Savory
Headnote
If you grew up in a Cuban household, you know this dish by heart before you ever learn to cook it. The sound of onions sizzling, the sweet aroma of raisins blending with garlic and tomato sauce — picadillo is the kind of recipe that brings everyone to the table.
In Ybor City, it’s more than comfort food — it’s a bridge between generations, shared stories, and the memories that make a home.
Ingredients
Serves 4–6
- 1 lb ground beef (80/20 works best)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- ½ green bell pepper, finely chopped
- 3 cloves garlic, minced
- ½ cup tomato sauce
- ¼ cup dry white wine (or beef broth)
- ¼ cup pimento-stuffed green olives, sliced
- ¼ cup raisins
- 1 small potato, peeled and diced (optional but traditional in Tampa-style versions)
- 1 tsp ground cumin
- ½ tsp oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
1. Brown the beef
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Drain excess fat if needed.
2. Sauté the sofrito
- Add onion, green pepper, and garlic to the skillet.
- Sauté 3–5 minutes, until softened and fragrant.
3. Build the flavor
- Stir in tomato sauce, white wine, cumin, oregano, bay leaf, salt, and pepper.
- Reduce heat to low and let everything simmer.
4. Add the mix-ins
- Stir in olives, raisins, and diced potato (if using).
- Cover and cook 15–20 minutes, stirring occasionally, until potatoes are tender and the sauce thickens.
5. Finish & serve
Remove the bay leaf. Taste and adjust seasoning.
Garnish with cilantro or parsley and serve over white rice, with fried plantains or Cuban bread.
Tips
- For richer flavor, add a splash of Worcestershire sauce.
- If you prefer a thicker picadillo, simmer uncovered for a few extra minutes.
- Leftovers are perfect for empanadas, pastelitos, or Cuban lunch bowls.
Sabores de Ybor 