Picadillo de platano verde reminds me of the hamburger mince gravy my dad made each week.
A colourful, exotic Latin cousin perhaps, with its chunks of red pepper and golden plantain, spicy with cumin and paprika.
I found it interesting that Worcestershire sauce turned up in most of the picadillo recipes I looked at. Like great-uncle Arthur’s chin or aunt Nellie’s hooded eyes recurring across the generations.
Continue reading
Gallo pinto is the national dish of Costa Rica, making it the right choice for their World Cup dish. I was originally going to serve it for lunch with a fried egg on top, but we were all feeling a bit egged out. The fried plantains were a good way to go as well. My gallo pinto looks more brown and mushy than the pics I’ve seen. I think this was because I used freshly cooked rice, which was still soft and absorbent, instead of leftover cooked rice. I followed the recipe I found on The Hot Plate website for this meal. Continue reading
Ten More Bites 