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Picadillo (Spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".[1]
Picadillo can be eaten alone, though it is usually served with rice. It can also be used as a filling in tacos, empanadas, alcapurrias, and other savory pastries or croquettes. It can also be incorporated into other dishes, like pastelón (Dominican Republic and Puerto Rico), chiles en nogada (Mexico), and arroz a la cubana (Philippines).[1][2][3]
- ^ a b Sifton, Sam (17 September 2014). "The Ultimate Cuban Comfort Food: Picadillo". New York Times. Retrieved 7 December 2018.
- ^ Galarza, G. Daniela (February 2021). "For dinner, go for a peak picadillo". Washington Post. p. 3AD. Retrieved 23 February 2022.
- ^ Cite error: The named reference
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