Authentic Fideo Mexican Pasta Recipe (2024)

FAQs

Is fideo Italian or Mexican? ›

Fideo is a delicious family favorite and one that emphasizes our native tomato. I first wrote about this some years ago, but decided to post this recipe again because I suddenly realized that our “Fideo” probably predates the Italian dish, spaghetti with tomato sauce.

The history of fideo seco in Mexico dates back to the dawn of the conquest and the fusion of indigenous cultures with the culinary traditions brought by European colonizers. It is believed that its introduction is linked to the Spanish fideuá, which landed in Mexico through colonial influence.

The fideo will become mushy if overcooked. For Mexican sopa de fideo with a wonderful texture, remove the soup from the heat when the noodles have reached your desired tenderness and serve immediately. If making this recipe ahead, cook until the noodles are al dente with just a little firmness left.

Sopa de fideo is a traditional Mexican soup made with toasted thin noodles in a flavorful tomato broth. This comforting classic is a Mexican staple!

Italian pasta is a staple food boiled in salted water and tossed with a variety of sauces made from ingredients like tomatoes, garlic, and olive oil. Mexican pasta is often sautéed with onions, garlic, and chili peppers before being combined with tomato sauce and spices, giving it a spicy flavor.

Some historians believe that noodles were brought to both Italy and Spain by Arab nomads. Likely introduced to Spain between the eighth and ninth centuries, these noodles are said to have become known as the fine, thin fideos known today, which were then eventually taken to Mexico during Spanish colonization.

Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that's typically included in Mexican soups, make for a hearty dish.

Simply put, fideos means “noodles” in Spanish.

Though it's exact origins are clouded in mystery, the ingredients used in Sopa Azteca are quite common in pre-Hispanic and modern day Mexican cuisine. This soup consists of dried chilies, tomatoes, beans and chicken. This is the ideal soup to make as the weather turns from hot and sunny to cold and damp.

In general, fideo is cooked to a point a little past the al dente stage, but it can become overly mushy if left on the heat for too long.

What is the difference between fideo and vermicelli? ›

Mexican fideos (which is just Spanish for “noodles”) are super similar to Italian vermicelli in shape and ingredients (wheat and water), but they are cut shorter before being packaged and are often toasted in oil for a richer flavor, rather than being boiled.

Why did my fideo come out mushy? Mushy pasta means your soup was simmered too long. For best results, remove the pasta from the heat after simmering for about 10 minutes, or when the pasta is tender.

The most popular Mexican ingredients are beans, rice, avocado and limes. They're utilized in nearly every dish, from hearty enchilada casseroles to creamy drinks like horchata.

Mole: Mole is widely considered one of Mexico's most iconic dishes, ranging in color from rich brown and fiery red to verdant green, yellow and black — just to name a few. The word mole comes from the Aztec word molli, which means "sauce."

Authentic Mexican food will never shy away from using bold, fresh spices to elevate even the simplest of ingredients. Some of the most used spices include allium bulbs like garlic and onion, herbs like oregano, cumin, and an astounding variety of chiles.

Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there.

Although spaghetti might originate from the Arabic World. It is where the Italians who started producing the product on a larger scale. By the twelfth century, pasta produced in Sicily and Sardinia was being exported to the mainland Italian territory and Northern Europe.

The fideo is a type of noodle, produced in Europe since medieval times, best known as fideus or fidelis, which spread to Mexican and Latin American cuisine, and is often referred to by speakers of English as "vermicelli".

We cook fideos not as the Italians do, but like the Spanish, who brought them to Mexico, first frying them in oil until they are toasty and nutty-tasting, then simmering them in a tomato-based sauce or broth until the sauce thickens considerably and coats the noodles.