{"id":16013,"date":"2021-10-21T03:52:06","date_gmt":"2021-10-21T03:52:06","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=16013"},"modified":"2024-07-19T11:24:36","modified_gmt":"2024-07-19T11:24:36","slug":"venezuelas-famous-tequenos-how-to-make-them-step-by-step","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/venezuelas-famous-tequenos-how-to-make-them-step-by-step\/","title":{"rendered":"Los famosos teque\u00f1os de Venezuela: c\u00f3mo hacer este aperitivo esencial"},"content":{"rendered":"\n

If there aren\u2019t teque\u00f1os at a party in Venezuela, it\u2019s not a party, says one of our favorite Venezuelan home cooks Liliana Hern\u00e1ndez<\/a>.<\/p>\n\n\n\n

You are sure to be served this fried-cheese-and-dough traditional appetizer or pasapalos at every self-respecting gathering back home, she explains. What\u2019s not to love? Gooey-melty good and totally addictive, teque\u00f1os are made with a local, soft, white cheese called queso fresco, and wrapped in overlapping layers of thin handmade dough. They are called teque\u00f1os because they are said to be first created in the city of Los Teques in northern Venezuela, Liliana explains.<\/p>\n\n\n\n

As savory-delish as these starters are with a cocktail, Liliana says she has been known to serve teque\u00f1os for breakfast, mid-afternoon snacks and even dinner if she or her family craves them. Her hosting trick: She makes and freezes them by the several dozen, ever ready to take out of the freezer and fry if visitors drop by. They can be made with either cheese and chocolate inside, and both freeze beautifully.<\/p>\n\n\n

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\"teque\u00f1o<\/figure>\n<\/div>\n\n\n

The Taste of Home in Venezuela: Fried Queso & Dough<\/h3>\n\n\n\n

Like so many traditions we don\u2019t fully appreciate until we leave home, Liliana didn\u2019t start making her own teque\u00f1os a mano until after she had moved away, relocating with her family in 2000 to Mexico. \u201cIn Venezuela, you can buy trays of frozen teque\u00f1os in any grocery store, for almost nothing. But when I was living in Mexico, since they were not available anywhere, I started making them myself. And everyone loved them.\u201d<\/p>\n\n\n\n

Teque\u00f1os are supposed to be popped in your mouth piping-hot, with no salsa or condiments, their cheese pulling apart in your mouth with each velvety bite. But Liliana learned that when she made them in Mexico, her guests would invariably start looking around for something to dip them into. \u201cThey were used to guacamole, of course. They are used to putting salsa<\/a> on everything. They don\u2019t like to eat their food dry, as we do in Venezuela. They would look at me, as if asking, \u2019\u00bfY la salsa?,\u2019\u201d Liliana says.<\/p>\n\n\n\n

So she started setting out a bowl of guasacaca<\/a><\/strong>, the Venezuelan traditional salsa traditionally used as a condiment with grilled meat at parillas,<\/a><\/strong> alongside the platter of teque\u00f1os. This Wizard of Oz-bright-verde sauce is not usually served with them back home, she knows, but her new friends and neighbors in Mexico loved them paired, so Liliana is not opposed to serving it as a dip from time to time. But mostly she whips up big batches of guasacaca for parrilla grilling parties\u2014like the good Venezuelan that she is.<\/p>\n\n\n\n

Nothing is better than homemade, por supuesto. So, once Liliana started cooking teque\u00f1os from scratch, she never stopped. Her kids and husband beg her to make them regularly. And she does: at least once a month. <\/p>\n\n\n\n

Yes, they take work \u2014 “it is trabajocito to make the dough, wrap them one by one, and fry all the teque\u00f1os \u2014 but you must<\/em> make them,\u201d Liliana says, promising: teque\u00f1os are one of the most delicious things you\u2019ll ever eat. Ever.

\u201c\u00a1No puedes dejar de probarlos!\u201d<\/p>\n\n\n\n

For more of Liliana\u2019s authentic Venezuelan family recipes, try her life-changing bienmesabe cake<\/strong><\/a>, asado negro main dish<\/strong><\/a> for celebrations, handmade toasted corn flour arepas<\/strong><\/a>, reina pepiada<\/strong><\/a> and carne mechada<\/strong><\/a> arepa fillings, and her mother\u2019s go-to ensalada rusa potato salad<\/a><\/strong>. All are 100% delicioso. And be sure to check out Liliana on her YouTube channel Mi Show de Cocina, <\/a>where she is working her way through favorite Venezuelan dishes like these teque\u00f1os<\/strong><\/a>!<\/p>\n\n\n\n

Ready to make teque\u00f1os, el mejor appetizer ever?<\/h2>\n\n\n
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Venezuela\u2019s Famous Teque\u00f1os: How to Make This Essential Appetizer<\/h2>\n\n
\n \t\t \t\t\tRecipe by Liliana Hern\u00e1ndez<\/span>\n \t\t\n
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