By Miguel Guerrero

Sopa de Fideo is a dish that transports me back to the comforting aromas of mi mama's cocina. Growing up as a picky eater, this warm, comforting soup made with toasted fideo noodles served as a clever tactic for sneaking veggies like tomatoes and onions into my diet. Whether we were on a budget or facing a time crunch, sopa de fideo was always a quick and yummy solution — a true staple in countless Latino households. One of my favorite ways to enjoy it as a child (and even now) is by making a simple taco, scooping some fideo onto a freshly made tortilla, and topping it off with crema, queso fresco, and sliced avocado. Don't forget a squeeze of lime to brighten it up.

This recipe is super customizable: add a dried, rehydrated chile to the broth for a kick, or bulk it up with extra veggies like peas, diced carrots, or diced zucchini — even beans for extra protein. If you can't find fideo noodles, break spaghetti into one-inch pieces.