Sopa De Fideos
"Noodle Soup"
From the treasured pages of La Cosina en el Bolsillo No. 1
Written by Antonio Vanegas Arroyo
Sopa De Fideos
"Puesta una cazuela en la lumbre se le echa bastante manteca para que se doren los fideos en ella, cuando se acabe esta operación, se le echa á la manteca que quedó en la cazuela: ajo, cebolla y gitomate picado todo muy menudo; luego que esto está muy bien frito, se le echa un poco de caldo de carnero, pero si hubiese de pollo o de gallina será mejor; cuando esté hirviendo este caldillo, se vierten los fideos fritos, en él hasta que estén bien cocidos; cuando se aparta de la lumbre se le echa por encima queso añejo rayado. Del mismo modo se hace la de tallarín."
English Translation
"Put a pot on the fire and add plenty of lard to brown the noodles in it. When this is done, add to the lard left in the pot: garlic, onion, and tomato, all finely chopped. Once this is well fried, add a bit of mutton broth—although if you have chicken or hen broth, that's better. When this broth is boiling, pour in the fried noodles and let them cook until well done. When you remove it from the heat, sprinkle aged grated cheese on top. The same method is used for making it with tagliatelle."
Note on the Original Text
The original recipe is written in the charmingly loose, conversational Spanish typical of early 20th-century Mexican cookbooks—inviting the cook to use their judgment and experience. Quantities are ‘bastante’ (enough) and timing is based on visual cues: ‘cuando se acabe esta operación’ (when this operation is finished). Spelling reflects era-specific peculiarities: ‘gitomate’ for ‘jitomate’ (tomato), and ‘rayado’ instead of ‘rallado’ (grated)—both common historical variants rather than errors. Recipes like this were accessible guides, encouraging home cooks to participate actively, adjusting quantities and ingredients to what was at hand.
Title
La Cosina en el Bolsillo No. 1 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1913
Publisher
Unknown
Background
A delightful entry from the famed 'Cocina en el bolsillo' series, this charming 1913 volume artfully tucks a world of recipes into your pocket—ready to inspire delicious adventures at every turn!
Kindly made available by
University of Texas at San Antonio
This delightful recipe hails from 'La Cosina en el Bolsillo No. 1,' published in 1913 by the famed Mexican printer Antonio Vanegas Arroyo. At the dawn of the 20th century, Mexico was a tapestry of culinary influences: indigenous traditions fused with Spanish, and new trends from Europe and beyond. This little cookbook was designed for urban households—portable, practical, and packed with everyday dishes. Sopa de Fideos was a staple in middle-class homes and fondas alike, beloved for its simplicity and nourishing quality. The use of pork lard reflects the era’s typical cooking fat, while aged cheese, either local or imported, crowned simple meals with a touch of indulgence.
In 1913, this dish would have been made over a wood or charcoal-fired stove, using a broad earthenware cazuela or heavy iron saucepan. Chopping was done by hand with a sturdy kitchen knife, and grating cheese involved a simple hand-held grater or even a knife scraped across the cheese. The cook relied on feel and intuition—measuring by the handful or the look of things—since home kitchens seldom had precise scales or thermometers. All mixing, sautéing, and serving would have been done with wooden spoons and ladles, adding a rustic charm (and flavor) to the finished soup.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 1/2–3 ounces pork lard (or unsalted butter or vegetable oil)
- 5 1/4 ounces dry fideo noodles or vermicelli
- 2–3 garlic cloves, finely chopped
- 1 medium white onion, finely chopped
- 2 large tomatoes, finely chopped (or substitute 7 ounces canned tomatoes if fresh unavailable)
- 4 1/4 cups chicken or lamb broth (stock)
- 1 3/4 ounces aged cheese, such as Cotija or Parmesan, grated
- Salt, to taste
Instructions
- Begin by heating a large saucepan or shallow casserole over medium heat.
- Add around 2 1/2–3 ounces of pork lard (or substitute with unsalted butter or vegetable oil, if preferred).
- When the fat has melted and is hot, add 5 1/4 ounces of thin dry noodles (such as fideos or vermicelli).
- Stir constantly, toasting the noodles until they become golden brown and fragrant, about 4–5 minutes.
- Set the toasted noodles aside and, in the same pan and remaining fat, add 2–3 cloves of garlic (finely minced), 1 medium white onion (finely chopped), and 2 large ripe tomatoes (finely chopped).
- Cook this mixture, stirring often, until the vegetables have softened and the tomato has reduced, about 8 minutes.
- Add 4 1/4 cups of rich chicken or lamb stock to the pan and bring to a gentle simmer.
- (Chicken stock is traditional, but lamb broth can be used if you prefer, or even a good homemade vegetable stock.) Once the broth is simmering, add the toasted noodles back in and cook for another 8–10 minutes, or until the noodles are just tender.
- Remove from heat and immediately sprinkle generously with 1 3/4 ounces of aged cheese (such as Cotija or Parmesan), freshly grated.
- Serve at once, piping hot.
Estimated Calories
350 per serving
Cooking Estimates
It usually takes about 10 minutes to get your ingredients ready, and around 20 minutes to cook the noodles and sauce. Each serving has about 350 calories. This recipe makes 4 hearty servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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