By Melissa Pette

The best part of having friends who also love cooking is that you can talk about an interesting dish and compare recipes. 

One of the simplest dishes I love in Costa Rica is the picadillo.

The word "picadillo" comes from the Spanish language, and it translates to "minced" or "chopped." 

It refers to a dish that typically consists of ground or minced meat cooked with various ingredients such as onions, garlic, tomatoes, and spices. The specific ingredients and flavors can vary depending on the region and culinary tradition in which it is prepared.

In Costa Rica, it is often served with rice or used as a filling for tacos, empanadas, pastries, or other dishes. 

Certainly! Here's a recipe for traditional Tico picadillo you just can not miss.

So, let's go to the kitchen!

Serving from two to four people the ingredients are:

• 1 lb (450g) ground beef.

• 1/2 lb (225g) of chopped potato.

• 1 tablespoon vegetable or sunflower oil.

• 1 medium white onion, finely chopped.

• 2 cloves garlic, minced.

• 1 red sweet bell pepper, diced.

• 1 green sweet bell pepper, diced.

• 400 grams of diced red tomatoes.

• 2 tablespoons tomato paste.

• 1/4 cup of lizano sauce. This is the tico touche.

• 2 teaspoons ground cumin.

• 1 teaspoon dried oregano.

• Salt and pepper to taste.

• Fresh chopped cilantro (or parsley).

First, heat the oil in a large skillet or frying pan over medium heat.

Add the chopped onion and minced garlic to the skillet. Sauté until they become fragrant and translucent, about 2-3 minutes.

Increase the heat to medium-high and add the ground beef and potato to the skillet. Cook, breaking it up with a spoon, until the beef is browned and cooked through about 5-7 minutes.

Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes, until they begin to soften.

Reduce the heat to medium and stir in the diced tomatoes, tomato paste and lizano sauce. Mix well.

Add the ground cumin and dried oregano to the skillet. Stir to combine all the ingredients.

Season with salt and pepper to taste. Remember to start with a small amount of salt and adjust as needed since lizano can be salty.

Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, allowing the flavors to meld together.

Serve the picadillo over cooked white rice or hot tortillas and garnish with fresh cilantro.

Picadillo is a versatile dish, so feel free to customize it based on your preferences. You can add additional vegetables like carrots or sweet potatoes and adjust the spices to your liking. Enjoy your homemade picadillo!

Have a Pura Vida weekend!

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Find more amazing step-by-step Costa Rican food recipes on the AM Costa Rica Food & Good Eating website. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com