F[ood]ash•ion
byJAY
KOS
#3 | February 2010
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Fideo is defined in Spanish as any type of
noodle. In Spain, it is commonly used in the kitchen to replace rice and in Mexico, referred to when talking about vermicelli or angel hair pasta and mainly used in soup. In this chilly month of February, I wanted to make something that would warm us up and what better than a bowl of hot, spicy, Fideo soup? I learned about this dish four years ago in a NYC restaurant called Florencia 13 where the owner was nice enough to take me to the kitchen and show me some of her secrets into the world of fideo. The basis of any good soup is the broth and finding the right chicken is key when making one for our fideo soup. The green market has many chicken vendors but, like produce, not all are the same. The chicken I used today was really free range — not the free range that you buy at a larger organic farm. Unfortunately, the laws on calling a chicken free range are sketchy‌ to say the least. A chicken can be put in a room with thousands of chickens and barely be able to move and as long there is a door somewhere that gives them access to the outside they can call them free range. Also the feed can substantially vary in quality from larger farms to smaller biodynamic farms. Knowing where you get your chickens from is very important!
Flor
Originally from South
Rina Camarillo’s first visit to see the musical “Zoot Suit” on Broadway. What they d that this would mark the be ture celebrating their cultu here in the Big Apple. They they began bringing their visits over the next three d owned a construction firm attendant in California whe help bring the tastes and ho York. They broached the id son-in-law, Marco, and yo had also developed a fascin and together they dreamed Florencia 13. With each per the pool(Lennard was invo high end fashion designer, a background) they complete packed up to start the jour across the country. As a fa renovating 185 Sullivan St., a the restaurant came from C themes they brought with t “The amazing thing ab that everyone feels at home experience here. I mean, h walls were made by artists experience and then wen and sent it back to the rest Florencia and think ‘Wow t think ‘The family gave me s give to them’. I stared as a r out when it got busy, and rant after I get off of workin is something to be said for kind of dedication to an alre York girl” said Erin of her ne
rencia 13
hern California, Ralph and o NYC was back in 1979 to ”, the first all Hispanic play didn’t know at the time was eginning of a 30-year advenure as Mexican Americans loved the city so much that children back for frequent decades. At the time, Ralph and Rina worked as a flight en the idea struck them to ospitality of East LA to New dea to their daughter, Gina, oungest son Lennard who nation with the Empire City d up what we now know as rson adding their talents to olved in real estate, Gina- a and Marco- had a business ed the quintet of owners and rney; bringing this aesthetic amily, they began personally and every piece of décor in California based artists and them. bout Florencia 13 is the way e, or rather inspired by their half of the artwork on the s who came in, loved their nt home made something taurant. People never leave hat was good’ instead they something, now what can I egular, then started helping now I work at the restaung at my full-time job. There a restaurant inspiring that eady over-committed New ew found familia.
Now you too can experience the addictive vibe of home-style Chicano dining right here in Greenwich Village. Come in and meet the family… I know that you first started out in Los Angeles. What made you come to New York? We have traveled to NYC since 1979 (our first trip out here). We used to bring our children here when they were young and we were constantly looking for a good mexican restaurant and could never find one to our liking. Our children, as they grew, suggested that we open one here and bring our version of mexican food to NYC. With their help we were able to do that and thank God we have been fairly successful. Is fideo soup a traditional Mexican soup? Before coming to your restaurant, I had never seen it before… It was a dish my mother used to make for us when we were little. Being from a large family, it was a practical dish. I don’t think I make it as good as she did, though. Does everyone have their own version or is it a pretty straight-forward dish? Yes, I’ve seen it prepared differently. Most people make it like a thick broth, not as soupy but I prefer to make it as a soup and I also make it with a spicy tomato sauce (which my mother never did).Very good for a cold winter’s night! What is your favorite dish at Florencia 13? My favorite dish at Florencia is of course, the fideo soup but I also like the combo #8 which is the Hard Shell Taco and the Enchilada. That way you get to taste both items which are very popular. What is the best selling dish at Florencia 13? We get alot of requests for the Combo #8 and I find that the fish and shrimp soft tacos are also a favorite here at Florencia.