picadillo


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pic·a·dil·lo

 (pĭk′ə-dĭl′ō, pē′kä-dē′yō)
n. pl. pic·a·dil·los
A spicy Spanish and Latin American dish made of seasoned ground meat and vegetables such as tomatoes, peppers, and onions.

[American Spanish, from Spanish, minced meat, diminutive of picado, mincing, from past participle of picar, to prick, to mince, from Old Spanish, from Vulgar Latin *piccāre, to prick; see pique.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

picadillo

,

piccadillo

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pickadillo

n
(Cookery) cookery a traditional Latin-American dish that contains ground meat, tomatoes, vegetables, and other regional ingredients, used as a filling, for example in tacos
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
Turkey picadillo - and a Oaxacan special: shredded turkey in a rich tomato and almond sauce topped with a sweet ancho relish.
Cassava was used for the pasteles, which looked like a yellow suman, while the filling was picadillo with olives.
Thus, a remake of the traditional beef picadillo --here with turkey--adds red wine, fresh tomatoes, and capers to the traditional picadillo made with peppers, onion, and spices; and a classic Fish Tacos is served with a lively chipotle pepper syrup made with pineapple and fresh guacamole.
Goya continues to expand its offerings, introducing a line of seasonings, including fajita and Picadillo packets.
They returned with exotic dishes like black bean soup, arroz con pollo (rice and chicken), and picadillo, a wonder of lightly spiced ground beef with olives and raisins.
"Here is one of the great dishes of the Cuban diaspora,'' wrote Sam Sifton in his tribute to picadillo, which was first published in The New York Times Magazine.
“NOM's chile relleno starts with roasted Poblano peppers stuffed with pork picadillo and then smothered with a tomato-chili sauce.”