Lamb Picadillo Tetelas and Salsa Verde with Peas and Mint

Picadillo can be found across Latin America, with many local variations. The name comes from the word picar, which means “to chop,” and the dish is always some version of ground or finely chopped meat, usually mixed with raisins, olives, onions, and some form of tomato. The unofficial history of Mexican picadillo recounts its appearance in a stuffed poblano pepper served to Agustín de Iturbide, the first constitutional emperor of Mexico, upon his coronation on July 21, 1822.