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Fideo by Jose Lucio
Article and Photos by Isaac Lucio

Affordable, fast, and easy to make—if those are qualities someone is looking for in a dish, then Jose Lucio’s recipe for fideo is the right one.

Jose Lucio, nighttime supervisor of the Blume Academic Library at St. Mary’s, was born in San Antonio and has had his three children attend the university.

Lucio likes the fact that St. Mary’s is a small university, believing that the smaller class sizes are much better for students, helps students’ behavior and allows less commotion than there may be at larger schools.

Lucio’s favorite foods are fish and Mexican, so he enjoys cooking different kinds of meat.

Often, he adds in spices and decides it is right by how it looks, so he found it interesting to give the spices actual measurements for this recipe.

He chose to cook fideo for its affordability, ease of preparation and taste.

It is also something that his family has eaten for dinner just about every day for years.

“We all make it a little bit different, just cook slow, don’t rush, and remember to use a low flame,” Lucio advises.


•1 c of Water
•½ box of Vermicelli
•½ tsp of Salt
•½ tsp of Pepper
•¼ tsp of Ground Camino
•1 can of Tomato Sauce

The first thing to do to make fideo is to place a pan on a stove and pour in half a box of Vermicelli, then turn on the fire to a low setting. Using a spoon, continually stir the Vermicelli around the pan until you notice some of them turning brown. At that point, pour in a cup of water, keeping in mind the steam from it will be hot. You no longer need to stir it, just add in half a tablespoon of Salt, half a tablespoon of Pepper, and a quarter tablespoon of Ground Camino, and then wait for the water to boil. Once it’s boiling, add one can of Tomato Sauce, fill the can with water and pour it in as well – this way you can get all of it into the pan. Now all you have to do is let it sit for three to five minutes, once the time is over, turn the fire off and enjoy. This recipe can serve from one to three people, depending on how hungry they are!


Fideo by Nettie Lucio
Videography and Production by Stephen Guzman

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!