Picadillo Recipe & Graze at the Flower Fields

Bryce and Alli Fender Flying F Ranch

The San Diego Farm Bureau put on a yearly event called "Graze" at the one and only Carlsbad Flower Fields to highlight local agriculture and food enthusiasts.

This year, Flying F Ranch participated and we had an absolute blast chatting with locals and our agriculture community all about our local food system, beef, cattle and our heritage. We were in the "cowboy corner" where we had roping dummies set out by the San Diego County CowBelles (Which is local Cattlewomen's club I belong to). Diamond B Ranch and Viewpoint Brewing were also in our corner and shared about all things about livestock and beer. 

San Diego County CowBelles at Graze San Diego Farm Bureau

Viewpoint Brewing is our brewery that we collect our spent brewers grain every week to help supplement our cattle with. This is how we keep good condition on our mother cows, keep our pastures healthy and save some cash on feed costs. The brewery needs to get rid of grain weekly and would otherwise have to pay to have it hauled to a landfill. It is a big win-win for both the brewery and our business.

Viewpoint also has an amazing chef on board who takes lead in the kitchen and we collaborated to make "Picadillo" which is a cuban inspired beef dish made with ground beef. Our idea was to bring "brew to moo" to Graze and so we paired the Picadillo with the Viewpoint Amber Ale, and boy... It was delicious!

Cuban Style Picadillo Flying F Ranch

Viewpoint made the Picadillo as an appetizer to pair with the Amber Ale. It was topped on a small slice of sourdough bread and topped with corn nuts and micro cilantro. Traditionally in Cuban cuisine, this recipe is served with cornbread, corn cakes, rice or polenta. 


Want that Picadillo Recipe? Here it is:


  • 1 lb ground beef
  • 2 tablespoons of olive oil
  • 1 medium large yellow onion diced
  • 6 garlic cloves finely chopped
  • ½ bell pepper diced
  • 1 tablespoon ground cumin
  • 3 small potatoes peeled and cut in small pieces
  • ¾ cup dry white wine
  • ½ cup whole green olives stuffed w/ pimentos
  • ½ cup raisins
  • ¼ cup capers drained
  • 16 ounces of tomato sauce 2 8 oz cans
  • Salt and pepper to taste


1.) In a large cast iron at medium high heat, brown the ground beef with a 1/2 tbsp or so of cumin and a dash pepper, drain off any excess grease, and set aside in a separate bowl. In the same cast iron, decrease heat to medium and add 2 tbsp of olive oil and cook the diced onion until translucent.

2.) Add the chopped garlic and cook until almost golden.

3.) Mix in the bell pepper, 1/2 tbsp cumin, dash of pepper and pinch of salt.

4.) Add the chopped potatoes and cook for about 5 minutes.

5.) Add the ground beef and the wine, let the liquid reduce.

6.) Add raisins and tomato sauce when the potatoes are starting to soften.

7.) Cook for 5-10 more minutes and then add the olives and capers.

8.) Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives and capers.

Serve with cornbread, corn cakes, rice or polenta.



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