Tacu Tacu (Peruvian Beans and Rice)

In Peru this pancake of leftover rice and canary beans is often served in individual portions topped with meat or eggs. Yonan prefers pan-frying one large cake that he cuts into wedges.

Tacu Tacu (Peruvian Beans and Rice)
Photo: Aubrie Pick
Hands On Time:
15 mins
Total Time:
30 mins


  • 1 small red onion (half thinly sliced, half chopped)

  • 2 tablespoon chopped fresh cilantro

  • 2 tablespoon fresh lime juice

  • ¼ teaspoon kosher salt

  • 1 ¼ teaspoon aji amarillo paste or 3 teaspoons hot pepper sauce (such as Tabasco)

  • 3 tablespoon grape-seed oil

  • 2 garlic cloves, chopped

  • ½ teaspoon kosher salt, plus more to taste

  • 2 cup cooked or canned canary beans, drained and rinsed

  • 1 cup cold cooked white rice

  • 1 tablespoon chopped flat-leaf parsley

  • 1 tablespoon chopped fresh oregano

  • 1 lime, cut into wedges


  1. For salsa criolla: Combine sliced onion with cold water to cover. Let sit 10 minutes; drain. Toss sliced onion with cilantro, lime juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon aji amarillo paste.

  2. Pour 1 tablespoon grape-seed or vegetable oil into a 10-inch nonstick skillet over medium-high. Stir in chopped onion and garlic; sauté until lightly browned, 5 to 6 minutes. Stir in 1/2 teaspoon kosher salt and 1 teaspoon aji amarillo paste; scrape into bowl of food processor. Wipe out skillet.

  3. Add 1 cup beans to food processor; puree briefly until mostly smooth but still chunky. Scrape into a large bowl. Stir in 1 cup beans, the rice, parsley, and oregano. Season to taste.

  4. Set same skillet over medium and pour in 1 tablespoon grape-seed oil. Once oil is shimmering, add bean mixture and use a spatula to lightly pack it down. Cook until deeply browned on bottom, 7 minutes. Remove from heat, invert a plate on top of skillet and carefully flip to turn bean mixture onto plate, browned side up. Set skillet back over medium, pour in 1 tablespoon grape-seed oil, and slide bean mixture back into skillet. Cook until browned, 7 minutes more. Remove from heat, invert plate on top of skillet, and flip. Top with salsa criolla; serve hot with lime wedges. Serves 2.


Aji amarillo is a Peruvian yellow chile. Top this rice-and-bean cake with salsa criolla, a Peruvian onion relish.

Nutrition Facts (per serving)

587 Calories
23g Fat
80g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 587
% Daily Value *
Total Fat 23g 29%
Saturated Fat 3g 15%
Sodium 826mg 36%
Total Carbohydrate 80g 29%
Total Sugars 6g
Protein 20g
Vitamin C 28.6mg 143%
Calcium 189mg 15%
Iron 6.8mg 38%
Potassium 846mg 18%
Folate, total 233.7mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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