Tequeños
Fried cheese sticks wrapped in dough.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The precise origins of tequeños are debated, with several families claiming invention in the Los Teques region of Venezuela during the early 20th century. It's likely a result of culinary innovation within Venezuelan homes, adapting readily available ingredients. There is no clear historical record of any major historical influences.
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Tequeños are deeply ingrained in Venezuelan culture, enjoyed as appetizers, snacks, and party food. They represent a sense of celebration, sharing, and family gatherings.
Party Staple
Tequeños are a must-have at almost every Venezuelan party, from birthdays to weddings. Their popularity ensures they are a familiar and welcoming sight at any gathering.
Merienda (Snack) Tradition
They are a common 'merienda' or afternoon snack, often enjoyed with a refreshing beverage like 'papelón con limón' (unrefined cane sugar with lime juice) or juice.
Symbol of Venezuelan Hospitality
Offering tequeños to guests is a sign of warmth and hospitality in Venezuelan homes. They are easy to prepare and share, making them a perfect treat to welcome visitors.
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Tequeños offer a delightful combination of savory and slightly salty flavors. The crispy, golden-brown exterior contrasts beautifully with the soft, melted cheese inside.
The primary flavor profile is defined by the interplay between the dough and the cheese. The dough, often made with wheat flour, butter, and salt, provides a slightly rich and subtly sweet foundation. The cheese, traditionally a semi-hard white cheese like 'queso blanco' or 'llanero', contributes a salty, tangy, and milky flavor. The frying process enhances these flavors, creating a satisfyingly crispy and savory snack.
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Cheese Choice Matters
Select a cheese that melts well but doesn't completely dissolve into oil when fried. 'Queso blanco' or 'llanero' are traditional choices, but mozzarella can also work. Avoid cheeses that are too soft or high in moisture.
Dough Consistency is Key
The dough should be firm enough to hold its shape but pliable enough to wrap easily. Overworked dough will be tough. Resting the dough in the refrigerator helps relax the gluten and makes it easier to handle.
Frying Temperature Control
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even browning and melting of the cheese. Too low a temperature will result in greasy tequeños, while too high a temperature will burn the outside before the cheese melts.
Seal them well
Make sure to seal the dough completely around the cheese to prevent it from leaking out during frying. Use a little water or egg wash to help seal the edges.
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