Tacho (food)

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]

Cozido, a dish very similar to tacho

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]