picadillo

Picadillo, from the Spanish picar meaning to chop or mince, is a dish of ground meat that is seasoned and simmered with vegetables. It is common in many Spanish-speaking countries and in the Philippines, where it has become a familiar everyday dish as well as a feature of festive meals.

The base typically includes ground beef (though pork is used in some regions), onions, and garlic sautéed until fragrant, then combined with a tomato sauce or chopped tomatoes. Potatoes are frequently added, and other vegetables such as carrots and peas may appear. The dish is often enriched with olives and raisins, and may include capers, bell peppers, and spices such as cumin, bay leaves, or cinnamon, depending on locale.

Regional variants include Cuban picadillo, which commonly features olives and capers in a tomato sauce; Mexican picadillo a la mexicana, which may include potatoes, carrots, peas, and chiles and sometimes cinnamon or cloves; Puerto Rican and Dominican versions that emphasize olives and raisins and are served with rice; and Filipino picadillo (ginisang giniling), which usually adds soy sauce and sugar, along with potatoes, carrots, and peas.

It is typically served with white rice and may be used as a filling for empanadas, stuffed peppers, or plantain boats.