Fideo sounds like a dance, maybe a Rumba, or the sound when you discover something you’ve lost, like “Eureka!” This simple and satisfying pasta dish is all of the above. Origins unknown, it arrived on the plates and palates of the lost and weary time travelers Donna, Ruth and Jan, originally from Long Island, New York. Now the story really begins. Hungry from their journey to Salida for a high school reunion, the ingredients arrive in the hands of a local gal, ready to cook. Soon the steam was rising from the pan and the smell of the spices piqued the nose. Having been one of those individuals arriving from afar nothing could have smelt or tasted better.
“Taste it sister” come the words of the chef and welcoming committee rolled into one. That was four years ago now and Fideo has become a staple of our table, along with meals with our newfound friends in Salida. Similar to Mexican rice, the pasta is sautéed first in spices, followed by the addition of water. The pasta grabs all the flavors and the result will make you want to dance in your kitchen. A great side to most dishes, this pasta also accepts leftovers gracefully. And as when first introduced it’s done in a flash of the pan. – by Jammin’ Jan in Buda, Texas
FIDEO
1/4 cup olive oil in a skillet
Warm the oil and pour in one 7 oz. bag of fideo to brown.
Mix in 2 cups hot water
Add 1- 10 oz. can diced tomatoes with juice
Mix in 1Tbsp chicken bullion powder
Then add:
1 Tsp. cumin
2 Tbsp. fajita seasoning
1 Tbsp chile powder
(cut above in half for a less hot dish)
Cover and simmer 20 minutes until done. Grilled meat can also be added towards the end)
– Courtesy of Timi Taylor
