Mexico is definitely not known for pasta, although I will say that I recently attended a "celebration for baby Jesus" literally in a garage in East LA where I was served deep fried pasta alongside a 10-hour mole. The mole was delish. As for the pasta, well, let's just say I like mine al dente, so the whole deep fried then boiled thing didn't quite work for me. 

But, I am, however, intrigued by the idea of Mexican pasta and when I heard about a Mexican version of mac and cheese called Fideo Seco, naturally I was very much onboard I LO-OVE cheese, especially in melted form so of course I am down with grilled cheese, mac and cheese...you get the idea. 

Anyway, I stumbled upon this beautiful new restaurant in Cabo called Hacienda Cocina y Cantina where Executive Chef Octavio Hernandez crafts regional Mexican "comfort cuisine." 

In this vein he has concocted a Mexican version of American mac and cheese which is actually an adaptation of a dish his mother served him growing up. The recipe calls for queso panela (a mild-flavored crumbly white cheese), Mexican cream, onions, garlic, tomatoes and fresh sliced avocado, yum!!

Fideo Seco (Mac 'n' Cheese)

250 g (8oz) fideos cortes (short, very thin wheat noodles)

3 roma tomatoes

1/4 large white onion

1 medium garlic clove

1 tablespoon olive oil

2 -3 cups chicken stock

100 g (4 oz) fresh but firm cheese, grated (here we use Panela) for garnish

salt, pepper and Maggi seasoning to taste

1/2 – 3/4 cup fresh cream for garnish (A slightly soured cream used a lot in Mexico – use creme fraiche or mix some sour cream with fresh pouring cream).

slices of avocado for garnish

diced cilantro for garnish

diced chilies (optional) – your preference according to heat

Puree the tomatoes, onion and garlic in a blender.

Heat oil in a sautee pan add pasta. Cook over medium heat, stirring with a wooden spoon until golden brown (about 5 minutes). Drain excess oil.

Add puree (and chilies if using) and cook until sauce changes color. Add the chicken broth, starting with 2 cups and add more only if needed. Simmer, covered over low heat, for about 5 minutes. Uncover and cook longer until liquid evaporates and fideos are cooked but not mushy. Check and adjust seasonings to taste. Serve hot, with all garnishes arranged on top.