Melissa Maedgen

Sopas secas, or “dry soups,” form a distinct category within Mexican cuisine, typically presented as a first course. The most widely recognized sopa seca in the U.S. is often the ubiquitous red rice found at nearly every Mexican restaurant. However, this category extends to include various other ingredients, from pasta to tamales. Sopa seca de fideo, with its fine, short pasta pieces, is indeed a cherished classic.

I highly recommend including the chipotle if you appreciate a subtle warmth and smoky undertone in your dishes; however, it can be omitted for a milder flavor profile. When I prepared it with the chipotle, the avocado garnish offered a wonderful, cooling contrast to the dish’s gentle heat, creating a beautifully balanced bite. For my preparation, I utilized gluten-free fideos from the Harisín line by Sanaví, and I found they behaved admirably during the frying stage without any burning issues. The suggested cooking time for the pasta in the sauce was largely accurate. I did find myself adding an extra 1/2 cup of water, as the sauce seemed to thicken and dry out a bit quicker than anticipated before the noodles reached their optimal tenderness. This adjustment resulted in perfectly cooked and flavorful noodles.

Pat Francis

I distinctly remember placing the meal on the dining table and bustling around to tie up a few last-minute preparations before we could finally begin to eat. As I re-entered the dining room, even before I had a chance to sit down, my husband’s immediate reaction was, “This is definitely a Tester’s Choice!” And he was absolutely right. The dish was a resounding success.

The chipotles – it took precisely four canned chilies to yield the 2 tablespoons of minced chipotle needed – provided an excellent foundational layer of heat. This warmth was clearly discernible, adding depth and excitement, yet it never became overpowering or intrusive. The fideo noodles, for which I did require the additional 1/2 cup of water as noted in the recipe, cooked to perfection within the flavorful sauce, achieving a wonderfully appealing texture that was neither too soft nor too firm.

My only minor reservation about the recipe revolved around the practical challenge of removing the last batch of fried noodles from the pan to wipe it clean. It felt as though extracting these final noodles from the skillet and transferring them to paper towels took almost as long as the actual frying process itself. I pondered various methods to simplify this step without resorting to using three separate skillets, which isn’t always feasible. I imagine that with repeated preparation, this part of the process would become quicker and more intuitive. I’m certainly looking forward to finding out!

Angie Zoobkoff

It truly astounds me how the simple addition of a few well-chosen ingredients can elevate a dish far beyond its initial appearance. At first glance, this recipe seemed like a straightforward variation on noodles in tomato sauce. Yet, the final result was nothing short of spectacular, easily becoming the best meal I had enjoyed in weeks. The inclusion of chipotles en adobo brought a remarkable smokiness that profoundly elevated the entire dish, transforming it from good to truly exceptional. The creamy richness of the crema and the salty tang of the cheese served as the perfect balancing act, tying all the vibrant flavors together harmoniously. In fact, the dish was so delicious that a playful argument ensued over who would claim the delectable leftovers!

During my preparation, I found that I didn’t need to make any adjustments to the sugar content after incorporating the chipotles, as the balance was already perfect for my palate. After adding the fideo noodles to the sauce, it was completely absorbed within 4 minutes. However, I observed that the noodles were still quite crunchy, indicating they needed more cooking time. I then added 1/2 cup of the reserved cooking liquid, which was absorbed in about 2 minutes, but the noodles still hadn’t reached an al dente consistency. A final addition of 1/4 cup of liquid, followed by just one more minute of cooking, brought them to the ideal texture. I served this magnificent dish as a main course, complete with all the suggested toppings, and complemented it with a refreshing Mexican kale salad dressed in a cumin-lime vinaigrette. It was a truly satisfying and memorable meal.

Allison J.

This Mexican noodle dish is truly delicious and remarkably flavorful. The level of spice was absolutely perfect for my entire family, striking a pleasant balance that everyone could enjoy. Personally, I might have even appreciated a touch more chipotle spiciness, but the current balance was excellent for a family meal. This dish brought back wonderful memories of my childhood, specifically dining at a local Mexican restaurant in Arizona where fideo and refried beans were often served as side dishes in place of the more common rice and beans on combination plates. It was a delightful trip down memory lane.

My one small observation was that the dish seemed a little bit greasy. I believe that a total of 1 1/2 tablespoons of oil for the entire recipe, rather than the suggested 3 tablespoons, might have been sufficient to achieve the desired browning and texture without the slight greasiness. For the fideo noodles, I used two 7-ounce packets, as this was the only size available at all the nearby stores I checked. For the garnishes, I opted for feta cheese as a substitute for queso fresco, and a mixture of sour cream and heavy cream instead of Mexican crema, which worked quite well. I also envision this dish being absolutely magnificent when topped with a generous portion of Mexican pulled pork (Carnitas), finished with a sprinkle of fresh cilantro. That would truly elevate it to another level!

Elsa M. Jacobson

In my previous culinary experiences, I’ve known dishes referred to as “sopa seca” to be somewhat soupier in consistency. This particular recipe marked my first attempt at preparing fideo noodles as a truly dry soup, where the liquid is fully absorbed by the pasta. The result was an utterly enticing combination of comforting carbohydrates and dynamic spices, leading to a truly addictive deliciousness that made it hard to stop eating!

This version of the recipe achieves a nearly perfect level of spiciness; for my personal taste, it could have been just a tad spicier. As prepared, the heat lingered pleasantly for a moment before gracefully dissipating. I also felt it could handle a bit more spice because the accompanying trio of garnishes – the cool crema, creamy avocado, and mild queso fresco – all work effectively to temper and balance any amount of heat. Regardless of the precise heat level, the noodles themselves are incredibly addictive, making it effortless for one serving to quickly lead to another.

I chose not to add any additional salt to the dish, anticipating that the generous garnishes of crema and cheese would contribute ample saltiness for both my preference and that of my tasters, and my assumption proved correct. Furthermore, I decided to use the entire ripe Haas avocado rather than just half, as a half seemed somewhat skimpy when divided among individual servings. Despite the seemingly large amount of oil used in the recipe, I was pleasantly surprised that the final product was neither greasy nor overly oily, showcasing a well-balanced preparation.