Fideo

Fideo is a staple in Mexican and Tex-Mex kitchens, and if you grew up anywhere near the border, chances are someone in your family made a version of this weekly. It’s nothing more than vermicelli pasta toasted golden in oil, then simmered in tomato sauce and water until tender. Simple, cheap, and deeply satisfying.

Toasting the noodles is the step that separates fideo from regular pasta. You fry the dry vermicelli coils in hot oil until they turn a warm, nutty brown. That browning creates a toasty flavor that carries through the whole dish even after the noodles absorb the tomato broth. Don’t walk away during this step. Vermicelli goes from golden to burnt in seconds.

The plain version is a classic side dish alongside beans and rice. For a heartier one-pot meal, brown some ground beef separately, drain the fat, and fold it in with the garlic and tomato sauce.

Pro Tips

• Break the vermicelli coils into smaller pieces before frying if you prefer shorter noodle strands. Some folks leave them whole for a more traditional look.
• Stir the noodles constantly while toasting. They cook unevenly if left sitting, and burnt fideo tastes bitter.
• Simmer covered on low heat for the full 10 minutes. Resist the urge to peek since the steam helps cook the noodles evenly.
• If the noodles absorb all the liquid before they’re tender, add a splash more water and keep simmering.

Variations

• Stir in a diced potato along with the tomato sauce for fideo con papa, another Mexican home-cooking classic.
• Add a minced chipotle pepper in adobo for smoky heat.
• Top with crumbled queso fresco and a squeeze of lime before serving.