Angel Hair Pasta with Ancho Chile Sauce
In Mexico, sopa seca, or dry soup, is served as a pasta course would be in Italy. This recipe for Sopa Seca de Fideo con Chile Ancho comes from "Libro di Cocina" by Jules Gouffé, published in Mexico in 1893.
Serve this dish as a separate course or lunch dish. The avocado, cheese and limes that accompany it are a necessary counterbalance to the ancho chiles. Try serving it also with crumbled feta chorizo and a dollop of crème fraîche.