Handmade udon noodles fuse Mexican & Asian flavors, barbacoa lamb
Salamanca 87, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico Get directions
"Noodles are the focus at this newish spot from a chef whose grandfather invented one of Mexico’s most coveted snacks, cacahuates Japoneses, or Japanese peanuts. Following this family tradition, Fideo Gordo fuses traditional Mexican flavors with well-executed Asian dishes. The lamb obi udon—which mixes barbacoa with serrano chiles and handmade udon noodles—is a standout on the focused menu. Don’t just stick to noodles, though: the make-your-own tuna and kampachi taquito is a perfect appetizer." - guillaume guevara
"Noodles are the focus at this newish spot from a chef whose grandfather invented one of Mexico’s most coveted snacks, cacahuates Japoneses, or Japanese peanuts. Following this family tradition, Fideo Gordo fuses traditional Mexican flavors with well-executed Asian dishes. The lamb obi udon—which mixes barbacoa with serrano chiles and handmade udon noodles—is a standout on the focused menu. Don’t just stick to noodles, though: the make-your-own tuna and kampachi taquito is a perfect appetizer." - Guillaume Guevara
"Noodles are the focus at this Japanese spot from a chef whose grandfather invented one of Mexico’s most coveted snacks, cacahuates Japoneses, or Japanese peanuts. Following this family tradition, Fideo Gordo fuses traditional Mexican flavors with well-executed Asian dishes. The lamb obi udon—which mixes barbacoa with serrano chiles and handmade udon noodles—is a standout on the focused menu. Don’t just stick to noodles, though: the make-your-own tuna and kampachi taquito is a perfect appetizer." - Guillaume Guevara
"An udon bar in the Roma neighborhood conceived by the grandson of the creators of cacahuate japoneses, designed to evoke his grandparents’ kitschy living room while showcasing a range of bowls that span from traditional Japanese styles to inventive Mexican-Japanese hybrids. Offerings can include classic udon and ramen preparations as well as bowls featuring lamb and consomé de barbacoa; the chef also prepares fresh ramen with salsa verde and experiments with seafood paired with somen, lime dashi and jalapeños. The operation embodies a family legacy of Japanese influence on Mexican snacking and a deliberate, playful fusion of both culinary vocabularies." - Nili Blanck
Marco Vera
Alex Heitlinger
Jack Brown
Ed Liu
Eric May
Thomas Kwon
Krystal Vazquez
Gib Cummins
