Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos. We like it with corn bread or warm flour tortillas. Slideshows: Cuban Recipes
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.