Here’s a video I made for my media production class in the spring. Not sure why I didn’t post it then. Tons of fun!
Nettie Lucio is the Circulation Supervisor in the Louis J. Blume Library at St. Mary’s University. As a Latina mother of three, it is important for Lucio to pass on tradition. In this short video, Lucio describes how fideo was cooked in her home as a child and how it has been adopted by her own family today. This dish, though initially cooked for its low price and accessibility, remains, in Lucio’s words, “a family favorite.”
- 2 tsp salt
- ½ tsp pepper
- ¼ tsp ground comino
- 2 ½ – 3 cups of water
- 8 oz can of tomato sauce
First, place fideo noodles into skillet. Keep stirring until browned. After browning, add water and let boil for 1 minute. At this point, add salt, pepper, tomato sauce and ground comino into pan. Add more water if necessary. For 4 ½ minutes, let sit and stir until noodles are completely cooked. If preference is less soupy fideo, let sit for 1 minute longer. EAT!