Homeroom’s over. Sit up straight and pay attention.
If you take a look at transliterated Arabic some time (I’m dreaming, aren’t I), you’ll find the roots of a lot that’s Spanish. Arabic-speaking people ran the peninsula for hundreds of years; they left more of a linguistic legacy than just the word for meatballs. They also introduced many foods, including one in particular – fideos – that anyone whose cooking has deep roots in Spain thinks of as their own. Which after so many centuries making the stuff, it is, across Latin America and in Sephardic homes wherever in the world you may find them.
Today, fideos is Spanish for noodles in general, but originally it referred to a category of dry pastas made from durum wheat. This post is about words, not wheat. Continue reading