Sopa seca, meaning "dry soup" in Spanish, is a traditional dish found in both Mexican and Peruvian cuisines, distinguished by its preparation of starchy foods such as pasta or rice, cooked with a small amount of liquid until most is absorbed.
In Mexico, sopa seca commonly refers to thin noodles (fideos), cooked in a tomato-based broth seasoned with onion, garlic, and sometimes chipotle, then simmered until the liquid evaporates, resulting in a moist but “dry” dish. It is often served as a first course or alongside main dishes during communal meals.
