We called my great-grandmother Ita (EE-tah), and some of my most cherished memories are of time spent in her kitchen. As the daughter of a Cuban father, food was always at the heart of our family gatherings, and Ita was the one who taught me that cooking was about so much more than feeding people—it was about showing love. There was no better sound to me than walking through her door and hearing the familiar swish of the pressure cooker, knowing something wonderful was waiting on the stove.

This Cuban picadillo is adapted from Ita’s recipe, one of the dishes that appeared regularly on her table and remains a favorite in my own home today. Made with seasoned ground beef, tomatoes, olives, and simple pantry staples, it’s a comforting meal that reflects the flavors of my Cuban heritage. Every time I make it, I’m transported back to her kitchen, where my love of cooking first began.

WHAT YOU’LL NEED

• GROUND BEEF: I prefer using a good-quality ground chuck or ground round for picadillo. The slight increase in fat content helps the meat stay moist and flavorful, which is especially important in a dish that’s meant to simmer and develop flavor. In my opinion, it makes all the difference.
• YUKON GOLD POTATOES: Potatoes are one of my favorite additions to picadillo. They soak up the sauce beautifully and add a hearty, satisfying texture to the dish.
• YELLOW ONION & GREEN PEPPER: Known as part of the Cuban sofrito, onion and green bell pepper create the flavor foundation of this recipe.
• GARLIC: Garlic adds warmth and richness to the dish. Fresh garlic is always my preference and is essential to achieving that authentic homemade flavor.
• TOMATO SAUCE: Tomato sauce brings everything together, creating the rich, savory base that coats every bite. It adds just enough acidity to balance the richness of the beef without overpowering the other flavors.
• PIMENTO STUFFED GREEN OLIVES:  No Cuban picadillo is complete without olives. Their briny, salty flavor is what makes picadillo instantly recognizable and adds the perfect contrast to the richness of the meat and potatoes.
• RASINS (optional): If you ask ten Cuban families about picadillo, at least half of them will tell you that raisins are essential. The combination of sweet raisins and salty olives is a classic feature of many traditional picadillo recipes and a flavor combination that generations have loved. That said, here’s a fun fact about me: I am completely repulsed by raisins. I know that is a very strong, and may cause some debate among my Cuban readers, but I’ve never been able to get on board with them. Because of that, you’ll never find raisins in my picadillo. If you’re a raisin lover, feel free to add a handful while the picadillo simmers. If you’re on Team No Raisins like me, you’re in good company.
• SAZÓN: Sazón gives the dish its signature color and adds a layer of savory flavor that is found in many classic Cuban recipes.
• OREGANO, CUMIN & GARLIC POWDER: These simple pantry spices are what give picadillo its distinctive flavor profile. The oregano adds an earthy note, while cumin brings warmth and depth. A touch of garlic powder reinforces the fresh garlic and rounds out the seasoning.
• RICE: Fluffy white rice is the traditional way to serve picadillo. It soaks up all of the flavorful sauce and provides the perfect backdrop for the bold Cuban flavors.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: I like to bake my potatoes. Baking them, it’s a little healthier and you can free yourself up to start the sofrito. Chop the potatoes into small bitesize cubes, drizzle with olive oil, season with salt, pepper & oregano. Bake on a sheet pan in the oven at 400 degrees, for 25 minutes, flipping them half way through cooking. You want them to be nicely roasted.

Step 2: While the potatoes are roasting, prepare your white rice according to the package directions.

The Baker Who Cooks Tip: I’ve always been a little rice challenged, and for years I struggled to get it just right. My Le Creuset rice pot has been an absolute game changer and consistently gives me perfect rice every single time. If you’re someone who has battled mushy or undercooked rice, it’s one of my favorite kitchen tools.

Sept 3: Heat some olive oil in a large skillet over medium heat. Sauté the onion, green pepper until the onion is translucent, about 5-6 minutes. Add garlic and sauté until aromatic, about 2 minutes.

Step 4: Add the ground beef to the pan, along with all the seasonings, the tomato sauce and white wine. Stir to combine.

Step 5: Simmer uncovered for 25 minutes.

Step 6: Add the olives, brine, and potatoes to the pan and simmer another 5 minutes.

SERVE: In our family, picadillo is always served over a bed of fluffy white rice, which soaks up every bit of that flavorful sauce. And for me, picadillo isn’t complete without sweet fried plantains on the side. Their natural sweetness creates the perfect contrast to the savory, briny flavors of the picadillo and transforms a simple meal into a true Cuban comfort food experience.

WINE PAIRING

I love serving Cuban picadillo with a glass of Tempranillo. Its bright fruit, subtle earthiness, and smooth finish complement the savory beef and briny olives beautifully without overpowering the dish. If you’re looking for an easy-to-find bottle, a Spanish Rioja is always a wonderful choice.