Recipe for Dry Noodles with Three Chiles

Mexico is a big pasta consumer. In 2020, Mexico proudly ranked 12th in global pasta consumption (according to this study). Pasta is affordable, filling, and versatile—whether times are good or tough, it's always a favorite in Mexican households.

What is "fideo seco"?

"Fideo seco" is a variation of traditional noodle soup where the liquid, typically a tomato broth, is evaporated to create a dry dish resembling slightly overcooked spaghetti. It can be enjoyed on its own, but unwritten dining rules dictate it should be served with cream, cheese, and chipotle. In Mexico City, it's commonly found on the menus of cantinas and restaurants serving classic Mexican cuisine. This recipe comes from the book "Cantinas, salud por las capitalinas" and, according to the authors, was enjoyed for years at Guadiana 19, a cantina owned by culinary critic Marco Beteta in Mexico City's Renacimiento neighborhood. While the cantina no longer exists today, its recipe remains a legacy of a place created in the 21st century where women could spend afternoons playing dominoes, sipping Cuba Libre, and savoring "fideo seco." Beteta, however, avoided calling it a "cantina" to avoid the negative connotations associated with the term until recently.

"Fideo seco a los 3 chiles"

Ingredients:

• 1/2 cup canola oil
• 250g fideo noodles (size 0)
• 1 pasilla chili
• 1 guajillo chili
• 1 ancho chili
• 3 tomatoes
• 1/2 white onion
• 1 garlic clove
• 500ml chicken broth
• 1/2 cup sour cream
• 100g cotija cheese

Instructions:
1. In a pot over medium heat, heat the oil. Add the fideo noodles and stir continuously until lightly golden. Drain in a colander. Reserve the oil and the pot separately.
2. Reserve one pasilla chili for garnish. Toast the remaining chilies on a comal (or dry skillet) over medium heat for about 2 minutes on each side.
3. Finely slice the reserved pasilla chili for garnish and fry it in a pan with 2 tablespoons of the reserved oil.
4. In a bowl of hot water, soak the toasted chilies for about 5 minutes until softened. Drain and rinse with cold water twice. Remove stems and seeds.
5. In a blender, puree the tomatoes, onion, garlic, and softened chilies. Strain through a medium-mesh sieve. You can skip this straining step if you're in a hurry.
6. In the reserved pot, fry the seasoned tomato puree for 5 minutes.
7. Add the chicken broth, bring to a boil, and add the fideo noodles. Cover the pot, reduce heat, and cook until the noodles are cooked through but not soupy.
8. Serve hot. Garnish with fried chili slices and serve with sour cream and cotija cheese.

Enjoy your "fideo seco a los 3 chiles"!