Picadillo is a dish that is made with ground or shredded beef or pork that’s eaten in tacos and quesadillas or used as filling for chiles or turkey. There are simpler versions of picadillo that are made with ground meat in a tomato sauce with chopped carrots and peas and more elaborate versions have a lot of chopped ingredients and have both a sweet and savory element.
This is the first in a series of recipes that I will be publishing that have been passed along to me by friends, cooks and restaurant owners.
María José Serrano Sada has been a friend of mine for about two years and is a chef, writer, editor and artist. In March she invited me to her beautiful home in the Roma neighborhood in México City to sip on cold beers and teach me how to prepare salpicón.