Los Angeles Hispanic Restaurants

Fideo is the Spanish word for a noodle of any type. In Mexico, it refers to a type of pasta similar to angel hair (capellini) or vermicelli. In Spain it refers to very short noodles used in place of rice in some dishes in Spanish cuisine.

The word fideo is of Mozarabic and Arabic origins from Muslim-dominated areas of the Iberian Peninsula.

It is commonly used in soups. There are a wide variety of recipes, but the basic recipe calls for lightly browning the fideo in oil, then adding a base of chicken or beef broth, with pureed tomato, chile peppers, garlic, and onion. Cilantro, beef, chicken, corn, or other ingredients may also be included. The mixture is then boiled until the fideo and other ingredients are cooked. When served it can be garnished with lime or lemon juice, chile or hot sauce, sour cream, and/or white Mexican cheese.

This dish can be eaten with corn tortillas or with some kind of crackers. There many different types of ways of cooking fideo. Any seasonings can be added to this dish such as green onions, cilantro and garlic. Tomato bouillon can also be added to this dish to give the water a zing flavor to it.

You can find authentic Hispanic Fideo on many Hispanic Restaurants in Los Angeles.

Elote (Nahuatl: elotl or Quechua:choclo), roasted corn on the cob, is a popular street food served in Mexico. In Mexico, Chicago, and in the south of the United States, it is customary to consume elotes like a popsicle on a stick or by grasping the roasted husk of the ear of corn that have been pulled down to form a “handle”. Hot chilli sauce can be spread on the elote as well as other condiments such as butter, mayonnaise, sour cream, cheese, lemon juice, and salt. Powdered lemon pepper seasoning is used on elote in Texas.

Some people prefer esquite, or elote cut off the cob. The above toppings are added to the corn and eaten with a spoon.

In the urban zones of Mexico the eloteros are people who specifically dedicate themselves to selling elotes and transporting them in a covered handcart. Some eloteros move from place to place, while others stay in one spot. The customers can choose elotes and toppings according to their preference. The eloteros roast the elotes, in their husks, over coals, and splash salt water on them until the husk begin to scorch.

You can find authentic Hispanic Elote on many Hispanic Restaurants in Los Angeles.

Curtido (pronounced coor-tee-doe) is a type of cabbage relish, lightly fermented. In Salvadoran cuisine, it resembles sauerkraut and is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice. It is commonly served alongside pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly of pickled carrots mixed with onions and chile peppers (usually jalapeño). It is used to accompany virtually any dish and is commonly found at numerous taquerías.

Curtido is basically a relish and depending on the country, it can be very different. Honduran curtido is very similar to Mexican Curtido and can be served with virtually every dish.

Curtido can be served basically with any meat or main dish. It is the perfect touch to every dish. Curtido is spicy for some people so it is optional to add extra chili peppers, taste it first, you may want to add less chili peppers if you find you can’t tolerate heat.

You can find authentic Hispanic Curtido on many Hispanic Restaurants in Los Angeles.