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<\/div>\nI think of teque\u00f1os as Venezuelan cheese sticks. Simple pastry dough gets wrapped around cheese and deep fried until golden brown. Serve a teque\u00f1o with your favorite dipping sauce and you\u2019ve got an impressive appetizer!<\/p>\n
Lately I\u2019ve been focused on a few classic Venezuelan recipes as they make me feel close to my mother\u2019s side of our family (she was born in Venezuela and moved to the US in elementary school). Food and cooking is such a fun part of culture and it\u2019s just one of those little things that as I grow up I crave more of. <\/p>\n
Related:<\/strong> Next up try our recipe for cachapas<\/a> or arepas<\/a>. <\/p>\n Start by making the dough. In a large mixing bowl combine the flour and salt. Cut the cold butter into small pieces and incorporate it into the flour mixture. A pastry blender is a good tool for this or you can use your clean hands (this is what I do). It should resemble small pebbles. <\/p>\n Next Add the egg and 1\/4 cup cold water. Stir together until the dough forms a shaggy ball. If it seems too dry to stick together you may need 1-2 more tablespoons of cold water. The dough should be a slightly softer version of pie crust dough. Allow the dough to rest for a few minutes. <\/p>\n Cut the cheese into small sticks. I tend to aim for mozzarella cheese sticks (the kind you buy that are individually wrapped for snacking) size but then cut in half lengthwise. You can also take a look at the photos in this post to get an idea of the size you are aiming for with the cheese. <\/p>\n Roll the dough into a large rectangle. Cut into thin strips, I use a pizza cutter to do this. Wrap each cheese stick in the dough, sealing the ends but dapping a little water onto the dough and pressing together. <\/p>\n In a large pot or cast iron skillet heat the oil to around 375\u00b0F. Deep fry the teque\u00f1os in the oil for 3-4 minutes. Rotate them halfway through so all sides get crispy and golden brown. Transfer to a plate with paper towels after to remove excess oil. <\/p>\n Serve warm with whatever dipping sauce you prefer!<\/p>\n This recipe is for homemade teque\u00f1os. I did test air frying them and IMO, no. It\u2019s not very good although technically works. I do think air frying store-bought (already cooked and frozen) teque\u00f1os would work well thought. <\/p>\n<\/details>\n Yes, this recipe for from scratch teque\u00f1os can be baked in the oven instead of deep fried. If you do brush the outside with either egg wash or a little oil and bake at 400\u00b0F for 9-11 minutes. The outside should look golden brown. <\/p>\n<\/details>\n No. Pie crust typically does not contain egg, so it\u2019s a little denser and less \u2018fluffy\u2019 than the pastry dough used for teque\u00f1os. <\/p>\n<\/details><\/div>\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2026\/08\/tequeno-recipe.jpg\"\/)
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<\/figure>\nTeque\u00f1o Ingredients<\/h2>\n
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<\/figure>\nHow to make Teque\u00f1os<\/h2>\n
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<\/figure>\nNotes and Substitutions<\/h2>\n
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<\/figure>\nMore Latin American and Tex-Mex Recipes<\/h2>\n
\nFrequently Asked Questions<\/h2>\n
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Can you air fry teque\u00f1os?<\/h3>\n<\/summary>\n
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Can you bake teque\u00f1os?<\/h3>\n<\/summary>\n
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Can I use pie crust to make teque\u00f1os?<\/h3>\n<\/summary>\n
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