Toasted pasta with poblano, serrano, and potatoes simmered in chicken stock (Fideo seco) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 223) by Rick Martinez

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

Accompaniments: Sinaloan-style wheat flour flatbread (Tortillas de harina estilo Sinaloa); Charred tomato, onion, and serrano (Salsa tatemada)

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

  • bernalgirl on March 05, 2026

    This is a tasty and comforting side that went well with pan-grilled chicken and the other recipes from this book.

  • bching on February 06, 2025

    Comforting February dinner, made on the stovetop in one pan. If we make it again, we'll substitute sliced mushrooms for the potato.

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