Tacacá
A traditional Amazonian soup made with jambu (a native herb that causes a tingling sensation), tucupi (a broth made from fermented cassava), shrimp, and tapioca pearls.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Casa do Pará
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Tacacá's origins are deeply rooted in Indigenous Amazonian culinary traditions, predating European colonization. It reflects the ingenuity of native populations in utilizing the region's unique ingredients and developing fermentation techniques to create nourishing and flavorful dishes.
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Tacacá is more than just a soup; it's a culinary symbol of the Amazon region and an integral part of the local culture and identity.
Street Food Staple
Tacacá is commonly sold by street vendors, particularly in the late afternoon and evening. It's a popular snack or light meal enjoyed by locals and tourists alike.
Regional Identity
The consumption of Tacacá is strongly associated with the Amazonian states of Brazil, especially Pará and Amazonas. It represents the unique biodiversity and culinary heritage of the region.
Community Gathering
Sharing a bowl of Tacacá is often a social activity, bringing people together to enjoy the flavors and sensations of the Amazon. It embodies a sense of community and shared experience.
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Tacacá presents a complex and intriguing flavor profile, characterized by a balance of sour, savory, and uniquely tingling sensations.
The base of Tacacá is *tucupi*, a fermented broth extracted from cassava root. Fermentation reduces the cassava's natural toxins and develops a sour, slightly tangy flavor. *Jambu*, a native herb, is the star of the dish, providing a distinctive tingling or numbing sensation on the tongue. Dried shrimp add a savory umami element, while tapioca pearls contribute a subtle sweetness and textural contrast. The overall result is a broth that is both refreshing and stimulating, with a layered flavor profile that awakens the palate.
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Embrace the Tingling
The tingling sensation from jambu is a characteristic and desirable part of the experience. Relax and allow yourself to feel it; it's not meant to be overwhelming but rather a stimulating sensation.
Eat it Fresh
Tacacá is best enjoyed fresh, as the flavors and textures are most vibrant when the dish is newly prepared. It is not typically stored for later consumption.
Enjoy Warm, not Hot
Tacacá is typically served warm, not scalding hot. This allows the flavors of the tucupi, jambu, and shrimp to be fully appreciated.
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