Tacu-tacu is a Peruvian dish, originating from the Afro-Peruvian culinary tradition, made with leftover rice and beans, typically lentils or canary beans. The dish consists of these ingredients being mixed and fried together to form a compact, crispy patty. Often seasoned with onions, garlic, and ají peppers, the mixture is pan-fried until it develops a golden crust.
Tacu-tacu is frequently served as a side dish, but it can also be accompanied by meat, such as grilled steak or fried fish, and topped with a fried egg.