Every cuisine has a dish born out of resourcefulness, something that turns leftovers into pure magic. In Peru, that dish is Tacu Tacu—a crispy rice and bean patty, often topped with a fried egg, juicy steak, or even seafood. It’s hearty, humble, and rooted in the creativity of Afro-Peruvian cooks who transformed simple ingredients into something unforgettable.
The first time I tried Tacu Tacu, I was sitting in a small eatery in Lima, a place that looked more like someone’s kitchen than a restaurant. The smell of garlic, onions, and sizzling beans drifted through the air. The owner placed a golden-brown patty in front of me, its crispy edges promising crunch. On top sat a perfectly fried egg, the yolk glowing like sunshine. One forkful later, I understood: this was comfort food, Peruvian-style.
A Dish with Deep Roots
Tacu Tacu comes from the Afro-Peruvian tradition, where enslaved Africans in colonial Peru had to make the most of what little they had. Leftover rice and beans—two staples of the kitchen—were mashed together, seasoned, and pan-fried into a hearty patty. Over time, it evolved from survival food into a beloved national dish, served in homes and restaurants alike.
Today, you’ll find Tacu Tacu not only topped with eggs but also with steak (tacu tacu con lomo), seafood like shrimp or squid (tacu tacu con mariscos), or even a rich sauce of onions and peppers. It’s as versatile as it is delicious.
What Makes Tacu Tacu Special?
At first glance, you might think, “It’s just rice and beans.” But there’s more:
- The texture – crispy and golden outside, soft and flavorful inside.
- The flavor base – garlic, onions, and ají amarillo (yellow chili) bring warmth and depth.
- The toppings – from a simple fried egg to elaborate seafood sauces, every topping turns it into a different meal.
It’s no wonder that many Peruvians see Tacu Tacu as the ultimate comfort dish, a way to give life to yesterday’s food and turn it into today’s feast.
Recipe: Homemade Tacu Tacu
Here’s how you can make this Afro-Peruvian classic in your own kitchen.
Ingredients (Serves 4)
For the patty:
- 2 cups cooked white rice (leftover rice works best)
- 2 cups cooked beans (canary beans are traditional, but black or pinto beans work too)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp ají amarillo paste (or substitute mild chili paste)
- 3 tbsp vegetable oil (plus more for frying)
- Salt and pepper, to taste
For toppings (optional, choose your favorite):
- 4 fried eggs
- 4 thin steaks (grilled or pan-fried)
- Seafood mix (shrimp, squid, or clams sautéed in garlic and butter)
Step-by-Step Instructions
Step 1 – Make the base mixture
- In a skillet, heat 2–3 tbsp oil over medium heat. Add onions and garlic, cooking until golden.
- Stir in ají amarillo paste, cooking for 2 minutes.
- Add the beans, mashing them slightly with a spoon to create a creamy texture. Stir in the cooked rice.
- Season with salt and pepper. Mix until you have a sticky but firm mass. Remove from heat and let cool slightly.
Step 2 – Shape the patty
- With damp hands, divide the mixture into 4 portions. Shape each into an oval patty, about 1 inch thick.
Step 3 – Fry the patties
- Heat oil in a large skillet over medium heat. Place patties carefully in the pan and fry 4–5 minutes per side, until crispy and golden brown. Don’t rush—crispy crust is key!
Step 4 – Prepare toppings
- While patties fry, cook your chosen toppings. Fry eggs sunny-side up, grill steaks to your liking, or sauté seafood with garlic, butter, and a splash of lime.
Step 5 – Serve
- Place one tacu tacu patty on each plate. Top with your chosen addition—fried egg, steak, or seafood. Serve with salsa criolla (red onion, lime, chili, and cilantro salad) for freshness.
Cooking Time & Nutrition
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Approximate Nutrition (patty only, per serving):
- Calories: 350
- Protein: 12 g
- Fat: 9 g
- Carbohydrates: 55 g
- Fiber: 9 g
(Add 90 calories for an egg or 200+ for steak/seafood, depending on serving.)
The Joy of Tacu Tacu
Eating Tacu Tacu is like tasting history—every bite connects you to Peru’s Afro-descendant communities who turned humble ingredients into something extraordinary. It’s proof that comfort food doesn’t need to be fancy; it just needs to be soulful.
The best part? You can adapt it endlessly. Maybe one night you’ll top it with a fried egg and avocado, another night with garlic shrimp, or maybe just enjoy it plain with salsa criolla.
No matter how you serve it, Tacu Tacu brings that same feeling of warmth: a golden crust giving way to a soft, flavorful inside. It’s Peru’s way of saying, waste nothing, celebrate everything.
