Tacho (food) - Wikiwand

Dish from Macau

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]

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 2 3 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.
1 2 3 4 "About Macanese Cuisine". macaneselibrary.org. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
1 2 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.
1 2 Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC. Retrieved 2024-06-03.
↑ 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.
1 2 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.
↑ 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.
1 2 3 Jackson, Annabelle (2021-01-25). "Cuisine of Macau". Berkshire Publishing. Retrieved 2024-06-03.
↑ "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.

v t e Macanese cuisine
Meat-based or seafood-based dishes	Arroz chau chau Arroz gordo Cabidela Galinha à africana Galinha à portuguesa Minchee Pork chop bun Sopa de lacassá Tacho
Desserts and pastry	Almond biscuit Egg tart Mango pudding Pastel de nata
Ingredients	Bacalhau Balichão Durian
Others	Bakkwa Balichão Cha Gordo Chetnim de bacalhau Dried shredded squid Portuguese sauce Rousong
Beijing cuisine Cantonese cuisine Hong Kong cuisine Shanghai cuisine Chinese cuisine History of Chinese cuisine

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