Tacu Tacu
Tacu tacu began as a way to use up leftovers in Afro-Peruvian kitchens along Peru's coast, where cooks refused to waste the rice and beans left over from the day before. Enslaved and freed Afro-Peruvian cooks in colonial Lima are credited with turning these scraps into something worth cooking on purpose, mashing the beans into the rice and frying the mixture until it held together in a crisp-edged cake. The name itself imitates the sound of a spoon tapping the pan as the mixture is patted and pressed into shape. What was once frugal kitchen thrift has become one of Peru's most beloved comfort foods, showing up on breakfast tables and smart restaurant menus alike. Modern versions lean into indulgence, piling the fried rice-and-bean cake with steak, fried eggs, fried plantains, or seafood in a rich sauce. However it is dressed up, the base stays the same: a crisp, golden crust giving way to a soft, savory interior that proves leftovers can become a dish worth craving.
Rice and beans fried into one
Day-old rice and cooked beans are mashed and pan-fried together into a single cake
Topped with a fried egg
A classic finishing touch that turns simple leftovers into a full plate
Often crowned with beef strips
Pan-seared steak strips and a spoonful of salsa criolla usually sit on top
Crisped in a hot skillet
A golden crust forms outside while the inside stays soft and creamy
Ingredients 4 servings
- 500g cooked white rice, cold and slightly dry
- 400g cooked canary or pinto beans, with 60ml of their cooking liquid
- 1 red onion, finely chopped, plus extra thinly sliced for the salsa criolla topping
- 2 garlic cloves, minced
- 2 tbsp ají amarillo paste (or 1 minced fresh yellow chili)
- 4 tbsp vegetable oil, divided
- 300g beef sirloin, cut into thin strips
- 4 eggs
- 1 lime, juiced, plus fresh coriander for garnish
How to make it
- 1Heat 2 tablespoons of the oil in a large skillet over medium heat and cook the chopped onion, garlic, and ají amarillo paste for 4-5 minutes until soft and fragrant.
- 2Add the cooked beans with their reserved liquid and mash them roughly with a spoon or potato masher, cooking for 3-4 minutes until they form a thick paste.
- 3Stir in the cold rice, breaking up any clumps, and mix well so the grains are evenly coated in the bean paste.
- 4Press the mixture down firmly with a spatula and let it fry undisturbed for 5-6 minutes until a golden crust forms on the bottom.
- 5Fold the tacu tacu over on itself like an omelette, or shape it into an oval loaf, then press again and fry for another 4-5 minutes on the other side.
- 6Meanwhile, season the beef strips with salt and pepper and sear them in a separate hot pan with the remaining oil for 2-3 minutes until browned but still juicy.
- 7Fry the eggs sunny-side up in the same pan, then plate the tacu tacu with the beef strips and eggs on top, finished with a squeeze of lime and fresh coriander.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
