Sopa de Fideo Feature in Southern Living Magazine
Fideo is a dish made of vermicelli pasta simmered in a flavorful broth. As a child, when I cooked ‘sopa de fideo’ or simply ‘fideo’, with my grandmother, I ground the cumin seeds, peppercorns and garlic cloves in her molcajete. The result was the most aromatic spice blend that was added to the pot. Family members arrived at my grandmother’s home during their lunch hour to enjoy her family-style meals that she served each weekday. It was always the best meal in town, and she often served her fideo as a side dish. I add browned chicken to my fideo for a filling one-pot meal.
Mexican fideo (vermicelli) is delicate in comparison to Italian-style vermicelli. You’ll toast or brown Mexican fideo to deepen the flavor and to give it body. After adding the broth be sure to simmer gently to keep the pasta from becoming mushy, and only stir if absolutely needed. You’ll cook the fideo pasta until tender, but then you’ll turn off the heat and let it sit covered to gently finish cooking and absorb the remaining liquid. See the feature article with this recipe in Souther Living Magazine Jan/Feb 2025 issue.
Sopa de Fideo
YvetteZunigaJemison.com
Featured in Southern Living Magazine Jan/Feb 2025 issue
Servings 8
3 tablespoons olive oil, divided
7 oz. pkg. fideo noodles
1 lb. ground beef
1 russet potato, diced
1 cup diced onions
½ green bell pepper, sliced
15 oz can tomato sauce
1/2 cup cilantro
4 cloves garlic, minced
3 tbsp chicken bouillon granules
1 teaspoons cumin
1/2 teaspoon black pepper
8 cups of hot water
1. In a large pot over medium heat, warm the oil and add the fideo noodles. Stir frequently until
the noodles are toasted, about 4 minutes. Transfer the noodles to a plate until ready to use.
2. Warm the remaining tablespoon of oil in the pot on medium heat. Add the potato, onions
and bell peppers and stir to combine. Add the beef to the vegetables, breaking up with a
wooden spoon, and cook until the beef is brown.
3. Add the tomato sauce, cilantro, garlic, bouillon, cumin, and black pepper and stir to combine.
Add the water and bring to a boil. Add the toasted noodles, return to a boil and immediately
reduce to a simmer. Cover the pot and simmer until the noodles are done and the potatoes are
tender, about 15 minutes.
