Picadillo is made all over Mexico—ground (or occasionally hand-chopped) beef or pork cooked with onions, garlic, chile, herbs or spices and tomato. When picadillo is served as a main course (typically with rice), it often has vegetables (often potatoes, carrots, peas) simmered in with the tomato. In Oaxaca, I found my favorite picadillo, made with pork, a local smoky chile and sweet spices instead of the often-used combo of oregano, cumin and black pepper. There’s a sweet, dark smokiness here that I really love. And there’s so much flavor that I don’t think it needs any garnish.

Check out my recipe here: https://www.rickbayless.com/recipe/oa...

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