Peruvian · side
Tacu Tacu
Tacu Tacu reads umami 5.8, richness 5.7 and allium 4.1 on Palate's 0–10 flavor X-ray — a Peruvian side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.1 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 3.4 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 4.4 / 10
The measured notes (of 18)
Umami 5.8 · Richness 5.7 · Allium 4.1 · Salinity 3.9 · Earthy 3.0 · Warm Spice 1.7 · Sweetness 1.6 · Smoke 1.4 · Heat 1.4 · Bitterness 1.3 · Nutty 1.2 · Herbaceous 0.6 · Sourness 0.5
What's in it (9)
- 2 cups leftover cooked rice
- 1.5 cups leftover cooked beans
- 1/2 white onion
- 2 cloves garlic
- 2 tbsp aji amarillo paste
- 1/2 tsp cumin
- salt to taste
- 2 tbsp vegetable oil
- 1 steak
Time & effort: about 15 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 243.1 kcal, 8.1 g protein, 4.1 g fat, 45.1 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Saute onion, garlic, and aji amarillo paste until soft, then combine with leftover rice and beans in the pan, mixing and mashing slightly until they form a cohesive mixture.
- Press into a thick patty shape in the pan and cook without moving until a golden crust forms on the bottom, then flip carefully.
- Serve as a side or with a fried egg or bistec on top.
Dishes with a similar flavor shape
- Soup Beans with Ham Hock — American · Appalachian
- Congrí (Moros y Cristianos) — Cuban
- Kotlet (Persian Meat Patties) — Persian
- Okra-Sausage Jambalaya — Southern
- Sambusa (Ethiopian Stuffed Pastry) — Ethiopian
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.