While I was baking in the sun the other day, contemplating a Caribbean vacation,  my thoughts trailed off to matters of the Latin Cuisine. So I booked a trip to New Orleans and planned to cook some Latin food instead. Picadillo Cubano is (despite its name) a Columbian dish, and in just a few simple steps you can create a bit of Latin flair in your kitchen! The original recipe came  with raisins, but being that I’m not too fond of them, I omitted them. Feel free to reintroduce them to the reicipe!


Picadillo Cubano

  • Servings: 4-6
  • Difficulty: easy
  • Print

What you’ll need:

1/4 cup olive oil
2 pounds ground beef
1/2 tsp cumin
1/4 tsp ground oregano
1 bay leaf
1 large onion, chopped
1 green bell pepper, chopped
5 garlic cloves, crushed
1 cup tomato sauce
1 tbsp tomato paste
1 cup white wine
1/2 cup spanish olives
salt and pepper to taste

optional 1/3 cup raisins

Add tomato sauce, tomato paste, olives and white wine (and raisins if you choose), and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring often.

Remove the bay leaf and season with salt and pepper if needed. Serve over white rice.

Bon Apetit!