Sopa Seca de Fideo: Toasted Pasta with Mushroom, Roasted Tomato and Two Chiles
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- Опубликовано: 13 мар 2021
- RECIPE 👉 www.rickbayless.com/recipe/ve...
When someone makes fideo seco, as this dish is often called in central Mexico, they’re usually thinking about rich creaminess shot through with canned chipotle, maybe some chorizo. The noodles-toasted and simmered in the tomatoey sauce-become the perfect, buoyant vehicle for all that flavor. But don’t think of the “seca” part of the Spanish title as indicating that the dish is dry, as that word would translate into English. Instead, this preparation-which we’d all recognize as looking more-or-less like a typical, not-too-saucy pasta dish-is dry in comparison to the more typical way of serving fideos, which is in a brothy soup. And that soup is one of the most common and comforting family meals in Mexico. In fact, I’d go as far as to say that it’s Mexico’s version of our planet’s restorative chicken soup, except that Mexico loves chicken soup too-of course, served with spoonfuls of raw onion, green chile and cilantro, plus a big squeeze of lime. Mexico simply loves dishes that are soupy.
Now, about the toasting of noodles-or the use of noodles at all in Mexican cooking. Though traditional Mexican cooks aren’t known for pasta dishes, the vermicelli-like dried pasta called fideos is a pantry staple. It is in parts of Spain, too (another country with few pasta specialties), where the same fideos are found in a paella-like preparation called fideuá. And in that preparation, they toast the dry pasta in oil, just as they would rice, which brings us all the way to Mexico and its toasted pasta fideo dishes.
While I admit that there is something thoroughly craveable about the most traditional fideo seco dish, topped with dollops of crema, grated añejo cheese, crispy chorizo and cubes of avocado, this version gives it a run for its money. Same chipotle-infused sauce enriched with caramelized onions, mushrooms and bits of dark pasilla chile, then strewn with goat cheese, crema and herbs. All that said, crispy chorizo, diced avocado and añejo cheese wouldn’t be at all out of place here, should you want to add them.
Rick Bayless The Authentic Mexican of The Heart Chef!! Love his recipes!! I learned a lot from him!! Great and easy to learn from him!! And so accurate to the real recipes!!
My wife is literally making this tonight (based on her family recpie, of course)! But both of us can't wait until we can travel again and visit your restaurants!
Lucky you! Enjoy!
Love SOPA! A true Mexican classic. First post.
You are the real deal Rick. Thanks for enriching our lives. No bullion cube either 👍
Grew up eating fideo!😋 Made it for my kids and now grandkids!
Okay--I finally joined! One year into lockdown...Rick, I was watching your test kitchen videos and they helped me through the beginnings...now, I had to finally join because of your tenacious commitment to what you do! I've been a long-time fan--since way back when your recipe for Shrimp in (cactus paddle) Mole Verde was published in GQ (or some other magazine--I don't remember) in the early '90's...just goes to show that when you love what you're doing nothing can stop you!
thank you for joining!
Rick is just the best.
Our family loves mushrooms, we grow our own oysters, y la comida mexicana tiene pasta absolutamente! Thank you for this recipe, Chef. Haremos esto para cenar!
❤️ from South Tx....my abuela would add cooked nopales & I add grated carrots too. Fideo: Food of the gods!
Very different way to cook fideos I fry em in skillet add carne onions tomatoes water. And cook delisioso. Will try this one. Gracias Rick. I use carne molida.
esta receta llego al siguiente nivel...se ve deliciosa..."sopa de fideo" es de las primeras cosas que recordamos en México cuando pensamos en comida de casa de la abuela...con un bolillo...con tortilla...en taco o en torta...yo con mucha crema y chipotle.
Your knife work is a lesson in itself. 🔪
I'm SO glad to know Mexican food also has pasta. This looks amazing!
Chef, I have been a fan for many years! Thank you for a well rounded show! Great recipes, history and culture in all your shows. I would be honored to meet you in the near future! Mil gracias Luis Canela Denver.
Gracias por su receta 😊. Saludos desde Houston, Tx.
Saludos desde Mexico
We fixed this for dinner tonight, without the goat cheese. It was fabulous and did not take too long to cook. Will definately have it again!
You're my favorite chef. I've been watching you and Bob Ross since y'all were on PBS.
Dear Sir : you are a most potent source of the kitchen addiction virus .. ever .. i mean .. i been hooked since the early 2000's , days where i wish i'd have a chance to spend a few months in one of your kitchens learning everything there's to learn .. Passion ... check ( X ) Skills ... check ( X ) Knowledge ... check ( X ) Thanks for not only the laughs , the fun i have when i cook and the smiles on the faces of the people i cook for. One of your books i use has been used so much all the pages are loose :D :D :D Thanks :D
Thanks Chef, I will definitely replicate this recipe at home 👩🏼🍳 hugs from Panama 🇵🇦🇵🇦🇵🇦🇵🇦 your huge fan
I just got through looking at your bunelos and now I found yuo making sopa de fide. I am surprised to read that some Hispanics have never heard of sopa seca which can be rice also. I have heard this sopa seems to be unknown to many Hispanics have never heard of it. I ate this as a baby and just turned eighty on May sixth. Made with minced onions and garlic and tomato and chicken broth itsvery comforting when one is ill. You have what looks like a GOOD recipe.
I forgot to add that Grandma also made very similar sopa seca with estrella pasta and just as you showed how to brown the video the same is done to the little stars.
I love this kitchen and Rick!!! Forever a fan!
Thank Chef,amazing as always.
JOIN for channel membership: ruclips.net/user/rickbaylessjoin
RECIPE 👉 www.rickbayless.com/recipe/vermicelli-with-mushroom-roasted-tomato-and-two-chiles/
My kids' favorite ever dish.
This is incredible Rick, thank you very much!!
Gracias.... Señor Rick 🌈😊
Not Mexican, but half Spaniard. My sisters mother-in-law is Mexican and would make me Fideo along with nopal cactus salad when ever I visited. Grandma Genevieve made the best, but this recipe brings it to the next level. Incredible!
Wow, a totally new way (to me) of cooking pasta! Gotta try this. Thanks so much, Rick.
Look so good!!!!
We made this tonight - oh my! One of our new favorite dishes. Thanks for the wonderful instruction.
You're number one Rick! Another beautiful dish!
Fideo is still one of my favorites. Now I make it for my daughter. Love the toasting it in the oven idea. I'm going to make sopita tomorrow. YUM!
Delicious 😋 Ideal for cold weather 🥢🍽
Always room for another tantalizing pasta dish!
That FOOD Looks Delicious!! 😋
My mom used to make this dish, although without the mushrooms.
We loved it
Lo voy a hacer con un pescado este viernes de cuaresma. Y a mis hijos les encanta en caldito de tomates con cilantro y le ponemos crema y queso fresco.
Grew up eating fedio still till this day!! I love it my mom and grandmother should me how😍 its a staple in my home. Great job on your recipe Mr Rick. So delicious will try your version ❤❤ thank you
Delicious twist!!! Thank you!!!
This dish looks so good I will surely try it.
Rick, this is amazing!!! I had it for lunch today and is is just spectacular!!!
Oh yea. I remember mom making the soup version. Haha. So long ago, but thanks for bringing back that memory.
Great recipe!!
By far, this is the best fideo I ever ate.
You make the best Mexican food.. love your recipes thank you Chef Rick
Thanks so much
@@rickbayless you're welcome looking forward to more delicious items
THATS NOT Mexican food, we don’t do that at all in mexico!! This is his interpretation and it looks super tasty but is not even close to what a fideo seco is. Rachel Ray twists are getting outta control in Gringoland, geez.
I’ve made this three times now. I love it! I use fewer pasilla chiles, but it’s delicious.
Riquisimo
Hello Sir 👋 thank you for your recipe. This example of your sopa looks delicious with all the mushrooms, different varieties of chiles, along with the cheese 🧀. Please with all due respect this is very different fideo from the original sopa de fideo from my mother and grandmother cooking. You know that Mexican cooking is mostly simple and very easy time in preparation when you get the whole family involved. Garlic is an essential ingredient for most Mexican meals as fresh tomatoes 🍅 only can use is tomatoes sauce Para la sopa de fideo. I enjoy the classic version reminds me of 🏡 home. Please take this response with all due respect and hope you don't get affended by my posting and thank you for your time 😎👍muchas garcias Amigo y familia
Wow, that looks amazing chef. I'll do that this week.
Beautiful!! Nice work sir!
Try cascabel Mexican peppers! They give the best Smokey flavor!!!
I can't wait to try this. I'm crazy about pasta, and if it's Mexican pasta even better! This is happening as soon as I get some oyster mushrooms.
I miss watching the TV. Show 😊❤
Looks amazing. I'm not a fan of mushrooms, but my family would love this dish, and would just eat around the mushrooms. Thank you.
such interesting way of making this! will definitely like to try :)
Great 😋😋👍🏻
This brings me back when i was a kid, my Jefa preparing this fideo sopa, love it hahah. Thank you, greetings from Tijuana Mexico.🇲🇽🇺🇸
Yummy!!!!!
Delicious
My favorite two chillis 🌶❤
HI RICK..ENJOYING YOUR VIDEOS ON YOU TUBE!!
Love the toasted pasta idea. Will try this and use shitake mushrooms since we have plenty of them here. Wish I can do dairy more, but will substitute with clarified ghee and coconut milk which is easier on my digestive system. Thanks for the video. You make things look so easy and delicious! Blessings!
Im definitely making this tonight along with some chicken flautas!thanks Chef!!😃
Our family just adds mayonnaise, but if feeling extra hungry eggs and beans... Or eggs and weenies... Or eggs and string beans (ejotes)...
This looks incredible. First time I ever heard of it. Will be a great thing to cook for guests so they can wonder what you will do in the next step. I think I can have good results with less onion though.
Now I want fideo seco 🥰🥰
Throwing in two pounds of shrimp and/or mussels would do the trick for me...the color is beautiful.
Outstanding Rick * from your Oklahoma Brother 🤠
I like this free channel :)
I have this exact pasta :)
Im going to make a version of this today. Going to use the enchilada suiza sauce you turned me onto a few days ago that I made yesterday. I bought these noodles months ago when I first saw this picking up the oyster mushroom etc to complete the circle all thanks go to you!!! I do wonder however if I could cook the noodles in water, dry them and then toast them and top with the sauce for that crunch/soft texture like a Cantonese crispy noodle dish...
OMG. I am making this...
Yummy 🤤
I noticed that if you skip pasillas and chipotles, and replace cilantro with parsley or basil, then u'd get an Italian pasta dish. Looks delicious, i love pasta. Thanks for the recipe.
Sopa de fideo con pollo, o jamon, y salchichon mmmmmm.
My god this takes my mom's fideo to the next level!!!
I am allergic to goat cheese but can hardly wait to try this dish with a goat cheese substitute!
I'm allergic to dairy
Great dish.. Love that vintage Copco black on black cast iron skillet.. Sure don't make them like that anymore..
Uncommonly interesting recipe (toasting pasta had never occurred to me before). I am struck by how much Mr. Bayless likes using reactive cast iron with acidic sauces, but I've tried it, and it works ok. Just takes maintenance.
My mother would make a sopita de fideo like this for my siblings and I for lunch
My mother used to make this 60 years ago. She never put cilantro in the sauce nor on top of the finish product. I think the "crema" should have been thin down with some milk and put in a plastic container and drizzled over the pasta if you must add it to it. That's how they make it in the Istmus of Tehuantepec, Mex.
Looks amazing. Do you have a regular sopa de fideo?
I know many pasta dishes in Mexico are in a form of soups...and Goya does sell pasta.
That would be good with some Al Pastor sprinkled in it!
OHMYGOSH
Chef I like your take on one of my favorite classic Mexican fideo. I like how u browned the fideo and sauce. I am very old school and don't care for crema or salty cheese. However I 😊 am in the minority. Thank you for elevating our cuisine.
Out of all the Mexican sopas, fideo is my favorite. Making that tomorrow.
Pack of Ramen in the toaster.
Can of tomatoes.
Tub of mayo.
Season to depression.
"Kids! Dinner! "
I love your shows, I enjoy watching them and how well you pronounce the various foods (cilantro, pasilla) but it just kills me that you don’t pronounce chorizo the right way! I can understand R Ray, ATK, Cooks but you have spent time in Mexico, you have had a love of the whole of Mexico, the people, the traditions and the good. I know like all people you change it a little to make it your own (everybody does it😀). I actually went to the store looking for choreezzo, when I was in the refrigerator section I saw chorizo and realize what chooreezzo was 😯. Take care, keep cooking and enjoy it, life is too short! 🫔
I’m just now realizing that doing pasta this way is kinda like All’assassina
OMG!
Rick made sketti!
Maybe I missed the temps you gave but could you let us know what temps you are using for the oven or stove. Thank u
Any of (your) his restaurants on the East Coast CT/Boston area?
would queso fresco be a good substitute for goat cheese?
what do you think -- this reminds me of the dried Ramen noodles dishes -- I wonder how the Mexican's fideo recipe evolved through historical time - something to think about
My understanding is that fideos came with the Spaniards. They use quite a few fideos in their cuisine.
What is the best way to store fresh cilantro?
I’ve made this a few times and it is AMAZING!!! I have only been able to find dried Pasilla chilis here, does anyone know if he uses fresh chilis or dried? Hard to tell in the video. I’m wondering if they are fresh and if there is a big difference in flavour from the dried.
Pasilla are always dried. The name literally means “little raisin.” The fresh form of the chili pepper is called chile chilaca. Chili peppers in Mexico get different names depending on if they’re fresh or dry, like jalapeño and chipotle, for instance. And speaking of chipotle, the ones use uses from the can come already covered in a sauce.
Would the base of the mushrooms be good to save for vegetable stock?
Definitely. I keep all of my mushroom stems etc. in a bag in the freezer. When I have enough, I make stock for mushroom risotto.
@@patrickjamesbissett2910 Thank you.