Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."
Recipe courtesy of Aarón Sánchez
Save Recipe Print
2 servings as a side or snack



Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.

Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.

Divide the pasta between two bowls and garnish with the cilantro and cheese.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Sopa Seca

Recipe courtesy of Tori Ritchie

Sopa Seca With Beans

Recipe courtesy of Food Network Kitchen

Sopa Seca "Dry" Soup

Recipe courtesy of Zarela Martinez

Sopa Seca de Fideos

Recipe courtesy of Rick Bayless

Sopa Seca con Hongos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sopa Seca: Mexican Noodle Casserole

Recipe courtesy of Food Network Kitchen

Sopa Marquis

Recipe courtesy of Daisy Martinez

Carne Seca Rosti

Recipe courtesy of Mrs. Potato

Calabaza Soup: Sopa de Calabaza

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Latest Stories