tacu

Tacu is a term used in various South American contexts. It is most commonly encountered as a shortened form of tacu-tacu, a traditional dish, but it can also refer to geographic names and to personal names.

Tacu-tacu is a dish prepared by mashing cooked beans with cooked rice, then forming the mixture into a patty or pancake and frying it until browned. It commonly includes garlic, onion, and spices, and is often served with fried eggs, beef, or seafood. The preparation varies by region, with different bean varieties and binding techniques. The dish is associated with Afro-Peruvian and Andean cookery, and it has many regional variations across Peru and surrounding areas.

Origin of the name tacu-tacu is not definitively established. Culinary histories often note Afro-Peruvian influence and linguistic contact in the region, but no single etymology is universally accepted. The dish’s name and exact origins are the subject of various traditional explanations and local lore.

Beyond cuisine, tacu appears as part of place names in parts of South America and may be found as a surname or nickname in some communities. The specific reference of the term tends to depend on local context, whether culinary, geographic, or personal.