Fideo Loco is a cherished Tex-Mex dish that brings warmth, comfort, and a burst of rich flavors. Known for its delightful blend of noodles, ground beef, and savory broth, this recipe has won over hearts across the Southwest and beyond. Originally a humble meal, Fideo Loco became popular for its simplicity and affordability, eventually turning into a beloved household staple. Today, we’re sharing a rendition of Roxanne Quinteros’ classic Fideo Loco recipe, packed with vibrant flavors and crafted with love to create a dish that will leave your family asking for seconds. Let’s dive into this exquisite version that brings tradition and taste to the table.

History of Fideo Loco

Fideo Loco traces its roots back to Mexican and Tex-Mex cuisine, where it quickly became a comfort food loved for its budget-friendly ingredients and heartiness. The word “fideo” refers to thin noodles, often vermicelli, commonly used in Mexican soups and dishes. Over time, Tex-Mex chefs adapted it by incorporating local spices and proteins, giving rise to the distinctively rich, savory dish we know today. Every family has its own version, with ingredients that can vary slightly, but the essence of Fideo Loco remains the same—noodles cooked to perfection in a spiced broth, mixed with ground meat, and often accompanied by beans and vegetables.

Ingredients

For the Noodles and Broth
1 cup fideo noodles (or vermicelli) – toasted to a golden brown
2 tablespoons vegetable oil – for toasting the noodles
1 medium onion, finely chopped
3 cloves garlic, minced
1 large tomato, diced – for a rich tomato base
4 cups beef broth – adds depth to the broth
1/2 teaspoon ground cumin – for that classic Tex-Mex flavor
1/2 teaspoon chili powder – for a slight heat
Salt and pepper to taste

For the Meat Mixture
1 lb ground beef – preferably lean, to avoid excess grease
1/2 teaspoon smoked paprika – adds a smoky undertone to the beef
1/2 teaspoon garlic powder
Salt and pepper to taste

Optional Add-ins and Garnishes
1 cup pinto beans (or black beans) – rinsed and drained if canned
1/2 cup fresh cilantro, chopped – for garnish
1/2 cup queso fresco or shredded cheese – optional, for a creamy finish
1 avocado, sliced – for added creaminess
Lime wedges – for a tangy twist

Step-by-Step Instructions

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