| 词条 | Picadillo |
| 释义 |
It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes. The name comes from the Spanish word picar, which means "to mince".[1] Costa RicaCosta Rican versions always include the name of the vegetable which represents the main ingredient to the dish (potato picadillo, ayote picadillo, etc.) and which is chopped and cooked with bell peppers, onions, stock, herbs and spices. It can include some type of protein but that is not essential. It is often served with tortillas or rice. CubaCuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives, raisins, and on occasion potatoes, and capers,[1] and is usually sauteed in olive oil and white wine, depending on the region. Cuban picadillo is served with black turtle beans and rice.[2]Dominican RepublicIn the Dominican Republic it includes peppers, red onions, garlic, tomato paste, bouillon cube, olives, capers, raisins, hard-boiled egg, cider vinegar, and allspice, and is served with either white or brown rice. Puerto RicoIn Puerto Rico it is used as a filling for empanadas, alcapurria, piononos and other fritters. It can also be served with rice and beans. The ground meat is sauteed with annatto oil, ham, thyme, cumin, oregano, bay leaf, recaito, tomato sauce and on occasion raisin (soaked in rum), olives, capers, and potatoes. PhilippinesIn the Philippines, picadio is a soupy dish traditionally made with ground beef and either potatoes or chayote. There are also drier versions of the dish. It is also called giniling, Tagalog for ground meat. What Cubans call picadio is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadio usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish. MexicoIn some parts of Mexico{{where?|date=January 2017}}, the dish usually calls for onions and lime to be stirred into the meat while it cooks. The sauce is sometimes sweetened by adding sugar to the pan that the meat and sauce are being fried in or, more recently, by using honey, giving the finished meal a somewhat teriyaki or bulgogi like taste{{citation needed|date=January 2017}}. Raisins may also be added to taste. In some coastal or indigenous areas, seafood, ranging from shellfish to tuna, is substituted for the beef {{citation need|date=November 2018}}. In other parts of Mexico, picadio is made with blended guajillo chiles, and sautéed onions and tomatillos. See also
References{{Cookbook|Picadillo|Rice - Molded (Arroz Tapado)}}{{Commons category|Picadillo}}1. ^1 2 {{cite web |last1=Sifton |first1=Sam |title=The Ultimate Cuban Comfort Food: Picadio |url=https://www.nytimes.com/2014/09/21/magazine/the-ultimate-cuban-comfort-food-picadillo.html |publisher=New York Times |accessdate=7 December 2018 |date=17 September 2014}} {{Mexican cuisine}}{{Filipino food}}2. ^{{cite web|url=http://bestcubanrecipes.blogspot.com/2006/01/cuban-chopped-beef-hash-picadio-one.html|title=Cuban Picadio}} 9 : Beef dishes|Chilean cuisine|Costa Rican cuisine|Cuban cuisine|Dominican Republic cuisine|Mexican cuisine|Philippine cuisine|Puerto Rican cuisine|Meat-based sauces |
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