieved 8 March 2018.
6. 罕見土生葡菜 [Rare Macanese Dishes]. Exmoo News (in Chinese). 2016. Archived from the original on 8 March 2018. Retrieved 8 March 2018.
7. 繪本╳土生葡菜 用色彩推廣澳門好滋味 [Drawings x Macanese Cuisine: Using Colors To Promote Macau's Good Eats]. All About Macau (in Chinese). 27 December 2017. Archived from the original on 8 March 2018. Retrieved 8 March 2018.
8. Jackson, Annabelle (2021-01-25). "Cuisine of Macau". Berkshire Publishing. Retrieved 2024-06-03.
9. "About Casa de Macau Australia". Casa de Macau Australia. Archived from the original on 8 March 2018. Retrieved 8 March 2018. For instance the Portuguese Cozido has been added to with some trotters, dried pork rind (pele), Chinese sausage and balichao to become our own tacho.