Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as Giniling). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region.
It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes.
The name comes from the Spanish word "picar," which means "to mince" or "to chop".
Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine. Cuban picadillo is served with black turtle beans and rice.
In the Dominican Republic it includes peppers, red onions, garlic, tomato paste, bouillon cube, olives, capers, raisins, hard-boiled egg, cider vinegar, and all spice, and is served with white rice.
In Puerto Rico it is used as a filling for empanadas, alcapurria and other fritters. The ground meat is sauteed with olive oil or annatto oil, spices, thyme and/or oregano, bay leaf, recaito, tomato sauce and on occasion cheese or an raisin (soaked in rum), olive, caper, and ham mix.
In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.
In most other Latin American countries it is served on a common platter from which people pick small beef pieces or other food such as french fries.
In Mexico, the dish usually calls for onions and lime to be stirred into the meat while it cooks and the sauce is sometimes sweetened by adding sugar to the pan that the meat and sauce are being fried in or, more recently, by using honey, giving the finished meal a somewhat teriyaki or bulgogi like taste. In some coastal or Indigenous areas, the beef is substituted with seafood ranging from shellfish to entire tuna.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Picadillo