Sopa Seca de Fideo
Fideo Noodles in Chipotle-Tomato Sauce
- WORDS BY: Lesley Téllez
- PUBLISHED: February 18, 2021
- PHOTOGRAPHY BY: Penny De Los Santos

“Another “dry soup” served before the main meal, sopa seca de fideo is one of my favorite dishes in Mexico. Thin fried noodles mingle in a (sometimes spicy) tomato sauce, garnished with creme, avocado slices, and once, when I was lucky, big pieces of chicharrón—it added a crunch and meatiness I didn’t even know I was missing. Not everyone adds chipotle en adobo; I like the heat and slight fruitiness it gives the sauce. This is usually served as a side dish, but can also stand up as a meal on its own. Leftovers will keep in the fridge for about a week”. – Lesley Téllez
Click here to purchase your own copy Lesley Téllez’s cookbook Eat Mexico: Recipes from Mexico City’s Streets, Markets, and Fondas published by Kyle Books.
Serves 4
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