Tacu Tacu


Maybe the Tacu Tacu, as some other dishes, has born from the need to use the remaining food and do not waste it. Its name comes from the quechua, and it means “scrambled”. Basically, it’s a mix from beans and rice with a lot of variations.

The tacu tacu is a very popular dish in Peru, simple, not expensive and tasty. Get 5 more people and enjoy this delicious recipe.


  • 3 cups of beans
  • 300 g (10.5 oz) of pork or bacon, cut in little pieces
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 2 yellow chilis/peppers without seeds, chopped
  • 2 cups of cooked rice
  • Soda cookies or ground toasted bread
  • Onion sauce
  • Vegetable oil
  • Salt
  • Pepper


Soak the beans the night before.

The next day, take out from the water and cook in water without salt but with the pork (or bacon) until the beans get soft. Take out from the flame and let it cool down. Stir with a wood spoon to break part of the beans. Keep back.

Heat vegetable oil in a frying pan and add the onions, the garlics and the yellow chilis/peppers. Fry until they get soft and season.

Add the beans and the cooked rice, and mix good. Verify the season. Cook until it gets slightly brown; take out from the flame and let it cool down.

It’s almost done. Now, you have to give it the form.

Take a portion of the preparation and give it the form of a potato. Pass it by the ground cookies/breads; it must have a thin coating.

Heat vegetable oil in a frying pan and fry every portion. Turn over carefully; you don’t want to break it or get it stuck to the pan.

Serve with onion sauce.

Note: It can come with steak, fried bananas, fried eggs… if you want, you can pour olive oil when it’s ready.


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