No ImageSopa Seca de Fideo (Mexican-style Angel Hair Nests)

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  1. Debra

    Great recipe! I live in South Texas and we love our fideo. We spice ours up a little more but overall no real difference. We eat fideo usually once a week as a side dish.


  2. Trisha

    My family loves this and I make it almost every week. We add in a can of Rotelle and sautéed chicken and top it with shredded cheese. Yum!

  3. Emily

    Just wanted to say thank you for the recipe! We enjoy trying many of your recipes and like most (all?) of them, but this one has altered our food landscape. We eat it basically every week. And by that I mean that my husband gets a serving, my daughter gets a small serving, and between lunch/dinner and breakfast I eat the rest. :D

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  4. Marry

    Made this delicious and super easy recipe tonight. I halved it and came out perfect. I added some browned ground turkey, garlic, fennel seeds and oregano during the last 2 minutes. Thank you Elise.

  5. Jenna Woodul

    Hi Elise,
    In our family, this is known simply as “fideo.” We brown the vermicelli in a large kettle and then pour in a whole big bottle of tomato juice. While that’s coming to a boil and then turned down to cook, we brown chopped onion and a pound of ground meat (seasoned with salt, pepper, garlic, cumin, oregano, chile powder). When the noodles are soft and there’s still a little liquid, mix in the meat/onion mix. Delicious comfort food!

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