Fideo Seco

Unlike typical pasta recipes, Fideo Seco builds deep flavor by toasting the noodles first – a game-changing step that gives them a nutty, golden richness. After that, they simmer in a smoky, spiced tomato-chipotle broth, absorbing every drop of that bold Mexican-inspired sauce. 

Don’t confuse this with its soupy cousin, sopa de fideo (aka sopita). Instead, think of Fideo Seco as the Mexican risotto. Just like traditional Mexican red rice, the noodles toast until aromatic, then cook in a tomato broth until tender and infused. 

Serve it as a standalone meal (piled high with your favorite garnishes) or as a vibrant side dish alongside grilled meats, seafood, or veggies.

Ingredient notes

• Olive oil – For sautéing the garlic and onion and toasting the noodles.
• Shallots and garlic – The flavor base of this dish, softened until fragrant. 
• Chopped tomato – Choose ripe, deep-red tomatoes for brightness.
• Canned diced tomatoes – Undrained for extra saucy depth.
• Dried guajillo chiles – Stemmed and seeded for a smoky, mild heat.
• Chipotle chile in adobo sauce – Plus a spoonful of the sauce for a touch of spice and richness.
• Dried oregano – For an earthy, classic Mexican flavor.
• Kosher salt and ground black pepper – Enhances the flavors of the dish. Plus more to taste. 
• Fideo pasta – This is the star ingredient of this recipe. Choose a Mexican pasta labeled as “Fideo” which is thicker than vermicelli. You could also use spaghetti broken into short pieces. Vermicelli or angel hair are other options, but you’ll need to be careful that they don’t burn since they are much thinner. 
• Stock/broth – You can use chicken stock or use vegetable broth to keep it vegan.
• Bay leaf – Simmered for subtle herbal notes.
• Garnish – I love to garnish this fideo seco with avocado, red onion, fresh cilantro, Crema Mexicana or sour cream (thinned with a bit of water), crumbled Queso fresco, and lime wedges.

How to make it

Step 1

Saute the aromatics

• Heat olive oil in a saucepan over medium heat. Add the shallot and cook, stirring often, until softened. 
• Stir in the garlic and cook just until fragrant. 
• Add the chopped tomatoes, canned tomatoes, and guajillo peppers. Season with salt and pepper. 
• Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture thickens.

Step 2

Toast the fideo

• Meanwhile, heat more olive oil in a large, deep skillet over medium-high heat. 
• Add the fideo and toast, stirring often, until golden-brown and nutty in aroma.

Step 3

Blend the sauce

• Transfer the tomato mixture to a blender. Add the stock/broth, the chipotle pepper, adobo sauce, and oregano.
• Blend until smooth, then season to taste.

Step 4

Simmer the pasta

• Pour the blended sauce into the skillet with the toasted fideo. 
• Add the remaining broth and bay leaf. 
• Return to a simmer, then reduce the heat to low. 
• Cook, stirring once halfway and gently pressing the noodles into an even layer, until the liquid is absorbed and the pasta is al dente (about 10-12 minutes).

Step 5

Garnish and serve

• Discard the bay leaf. Serve warm with your favorite garnishes.

Tips and tricks

• Cook the pasta directly in the sauce to let it absorb the rich flavors while simplifying cleanup and adding convenience without having to cook the pasta separately.  
• Add the pasta towards the end of cooking to ensure it stays al dente, as overcooking it in the simmering broth can turn it mushy.
• Stir the pasta occasionally as it simmers to prevent sticking and ensure even absorption of the sauce.
• Taste and adjust seasoning just before serving.
• Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta. 
• Use a large enough skillet to comfortably hold all of the ingredients. 
• You’ll typically find fideo pasta in the Hispanic foods section of most grocery stores. For the best selection, check your local Mexican market – they usually carry multiple varieties of this traditional pasta.

Serving suggestions

Fideo Seco is delicious on its own, but even better with the right pairings! Serve it with crusty bread for soaking up the sauce, fresh salads for balance, or protein like shrimp for a heartier meal. Here are my top picks:

• Garlic Bread or other Mexican breads
• Mexican Roasted Carrots
• Air Fryer Shrimp
• Fennel Salad Recipe with Chickpeas
• Arugula Salad
• Sous Vide Asparagus
• More EASY Side Dishes for Pasta
• Easy Mexican Desserts

Storing

Store leftover Fideo seco in an airtight container in the fridge for 3-4 days. 

While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.

Gently reheat your Fideo seco on the stovetop with a splash of broth or water to restore its texture, stirring frequently over medium-low heat until warmed through.

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