A cozy, rich Mexican pasta dish with smoky tomato and pasilla chilli sauce, queso, and crema, perfect for any day of the week.
Why Fideo Seco is a Mexican Comfort Classic
There’s something magical about the way Mexican home cooking turns simple pantry ingredients into the most comforting dishes. Fideo seco is a perfect example: toasted vermicelli noodles simmered in a chilli and tomato sauce, then topped with crema, cheese, and avocado.
It’s the kind of dish that makes you feel taken care of. Whether you eat it as a main or a side, this Mexican dry noodle dish is warm, satisfying, and full of nostalgic flavor. It’s beloved by kids and adults alike and it might just become your new go-to weeknight meal.
What is Fideo Seco?
Fideo seco, or “dry noodles,” is a traditional Mexican dish made with thin noodles (often vermencelli) that are first toasted, then cooked in a thick sauce made from tomatoes, chiles, and spices. Despite the name “dry,” the dish is typically saucy and rich, but not soupy like its cousin, sopa de fideo.
This dish traces its roots to Spanish colonial influence and is a staple in homes and fondas (small eateries) across Mexico. It’s versatile, inexpensive, and incredibly comforting, often served with crema, queso fresco, and sliced avocado on top.
Ingredients You’ll Need
To make this Fideo Seco these are the ingredients you will need.
Pasilla chile
A dried, dark, and wrinkled chile with a mild heat and earthy, raisin like flavor. It’s a key player in many traditional Mexican sauces and adds depth without overwhelming spice.
Tomatoes
Fresh, ripe tomatoes form the base of the sauce. They add acidity, sweetness, and body, balancing the smoky pasilla perfectly.
White onion
Milder and slightly sweeter than yellow onions, white onion provides a foundational flavor that blends smoothly into the sauce.
Garlic
Used to deepen and round out the flavors in the sauce, garlic is essential for that unmistakable savory note.
Salt
Enhances all the flavors in the sauce and the pasta. A little goes a long way to bring out the richness of the ingredients.
Chicken stock (or vegetable stock)
Adds richness and body to the sauce. Use homemade or good-quality store-bought stock for best flavor. Vegetable stock makes this dish completely vegetarian.
Angel hair pasta (or vermicelli)
Very thin noodles that cook quickly and toast beautifully in oil. Breaking the nests into short lengths gives the dish its signature texture.
Vegetable oil
Used to toast the noodles and bring out their nutty flavor. A neutral oil like sunflower, canola, or corn works best.
Queso fresco
A crumbly, lightly salty cheese that softens slightly on the warm noodles. Queso fresco is traditional, but feta makes a great substitute.
Avocado
Creamy and cooling, avocado slices or cubes balance the warmth and smokiness of the noodles. They add richness and freshness to each bite.
Cilantro
Chopped fresh coriander brightens up the dish and adds a fresh note that contrasts the toasted, earthy base.
How to make Fideo Seco
Main Ingredients:
- 8 nests angel hair pasta or vermicelli
- 2 medium tomatoes, chopped
- ½ small white onion, chopped
- 1 pasilla chile, stem and seeds removed
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 2 cups chicken stock (or vegetable stock for vegetarian)
- ½ teaspoon salt
For Garnish:
- 1 cup crumbled queso fresco
- 1 perfectly ripe avocado, sliced or cubed
- ½ cup fresh cilantro, chopped
Equipment
- A cast iron pan (or a heavy-bottomed skillet)
Method
1. Soften the Pasilla Chile
Place the deseeded pasilla chile in hot water for about 5 minutes to rehydrate.
2. Make the Sauce
Roughly chop the tomatoes and onion. Once the chile is soft, blend it together with the tomatoes, onion, garlic, and saltuntil smooth. Strain the sauce through a fine sieve into a saucepan and cook over medium heat for about 5 minutes. Set aside.
3. Toast the Fideo
Heat the vegetable oil in your cast iron pan. Break the angel hair nests into smaller pieces and toast them in the oil, stirring frequently, until they turn golden brown. This step gives the dish its signature toasty flavor.
4. Simmer with Sauce and Stock
Pour the pasilla chile sauce over the toasted noodles and stir well to coat. Then pour in the stock and mix again so the liquid is evenly distributed.
Bring everything to a gentle boil, then reduce the heat, cover the pan, and let it simmer for about 10 minutes, or until the liquid is absorbed and the noodles are tender.
5. Garnish and Serve
Turn off the heat and let the fideo rest for a couple of minutes. Then top with:
- Crumbled queso fresco
- Sliced or cubed avocado
- Fresh chopped cilantro
Serve warm—and enjoy every comforting bite!
How to Serve Fideo Seco
Fideo seco can be a meal on its own or part of a bigger spread. Try serving it with:
A drizzle of Mexican crema if you love it extra creamy
A side of refried beans
Tortillas or crusty bread for scooping
Frequently Asked Questions about Fideo Seco
Why is it called “dry noodles” if there’s sauce?
The word “seco” (dry) refers to the fact that it’s not a soup like sopa de fideo. The sauce is thick and coats the noodles, but it shouldn’t be runny or broth-like.
Can I make this vegetarian?
Absolutely! Just use vegetable broth and top with your favorite plant-based garnishes.
What if I can’t find fideo pasta?
Use thin vermicelli or even angel hair pasta, just break it into short pieces before toasting.
Can I freeze it?
Yes, you can, but have these important things in mind, before you freeze it:
- Cool it completely before freezing to avoid condensation and ice crystals.
- Portion it into airtight containers or freezer bags. This makes it easier to thaw just what you need.
- It can be frozen for up to 2 months.
To reheat it:
- Thaw overnight in the fridge.
- Reheat in a skillet over medium heat with a splash of broth or water to loosen it up and bring back that saucy texture.
- Stir gently to avoid breaking up the noodles too much.
While the texture may be slightly softer after freezing, the flavor holds up beautifully. It’s a great dish to have on hand for quick, comforting meals!
How spicy is it?
My version is not spicy, as I used a pasilla chile, which it is deseeded. But if you want to make it spicy, replace the pasilla chile por a chipotle or morita Chile. Use two for extra heat, or skip entirely for a kid-friendly version.
Can I make it ahead?
Yes! You can absolutely make the sauce a few days ahead of time and store it in the fridge until you’re ready to use it.
Fideo Seco also reheats beautifully. If you’re making it in advance, just add a splash of water or broth when reheating to bring back its delicious saucy texture. This makes it perfect for meal prep or easy weekday meals!
Final Thoughts
Fideo seco is a humble but deeply flavorful dish that brings comfort and joy to the table. Whether you’re new to Mexican home cooking or grew up with it, this is a recipe that feels like a warm hug from someone who loves you.
If you give it a try, I’d love to hear what you think, leave a comment below, or tag me in your photos. ¡Buen provecho!
Fideo Seco (Mexican Dry Noodles)
Equipment
- cast iron pan
Ingredients
- 8 nests angel hair pasta or vermicelli
- 2 medium tomatoes
- ½ small white onion
- 1 pasilla chile stem and seeds removed
- 1 garlic clove peeled
- 3 tablespoon vegetable oil
- 2 cups chicken stock or vegetarian stock
- 1 teaspoon sea salt flakes
To garnish
- 1 cup crumbled queso fresco
- 1 perfectly ripe avocado sliced or cubed
- ½ cup fresh coriander chopped
Instructions
Soften the Pasilla Chile
- Place the deseeded pasilla chile in hot water for about 5 minutes to rehydrate.
Make the Sauce
- Roughly chop the tomatoes and onion. Once the chile is soft, blend it together with the tomatoes, onion, garlic, and saltuntil smooth. Strain the sauce through a fine sieve into a saucepan and cook over medium heat for about 5 minutes. Set aside.
Toast the Fideo
- Heat the vegetable oil in your cast iron pan. Break the angel hair nests into smaller pieces and toast them in the oil, stirring frequently, until they turn golden brown. This step gives the dish its signature toasty flavor.
Simmer with Sauce and Stock
- Pour the pasilla chile sauce over the toasted noodles and stir well to coat. Then pour in the stock and mix again so the liquid is evenly distributed.
- Bring everything to a gentle boil, then reduce the heat, cover the pan, and let it simmer for about 10 minutes, or until the liquid is absorbed and the noodles are tender.
Garnish and Serve
- Turn off the heat and let the fideo rest for a couple of minutes. Then top with: Crumbled queso fresco, sliced or cubed avocado, fresh chopped cilantro's erve warm and enjoy every comforting bite!
Notes
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