Browned vermicelli with roasted tomato, zucchini and aged cheese (Sopa seca de fideos) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 228) by Rick Bayless

  • cilantro
  • garlic
  • dried oregano
  • tomatoes
  • zucchini
  • chicken broth
  • beef broth
  • fideus noodles
  • dried chipotle chiles
  • queso añejo
  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles, chicken broth for beef broth. and Parmesan cheese for queso añejo.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles, chicken broth for beef broth. and Parmesan cheese for queso añejo.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.