Picadillo is a traditional Latin American dish made primarily from ground meat, most commonly beef, combined with tomatoes or tomato sauce, and a variety of additional ingredients that vary by region. It often includes raisins, olives, potatoes, carrots, and spices such as cumin and cinnamon. The name "picadillo" comes from the Spanish word "picar," meaning "to mince," referring to the minced or ground meat used in the dish. Picadillo can be served on its own with rice or used as a filling for tacos, empanadas, and other savory pastries. There are many regional variations: for example, Cuban picadillo includes green olives and raisins, while Mexican versions often add potatoes, carrots, and peas, sometimes with a touch of jalapeño for mild heat. In Puerto Rico, it is cooked in a tomato-based sauce with sofrito, adobo, and sometimes diced potatoes, blending savory and sweet flavors. The dish is beloved for its versatility, comfort-food qualities, and the blend of savory, sweet, and sometimes spicy flavors. It serves as an economical and delicious meal base that can be adapted according to local tastes and available ingredients—often eaten with rice or tortillas. The history of picadillo traces back to Hispanic and Andalusian influences, with numerous variations developed across Latin America and the Philippines. In summary, picadillo is a savory, minced meat stew or filling, typically beef-based, with tomatoes and a mix of complementary ingredients that give it a unique flavor depending on its origin. It is a comfort food staple widely enjoyed in various Latin American countries and beyond.
