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Sopa Seca de Fideo (Mexican-style Pasta)



– 2 tablespoons olive oil – 200 grams dried fideo pasta – 4 Roma tomatoes, roughly chopped – 1/3 cup white onion, chopped – 1 garlic clove, finely chopped – 1 teaspoon dried oregano, crushed – 1 teaspoon salt – 1/2 teaspoon black pepper – Real California queso fresco, crumbled – Real California crema Mexicana – Cilantro, chopped – Avocado
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Serves 4

Heat oil in a 5-quart saucepan over low-medium heat. Add fideo pasta and stir constantly until pasta is golden; do not burn. Remove from heat and transfer to a separate dish. Set aside.

Add tomatoes and 1 cup water to a blender container and blend until smooth. Set aside.

Return saucepan to medium heat, sauté onion and garlic until tender, about 1 minute. Add tomato mixture, oregano, salt, and pepper and bring to a boil. Add fried fideo pasta, reduce heat to low; simmer for 15 minutes or until liquid has been soaked up. Sprinkle with queso fresco and drizzle with crema.

Top with avocado and chopped cilantro.

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