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Picadillo (Spanish pronunciation:[pikaˈðiʝo], "mince") is a traditional dish in manyLatin American countries includingMexico andCuba, as well as thePhilippines. It is made withground meat (most commonlybeef),tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from theSpanish wordpicar, meaning "to mince".[1]
Picadillo can be eaten alone, though it is usually served withrice. It can also be used as a filling intacos,empanadas,alcapurrias, and other savorypastries orcroquettes. It can also be incorporated into other dishes, likepastelón (Dominican Republic andPuerto Rico),chiles en nogada (Mexico), andarroz a la cubana (Philippines).[1][2][3]
Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pastelesa la argentina is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with olive oil and raisins. "Picadillo" was not always made with beef; "picadillo de ave" was a mincedfowl withwhite sauce.Pasteles de pollos y pichones (chicken and squab pastry) was made as a savorypie with alternating layers of chicken and squab with a picadillo of minced veal,bacon,ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a layer of seasonings.[4]
Costa Rican versions always include the name of the vegetable that represents the main ingredient to the dish (potato picadillo, ayote picadillo, etc.) and that is chopped and cooked withbell peppers,onions,stock, herbs and spices. It can include some type of protein but that is not essential. It is often served withtortillas orrice.
Cuban picadillo is made with ground beef and includes bell pepper orají cachucha, onions,garlic,oregano,cumin,bay leaf, tomato sauce,olives, andcapers, and is usually sauteed inolive oil andwhite wine.Raisins are a traditional ingredient, but are often omitted according to taste. Cuban picadillo is served over long grain white rice[5] or used as a stuffing forpapa rellena,empanadas, andpastelitos de carne (meat-filled puff pastries).
In theDominican Republic, it includes peppers, onions, cilantro, garlic, tomato paste,bouillon cube, and may include olives, capers, raisins,hard-boiled egg. It is served over rice or used as a filling forpasteles,empanadas,kibbeh, andcabbage rolls.
InMexico,beef picadillo is a classicantojito of the national cuisine.[6][7] The most basic and popular set of ingredients of picadillo in Mexico areground beef,carrots andpotatoes, all cooked in atomato sauce made from blendedtomatoes,garlic andonion, usually seasoned withsalt,pepper, andcumin but its preparation and ingredients can vary slightly from one region to another. For example, a Mexican picadillo can also includesquash orpeas. Mexican picadillo is typically eaten withtortillas,tostadas ortortilla chips and usually accompanied withrice orbeans. It can be used as filling forchiles rellenos,[8]chiles en nogada,[9]tamales[10] orgorditas.[11][12][13]Pork is also a popular meat to use for picadillo in Mexico, as well as a mixture of pork and beef.[14][15]
InPeru, it is used as a filling forempanadas,caigua rellenas as well as a main dish served with rice calledarroz tapado. The ground meat is sauteed with garlic, hard boiled egg, raisins, olives, spices and herbs. Peruvian picadillo varies from family to family.
InPuerto Rico, it is used as a filling forempanadas,alcapurria,piononos and otherfritters. It can also be served with rice and beans. The ground meat is sauteed withannatto, diced ham, oregano,bay leaf,recaito, tomato sauce and on occasion cumin, cheese, raisins, beans,sweet peas, olives, capers, diced potato, other spices and herbs. Puerto Rican picadillo[16] varies from family to family.
In thePhilippines, picadillo is also known asginiling, which isTagalog for "ground [meat]". Picadillo is cooked in two different ways. The version more commonly referred to as "picadillo" is a soupy stew made with ground or minced beef (also pork or sometimes, chicken), potatoes orchayote, green peas, carrots, onions, garlic, bell peppers, black pepper, and raisins in a tomato-based broth seasoned withpatis (fish sauce),soy sauce, and sometimes chilis.[17][18][19][20]Hard-boiled eggs (chicken orquail) are also commonly added, and it is eaten with white rice. It does not include olives or capers as in the Latin American version.[17][21]
The second variant uses the same ingredients as the first version but is drier, like the Latin American version. This version is more widely known asginiling. Like the stew version, it is also usually eaten paired with white rice or is commonly used as stuffing, like for Filipinoempanadas.[22][19][20]
When served with white rice,sunny-side up eggs, and friedsaba bananas, it becomes the Filipino version of the disharroz a la cubana. Although in Filipinoarroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version ofarroz a la cubana which does not include ground beef at all.[3][23][24][25]
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