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]
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]
^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.
^ ab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.
^"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.
