While in Mexico City, my friend Manuela prepared Sopa Seca de Fideo, which she called Mexican Spaghetti. She told me the recipe is in the the cookbook "Frida's Fiestas," which is a cookbook honoring the famous Mexican artist wife of Diego Rivera, Frida Kahlo. Of course, I had Manuela help me find a copy in English! Here is the recipe. It is delicious!
Sopa Seca de Fideo
1 lb. thin spaghetti noodles 10 medium tomatoes 1 medium onion 2 garlic cloves Salt 3 parsley sprigs 2 c. chicken broth Pasilla chiles, fried and chopped, to taste 2 avocados, peeled and sliced 1 1/2 c. heavy cream
Saute noodles in hot oil in a saucepan until golden. Drain off all but 3 T. of oil.
Puree the tomatoes with the onion, garlic, and salt to taste. Add the puree to the noodles and simmer together until the mixture has thickened. Add the parsley and chicken broth to cover. Cover the saucepan and simmer for about 20 minutes, until the noodles are tender and the broth absorbed; add more chicken broth if needed. Discard the parsley.
Pour the noodle mixture onto a heated serving platter and garnish with chiles, avocados, cream and cheese. Serves 8