Tacu tacu
Tacu tacu
Rice and beans mashed and fried into a crisp cake — Afro-Peruvian leftovers that became a plate.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Tacu tacu.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tacu tacu is yesterday's canary beans and rice, mashed with onion and ají, fried as a thick omelette-shaped cake until the outside crusts. A fried egg or a steak on top is luxury. The cake is the dish.
Ingredients
- Rice, cooked, leftover300 g
- Black beans, cooked, or canary beans if you have them250 g
- Onion½
- Garlic2 clove
- Ají amarillo15 ml
- Neutral oil44 ml
- Egg (optional)2 large
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Fry onion, garlic and ají. Mash in beans and rice so it holds together but is not baby food.
6 minStep 2
In more oil, press the mix into two cakes. Fry until both sides crust, 3–4 minutes a side. Egg on top if you want it.
8 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Ají → A pinch of chilli
Less Peruvian fruit, still a fry-up.
Tips
- Canary beans (mayocoba) are the classic. Black beans still make a cake.
- A thin cake crisps. A fat one stays mushy in the middle.
History & culture
Afro-Peruvian coastal cooking. Also the honest use of leftover rice and beans.
The name is often traced to Quechua 'takuy' (to mash together). The fry is coastal and African-influenced.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Dtarazona via Wikimedia Commons (Public domain). https://commons.wikimedia.org/wiki/File:Tacu%20tacu%20ba%C3%B1ado%20en%20sala%20de%20mariscos.JPG
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tacu tacu take?
25 min all in — 10 min prep, 15 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 cakes. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Ají → A pinch of chilli. Less Peruvian fruit, still a fry-up.
Any tips from this recipe?
Canary beans (mayocoba) are the classic. Black beans still make a cake. A thin cake crisps. A fat one stays mushy in the middle.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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