Tacu Tacu

Tacu tacu is a beloved Peruvian dish born of resourceful colonial-era cooking, where leftover rice and beans were fried together into a crisp golden cake. It is a daily staple in Lima's homes and cevicherías alike, often served alongside a fried egg or pan-seared lomo.

Serves: 4

Ingredients

• 400g (2 cups) cooked white rice, cooled
• 300g (1½ cups) cooked canary beans (frijoles canarios) or pinto beans, partially mashed
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 ají amarillo paste, 2 tbsp (30g)
• 2 tbsp (30ml) vegetable oil, plus extra for frying
• 1 tsp cumin
• Salt and black pepper to taste
• 4 fried eggs, to serve (optional)

Instructions

1. Heat 2 tbsp oil in a large non-stick skillet over medium heat. Sauté onion for 5 minutes until soft and golden. Add garlic and ají amarillo paste and cook 2 minutes more until fragrant.
2. Add the partially mashed beans and cumin to the pan. Stir well and cook 3-4 minutes until the mixture thickens and deepens in colour. Season with salt and pepper.
3. Remove from heat and fold in the cooked rice until fully combined. The mixture should hold together when pressed.
4. Heat a thin layer of oil in the same skillet over medium-high heat. Press the rice-bean mixture into the pan as one large cake about 2cm (¾ inch) thick, or form four individual patties.
5. Cook undisturbed for 4-5 minutes until the bottom is deeply golden and crisp. Carefully flip using a plate to invert, then slide back into the pan. Cook a further 3-4 minutes on the second side.
6. Serve immediately while the exterior is still crackling, topped with fried eggs if desired.

Cook's Notes: Canary beans are authentic but pinto or white beans are a fine substitute. The key is getting the bottom truly golden before flipping — resist the urge to move it early. Leftover rice works especially well as it is drier and fries more crisply.