Peruvian tequeños are often served with a variety of different sauces or dressings, such as avocado sauce or guacamole, homemade aioli or Rocoto cream/sauce (spicy).
Origin
Tequeños originate from Venezuelan cuisine but have been part of Peruvian culinary tradition for many years.
Some stories say this recipe originated in Peru, while others (probably more credible due to the name) claim it comes from the city of Los Teques, in the state of Miranda, Venezuela.
These stories narrate that at the end of the 14th century, a cook from Los Teques began to prepare a new cylindrical food using leftover dough from pastries.
This leftover dough was wrapped around soft white cheese in a stick shape and then fried, giving rise to the famous Venezuelan tequeño.
How Are They in Venezuela
Venezuelan tequeños consist of a simple dough made with wheat flour, filled with white cheese, and then fried.
Peruvian tequeños are often made with spring roll or won-ton wrappers and feature a greater variety of fillings such as ham and cheese, sausages, ceviche, crab meat, and lomo saltado.
Lomo saltado is a traditional Peruvian dish made with beef, cooked rice, and French fries, among other ingredients.
It is considered one of the best Peruvian dishes and reflects the strong influence of Cantonese Chinese cuisine in Peru.
The most fun part of eating Peruvian tequeños is trying different sauces or dips, called creams. Traditional ones include guacamole with red onion, tomato, cilantro, and lime.
The rocoto cream is very popular for many fried snacks. This cream or dip is made with a chili called rocoto. It’s spicy, creamy, and perfect. Try this variation.
