Tacu Tacu de Frijol Negro (Peruvian Black Bean and Rice Cake)

Tacu Tacu is a quintessential Peruvian heirloom dish born out of resourcefulness — leftover beans and rice are mashed together, seasoned with aji amarillo, and fried into a dense, golden patty. Originally an Afro-Peruvian creation from the coastal haciendas, it has become a beloved staple served at humble family tables and upscale criollo restaurants alike.

Serves: 4

Ingredients

• 400g (2 cups) cooked black beans (or canned, drained)
• 400g (2 cups) cooked white rice (day-old preferred)
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp (30g) aji amarillo paste
• 1 tsp cumin
• 1 tsp dried oregano
• 3 tbsp (45ml) vegetable oil, divided
• Salt and black pepper to taste
• 4 eggs (for topping, fried)
• Salsa criolla and lime wedges to serve

Instructions

1. Heat 1½ tbsp oil in a skillet over medium heat. Sauté onion 6-8 minutes until soft and golden. Add garlic, aji amarillo paste, cumin, and oregano. Cook 2 minutes more.
2. Add the beans to the skillet and mash roughly with a fork or potato masher — about half the beans should be mashed while the rest remain whole for texture. Season with salt and pepper.
3. Add the cooked rice and mix thoroughly, pressing down with a spatula to combine into a unified, thick paste. Cook 4-5 minutes, stirring occasionally, until the mixture begins to pull away from the sides.
4. Divide into 4 portions. Shape each into a thick oval patty (about 2cm / ¾ inch thick).
5. Heat remaining oil in a clean skillet over medium-high heat. Fry each patty 3-4 minutes per side until a deep golden-brown crust forms. Press gently with the spatula while frying.
6. Fry eggs separately to your preference (sunny-side-up is traditional).
7. Plate each tacu tacu topped with a fried egg and alongside salsa criolla and lime wedges.

Cook's Notes: Day-old rice gives the best texture — freshly cooked rice is too moist and the patty won't hold together. Tacu Tacu is also traditionally served with lomo saltado or pan-fried seafood layered on top for a larger meal.