Tacutacu

Tacutacu, also written tacu-tacu or tacutacu, is a traditional Peruvian dish commonly associated with Afro-Peruvian and coastal cuisine. It is a savory cake or patty made primarily from cooked white rice and mashed beans (traditionally black beans), though some recipes use other beans or legumes. The mixture is seasoned with garlic, onion, and chili, formed into a patty, and fried in oil until the exterior is crisp and the interior remains soft. Historians link the dish to the fusion of Indigenous, African, and Spanish culinary traditions and to the practical reuse of leftovers in Peruvian households.

The dish is often served with accompaniments such as salsa criolla, ají peppers, or a fried egg on top, and may be paired with fried plantains, potatoes, or yuca. It exists in several regional variants, including tacu-tacu a lo macho, which incorporates seafood, or tacu-tacu con mariscos. The preparation embodies resourceful, low-waste cooking and is a staple of home cooking and street food throughout Peru.

Etymology is uncertain; the name is commonly written with or without a hyphen, and the dish is widely known as tacu-tacu or tacutacu across Peru and neighboring Andean regions. Variations in ingredients and presentation reflect local tastes and available produce, making tacutacu a flexible, enduring element of Andean cuisine.