During times when food acquisition is less of an issue for the people in Cuba, the tradition is to visit the butcher shop and either order a “Riñonada or Palomilla” for your family.  This cut is translated to a beef loin sirloin. You normally request this Palomilla to be cut for different purposes- thin steaks, cubes for stew, larger cuts for ropa vieja and finally the famous ground beef aka “picadillo.”

This dish has become somewhat more commonly enjoyed in the USA today with Cuban families, as it has been years since Cuba has been able to frequently provide its normal citizens beef products. This visit is often a social experience in addition to purchasing food for the family as there are a number of common experiences that go into this weekly, or maybe bi-weekly visit to the butcher.  In many Cuban grocery stores, the butcher is the son, of the son…. You get the message.  So the stories of long ago and time in Cuba, are always the highlight of these visits. 

Today’s recipe is of course one of the most traditional dishes in the Cuban culture – Picadillo a la Cubana.  Many times in Cuba this delicious dish is prepared with pork or lamb or a combination, since beef is far less commonly an option.

Today we are sharing with you Galia’s special version of the traditional classic which she will teach us to prepare below!

This is one of the most popular and easy Cuban favorite meal, it is used as a main course in every Cuban’s cooking, you will probably have thought that it is not only a traditional recipe for Cubans but also for some Caribbean islands. It is a beef hash Cuban version. Our family likes it very much and we hope you like it too and enjoy it.

Let us bring you into our family and back to our wonderful country of Cuba, through the smells, taste and enjoyment of our food.  Until we are there again, you can make this a fun experience with your family too!

-Galia

Stay Home, Stay Safe and Stay Cuba and Travel Driven for the future!