Tacacá do Renato Belém

Tacacá - Belém (Brazil)

Tacacá is a flavorful soup, served very hot, that is very popular in Pará and neighboring States of Amazonas, Acre and Rondônia.

The base of the soup is Tucupi, a byproduct of a type of cassava (Mandioca brava) that is fermented until reaching its final form. It has a unique sour and intense flavor and is, in my opinion, one of the most precious ingredients that Brazil has to offer. I like to call it liquid gold.

Other ingredients of Tacaca are manioc gum (which makes the soup thicker), dried shrimps and jambú leafs to give it its unique numbing sensation. I have also seen a few versions with yellow chillies on top as well.

Tacacá is typically eaten late in the afternoon, after the rain. The most authentic way to try is by going to a street food cart, usually led by a female vendor (or the Tacacazeira, as they are often referred to). I can hardly imagine something better to do when the temperature is around 35 degrees.

My two favorite bowls can be found at:

Tacacá da Dona Maria (Avenida Nazaré)
@tacacadorenato

(Versão em Português nos comentários) Less