Hello dear friends of Paulina Cocina! On this occasion we are going to learn about a very popular recipe in Peruvian cuisine: Tatu Tatu. It is a dish that was born as a use of leftovers, and became a classic with many variations and possible accompaniments.

Today we are going to tell you everything about the origin and creation of this recipesome of its variants and 9 possible accompaniments to complete this dish that they love so much in Peru and that we invite you to prepare at home.

In addition, we brought them the bean tacu tacu recipe (beans), which is one of the most traditional versions of this dish, which is crowned with a frying that gives it texture and flavor. A super simple recipe, easy to make and very economical.

About Tacu Tacu: Tradition and Flavors of Peru

He so so sowith its roots in Afro-Peruvian heritage, is an emblematic dish of the gastronomy of Peruwhich consists of a rice and beans mix (beans), which is then integrated as a dough and fried as if it were a Spanish tortilla, on both sides.

This delicious dish is presented as a versatile option on the Peruvian table, since unlike other creations, this dish stands out for its ability to adapt to various ingredients and accompaniments. If you are here because you love Peruvian flavors like I do, then I leave you here a compilation of recipes that I made eating 24 hours a day. Peruvian food.

5 Features of the Tacu Tacu

  1. Versatility of flavors and accompaniments: Peruvian tacu tacu is like a blank canvas that can be embellished with an infinite variety of flavors. From fish and seafood to meats and vegetables, this recipe lends itself to creativity.
  1. Textures: The magic of tacu tacu lies in its contrast of textures. The outer layer is cooked to a perfect golden brown, while the interior retains a softness that melts on the palate.
  1. Afro-Peruvian heritage in every bite: With roots in Afro-Peruvian culture, this recipe is a living testimony of the historical richness that characterizes Peruvian food.
  1. Use of leftovers: The simplicity of the ingredients, rice and beans, allows you to make this dish with leftovers from other recipes, being able to take advantage of those leftovers to make this delicious alternative.
  1. Traditional dish: Its recognizable presence on the Peruvian table makes it a symbol of unity and culinary tradition.

Origins of Tacu Tacu: A Journey through Afro-Peruvian History in the Kitchen

It is peruvian dish It has its roots in the kitchens of the communities during the colonial period. It emerged as an ingenious way of use leftover rice and beans to create a new delight.

Since then, tacu tacu has evolved, adapting to the tastes, available ingredients and preferences of each region of the country. This recipe is a living testimony of the cultural fusion that defines Peru. Each bite is a tribute to the culinary creativity, perseverance and Afro-Peruvian identity that has left an indelible mark on the country’s cuisine.

When was the Peruvian tacu tacu created?

It is estimated that the tacu tacu It was established as an emblematic dish during the colonial erawhen thousands of Africans were brought as slaves to work on plantations and mines.

Despite the difficult conditions, the Afro-Peruvian community contributed significantly to Peruvian culture, especially influencing gastronomy, giving life to this unique recipe, which over the years became a symbol of the rich cultural diversity of Peru. Peru.

Creative Varieties of Tacu Tacu: Explore the Flavors of Peru

  • Frejoles taco taco: It is perhaps one of the most traditional, it can be made with different varieties of stew (legumes), such as canaries, pallares, lentils or black beans.
  • Seafood: This variant incorporates fresh seafood, such as shrimp, squid, and octopus. The mixture is combined with the flavors of the sea, creating an explosion of freshness and textures.
  • Cashew: This variant incorporates cashew, a typical nut from the region. The result is a dish with a unique flavor and crunchy texture.
  • That’s it quinoa: A healthier option, in which part of the rice is replaced with quinoa, an Andean superfood that gives it another flavor and texture.
  • From jerky: Dehydrated beef, known as charqui, is incorporated to give a smoky flavor and a unique texture to the dish. It is a popular option in some Andean regions of Peru.
  • From passion fruit: An innovative version that adds passion fruit providing a sweet and sour touch to the recipe. This variant is popular on the Peruvian coast, where passion fruit is abundant.

9 Perfect Accompaniments for Tacu Tacu: Ideas to Complete your Dish

He Peruvian taco It is a versatile dish that lends itself to a variety of accompaniments. These can be both proteins and garnishes that enhance the flavors and experience. Here are some traditional and creative options to accompany this classic recipe.

  1. With lomo saltado: In this case, tacu tacu is served as a base for lomo saltado, a mixture of beef, onions, tomatoes and French fries.
  2. With dried lamb: In this variant the recipe is served accompanied by dry lamb, a tasty stew full of spices.
  3. With ceviche: The freshness of fish or seafood ceviche contrasts perfectly with the crunchy texture of this Peruvian tortilla.
  4. Con grilled chicken: Seasoned with herbs, lemon and spices, it is an excellent accompaniment option.
  5. With male fish: The macho fish, bathed in a seafood and chili sauce, is a bold choice that highlights the flavors of the dish.
  6. With Creole sauce: A fresh sauce of onion, tomato, chili and lemon that provides acidity and a spicy touch.
  7. Con fried eggs: A fried egg with the yolk still liquid can be a simple but perfect accompaniment. Breaking the yolk creates a natural sauce that improves the creaminess of the dish.
  8. With avocado or palta: The avocado slices add creaminess and freshness to the tacu tacu.
  9. With fish crackling: With its crunchy and flavorful coating, fish crackling adds an extra dimension of flavor to the recipe.

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Tacu Tacu recipe: traditional recipe with beans

Portions: 4 portions

Preparation time: 45 minutes


  • 2 cups cooked white rice
  • 1 cup cooked canary beans (you can use black beans too)
  • 1 teaspoon minced garlic
  • 1 red onion chopped
  • 1 teaspoon cumin
  • 3 tablespoons yellow chili paste
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Optional: wheat flour tortillas to serve

How to prepare tacu tacu step by step

  1. In a frying pan, sauté the onion with garlic until lightly browned, and add the yellow chili paste. Integrate and reserve.
  2. In a large bowl, mix the cooked rice, cooked canary beans, minced garlic and cumin. Add the onion and garlic with the chili paste. Season with salt and pepper to taste and let the mixture rest for 15 minutes.
  3. Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom.
  4. Divide the dough into 4 and give each portion an oval shape. It can also be made in the shape of a traditional tortilla.
  5. Cook in the pan with oil until golden and crispy on both sides. This should take about 4-5 minutes per side.
  6. Once the tacu tacu are cooked, remove them from the pan and place them on absorbent paper to remove excess oil. Serve on a plate or on wheat flour tortillas.
Tacu Tacu Peru

Source: www.paulinacocina.net

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