Tacu tacu is a gastronomic expression with many variants, full of history, in which ingredients and cultures are mixed. Learn about its origin, which spread from the coasts of Peru to many regions. Go ahead and prepare the recipe that we share here.
The History of Tacu Tacu
The origin of this simple dish dates back to the colonial period, around the year 1872. Afro-descendant slaves took advantage of food leftovers such as beans and rice, mixed them, and kneaded them with yellow chili, giving way to what we know today as tacu tacu.
Although there are two divergent positions for the attribution of its name to this culinary manifestation, there is convergence regarding the place where it was born.
The valleys of Chincha and Cañete in the coastal region area of the settlements of African slaves who worked on the plantations. From there, thanks to internal migrations, it spread to many localities.
Hence, in terms of etymology, it makes sense to think of the version that explains the emergence of this word as an Afro-Peruvianism derived from Swahili, where the word taka is used to name “food.”
However, we cannot leave aside the second version that refers to the etymological origin of the word as coming from Quechua, takuy, and means “crushed, mix one thing with another,” which illustrates very well the way of preparing said food.
The traditional recipe for tacu tacu
Preparing this dish does not require significant expertise, as it is considered a helpful menu because it takes the leftovers from the previous day's stew as basic ingredients. Frequently, this dish is served on the table of simple homes as an excellent accompaniment to any protein (eggs, meat, chicken, seafood), along with a slice of fried ripe plantain.
Here's how to prepare the traditional recipe in the simplest way.
Ingredients:
- 500g canary beans (cooked).
- 500g white rice (cooked).
- 1 tbsp. yellow chili paste.
- 1 tsp. ground garlic.
- 1 pinch dried oregano.
- 1 pinch cumin.
- 1 medium red onion (cut into small cubes).
- 1 pinch pepper.
- salt to taste.
- Accompaniments.
- 4 eggs.
- 2 ripe plantains (sliced)
Preparation
- In a small frying pan, add the onion, chili paste, garlic, cumin, salt and oregano. Sauté in a bit of vegetable oil over medium heat for 10 minutes.
- Add the beans, mix with a wooden spatula, and continue frying for five more minutes.
- Add the cooked rice to the pan and continue mixing for five more minutes until everything is combined. Set aside.
- Form an oval dough and, in a clean pan, pour a little oil over medium heat.
- Put our tacu tacu to fry until it forms a golden crust on both sides, for approximately 2 minutes on each side.
- In a clean pan with a bit of oil, fry the plantains and then the egg.
- Serve.
Where to try the best tacu tacu in Peru
There are as many places you can visit to try this delicious dish as there are variations of it, according to the creativity and particular seasoning of each chef. We offer you some recommendations to keep in mind on your gastronomic tours to enjoy tacu tacu.
Lima
La Red Restaurant: Local and traditional food with more than 4 decades of delighting the public. Located on Avenida Mariscal La Mar, 391, Miraflores. It offers around nine variations of this versatile dish on its menu, one of its specialties.
El Chinito: Since 1960, at the intersection of the Chancay and Zepita streets, generations of diners have passed through, from the most humble to intellectual thinkers. This sandwich shop is an undeniable point of reference for tasting the tradition of popular recipes such as tacu tacu.
Visiting the Peruvian plateau forces you to experience the taste and blend in the creamy interior and crunchy surface of the tacu tacu. A dish that you cannot miss, a sample of the characteristic contrast that Peruvian culture offers us.
