PERUVIAN TACU TACU

Eating in Peru is a worship of a good palate, a reflection of the country's many cultures living in one place, and in recent years it has evolved into a component of national identity that no one argues.

The diversity of its agricultural production, its microclimates, its extremely varied geography, its multiple cultures, and the genius of its cooks have enriched Peruvian cuisine to the point where it is on the verge of being recognized as one of the best gastronomic expressions in the world, on par with Italian or French cuisine. Peruvians have become experts in experiencing new flavors, harmonizing aromas, and discovering cooking. An international reputation is developed as a result of creations like this recipe for Tacu Tacu from the official Peruvian tourism website.

Ingredients 

• ½ kilo of canary beans 
• ½ kilo of diced pork butter 
• ½ kilo of grained cooked rice 
• 2 tablespoons of oil 
• 1 large red onion, diced 
• 4 garlic cloves minced 
• 3 tablespoons of ground yellow chili Salt, pepper and oregano

Preparation

• Then, using a frying pan, combine the minced (Brunoise cut) onion with the ground garlic to create a simple vinaigrette. as well as 20 seconds to brown. 
• Move a little from one side to the other after adding the cooked beans (they must be from the day before). Let the basic dressing brown until it changes color. 
• When the beans and rice are evenly distributed, add the cooked rice and start to smash with a spoon. 
• Combine everything until a dough forms. 
• By integrating the previously created dough and adding oil and yellow chili pepper, make another basic dressing. and begin forming. 
• Serve with a fried egg on the side.

The inventiveness, the miscegenation, and the flavor of Peruvian cuisine, which is regarded as one of the most privileged in the world, were passed down through history. Its cuisine has evolved as a result of historical cultural fusion, with Spanish, African, Chinese, Japanese, and Italian immigrants standing out. As the miscegenation increased or as immigrants came in the port of Callao, the diversity of its foods developed.

The unmatched anticucho de corazón stands out among the miscegenation, while the tacu-tacu and the carapulcra are of African descent. The nutrient-dense pastas were brought by Italian immigrants, whose variations gave rise to delicacies like green or red tagliatelle that were made at home.

As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.