Filipino picadillo is a cherished dish with a rich history stemming from Spanish colonial influence on Philippine cuisine. Its name, derived from the Spanish word “picar,” meaning “to mince,” reflects its primary ingredient: ground meat, typically beef.

The dish is prepared by sautéing ground beef with onions and garlic, then simmering it with diced potatoes, carrots, and occasionally bell peppers in a savory tomato sauce. Raisins are often included, lending a subtle sweetness that balances the savory and tangy flavors. Sometimes, green peas or olives are added for extra texture and taste.

What makes Filipino picadillo especially interesting is its harmony of sweet and savory notes, as well as its adaptability—families customize it with their preferred vegetables or spices. Served over steamed rice or paired with fried plantains, picadillo is a comforting meal that evokes a sense of home and tradition across generations.

This picadillo recipe from A Family Feast is relatively easy, as it is a one-skillet dish involving straightforward browning of meat and simmering of vegetables, with the only slight complexity being the initial par-frying of the potatoes and carrots. The flavor profile is a unique mix of savory, sweet, and tangy elements, combining rich ground beef and pork with the umami depth of fish sauce and soy sauce. The dish is brightened by tomatoes and balanced by the unexpected sweetness of raisins, while the chili garlic paste adds a mild kick, making for a hearty and comforting meal.