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 great-aunt Nellie’s hooded eyelids 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 