Tacu+Tacu

=Tacu Tacu=

Tacu Tacu is basically Peruvian refried beans and rice. It was created as a way to use up leftover rice and beans. Tacui Tacui in Quechua means “to mix.” The Huarochiri Indians gave this name to a dish with potatoes, shrimp and aji peppers. This dish was transformed by African slaves years later, who changed some ingredients, kept and perfected the technique, and changed the name to Tacu Tacu.

Tacu Tacu is part of daily meals in many regions throughout Peru. The leftover rice is mixed with cooked and seasoned Canary beans and then fried in a skillet to make a large patty. You will often find the oval-shaped Tacu Tacu patty mixed with chicken milanesa or steak with a fried egg on top. Tacu Tacu is also served with seafood, and creativity is key.

Tacu Tacu can be found all over Peru, but some of the best (and largest portions) can be found in local restaurants in Lima.

By: Laura Reed