A Fantastic Fiesta
May 8, 2014

Bringin’ it Venezuelan Style

Latin Food Inc. of Leduc Alberta has been producing Latino cheese in their Leduc Alberta location for 2 years and Bite is bringing it to hungry Calgarians.

The cheese comes in three varieties Queso Paisa, a firm, mildly salty cheese; Queso Fresco which is slightly firmer and stands up beautifully in quesadillas; and Queso Duro a hard cheese that is salty and full bodied, but is able to be shredded or crumbled.

We were able to sample all three cheeses this morning, and they were a hit with both the staff and the lucky customers wandering through the store.  Fried straight on the grill it got a beautiful golden crust and firm but gooey centre, it was delicious.

Get the authentic family produced cheeses in either 300g retail packs or have us slice some off for you in the store.

For grillin’ and killin’ it like we did this morning, it’s a simple process. Warm a pan to medium-low temp., add a few drops of oil. Slice Queso Paisa into 1cm (half inch) thick slices.

Place the cheese in the pan when it comes to temp. Grill it on both sides for about a minute, until golden brown. Finish with a little crumbled dried oregano. Make more.


If you wanna get into some insanely delicious Venezuelan food that is dead simple try using the Queso Duro in some Tequños, the Latino equivalent of fried mozza sticks.

Combine 500g all-purpose flour, 2 sticks of softened butter, 1 egg and a pinch of salt and sugar. Begin kneading the dough; add a few tablespoons of milk if it seems a little dry. Yes, at first it is nothing but a giant mess…but keep going it’s totally worth it. Once the dough is no longer sticking to your hands let it rest for an hour or two. Meanwhile, cut the Queso Duro into approximately finger sized pieces, how finger like is up to you. We suggest 1 cm x 1 cm x 8 cm (.5” x .5” x3”)

Wrapping your cheese:

After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are a few millimetres thick (1/8”). Then cut the dough into 1.5 cm (3/4”) wide strips and wrap them around the cheese. Make sure the cheese is covered and sealed, blow outs are not a good thing. Next set your Tequños free in a deep fryer with neutral flavoured oil heated to 375 until the dough becomes golden brown, 5-6 minutes. Pull the Tequños out onto some kitchen paper to drain. Eat. Repeat. Adios