Hard to believe it’s already March and we’re nearly a quarter of the way through 2026.
We all know groceries cost more than they used to. I see it at home. We see it at Savory. Ingredients aren’t getting cheaper. That’s just the reality.
But reality has a way of sharpening your thinking. With that in mind, it’s time for a new chapter for Savory.
As we turn the page this year, you’ll see some changes.
We’re focused on delivering smarter value, making our stores feel more rooted in their neighborhoods, and sharpening our product line to bring even more interesting flavors into your kitchens.
You’ll be hearing from me more often. I’m committed to sharing things that are actually worth your time. A peek behind the scenes in our test kitchen, the story behind a seasoning, a recipe that’s been in heavy rotation at our house, or dropping something new I just couldn’t resist making. And maybe even bringing back a seasoning or two some of you wish never went away.
My goal is simple: keep your cooking interesting.
I never lose my passion for cooking, but honestly, life, and more specifically, work or travel, gets in the way and throws me off track. It’s easier to order in or grab something ready-to-cook on the way home than to start from scratch. There’s nothing wrong with that here and there. But when weeknights become more of that and less actual cooking, I start to feel out of sync.
One way I break out of that cycle is by getting three or four nights of meals out of one or two nights of cooking. I don’t mean a cook-a-thon, nor do I mean eating the same leftovers over and over. I mean, making a multi-use recipe that becomes a base I can take in different directions later in the week.
Cuban Island Spice is perfect for that. One of my favorite ways to use it is in picadillo, a classic Spanish dish that's been adopted across Latin America, the Caribbean, and even the Philippines.
Our recipe includes two Savory Spice staples every pantry should have: Cuban Island Spice and Tomato Powder.
What makes picadillo special is how adaptable it is. Traditionally it’s made with ground beef, but it works just as well with chicken, pork, turkey, plant-based substitutes, and in places like Costa Rica, even a vegetarian version built around local squash.
Night one, serve it the traditional way with sides like rice, beans, sautéed diced potatoes, fried yucca, or plantains.
Nights two, three, or even four? That’s where it gets interesting.
Fill empanadas, tacos, tamales, or stuffed peppers. Put a gringo twist on it with Shepherd’s pie or a picadillo casserole. Make a Latin-inspired shakshuka. Build a skillet bowl with eggs for breakfast-for-dinner or actual breakfast. Use it for nachos, pizza, or loaded baked potatoes.
I could go on.
Recipe by Mike Johnston, Savory Spice Co-Founder
Picadillo is a classic dish found across Latin America, the Caribbean, Spain, and even the Philippines. Ground meat simmers with tomatoes...
Janet and I have come across picadillo in a lot of places, and no two versions are quite the same. The base stays the same, while cultures take it in different directions with just a few additions.
In Mexico, we’ve seen it topped with carrots, corn, diced jalapeños, and potatoes. In Puerto Rico, it’s served with green pepper recaíto sauce. During our travels to the Philippines, where the dish is called giniling, it’s finished with fresh peas and slices of hard-boiled egg.
In Barcelona, olives and capers bring the expected Mediterranean flavors. And in Costa Rica, we found a vegetarian version built around sautéed squash that got us thinking about how butternut squash or sweet potatoes would work just as well.
We haven’t yet traveled to Cuba, but there the dish follows Spanish traditions of layering in briny flavors, then goes its own direction by adding sweet notes like currants, raisins, and diced mango.
Keeping the base simple is what makes all of that possible. Make the picadillo without committing to any one direction, and you can take it in different directions throughout the week.
That flexibility works perfectly at my house. Briny flavors like olives or capers are a non-starter for Janet, but I love them. Setting the toppings out separately lets both of us steer the dish our own way. Keeping the base simple makes all of that possible.
Check out my recipe for beef picadillo, along with a thickened version of Cuban mojo (mo-ho) sauce to layer in even more flavor, and join me in getting your cooking mojo (mo-joe) back this spring.
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