Puerto Rican Picadillo
Detour ahead issue #15, Memories of Mom and Dad, Puerto Rican Picadillo
I was born in Puerto Rico but grew up in the States, with a mom from Oklahoma and a Puerto Rican dad. They were both incredible cooks—just in very different ways.
My mom leaned into Southern comfort food and cozy, dependable meals.
My dad brought bold island flavors and had a few dishes that he really took pride in.
And we ate some weird stuff, too—things most kids probably wouldn’t touch. But that was just normal in our house.
Looking back, I’m glad I grew up with that mix. It taught me to be curious about food and open to anything that tasted good.
Puerto Rican Picadillo was one of those dishes that showed up again and again. Simple, unfussy, and full of flavor. I didn’t realize at the time that it would become one of the recipes I’d carry with me long after my parents were gone.
A Bit of Backstory
Picadillo isn’t exclusive to Puerto Rico. It’s made throughout Latin America, with roots in Spanish colonial cooking. The word picadillo comes from picar, which means “to mince,” and that’s basically what it is—a minced hash of seasoned ground meat.
In Cuba, Picadillo often includes raisins and is sometimes served with a fried egg on top. In the Dominican Republic, it’s typically made with ground beef and tomato paste, sometimes sweetened with a little sugar. In Mexico, it might include carrots and potatoes.
But Puerto Rican Picadillo has its own rhythm—deep flavor from sofrito, a touch of acidity, and that unmistakable briny pop from green olives. Some people add capers, others swear by a splash of vinegar or sazón. Some toss in potatoes or hard-boiled eggs.
In our house, it was ground beef, Sazón, tomato sauce, sofrito, and lots of olives.
Why It’s Still on My Table
Now that it’s just the two of us and we’re traveling more often, I find myself leaning hard on meals that are flexible and comforting.
Puerto Rican Picadillo checks both boxes. It’s quick to throw together, doesn’t require fancy equipment, and the leftovers stretch into a second (or third) meal without tasting like a repeat.
It’s also just good. The kind of good that makes you pause between bites and say,
“I forgot how much I love this.”
We serve it over rice most often, but it’s also perfect for:
Stuffed Peppers: Scoop out the insides of some bell peppers and stuff them with picadillo. Pop them in the oven and bake until the peppers are soft and the filling is warmed through. The sweetness of the peppers pairs perfectly with the savory meat mixture.
Tacos: Spoon it into warm tortillas to create tasty tacos. Top with your favorite garnishes such as shredded cheese, chopped tomatoes, salsa, guacamole, or sour cream for added flavor and texture.
Empanadas: This makes a great filling for empanadas. Just spoon it into pastry dough, fold and seal, then bake until the crust is golden and crisp. They’re easy to pack, easy to eat, and honestly kind of perfect for hikes or road snacks.
Pastelón (Puerto Rican Lasagna): This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with Picadillo and shredded cheese.
Breakfast Burritos: Start your day with a bit of a twist by using picadillo as a filling for breakfast burritos. Add scrambled eggs, cheese, and your favorite breakfast ingredients. Roll it all up in a tortilla for a satisfying and protein-packed breakfast on the go.
It’s endlessly adaptable, which is exactly what I need these days.
Holding On to the Good Stuff
I’m at the point in life where I’m trying to hold on to the things that matter and let go of the things that don’t. This dish is one of the things I’m holding onto.
I make it because I love it. But I also make it because it connects me to my parents, to my childhood, and to a culture that shaped me.
I’m sharing the recipe I’ve made for years. It’s not complicated or dressed up. Just a solid, well-loved dish that reminds me of where I came from.
Puerto Rican Picadillo
Ingredients
2 pounds ground beef
1 small onion, diced
½ red bell pepper, diced
½ orange bell pepper, diced
2 large cloves garlic, minced
4 tablespoons sofrito
2 packets Sazón
2-3 teaspoons Adobo seasoning
2 teaspoons dried oregano
2 teaspoons cumin
1 14-oz can tomato sauce
⅓ cup pimento-stuffed green olives, cut in half
2 tablespoons olive oil
2 tablespoons cilantro, roughly chopped
Instructions
Dice the onions, peppers, and garlic. Cut the olives in half and roughly chop the cilantro.
Grab a large pan and add 1-2 tablespoons of olive oil. Bring it up to medium heat and then add the garlic, onions, and peppers. Saute until they are soft and the onions are translucent. Then add 4 tablespoons of sofrito and saute until fragrant.
Add the ground beef and season it with Adobo. Brown beef with the veggies, breaking it into small pieces with a wooden spoon as it cooks.
Now add the cumin, oregano, tomato sauce, and Sazón. Stir to combine.
Add the olives and cilantro. Give it another stir and then cover and simmer for 10-15 minutes, stirring occasionally, until the meat is tender and the mixture starts to thicken up a bit. Taste and add salt if needed.
You’ll find this recipe—plus plenty more—on the blog, complete with step-by-step photos and easy-to-follow instructions.
Reader Spotlight & Community Corner
If you grew up with your own version of Picadillo, I’d love to hear about it. And if you’ve never tried it, I hope you’ll give it a shot. Sometimes, the most ordinary recipes are the ones that stay with us the longest.
Quote of the Week
“When you cook, you never cook alone. You’re cooking with everyone who came before you.” — Samin Nosrat
That quote really resonates with me. Most of the time when I’m cooking, I realize I’m not just making a meal—I’m pulling from all the little things I learned along the way.
The way I chop, the way I taste, the way I season—so much of it came from watching my parents in the kitchen. Their influence shows up in just about everything I make, whether I’m following a recipe or just winging it.
Well, guys, that’s all I’ve got for now! Wishing you a fantastic week ahead. If you’ve enjoyed this newsletter, I’d love it if you shared it with a friend!
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And if you try a recipe, have a question, or just want to say hello, drop a comment below—I’d truly love to hear from you! ❤️