Piccadillo Recipe - Food.com (2024)


Submitted by Papa D 1946-2012

"I got the basics for this recipe from a friend who makes a lot of Cuban dishes for international themes. I adjusted a few things to my taste. ."


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photo by breezermom Piccadillo Recipe - Food.com (4)

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Ready In:
1hr 20mins





  • 2 medium onions, diced
  • 2 large green peppers, dice
  • 3 garlic cloves, diced
  • 1 (6 ounce) jar pimento stuffed olives, drain and dice
  • 1 (3 ounce) jar capers, drained and rinsed
  • 12 cup seedless raisin
  • 2 lbs ground beef
  • 1 (14 ounce) can tomato sauce
  • 12 cup red wine
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 12 teaspoon Accent seasoning (optional)
  • 14 teaspoon oregano
  • 14 teaspoon pepper
  • 12 teaspoon garlic powder
  • 14 teaspoon paprika
  • 1 bay leaf



  • Combine all seasoning.
  • Saute onions and peppers in 2 tablespoons olive oil and butter until tender add garlic and saute about 1 minute, transfer to a bowl.
  • Add the other 2 tbsp, olive oil to the pan and saute meat until browned, add Worcestershire sauce, tomato sauce, and wine and stir well.
  • Stir in seasonings, add rest of ingredients stir to combine cover and cook 50 minutes over slow heat, stirring occasionally.
  • Discard bay leaf and serve with yellow rice.



  1. This was pretty good. I expected more flavor. I continued to add other flavor to make it taste like Picadillo I've had in the past. More raisins, some cinnamon, some tomato paste to sweeten the acid. Some pepper and salt. Much better with these additions, in my opinion.


  2. This dish was delicious and we served it with yellow rice as mentioned in the dish. The only change I made was to add a small can of tomato paste to offset and add a little sweetness to the tartness of the olives and capers. We really enjoyed this dish and it was made with Papa D and his family in our thoughts and prayers. Made for the Tribute to Papa D, July, 2012.

  3. This is amazing! I did make saffron rice to serve this over, and truly think it added to the dish. I used red bell peppers instead of green, because that was what I had on hand. I used golden raisins. I'll make this recipe often....for minimum effort you get maximum taste! Thanks for sharing! Made for PAC 2011. Going into my Keeper file!!


  4. Yum! Yum! Yum! This was delicious served with the recommended yellow rice. I have made several variations of picadillo over the years & this one rates high. I loved the addition of wine, capers, and bay leaves. All added depth & flavor. In order to use what was on hand I used a mixture of regular & golden raisins. I also added a dash of cinnamon & cloves. This is definitely on my make again list. Thank you for sharing the recipe! :-)

    Susie D



Papa D 1946-2012

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Piccadillo Recipe  - Food.com (2024)


What is the difference between Mexican and Cuban picadillo? ›

While Mexican Picadillo is sweet and spicy, Cuban Picadillo is slightly sweet, salty and tangy; sweet from the raisins, salty from the capers, and tangy from the green olives. It often includes a pinch of warm cinnamon as well. The potatoes are often fried instead of simmered with the beef, then everything is combined.

What is picadillo called in English? ›

Well, the literal translation of picadillo in English is “all chopped up.” Picado in Spanish means “chopped.” The potatoes, egg and meat are all chopped up, too. A lot of different countries make renditions of a picadillo. Colombians put it in empanadas.

What is Mexican picadillo made of? ›

It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince". Picadillo can be eaten alone, though it is usually served with rice.

What's the difference between Ropa Vieja and picadillo? ›

My two standbys were picadillo (made of chopped meat) and ropa vieja (using shredded meat - and meaning "old clothes").

How do Mexican restaurants get their ground beef so fine? ›

Mexican and Tex-Mex restaurants boil raw ground beef with water and seasonings until cooked through to achieve a super fine texture, and the aforementioned Maid Rite sandwiches (aka Loose Meat Sandwiches, which are NOT Sloppy Joe's!) use steam to keep the cooked ground beef soft after cooking.

Who puts raisins in picadillo? ›

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America.

What does "picadillo" mean in Spanish? ›

American Spanish, from Spanish, stew of chopped meat, from picado, past participle of picar to prick, chop, from (assumed) Vulgar Latin piccare.

What countries eat picadillo? ›

Picadillo is seasoned minced or ground meat - typically beef, pork or a combination - traditional in Portugal, Spain, Mexico, Cuba, the Caribbean, Brazil, Venezuela, Costa Rica and the Philippines. Each country has its own versions, some spicy, some mild, some with sweet as well as savory ingredients.

What is a picadillo slang? ›

a very minor or slight sin or offense; a trifling fault. Synonyms: indiscretion, faux pas, slip, lapse.

What to eat with picadillo? ›

The best side dishes to serve with picadillo are guacamole, lazy enchiladas, cheese dip, tostadas, chicken burrito bowl, gluten-free bread, corn on the cob, spanish rice, cornbread, baked beans, tortilla soup, jasmine rice, mashed potatoes, shrimp tacos, pico de gallo, and tostilocos.

Do real Mexicans use ground beef? ›

“In the States, ground beef is also a popular taco filling, but in Mexico, you only see steak and pork tacos,” confirms Fernando Lira, a Puebla native who owns a Waterville Valley, New Hampshire Mexican restaurant. It's likewise pretty unlikely that you'll find taco salad, especially with ground beef, in Mexico.

How long does picadillo last in the fridge? ›

Kept in an airtight container in the refrigerator, picadillo should be good for 4-5 days.

What is Cuban picadillo made of? ›

Picadillo is a Cuban-style hash made with ground pork, ground beef, or a combination of both. While simple to make, this classic Cuban dish is extremely flavorful. It begins with a sofrito of finely chopped onion, red bell pepper, and garlic.

What is the difference between Puerto Rican and Cuban picadillo? ›

Picadillo is very popular in Cuba and Puerto Rico. The main difference between the two is the Puerto Rican version uses sofrito, a common sauce purée used in Caribbean food that consists of tomatoes, pepper, onions, garlic, cilantro, and various seasonings.

Why is picadillo popular? ›

One of the best things about Picadillo is its versatility. It can be served with various side dishes such as rice, beans, or even mashed potatoes. Some people also enjoy topping their picadillo with a fried egg, adding an extra layer of flavor to the dish.

What is the difference between Cuban and Mexican? ›

Mexicans have a lot of Native American influences due to the large population that remained in Mexico after the Spanish conquest. Cuba did not have that much influence. The number of European in comparison to Natives were and are very different. Cuba had a huge plantation economy and imported many slaves.

How does Cuban food compare to Mexican food? ›

Unlike Mexican cuisine, Cuban food is not spicy because it's a mix of Spanish, African, and other Caribbean cuisines. Chilies are not even grown in Cuba which is why 'heat' has never really been a key ingredient in Cuban cuisine. Cuban food is not bland though.

What nationality makes picadillo? ›

In short, picadillo is a traditional Latin American dish. The Mexican version is made with ground meat – typically beef – and a variety of vegetables and spices, but in Costa Rica, most are vegetarian. The ingredients are cooked in a tomato-based sauce, before being served with rice, beans, or other side dishes.


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