Costa Rica

Costa Rican versions always include the name of the vegetable that represents the main ingredient to the dish (potato picadillo, ayote picadillo, etc.) and that is chopped and cooked with bell peppers, onions, stock, herbs and spices. It can include some type of protein but that is not essential. It is often served with tortillas or rice.

Cuba

Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives, and on occasion potatoes, capers,^[1] and Spanish chorizo^[5] and is usually sauteed in olive oil and white wine, depending on the region. Cuban picadillo is served with black turtle beans and rice.^[6]

Dominican Republic

In the Dominican Republic it includes peppers, onions, cilantro, garlic, tomato paste, bouillon cube, and may include olives, capers, raisins, hard-boiled egg. It is served over rice or used as a filling for pasteles, empanadas, kibbeh, and cabbage rolls.

Peru

In Peru it is used as a filling for empanadas,caigua rellenas as well as a main dish served with rice called arroz tapado. The ground meat is sauteed with garlic, hard boiled egg, raisins, olives, spices and herbs. Peruvian Picadillo does vary from family to family

Puerto Rico

In Puerto Rico it is used as a filling for empanadas, alcapurria, piononos and other fritters. It can also be served with rice and beans. The ground meat is sauteed with annatto, diced ham, oregano, bay leaf, recaito, tomato sauce and on occasion cumin, cheese, raisins, beans, sweet peas, olives, capers, diced potato, other spices and herbs. Puerto Rican Picadillo^[7] does vary from family to family.

Philippines

Philippine picadillo (also called giniling) with quail eggs

In the Philippines, picadillo is also known as giniling, which is Tagalog for "ground [meat]". Picadillo is cooked in two different ways. The version more commonly referred to as "picadillo" is a soupy stew made with ground or minced beef (also pork or sometimes, chicken), potatoes or chayote, green peas, carrots, onions, garlic, bell peppers, black pepper, and raisins in a tomato-based broth seasoned with patis (fish sauce), soy sauce, and sometimes chilis.^{[8][9][10][11]} Hard-boiled eggs (chicken or quail) are also commonly added, and it is eaten with white rice. It does not include olives or capers as in the Latin American version.^[8][12]

The second variant uses the same ingredients as the first version but is drier, like the Latin American version. This version is more widely known as giniling. Like the stew version, it is also usually eaten paired with white rice or is commonly used as stuffing, like for Filipino empanadas.^[13][10][11]

When served with white rice, sunny-side up eggs, and fried saba bananas, it becomes the Filipino version of the dish arroz a la cubana. Although in Filipino arroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version of arroz a la cubana which does not include ground beef at all.^{[3][14][15][16]}

Mexico

Mexican picadillo.

In Mexico, beef picadillo is a classic antojito of the national cuisine.^[17][18] The most basic and popular set of ingredients of picadillo in Mexico are ground beef, carrots and potatoes, all cooked in a tomato sauce made from blended tomatoes, garlic and onion, usually seasoned with salt, pepper, and cumin but its preparation and ingredients can vary slightly from one region to another. For example, a Mexican picadillo can also include squash or peas. Mexican picadillo is typically eaten with tortillas, tostadas or tortilla chips and usually accompanied with rice or beans. It can be used as filling for chiles rellenos,^[19] chiles en nogada,^[20] tamales^[21] or gorditas.^[22][23][24] Pork is also a popular meat to use for picadillo in Mexico, as well as a mixture of pork and beef.^[25][26]