Venezuelan Tequeños Recipe From La Latina Miami | Eater
"This Miami arepera is best known for its tequeños — deep-fried sticks of fresh cheese wrapped in a yeasted dough that have become a Venezuelan party staple and cultural symbol. Owner Alejandro Diaz says a good party must have tequeños “all the way until the very end,” and notes that a hundred tequeños is not a lot for a gathering. The appeal is the stretchy, gooey cheese and crisp fried dough (they are distinct from mozzarella sticks), and the shop emphasizes using soft white cheeses like queso blanco or queso llanero (mozzarella works in a pinch) rather than overly salty, crumbly cheeses. There are many modern variations — laminated dough (not recommended by the owner), guava- or caramel-stuffed versions, and numerous dipping options including guasacaca, garlic or cilantro aioli, club sauce, ají amarillo or ají dulce, papelón or guava marmalade, and even ketchup (a divisive choice among Venezuelans). For best results the dough needs proper proofing (there’s a debate about whether fried tequeños should have bubbly fermentation marks or a smooth surface; the owner prefers bubbles), and practical tips include frying at ~350°F until golden, using full-fat milk and good butter for richness, and freezing shaped tequeños to fry later." - Kat Thompson
