Tacacho is a traditional meal that is typically served for breakfast. It originates from the Amazonas region, where the natives boil or grill the plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind.
The combination is then rolled into a ball and served with chorizo, various freshly harvested regional vegetables, and salted dried pork known as cecina. There is also the Ecuadorian version of tacacho, known as bolón de verde.
"Known for good tacacho con cecina (mashed plantains with prok rind)."
"A Tacacho: And if you go to Lima, eat at El Pichito (the best and most delicious), in Breña."