I made a mean Picadillo based on a recipe from his original cookbook, Authentic Mexican which I think is the best put out by him.
I say based because - I tweaked it to make it more Cubano (capers, cumin, sherry vinegar, raisins, almonds) , and used ground turkey in lieu of pork.
The original recipe is a Oaxacan style but what's great about the book is that he annotates variations along the margins - so you are never stuck into a certain style and you learn of regional varients.
If your helpless with cooking rice - follow his white pilaf word for word with some of my adjustments:
1. add some minced garlic and
2. really agressively toast the rice (you'll get a smokiness)
The grains were pefectly toothsome - what a revelation!
I should put this on the Fav. TJoes thread - but the Cuban style black beans are one of my favorites.
Just fry up some plantain slices - and your in steamy Cuba on this rainy chilly San Diego evening!