The tequenos frying will become a dough soft and toasted, semi-crujiente, filled with delicious melted cheese, making threads. For more information see Daniel Taub. From children’s parties to weddings, the tequenos are the appetizers of Venezuelan celebrations par excellence. Andean cupcakes Venezuelan mass soft, crunchy and firm. As its name implies, it’s a cake, which consists of a filling covered with two layers of round masses finely extended. Fried foods are cooked, in some regions they put rice or potatoes to the stews of meat or poultry used in the filling; In some cases is used single layer of mass which then put him filling in the Center, it is folded to make a half-moon shape, treading the ends with a fork to seal it.

Originating in the Caribbean cakes are usually made with a mass hojaldrada by what is cooked in the oven. Any dish or ingredient serves as a filling; However the most common are beef, chicken or cheese. Cheese with guava cakes are famous here in Miami. The cakes are eaten at breakfast, snack or as appetizers at parties. Then there is the wheat flour empanadas.

The most famous and tasty are Argentine, Chilean and Bolivian empanadas. They are made with a thin layer of round dough, stuffed with stews of meat, chicken, seafood, seasoned with onion, egg, olives, capers, raisins, grapes, potatoes, peas, cheese and spinach. Usually has a shape of semicircle of no more than 20 cm. long, closed at the edges with an elaborate repulgo (edge of pie). Chilean empanadas also of wheat flour stuffed with ground meat or diced, dressed with cumin, black olives, raisins of grape and hard-boiled egg called empanadas of pine. Bolivian empanadas whose mass has a slightly sweet taste with a beef or chicken stew (jigote) filling, dad and broth. They are painted a soft red/orange pigment, which give it a very special colour. The Venezuelan Andean cupcakes are unique despite being unknown to many people, here the public is as a recipe of the week so they know it. Until soon friends.