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Brief Overview
Tacu Tacu is one of those dishes that seems simple on the surface but holds a deep sense of comfort and history. Made by frying leftover rice and beans into a golden, crisp edged patty, it is Peru’s clever answer to nothing going to waste.
What begins as leftover ingredients transforms into something warm, hearty, and deeply satisfying. Crispy on the outside and soft within, it often steals the show even when paired with meat, seafood, or fried eggs.
Across Peru, Tacu Tacu is more than just a side or filler. It is a dish in its own right, proudly served at both family tables and in restaurant kitchens. It speaks of creativity, resourcefulness, and real flavour.
What Is Tacu Tacu?
Tacu Tacu starts as a mixture of cooked rice and beans, often canary beans or lentils. These are mashed together, seasoned well, and then pan fried until the edges form a crisp crust and the inside stays rich and soft.
It is shaped into a thick oval or mound, usually large enough to be the base for something else. Some serve it with breaded steak, others with seafood, and many enjoy it topped with a fried egg or banana for added contrast.
While it might look like a simple fry up, the texture is what sets it apart. There is a delicate crunch around the outside, followed by a creamy, seasoned filling that holds all the warmth of a well-used home kitchen.
Ingredients and Taste
The most common beans used are canary beans, known for their buttery texture and mild flavour. These are cooked until soft, then combined with leftover white rice. Garlic, onion, salt, pepper, and a little chilli bring the mix to life.
Once combined, the mixture is shaped and fried until golden. The rice crisps at the surface, creating a contrast to the soft beans inside. Each forkful is both crunchy and smooth, savoury yet comforting.
Tacu Tacu takes on new character depending on what it is served with. With steak, it becomes rich and bold. With seafood, it brings balance and earthiness. On its own, it delivers warmth and satisfaction without needing much else.
A Taste of History
Tacu Tacu has roots in Afro Peruvian cuisine, particularly among communities that found creative ways to make every ingredient count. It was born from the need to use up leftovers, but it became something greater with time.
The name itself is thought to come from a Quechua word meaning to mix together. That sense of unity carries through in how the dish blends ingredients, cultures, and cooking styles into one unified, filling meal.
Over the years, Tacu Tacu has grown far beyond the margins. It now appears in homes and restaurants across Peru, with chefs adapting it to their own tastes while still keeping the heart of the dish intact.
It is a dish of transformation, of turning what is on hand into something memorable. That is what makes Tacu Tacu more than a bean and rice patty. It is a story told through cooking, where simplicity becomes something worth remembering.
How to make Tacu Tacu
Tacu Tacu is a beloved Afro Peruvian dish created from humble leftovers. Expect crispy golden crusts wrapped around a creamy, flavour packed mix of rice and beans. Traditionally pan fried, it’s often served with a fried egg, plantain, or steak. See the recipe card at the bottom for printable directions
Ingredients
For the patties
- 2 tbsp vegetable oil (plus extra for frying)
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ají amarillo paste (yellow chilli paste)
- 400g cooked canary beans (or pinto beans), mashed roughly
- 500g cooked white rice (preferably a day old)
- Salt, to taste
- Black pepper, to taste
For serving
- 4 fried eggs (optional)
- Fried ripe plantains
- Salsa criolla (lime marinated onions)
Cooking Instructions
Step 1: Prepare the aromatics
To begin, heat 2 tablespoons of oil in a large frying pan over medium heat. Add chopped red onion and cook until softened and translucent. Stir in the minced garlic and ají amarillo paste. Sauté until the mixture becomes fragrant and the paste deepens in colour. Move to combining rice and beans.
Step 2: Combine rice and beans
In a large bowl, combine the cooked rice with the mashed beans. Add the cooked onion mixture. Mix thoroughly until well combined. The mixture should be thick but pliable. Season generously with salt and black pepper. Proceed to shaping the patties.
Step 3: Shape the patties
Divide the mixture into four equal portions. Using slightly oiled hands, shape each portion into a thick oval patty, pressing firmly to bind. Avoid making them too thin, as they may break during frying. Prepare your pan for crisping.
Step 4: Heat oil for frying
In a non-stick or cast iron pan, heat 1–2 tablespoons of oil over medium heat. Ensure the oil is hot before placing the patties to prevent sticking. Transition to frying.
Step 5: Fry the patties
Gently place each patty into the hot oil. Cook for 4–5 minutes per side until a golden crust forms and the interior is heated through. Do not move them too early to avoid breaking. Flip carefully with a flat spatula. Move to draining excess oil.
Step 6: Drain the patties
Once crisp and browned on both sides, transfer patties to a paper towel–lined plate to drain any excess oil. Let them rest for a minute while preparing the garnishes.
Step 7: Fry the eggs (optional)
If serving with fried eggs, crack them into the same pan and cook to your preferred doneness. A runny yolk adds a rich contrast to the crispy patties. Move to assembling the dish.
Final Step: Assemble and serve
Place one Tacu Tacu patty on each plate. Top with a fried egg and serve with fried ripe plantains and salsa criolla. Presentation tip: Use a drizzle of lime juice and a scattering of chopped coriander for freshness.
Variations and substitutions
- Swap canary beans for black beans or lentils depending on availability.
- Ají amarillo paste can be substituted with mild chilli paste or turmeric for colour, though the flavour will vary.
- Add leftover meat or seafood into the mix for a heartier version.
Cooking Tips for Perfect Tacu Tacu
- Use day old rice for better texture and binding.
- Don’t over mash the beans; a mix of texture helps the patties hold shape.
- Let the patties cook undisturbed to develop a crisp crust.
- Ají amarillo adds authenticity but adjust quantity to taste if heat is a concern.
Peruvian Tacu Tacu (Rice and Bean Patties)
Ingredients
For the patties
- 2 tbsp vegetable oil plus extra for frying
- 1 small red onion finely chopped
- 2 garlic cloves minced
- 1 tbsp ají amarillo paste yellow chilli paste
- 400 g cooked canary beans or pinto beans, mashed roughly
- 500 g cooked white rice preferably a day old
- Salt to taste
- Black pepper to taste
For serving
- 4 fried eggs optional
- Fried ripe plantains
- Salsa criolla lime marinated onions
Instructions
- To begin, heat 2 tablespoons of oil in a large frying pan over medium heat. Add chopped red onion and cook until softened and translucent. Stir in the minced garlic and ají amarillo paste. Sauté until the mixture becomes fragrant and the paste deepens in colour. Move to combining rice and beans.
- In a large bowl, combine the cooked rice with the mashed beans. Add the cooked onion mixture. Mix thoroughly until well combined. The mixture should be thick but pliable. Season generously with salt and black pepper. Proceed to shaping the patties.
- Divide the mixture into four equal portions. Using slightly oiled hands, shape each portion into a thick oval patty, pressing firmly to bind. Avoid making them too thin, as they may break during frying. Prepare your pan for crisping.
- In a non-stick or cast iron pan, heat 1–2 tablespoons of oil over medium heat. Ensure the oil is hot before placing the patties to prevent sticking. Transition to frying.
- Gently place each patty into the hot oil. Cook for 4–5 minutes per side until a golden crust forms and the interior is heated through. Do not move them too early to avoid breaking. Flip carefully with a flat spatula. Move to draining excess oil.
- Once crisp and browned on both sides, transfer patties to a paper towel–lined plate to drain any excess oil. Let them rest for a minute while preparing the garnishes.
- If serving with fried eggs, crack them into the same pan and cook to your preferred doneness. A runny yolk adds a rich contrast to the crispy patties. Move to assembling the dish.
- Place one Tacu Tacu patty on each plate. Top with a fried egg and serve with fried ripe plantains and salsa criolla. Presentation tip: Use a drizzle of lime juice and a scattering of chopped coriander for freshness.
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