Curl up with a bowl of Cafe Rio Style Fideo! This Mexican pasta dish takes the comfort of chicken noodle soup to the next level in just 20 minutes.
If you’ve ever visited Utah, chances are you’ve heard a thing or two about Cafe Rio. It’s a chain of restaurants that feature fresh, flavorful Mexican food done fast. This recipe is my version of a popular dish they have called Fideo.
This Cafe Rio Style Fideo is a traditional Mexican noodle dish made with thin, vermicelli-style pasta that’s toasted to a golden brown before being simmered in a rich tomato-based broth. It’s flavored with garlic, onions, cumin, and coriander. For this Fideo I like to top it with a grilled chicken breast, but it can also be served without this as well.
Table of Contents
Recipe Ingredients
- Fire Roasted Tomatoes with Green Chiles: Adds a smoky, slightly spicy flavor and a soft, juicy texture.
- Ground Cumin: Imparts a warm, earthy taste to the dish.
- Cilantro: Adds a fresh, citrusy flavor and brightens up the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Pasta Variations: Use spaghetti or thin spaghetti broken into smaller pieces for a similar texture. For a gluten-free option, substitute with rice noodles. Whole wheat angel hair pasta adds fiber. Orzo offers a different texture, while quinoa pasta provides a protein-packed alternative.
- Herbs and Spice Variation: Try adding fresh herbs like basil or oregano, or spices like paprika or chili powder to add unique and vibrant flavors to the dish.
How to Make Cafe Rio Style Fideo
Step 1: In a large skillet with a lid, add 1 tbsp. of the olive oil and set over medium heat. Add the carrot and cook for about 3-4 minutes, then add the onions and garlic, and cook until tender and fragrant. Remove and set aside on a plate.
Step 2: Pour the remaining olive oil into the skillet. When hot, add the noodles and cook until they begin to brown. Pour in the vegetables along with the cilantro, tomatoes, 3 cups chicken broth, lime juice, and seasonings. Bring the mixture to a boil, cover, and reduce to a rapid simmer. Cook until the noodles are soft and have soaked up a fair amount of the broth. Remove from the heat and add the remaining 1 cup chicken broth. Let the pasta rest for 5 minutes before serving/garnishing.
FAQs
Yes, you can add vegetables like bell peppers, zucchini, or corn to enhance the nutritional value and add more texture and flavor.
Yes, you can make Cafe Rio Style Fideo a few hours ahead. Reheat gently on the stove with a splash of broth to maintain its texture and flavor.
Storage Info
STORE this Fideo Spaghetti by placing leftovers in an airtight container and refrigerating it for up to 3 days. To FREEZE, store it in your freeze. You can freeze it for up to 2 months.
To REHEAT, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, adding a splash of broth or water to maintain moisture. Alternatively, microwave on high in a microwave-safe dish, stirring occasionally, until heated through.
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Cafe Rio Style Fideo Recipe
Ingredients
- 2 tbsp olive oil - divided
- 1/2 carrot - finely diced
- 3 tbsp yellow onion - finely diced
- 1 green onion - chopped, (white and light green parts only)
- 2 cloves garlic - minced
- 1/2 lb angel hair pasta - OR vermicelli pasta
- 1 tbsp cilantro - minced
- 1/4 cup fire roasted tomatoes with green chiles - diced
- 1 (32 oz) box low sodium chicken broth - divided
- 1 lime - juiced
- 1 tsp chicken bouillon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
Garnishes
- monterey jack cheese - finely grated
- 2 grilled chicken breast - sliced
- pico de gallo
- cotija cheese
- sour cream
- lime wedges
- toasted tortilla strips
Instructions
- In a large skillet with a lid, add 1 tbsp. of the olive oil and set over medium heat. Add the carrot and cook for about 3-4 minutes, then add the onions and garlic, and cook until tender and fragrant. Remove and set aside on a plate.
- Pour the remaining olive oil into the skillet. When hot, add the noodles and cook until they begin to brown. Pour in the vegetables along with the cilantro, tomatoes, 3 cups chicken broth, lime juice, and seasonings. Bring the mixture to a boil, cover, and reduce to a rapid simmer. Cook until the noodles are soft and have soaked up a fair amount of the broth. Remove from the heat and add the remaining 1 cup chicken broth. Let the pasta rest for 5 minutes before serving/garnishing.
I loved how simple yet tasty this fideo was, so good with a squeeze of lime.
Am going to make this I am glad I found this site I live in Utah and they just brought it back but I am going to treat my sister in Florida with this recipe only thing I tried sending to my email 3x did not show up maybe you can send it thank you
Hi Jeanne, got the email problem fixed. Thanks for letting me know. You should have this recipe in your inbox now.
Bring this back.