Sopa de Fideo is a Mexican tomato noodle soup. Thin short vermicelli noodles are toasted prior to simmering in a full-flavored tomato broth. It’s savory, flavorful, comforting, and an easy 30 minute ...

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Heat saucepan over medium-high heat. Add olive oil and onion & garlic. Cook for 2-3 minutes, stirring occasionally. Add tomatoes, chipotle paste & cumin and allow to come to a light simmer. Add cooked ...

When I was younger, the one dish my mom used to make whenever I had a stomachache or fever was sopa de fideo con pollo. It’s a Latin American-style version of chicken noodle soup. The recipe is loaded ...

In a large heavy pot over medium heat, heat oil. Add fideo; season with 1/2 tsp. salt. Cook, mostly undisturbed, until golden brown and toasted, 2 to 3 minutes. Using a slotted spoon, transfer to a ...

In the old-fashioned “fondas” scattered around Mexico, diners usually find only a handful of tables and simple, comforting dishes. A three-course lunch at many of these unpretentious mom-and-pop ...

This is my all-time favorite soup: rich chicken broth infused with tomatoes and long, stringy noodles swollen with the broth, topped with banana slices, avocado and crumbled cotija cheese. The ...

This brothy bowl of fideo is sure to warm your spirits as cooler weather approaches. Instructions: Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion and garlic in a blender and ...

It’s undeniable: San Antonians really love fideo loco. Though we’ll all claim that our mama/abuela makes the best bowl in the world, sometimes you just need to go to your neighborhood Mexican cafe and ...