Tacacá

Tacacá is a unique Amazonian delicacy that perfectly expresses the flavors of the rainforest. Served hot in a traditional gourd, it is a broth made with tucupi, a yellow, slightly acidic liquid extracted from wild manioc roots, combined with jambu leaves, which give a tingling, numbing sensation to the mouth. The soup is topped with dried shrimp and manioc gum, making it an unusual yet deeply authentic Amazonian experience.

For locals, tacacá is more than just food; it’s comfort and identity. Street vendors often serve it at dusk, when the tropical heat eases, and it is especially popular in cities like Belém and Manaus. The dish represents the Amazon’s biodiversity and Indigenous culinary knowledge, passed down for generations. Trying tacacá is not just about taste—it’s about immersing yourself in the rhythms and traditions of Brazil’s northern culture.