On Sat, 28 Aug 2010 11:33:06 -0700 (PDT), Lynn from Fargo
> wrote:

>On Aug 28, 12:41*pm, ImStillMags > wrote:
>> On Aug 28, 8:01*am, ImStillMags > wrote:

>Every picadollo recipe I've ever used, or read for that matter,
>contained raisins and/or sliced/chopped green olives. Personally, I
>think that both really essential for taste - a tiny bit of sweet with
>a bit of sour.
>Lynn in Fargo

Have to agree with Lynn. When I was down at Tulane (and got sick in
that 1957 flu epidemic), one of the dorms was turned into a flu ward.
In those pre-Castro days, we had a lot of Cuban students. Some them
showed the Creole cooks how to make Cuban picadillo and this NJ boy
learned to love that stuff then and there! I wasn't wild about the
raisins, but the olives were a great set-off for the meat, much in the
way olives work in Huachinango Veracruzana (Yucatecan cooking).
Huachinango is snapper, but the technique also works with shrimp.

HTH

Alex