No Latino website would be complete without covering the amazing variety of Hispanic cuisines. As we all know, the culinary delights of Mexico are a bit different from those of Guatemala, Panama, Colombia or Peru. And many dishes are very economical to prepare. That’s why every week or so, we will feature a classic recipe from different parts of Latin America. Want to share? Send us your favorite creation to email@example.com
This time we will feature Cuban Picadillo, a delicious yet simple and filling dish from the cocina of Jessica Merideth Urda. Enjoy!
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives (optional)
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too
lean, pour out whatever fat you render.
Turn heat down to medium low. Add the tomato sauce and wine. While it
simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok
to add a little bit of the brine, if you wish. Add the raisins and adjust the
I like my picadillo almost dry, not too soupy. Serve over fluffy, white rice. If you
like it soupier, just add more tomato sauce and/or wine, if you wish.