No more kidding around when it comes to making Picadillo. Earlier this week I went online, and got in touch with my inner cocinero.
(above, L-R: El Ebro canned Picadillo, Goya Sofrito, Goya Adobo Seasoning) 
(above: Edmundo vino seco para cocinar ... er, "white cooking wine")
(above: apron from the Columbia Restaurant. ¡Sí, es auténtico!)
(above: Cafe Bustello Espresso, even though I don't own a demitasse ... and don't have an espresso maker on board. Maybe next time :-)
(above: 7th Avenue, Ybor City. January 26, 1927)
