Looking for an easy-to-make and inexpensive dish full of comfort food flavors? Filipino-style picadillo is ready in minutes and cooks in one pan, as well as in two versions. Make a soup or hearty stew!
A few years ago, I shared a photo of myself with a chayote piccadillo on KP’s Facebook page and one reader commented, “Oh, what an interesting variation on picadillo. I’ve never had this before.” Then, a week later, I shared my giniling na baboy recipe and another reader commented, “At home, we call it picadillo.”
What is Piccadillo
Influenced by Spanish colonization, picadillo is a dish popular in the Philippines as well as other Latin American countries. Its name comes from the Spanish word “picar”, which means “to stuff”.
It is traditionally made with ground beef, fresh tomatoes or tomato sauce and other ingredients common in the region such as potatoes, carrots, green peas, olives and capers.
From further reading I learned that our local picadillo does indeed have two types. One is a “soup” version with chayote or potatoes (pictured above), and the other is a stew similar to jiniling on baka or arroz a la cubana.
As you can see from the recipe table below, both versions are very similar, except for reducing the amount of water/broth, using tomato sauce, and adding carrots, olives, and raisins to the stew.
How to serve and store
Piccadillo is delicious as a main course for lunch or dinner with boiled rice.
You can serve the stewed version as a pandesal meat filling or turn it into a delicious cake (egg omelet) and enjoy banana ketchup!
Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.