Fideo Seco


We are now on week 2 of our second lockdown, since the virus strike, working from home is quite easy now, even for my children. But now, I see myself spending more time in the kitchen, which I don’t mind, as it is my favourite place in the house. But I have to admit that it is becoming quite tricky to find new recipes to cook for lunch, as I don’t like to repeat recipes.

Today we had a delicious dish call Fideo Seco. Delicious angel hair pasta or vermicelli drenched in an amazing broth, which cooks the fideo and then once its cooked, it is garnish with queso fresco and fresh coriander. My children love it and so do I.

It is a super easy recipe to cook and an incredible idea for a quick lunch.


Karla X

Fideo Seco

Servings 4 people
Prep Time 10 mins
Cook Time 15 mins


  • cast iron pan


  • 8 nests angel hair pasta or vermicelli
  • 2 tomatoes medium
  • ½ white onion small
  • 1 pasilla chilli stem and seeds off
  • 1 garlic clove
  • 3 tbsp vegetable oil
  • 2 cups chicken stock or vegetarian stock
  • ½ tsp salt

To garnish

  • 1 cup crumbled queso fresco or feta
  • 1 perfectly ripe avocado sliced or cubed
  • ½ cup fresh coriander chopped


  • Place the deseeded pasilla chilli in hot water for 5 minutes to rehydrate it. Cut in chunks the tomato and onion.
  • Once the pasilla chilli is hydrated, place it in a blender together with the tomato, onion and garlic. Add salt and blend until smooth. Pass this sauce through a sieve and part cook it in a saucepan to medium heat for 5 minutes. Set aside.
  • Heat the oil on a cast iron pan. Break the angel hair nests. Place the fideo in the pan and fry until golden brown.
  • When the pasta is brown, add the pasilla sauce and mix. Then soon after add the chicken stock and mix it again, so the stock gets evenly around the pan. Once starts boiling, turn the heat down, cover the pan and simmer until the liquid has gone.
  • The fideo cooks quite fast, so 10 minutes is enough. Once all the liquid is gone and the fideo is cooked, the fideo seco is ready. Garnish with queso fresco or feta, slices of avocado and fresh chopped coriander. Enjoy!


I used an Italian brand for the pasta.
Course: Soup
Cuisine: Mexican
Keyword: mexican food, soup, fideo, pasta

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© Mexican Food Memories 2021. All rights reserved.

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

These cookies are necessary for the website to function and cannot be switched off in our systems.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

We use WooCommerce as a shopping system. For cart and order processing 2 cookies will be stored. This cookies are strictly necessary and can not be turned off.
  • woocommerce_cart_hash
  • woocommerce_items_in_cart
  • wc_fragments_#

Decline all Services
Accept all Services