World Cuisines

Picadillo

Cuba

Cuba's weeknight ground-beef hash: sweet-salty minced beef with olives, raisins, capers and tomato over white rice, crowned with a fried egg and plantains.

What it is

Cuba's weeknight ground-beef hash: sweet-salty minced beef with olives, raisins, capers and tomato over white rice, crowned with a fried egg and plantains. Ingredients: ground beef, onion, bell pepper, garlic, tomato sauce, white wine, cumin, oregano, green olives, raisins, capers, potatoes (diced and fried, traditional), olive oil. Recipe: 1) Brown the beef; drain. 2) Build a sofrito; add tomato, wine and spices. 3) Return beef with olives, raisins, capers and fried potato; simmer until saucy. 4) Adjust the sweet-salt balance. Serve: over white rice with fried ripe plantains and a banana on the side, a la cubana. Flavor: savory depth cut by olive brine and raisin sweetness. History: picadillo exists across the Spanish world (and the Philippines); Cuba's olive-raisin-caper trio reflects its Mediterranean-meets-Caribbean pantry. See also: Ropa Vieja, Moros y Cristianos.

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