Traditionally, Picadillo was cooked with either beef and chayote, or beef and potatoes in my country. My mother who was a really fantastic cook used to make both versions, depending on which vegetable was available. Picadillo is a traditional dish in many Latin American countries and in the Philippines. It is made from different types of fish, including tuna and tilapia, with tomatoes, raisins, olives and other ingredients that vary by region.

My beef Picadillo


400g Beef Meat 🥩 for stewing

2 pieces Chayote or Sayote

1 Potato 🥔

1 Carrot 🥕

1 Onion 🧅

4 cloves Garlic 🧄

1 Liter of Water for cooking meat 🥩

Salt and Pepper to taste

3tbsps Olive oil


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.