Peruvian Pot
Tacu Tacu
The art of Peruvian leftovers. Day-old rice and beans pan-fried into a golden, crispy cake — a beloved Lima staple that transforms humble ingredients into something irresistible. Often topped with a fried egg or steak.
Ingredients
Instructions
- 1
In a pan, sauté the diced onion and minced garlic in a tablespoon of oil until soft and fragrant. Add the ají amarillo paste and cook for one minute.
- 2
Add the cooked beans and mash them roughly with a fork, leaving some texture. Mix in the cooked rice. Season with salt and pepper. Stir until everything is well combined.
- 3
Heat the remaining oil in a large non-stick skillet over medium-high heat. Press the rice and bean mixture into the pan, forming a thick cake. Cook without moving for 5-6 minutes until a golden, crispy crust forms on the bottom.
- 4
Carefully flip the tacu tacu — use a plate to help if needed — and cook the other side for another 5 minutes until golden and crispy.
- 5
Cut into portions and serve hot. Traditionally topped with a fried egg, grilled steak, or seafood sauce. Accompany with salsa criolla — sliced red onion dressed with lime juice and cilantro.
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