Venezuelan Cheese Sticks (Tequeños)

Name: Venezuelan Cheese Sticks (Tequeños)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Venezuela
Ingredients: 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting; 1 tsp (5 g) sugar; 1/2 tsp (3 g) fine salt; 4 tbsp (57 g) cold unsalted butter, cubed; 1 large egg; 1/2 cup (120 ml) cold water, plus more if needed; 1 lb (450 g) firm queso blanco or queso de freír (or low-moisture mozzarella), cut into 3 x 1/2 inch (7.5 x 1.2 cm) sticks; 6 cups (1.4 L) neutral oil, for frying

Tequeños Say it: teh-KEH-nyohs

By the Passport Plate editors. Published November 6, 2026.

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Tequeños are golden, crisp Venezuelan pastries made by wrapping firm white cheese in a thin wheat dough and frying them until crackling. They are a party staple and street snack, especially in Los Teques, the city that gives them their name. The shell shatters lightly, the cheese inside softens and turns salty-creamy, and each bite is best with a fresh, herby guasacaca or a garlicky sauce. They are made at home for birthdays, holidays and weekend gatherings, and they disappear fast.

Venezuelan Cheese Sticks (Tequeños)

Tequeños

Pronounced teh-KEH-nyohs

Serves: 4
Prep: 35 min
Cook: 20 min
Total: 55 min
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

2 1/2 cups (300 g)300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
1 tsp (5 g)5 g (1 tsp) sugar
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
4 tbsp (57 g)57 g (4 tbsp) cold unsalted butter, cubed
1 large egg
1/2 cup (120 ml)120 ml (1/2 cup) cold water, plus more if needed

For the filling

1 lb (450 g)450 g (1 lb) firm queso blanco or queso de freír (or low-moisture mozzarella), cut into 3 x 1/2 inch (7.5 x 1.2 cm) sticks

For frying

6 cups (1.4 L)1.4 L (6 cups) neutral oil, for frying

Method

Whisk the flour, sugar and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture looks sandy.
Beat the egg with the cold water, then pour it into the flour mixture. Stir and knead for 3 to 5 minutes, until the dough is smooth and soft; add a tablespoon of water if it stays dry, or a little flour if it is sticky. Wrap and chill for 30 minutes.
Pat the cheese sticks dry with paper towels so the dough seals well.
Roll the dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut it into strips about 1 inch (2.5 cm) wide and 10 inches (25 cm) long, re-rolling scraps as needed.
Wrap each cheese stick with a dough strip in a spiral, overlapping the dough slightly and pinching the ends and seam closed. Set seam-side down on a tray and chill for 15 minutes.
Heat the oil in a deep pot to 350°F (175°C). Fry the tequeños in small batches for 2 to 3 minutes, turning once, until golden brown and crisp.
Drain on paper towels and serve warm, while the cheese is still soft.

Regional variants

A popular sweet version wraps queso blanco together with guava paste, and some home cooks make savory tequeños with ripe plantain and cheese.

Cook's notes

Keep the dough covered as you work so it does not dry out and crack while wrapping.
Fry in batches that fit comfortably in the pot; crowding lowers the oil temperature and makes the pastry greasy.
Let the cheese sticks come to room temperature and dry them well before wrapping for the tightest seal.

Serve with

Guasacaca, salsa rosada, garlic sauce or a cold malt soda.

Make ahead and storage

Freeze uncooked tequeños on a tray, then bag for up to 2 months; fry from frozen at 340°F (170°C) until golden. Cooked tequeños are best eaten immediately but can be reheated in a 350°F (175°C) oven for 5 minutes.

Venezuelan Cheese Sticks (Tequeños)