Tacu Tacu
Tacu tacu began as a resourceful way to use leftover rice and beans, and has since become a celebrated dish in its own right across Peru.
A Peruvian rice and bean cake, pan-fried until crisp outside and creamy within, often topped with a fried egg or steak — resourceful home cooking turned beloved classic.
Ingredients
Method
Fry onion and garlic in oil until softened.
Mash beans lightly, mix with rice, and add to the pan, pressing into a flat cake shape.
Fry until a golden crust forms on the base, then flip carefully and crisp the other side.
Serve topped with a fried egg and, if desired, a piece of grilled steak.
Using day-old rice is important — freshly cooked rice is too wet and won't crisp up properly in the pan.
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