Tequeño
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| Type | Bread |
|---|---|
| Course | Snack |
| Place of origin | Venezuela |
| Main ingredients | Bread dough, masa de harina de trigo, queso blanco |
Tequeño is a fried spear of wheat dough stuffed with semi-hard queso blanco (fresh cheese), and is a popular meal or snack in Venezuela[1]. To prepare it, the dough is wrapped around a cheesestick, formed into a breadstick and then be fried or sometimes oven-baked. Tequeños can be eaten for breakfast, as an appetizer, or as a snack at parties and weddings, and they are consumed by themselves or accompanied by a dipping sauce.[2][3] October 21 is the International Tequeño Day, and on April 20, 2023, it was declared a cultural heritage of Venezuela[4].
Due to the influx of Venezuelan immigrants in their countries over the past few years, they have also become increasingly popular in Spain and Argentina, among other countries[5][6][7].
Origin
[edit]Although its exact origin is unknown, the most widely accepted explanation is that some time in the XIX century an affluent family was vacationing in Los Teques, and a cook served them this dish, which they baptized as tequeños in honor of the town.[1] Another version states that they were first served in the beginning of 1900s, at an event hosted by some women with the last name Báez. Some believe that their origins actually date back to the 1700s in the now gone neighborhood of El Teque in Caracas.[2]
Variations
[edit]
Traditional tequeños are filled with semi-hard cheese; however, people often make and sell them with many different varieties of fillings. Some of the most popular fillings include: gouda, chocolate, cheese and bocadillo de guayaba, cheese and chocolate, ricotta and spinach, cheese and ham, and even chorizo in some markets in Spain.[8] A few variations even have their own names:
- Tequeñón, a bigger version of the traditional tequeño.[9] It is offered as a breakfast option in some schools.[10]
- Tequeyoyos, believed to have originated in the state of Zulia, are filled with cheese and ripe plantains.[7]
- Tequeños de jojoto, popular in Carabobo and thought to have been invented at a small business in La Entrada, are made with a corn dough similar to that of the cachapa.[11]
See also
[edit]
References
[edit]- ^ a b Cartay, Rafael (2016). Diccionario de cocina venezolana. Alfa. p. 187. ISBN 9788416687732.
- ^ a b "Tequeños made in Caracas". elestimulo.com (in Spanish). 2 December 2014. Retrieved 2021-07-21.
- ^ Barreto, Ramón (2022-09-09). "Tequeños venezolanos: todo sobre esa delicia callejera que debes probar". Vogue (in Mexican Spanish). Retrieved 2024-07-26.
- ^ Bernal, Azael (20 April 2023). "El tequeño es Patrimonio Cultural de Venezuela". El carabobeño.
- ^ Gómez, Daniel. "Este empresario convierte a los tequeños venezolanos en un snack de fama mundial". Alnavío - Noticias de ida y vuelta (in Spanish). Retrieved 2020-01-23.
- ^ Pico, Luis (2021-12-03). "La fábrica que populariza los tequeños en Argentina". El Diario (in Spanish). Retrieved 2024-07-25.
- ^ a b "Teque Pops: "El triunfo del tequeño en Argentina era solo cuestión de tiempo" | Bienmesabe". elestimulo.com (in Spanish). 2023-10-19. Retrieved 2024-07-25.
- ^ "El tequeño es declarado Patrimonio Cultural de Venezuela". La patilla. Retrieved 2024-07-25.
- ^ Uricare, Joy (2021-10-24). "¿Cuál es el precio de la comida y otros productos dentro del Estadio Universitario de Caracas?". El Diario (in Spanish). Retrieved 2024-07-25.
- ^ Cruz Sánchez, Ernesto Elías de la; Hidalgo Jiménez, María Elena; Rojas, Albino (2009). "Experiencias pedagógicas en educación alimentaria y nutricional y la promoción de la salud, en instituciones educativas del Estado Miranda-Venezuela". Revista de Comunicación de la SEECI. 12 (19): 39–59. ISSN 1576-3420.
- ^ "La Entrada, Carabobo". El Universal (in Spanish). 2019-07-05. Retrieved 2024-07-25.
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