Picadillo is a dish with ground beef, tomato sauce and vegetables and it can vary greatly from one country to another. My version of picadillo isn’t based on any one authentic recipe. This is a very easy recipe to make. The bulk of the work entails chopping a few ingredients… the word picadillo is derived from the Spanish verb “picar”, which means “to chop”.
I love the contrasting flavours in this dish… tangy olives and sweet raisins. The onions and peppers provide texture and colour.
I like to wrap the picadillo in soft tortillas but for more crunch, tacos can be used as well. The recipe calls for tomato purée to be mixed with water. Tomato sauce (1-¾ cups) can be substituted for the tomato purée but it will be much higher in sodium, so don’t add salt at the end.
I was honoured to be invited to the VIP Launch of foodPark Cambridge at The North Pole, which was held on 20 November, 2014. For the first time, foodPark was able to make Parker’s Piece its winter home… a bonus for this increasingly popular collective of street food traders as well as the many people celebrating the winter festivities at The North Pole. A brilliant collaboration in an enchanting city centre location!
foodPark’s daily pop-up street food market and bar is running alongside The North Pole’s ice rink and funfair, which means you can access the foodPark during its trading hours, with no entrance fee.
However, in the midst of such a magical and festive winter setting it only makes sense to give the ice rink a whirl, or take the kids to the many rides and attractions The North Pole has to offer.