Another popular dish is Tacacho, made from fried slices of plaintain mashed with chicharones

(fried pork fat). It is usually accompanied with chorizo (fried sausage) making it a savory
combination. The dish is typical of Iquitos as well as the Peruvian Amazon. It is widespread in the
rest of the country. The term tacacho derives from the Quechua term, taka chu, which means
beaten. Tacacho consumption varies depending on the region where it is made.

The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed
on June 24, the feast of St. John the Baptist (San Juan), hence the name.[1] The dish could have a
pre-Columbian origin, but it is known that after the arrival of the Spanish people to Incan lands,
missionaries popularized the biblical account of the beheading of St. John. This dish's name could
therefore be, more specifically, a reference to the head of St. John.[2]

The juane would have been a food usually made for travelers, as they could be stored for long
periods without spoiling.