Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives—and an untraditional dash of hot sauce. Whether you serve it over rice, with corn tortillas, or stuffed into roasted peppers, picadillo is a deeply satisfying dish.
Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage—or, if you want to splurge, a Hermitage or Côte Rôtie. If you don't, a beer will be just fine.