Thursday, September 29, 2011

Restaurant Favorite

Do you continue to go back to a certain restaurant for one dish, and one dish alone. It's not to say the other parts of the menu aren't just as tasty, but this one thing makes you drool at the mention of it's name, you crave it weekly, and you would drive hours to have it? For us, that would be the Fideo Soup at one of our favorite Mexican restaurants here in Fort Wayne, El Azteca. This is a family owned restaurant (I love that. Chains are okay, but I like to support local people) that serves some of the best traditional Mexican food in the city. Personally I love their chicken enchiladas. Oh, and the margaritas :) But the one thing that all 3 of love, and I mean w/ a capital "L" is that soup. Fideo Soup is best described at Mexican Noodle Soup. Yep, it's that basic. From the first time Adam and I tried it we wanted more and more. We've been known to go in there and eat the free chips and salsa and 2 big bowls of soup for a meal! And each time we ate it we would try to guess what was in it. Then one night we were taking a guest there, whom has food allergies, so we had to inquire as to what the ingredients were. They were very gracious in telling us the list; but of course no specific amounts. I have to say, upon learning what exactly made up this grand soup, I was pretty proud of us b/c we had figured most of it out. So I went searching for some info on just how much of everything to include, and after finding several ideas and different versions, I came up w/ what I was the closest thing we could get w/o getting in the car. I love when a good plan works out, our tongues don't lead us astray and we can have a favorite any night of  the week!

Fideo Soup (Mexican Noodle Soup)
8 oz vermicelli
2 TBS vegetable oil
1 c. finely chopped onion
2 garlic cloves, minced
4 cans Campbell's condensed beef broth (w/ the other condensed soups)
12 oz tomato sauce
3 beef bouillon cubes
2 tsp kosher salt (add this a little at time to taste)
1 tsp black pepper
6 cups water

In a large stock pot, head oil over medium heat. Break vermicelli into small pieces, about 1" long. Saute dry noodles in oil until golden but not too brown. Watch carefully this happens quickly and they can burn easily. Remove from pot and drain on paper towels. Do not wipe out pot. In reserved oil, cook onion and garlic until tender but not brown. Add beef broth, tomato sauce, water, bouillon, salt and pepper and stir well. Cover and simmer for 20-25 minutes until pasta is tender. Adjust seasoning and serve.



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7 comments:

Anonymous said...

HI, I am married to a Mexican and make this all the time, your recipe is pretty much right on but if you add a teaspoon of cumin you get a heartier taste. I also add the cumin to my Spanish rice and everyone loves my Spanish rice.

Not Quite The Farmer's Daughter said...

Sounds so aromatic, especially as your other poster suggested, adding cumin! I will definately try this :) I bet a cheese quesadilla would be a great side almost like grilled cheese is to tomato soup..mmmmm ~Kelli

Jennifer @ Mother Thyme said...

I am a soup lover and this soup sounds amazing! This weekend will be perfect for a nice warm bowl of soup when the temperatures dip here.

Ana Luisa said...

Oh, my! LOL! Traditional everyday "sopa", very well explained. I make my own tomatoe sauce, and never use cumin. You can add either fresh parsley or coriander.
Thanks for sharing!

Marita said...

Thank you so much! I live in MN and desperately crave this soup so MANY miles away from me. So excited to give this a try. No restaurant but El Azteca in FW makes it so perfectly.

Marita said...

Thank you so much for posting this. I've tried to copy El Azteca's soup - have come up with some good things, but not THAT soup. Can't wait to make this! Don't get to visit El A nearly often enough from here in MN.

Krista said...

You are welcome! I too tried different ones before finding this, and it's the closest by far! Thanks for stopping by!