Patrick Oconnell
Tequeños, also known as Venezuelan cheese sticks, are a beloved snack in Venezuela and around the world. They are made by wrapping a strip of dough around a piece of cheese and frying it until golden and crispy. The cheese used in tequeños is typically a semi-hard white cheese such as queso blanco, queso de mano, or queso de freir. However, other varieties of cheese such as mozzarella, gouda, and ricotta are also used. Tequeños are often served at family gatherings, festive celebrations, or as a late-night snack and have become a staple in Venezuelan culture, symbolizing sharing and togetherness.
| Characteristics | Values |
|---|---|
| Place of origin | Los Teques, Venezuela |
| Inventors | The Baez sisters or Josefina |
| Year of origin | 1912 or the 1700s |
| Other names | Quesitos enrollados, cheese wraps, Venezuelan cheese sticks |
| Ideal cheese | Queso blanco, queso de mano, mozzarella |
| Other fillings | Ham, chocolate, gouda, ricotta and spinach, chorizo |
| Dough | Slightly sweet |
| Frying temperature | 350°F to 400°F |
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What You'll Learn
- Tequenos are made with a harder cheese, specifically queso blanco
- Some alternatives are gouda, ricotta, mozzarella, and halloumi
- The cheese is wrapped in a strip of dough and fried
- They are a popular snack and staple at parties in Venezuela
- Tequenos are often served with guava paste or guasacaca, a Venezuelan avocado salsa
Tequenos are made with a harder cheese, specifically queso blanco
Tequenos are Venezuelan cheese sticks, made by wrapping a strip of dough around a piece of cheese and then frying it. The cheese used in tequenos is typically a harder variety, specifically queso blanco, which is a salty, firm cheese that creates a creamy, flavoursome interior when melted.
Tequenos are said to have originated in Los Teques, Venezuela, in the early 20th century, and were originally called "quesitos enrollados" (little rolled-up cheeses). The dish was popularised by Josefina, who sold her homemade cheese wraps in the city, and they eventually became known as "tequenos", after the name of the people from Los Teques.
Queso blanco is a popular choice for tequenos because of its unique texture and flavour. It is a semi-hard cheese that melts well without becoming too liquid, resulting in a creamy and salty interior. When fried, the dough becomes golden and crispy on the outside, creating a delicious contrast with the melted cheese inside.
While queso blanco is the traditional choice, other types of cheese can also be used. Some popular alternatives include queso de mano, mozzarella, gouda, ricotta, and even chocolate or ham for a sweet and savoury combination. The dough can also be adapted to personal preference, with some recipes calling for butter or oil to create a rich, flaky, and buttery crust.
Tequenos are a beloved part of Venezuelan culture and are often served at family gatherings, special events, and as a late-night snack. They are a symbol of sharing and togetherness, bringing people together through their simple yet delicious flavours.
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Some alternatives are gouda, ricotta, mozzarella, and halloumi
Tequeños, also known as Venezuelan cheese sticks, are made by wrapping a strip of dough around a piece of cheese and frying it until golden and crispy. The traditional cheese used in tequeños is a semi-hard white cheese called queso blanco, which has a salty and creamy flavour. However, some alternatives can be used if queso blanco is not available or if you want to try something different.
Gouda is a popular choice for tequeños and can be found in many markets in Spain. It has a similar texture to queso blanco and melts well, making it a suitable substitute. In addition to gouda, ricotta is also a good option for tequeños. Ricotta and spinach tequeños are a popular variation, offering a slightly different flavour profile.
Mozzarella is another type of cheese that can be used in tequeños. While some people consider tequeños to be similar to mozzarella sticks, the cheese used in traditional tequeños is harder and saltier than mozzarella. However, mozzarella can still work well in tequeños and creates a creamy and flavorful interior. For those who prefer a more buttery flavour, halloumi cheese is a suitable alternative. Halloumi has a higher melting point than other cheeses, so it holds up well during frying and gives tequeños a unique taste.
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The cheese is wrapped in a strip of dough and fried
Tequeños are Venezuelan cheese sticks, made by wrapping a strip of dough around a piece of cheese and frying it. The cheese is usually queso blanco, a salty, semi-hard cheese that melts well without becoming too liquid. The dough is slightly sweet and rich, with a flaky, buttery texture.
To make tequeños, the dough is first rolled out into a square, about 1/8-inch thick. It is then cut into strips, approximately 1-inch wide and 12-inches long. Each strip of dough is then draped over a slice of cheese and wrapped around it diagonally, with the layers overlapping to create a seal. The wrapped cheese is then fried until golden and crispy on the outside, with the cheese warm and melted inside.
The exact origin of tequeños is disputed, but they are believed to have originated in the town of Los Teques, Venezuela, in the early 20th century. They were created by the Báez sisters, who named their invention "quesitos enrollados" (little rolled-up cheeses). Another theory suggests that they were created by a cook for an affluent family vacationing in Los Teques in the 19th century.
Tequeños are a popular snack and appetizer in Venezuela, often served at gatherings and celebrations. They are typically fried, but baking has become a popular alternative for a lighter version. While the classic tequeño is filled with white cheese, various fillings can be used, such as gouda, chocolate, ham, and even sweet options like guava.
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They are a popular snack and staple at parties in Venezuela
Tequeños, or Venezuelan cheese sticks, are a popular snack and staple at parties in Venezuela. They are made by wrapping a strip of dough around a piece of cheese and frying it until golden and crispy. The cheese is usually queso blanco, a salty, semi-hard cheese that melts well inside the crispy shell.
The origins of tequeños can be traced back to the town of Los Teques in Venezuela, where they were first created by the Báez sisters in 1912. The sisters named their creation "quesitos enrollados", meaning "little rolled-up cheeses". Over time, the dish gained popularity and spread to other cities, including Caracas, the capital of Venezuela.
In Venezuela, tequeños are considered a comfort food and a symbol of sharing and togetherness. They are often served at family gatherings, birthday parties, weddings, and other celebrations. The traditional cheese tequeños are usually served without any dipping sauce, but newer trends include various fillings, such as ham and cheese, chocolate, or guava and cheese for a sweet-and-savory combination.
The dough used for tequeños can vary, with some recipes using cold, cubed butter, while others call for melted butter or oil. The dough is typically slightly sweet and flaky, creating a unique texture and taste that sets tequeños apart from traditional cheese sticks.
Whether it's a special occasion or a cozy night in, tequeños are a beloved part of Venezuelan culture that brings people together through their simple yet delicious flavors. They are a must-have at any Venezuelan social gathering and have become an essential part of the country's cuisine.
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Tequenos are often served with guava paste or guasacaca, a Venezuelan avocado salsa
Tequenos, or Venezuelan cheese sticks, are a beloved snack in Venezuela and beyond. They are made by wrapping a strip of dough around a piece of cheese, such as queso blanco, and frying it until golden and crispy. The cheese is usually a semi-hard variety that melts well but doesn't become too liquid, like queso de mano, mozzarella, or queso blanco.
While tequenos are delicious on their own, they are often served with various dips and fillings. One popular option is guava paste, which can be paired with the cheese as a filling or served as a dip. This combination of sweet and savory flavors is especially popular in Venezuelan bakeries and gatherings. Another traditional way to enjoy tequenos is with guasacaca, a Venezuelan avocado salsa. Guasacaca provides a creamy, green sauce that perfectly complements the crispy, cheesy tequenos.
The versatility of tequenos doesn't stop there. Creative variations have emerged to cater to diverse tastes and dietary preferences. Different fillings, such as ham and cheese, chocolate, ricotta and spinach, or even chorizo, offer exciting options for those looking for something beyond the classic cheese tequeno.
Tequenos are typically fried, but baking has become a popular alternative for a lighter version. The dough can be adapted to suit different preferences, with some recipes using cold cubed butter, melted butter, or oil. The flaky, buttery crust of a tequeno, paired with its creamy and salty interior, makes it a crowd-pleaser at any gathering, from family celebrations to cozy nights in.
Whether enjoyed plain or with a variety of dips and fillings, tequenos have become a staple in Venezuelan culture, symbolizing sharing and togetherness. They are a testament to the universal love for golden, crispy, and cheesy delights that bring people together through their simple yet delightful flavors.
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Frequently asked questions
Tequenos are typically made with a harder white cheese like queso blanco, queso de mano, or queso de frier.
Mozzarella, gouda, ricotta, or halloom cheese are all popular alternatives to the traditional cheese used in tequenos.
Tequenos are believed to have originated in Los Teques, Venezuela, in the early 1900s. They were created by the Baez sisters, who named their invention "quesitos enrollados" (little rolled-up cheeses). The dish eventually spread to Caracas, where it gained widespread popularity.
Tequenos are made by wrapping a strip of dough around a piece of cheese and frying it until golden and crispy. The dough is typically made with butter or oil, and the cheese is cut into thin, long strips.
