Saucy, soupy pasta dishes are the unsung heroes of the sazón-gilded world of Latin American cooking. Across Mexico, you’ll always get a sopa de fideo or coditos (elbow pasta) in a tomato-heavy chicken broth as your first course if eating comida corrida. La Casita Mexicana still offers that whenever you order a main course at their restaurant in Bell.
In El Salvador, it’s common to add a handful of pasta to Sopa de Gallina, as verified with our resident Salvi, Karina Soriano. However, the further south you go through South America, the less the average Los Angeles diner knows. That’s where the brilliance of Cali, Colombia-born Carlos Jurado comes in to pull off a whole concept dedicated to the overlooked Latino pasta variations.
Handmade pasta always cuts deep, but add the sazón of Latin America, and you have something even more unforgettable that L.A. has never seen before. At least not on the level that Jurado is doing two days a week at his weekly “Fuego Lento” pop-up at his Long Beach restaurant, Selva.