Fideo seco: the classic recipe in 25 minutes

Vermicelli toasted in its own oil, bathed in a tomato sauce, and done the moment there's no broth left in the pot. Here's how real fideo seco comes together.

By CalorIA Scan · August 4, 2026 · 2 min read

Ingredients (serves 4)

• 200 g (7 oz) fideo (thin vermicelli pasta)
• 3-4 ripe tomatoes
• ¼ white onion
• 1 garlic clove
• 1-2 chipotle peppers in adobo (optional, to taste)
• 2 cups chicken broth or water
• Oil for frying
• Salt to taste
• To serve: crema, crumbled queso fresco, diced avocado and fresh cilantro

Method

1. Blend the tomatoes, onion, garlic and chipotle (if using) with a splash of water until smooth.
2. Heat a couple tablespoons of oil in a pot and toast the fideo, stirring constantly, until it turns an even golden-brown —this is what gives it its signature flavor, don't skip it.
3. Strain the sauce directly over the toasted fideo (straining keeps the seeds from turning the dish bitter) and let it come to a boil for 1-2 minutes.
4. Add the broth, season with salt, cover the pot and cook over medium-low heat for 10-12 minutes, stirring occasionally so it doesn't stick.
5. It's ready when the liquid has fully absorbed and the fideo is loose, not soupy or clumped together.
6. Serve immediately with a drizzle of crema, crumbled queso fresco, diced avocado and cilantro on top.

The most common mistake

Not toasting the fideo enough before adding the sauce. Raw or barely-toasted fideo cooks through fine, but it comes out pale and without the toasted flavor that sets fideo seco apart from a plain pasta soup. Toast it until nearly every strand has turned light brown, not just a few.

How many calories are in a plate

A serving of fideo seco with cheese and crema runs about 280-320 kcal, depending on how much oil you use to toast the pasta and how much topping you add. If you want to know exactly what's on your plate, snap a photo with CalorIA Scan —and if you want to keep comparing, we have calories and macros for 60+ dishes in our calorie catalog.

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This article is informational and not medical advice. Consult a doctor or registered dietitian before changing your diet, especially with a pre-existing condition.