Tacho (meaningpot[1] orpan[2]), also known asChau-Chau Pele,[3] is a type of meat and vegetablestew or casserole ofMacanese cuisine that is a local variant ofcozido à Portuguesa, found inPortuguese cuisine, which heavily influenced Macanese cuisine during colonization.[1][4] Its preparation and serving is similar to apot-au-feu orboiled dinner.[2]
Tacho is considered to be awinter 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]
The dish consists of meats and vegetables simmered together for a long period, sometimes several days.
The dish has both Portuguese andCantonese 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 thechouriços that is found incozido withChinese sausage,[2] and theturnips found incozido withdaikon.[1] Some tachos includepork rind,pig's trotters, andbalichão.[9][8] One recipe also calls for the use offish maw.[2] Often cabbage is an ingredient.[4][8]
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.