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A tequeno is prepared with a bread dough with queso blanco (white cheese) in the middle. It is formed into a breadstick and then usually fried. It is one of the most popular Venezuelan snack foods in parties, especially weddings. It is said that a party is not a true Venezuelan party without tequenos.

The name "tequenos" comes from the town of Los Teques, capital of the state of Miranda where it is believed this food originated from. The tequeno is also said to represent the children of Los Teques, because of the way the cheese is wrapped around by a thin wrap of dough resembling the natives of the city in which has traditionally been cold. The oldest known references to it come from the first decade of the 19th century. At that time the richest families of Caracas would spend long vacation periods in Los Teques and it is believed that they started preparing them with the left over dough of another Venezuelan food, ''*pastelitos*'.

New tequeno versions, made by gourmet Venezuelan chefs, now exist. For example, Helena Ibarra has invented tequenos made with local goat cheese that are dipped in a sugary (papelon) sauce. Many other restaurants have created their own variety of flavors including some made with beef, ham and cheese, chicken, spinach and cheese, milk caramel, guava and cream cheese, chocolate and more.

How to prepare (deep-fry)

For best quality and food safety follow these instructions:

Keep frozen until ready to use; cook thoroughly before eating.

Pre-heat oil to 350F (medium high to high).

Fry tequenos for 2 to 2 1/2 minutes or until golden brown. If cheese becomes visible, remove from heat immediately; the tequenos are done.

Frozen food may develop ice crystal, causing hot splatter; please add tequenos carefully.

Avoid thawing.

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Tequeno

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