Recipes and vegetables vary depending on the region of Costa Rica you are in, but all share the common feature of small chopped vegetables combined with some meat. The potato picadillo is popular in the highlands of northern Cartago, where many potatoes are cultivated.
For many, this picadillo is more than just a simple dish. For locals, it is sentimental, and every time they eat it, it brings back beautiful childhood memories of where they grew up.
Picadillo might sound like a cross between a small piquito and an armored mammal, but in reality, it is a fragrant ground meat stew, from "picar," the Spanish word for "to chop". However, in Cuba, it certainly holds the cultural stature of a mountain: it is the favorite food, just like in Costa Rica, and a common staple on tables across the island, from Havana to Baracoa. It rarely goes a week without appearing on the family menu.
In its most basic form, picadillo is a mixture of ground meat, tomatoes, olives, herbs, and raisins to add sweetness. All these ingredients are common in a typical Christmas dish. Sometimes it is served with rice; other times, it is used as a filling for pies, empanadas, or fritters. Some chefs add potatoes; others top it with a fried egg to make "picadillo al caballo". It is a versatile dish that can be customized with different ingredients. Whatever the presentation, it is undoubtedly one of the most popular dishes in the region.
Versions of picadillo exist throughout the Caribbean and Latin America, but Costa Ricans have long claimed it as their own, just like Cubans. Perhaps this is because in Costa Rica, picadillo is infused with nostalgia.
For Christmas feast food, picadillo provides a protein filling instead of the carbohydrate-heavy standards often served. From a cast-iron skillet or a slow cooker, it is sure to be a hit with the crowd! Pair it with small bowls of condiments, such as toasted nuts, pumpkin seeds, sliced Spanish olives, capers, chopped cilantro, green onions, jalapeños, and avocado slices. It is quite tasty without cheese, but a light sprinkle of crumbled cotija or fresh cheese adds color and flavor.
