Decided that since this is a "foodie forum," I'd expound a bit on Picadillo (Peek-a-DEE-yo), in case someone out there would like to know more about it. It is a minced meat mixture...very popular among Mexicans... they use it to fill empanadas, meat pies, tortillas, and the most wonderful chile rellenos you ever ate. There isn't really anything similar to Picadillo in North American cooking (at least not that I am familiar with) but I guess the closest you could come would be the hamburger filling of Stuffed Green Peppers. However, Picadillo has no rice, is much more flavorful, and has a loose texture, like Sloppy Joe meat. Of course, there are as many recipes for Picadillo as there are Mexican cooks, but the usual ingredients are: minced or ground meat (either beef, pork, or a combination) and the ubiquitous spicy peppers, tomatoes, onions, garlic, vinegar, raisins, and nuts (almonds or pecans). I make it often, frequently adding water chestnuts which, although obviously not Mexican, add a nice crunch. A Mexican friend suggested it...she does, too. I like to serve it as a dip, warmed in a chafing dish, with tortilla chips alongside. It's always a big hit. Every Mexican cookbook I've ever seen has at least one or two recipes for it, but it's not well-known in North America. That's a shame....it's wonderful.