Victor's 1959 Cafe - Picadillo and Creole Sauce

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Totally delish. I made it the Saturday night Hurricane Irene was blowing into New York ( Cuban food seemed appropriate for a hurricane. I scaled back the sauce to common sense proportions. I used a 15oz. can of Glen Muir tomato sauce (no salt added and 15 oz. water, one red pepper, one green pepper, one onion leaving some big chunks of the veggies. I used a pound of chopped sirloin and pretty much eyeballed the rest. It's a simple one skillet dump for the picadillo. Also, I was out of potatoes, but I did Cuban black beans and rice on the side. The sauce is simple and tasty, the whole dish is savory, smoky, salty and sweet all at once. Fabulous during a smallish natural disaster or for a weeknight whip up.

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I actually grew up in Miami and this is traditional Cuban food...well seasoned, tasty and thank heavans they didn't forget the raisons for the sweet with the savory!!! Although it would go well with pork or shrimp it is perfect just the way it was offered...Thanks Leslie Rogers, Colmbus Ohio

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I am gonna try this with shrimp instead of ground beef and absolutely think pork would be more traditional than the beef in terms of Cuban food. Though, I don't know about the ground pork, just more fat to drain first. I know the shrimp would be excellent. Just scale down the proportions proportionately as you lower the number of cans of sauce. If you take away one then go down on everything else by one-fifth. That's how you keep the balance of ingredients when you reduce a recipe.

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I made this after seeing it on the show and made it as it is noted on the site. I was so excited to try it and was a bit disappointed when I did. I love flavorful food but this wasn't as flavorfull as I thought it would be. I expected "big" taste and a "wow" factor which I did not get. I have to believe something was missing which is all I can say.

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Makes a lot of extra sauce. So I froze it in containers with 2 to 4 cups of sauce each. The sauce is very versital. Cooked chicken breast and rice for a tasty quick meal. Or added left over roast for ropa veja. Great sauce you will love it!

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This is simmering on the stove right now and it is amazing!! I had never used capers before and am a litlle scared but my taste test was awesome. I obviously scaled the sauce down. I used one 28oz can tom. sauce. 1/4 of the onion and peppers, one garlic clove and so on. You still end up with extra sauce but not a ton. I did end up adding more sauce to the meat, I did 4c. instead of 3. Must try!

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I tried the lunch version of this at the restaurant, and it was very good. I'd like to make it, but, as a previous commenter asked, are the proportions correct for the sauce? Does it really require 5 X 28 oz. of tomato sauce in proportion to the other ingredients? No way do I need that much sauce, and no way will I make that much.

My rating is based on what I had at the restaurant. I would have liked it to be a bit spicier (on the other hand, this is Minnesota, after all, but it was still very good, and I'm looking forward to making it - without having to make a restaurant-sized volume of the sauce.

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Is this the correct amount of tomato sauce 5 28oz cans??

has anyone made a smaller batch?

thanks,
Eric in Indiana

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Saw this episode on TV lastnight, and came looking for the recipe... glad I did, and THANK YOU, Niki, for sharing this with us. Well worth the side trip to the grocery store for olives, capers and raisins. If this is representative of Cuban food, then I sure hope we lift the embrago soon so I can travel there.

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comfort flavors combined with the unique flavors from the spanish olives and the raisans that give it a wonderful balance in taste.