Picadillo

Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines.

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] Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles a 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.

Cuban picadillo is served over long grain white rice[5] or used as a stuffing for papa rellena, empanadas, and pastelitos de carne (meat-filled puff pastries).

[14][15] In Peru, it is used as a filling for empanadas, caigua rellenas as well as a main dish served with rice called arroz tapado.

The version more commonly referred to as "picadillo" is a soupy stew made with ground or minced beef (also pork or sometimes, chicken), potatoes or chayote, green peas, carrots, onions, garlic, bell peppers, black pepper, and raisins in a tomato-based broth seasoned with patis (fish sauce), soy sauce, and sometimes chilis.

[17][21] Filipino actor-politician Richard Gomez created his nostalgic version of home-cooked Picadillo soup made with ground pork, potatoes, tomatoes and seasoning.

[23][19][20] When served with white rice, sunny-side up eggs, and fried saba bananas, it becomes the Filipino version of the dish arroz a la cubana.