Goto (food) Goto (food) Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and "chicharon". It is usually served with calamansi, soy sauce, or fish sauce ("patis") as condiments, as well as a hard-boiled egg. It is a type of "lugaw". The original name of the dish is "arroz caldo con goto" or "arroz con goto", derived from Spanish "arroz" ("rice") and "caldo" ("soup"); as well as Tagalog "goto" ("tripe"). "Goto" typically uses glutinous rice ("malagkit"), but can also be made with regular rice
Tacho (food) Tacho (food) Tacho (meaning "pot" or "pan"), also known as Chau-Chau Pele, is considered to be a Macanese variant of Cozido à portuguesa that is found in Portuguese cuisine. Tacho is considered to be a winter dish, and can take up to three days to prepare and make. It is often eaten during the holidays, and symbolizes familial unity. At least one account states that Tacho began as a dish made with leftover ingredients from holiday feasts. In the past, Tacho was seen as a dish consumed by wealthy people. It is considered to be a relatively rare dish, even