Ten More Bites

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.

Tags: beef, Central American food, gluten-free, plantains