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Tequeñon, a big tequeño.jpg
Type Bread
Course Snack
Place of origin Los Teques, Venezuela
Main ingredients Bread dough, masa de harina de trigo, queso blanco
Cookbook:Tequeño  Tequeño

A tequeño is a spear of bread dough with queso blanco (white cheese) in the middle. It is formed into a breadstick and then usually fried in oil for 2 to 3 minutes at 400 °F (204 °C). It is one of the most popular Venezuelan snack foods in parties, especially weddings.

The name "tequeños" comes from the town of Los Teques, capital of the state of Miranda where it is believed this food originated from. The tequeño 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 tequeño versions, made by gourmet Venezuelan chefs, now exist. For example, Helena Ibarra has invented tequeños made with local goat cheese that are dipped in a sugar cane-molasses (papelón) sauce. Many other restaurants like Tequenomania 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. There is a Spanish variation which includes "chorizo" (red sausage) inside the bread.

See also[edit]


  1. Venezuela US Embassy
  2. Tequeño recipe at Serious Eats website