James Silverton wrote:
> Christopher M. wrote:
>
>> Why is it so hard to find Mexican picadillo?
>> Is it just not popular?

When we lived in LA metro I learned it as Mexican style ground beef. It
is very common in tacos at fast food places. Diced steak carne asada
seems to be much more popular at the places with wider menus.

>> Pooh needs his picadillo.
>
> I had never heard of picadillo before but it might be worth a try:
> http://www.foodnetwork.com/recipes/r...ipe/index.html

Regional variations. I learned a recipe that focused on rosemary, diced
onion, dried powdered chili du jour (not that the Spanish version used
that term) and a touch of honey to tweak the texture.