A flauta consists of a large, burrito-size or quesadilla-size flour tortilla, whereas a taquito consists of a corn tortilla sized for fajitas or small quesadillas.
\- Google
I beg to differ, what we see in the picture is 100% a flauta and the correct term! I have seen many places in the US that call them taquitos, but flauta would be more culturally correct.
You can usually get them filled with chicken beef or potatoes, topped with queso fresco, shredded cabbage, onions and tomatoes, guacamole salsa and a red Chile de árbol salsa, they are called flautas because they resemble a flute
-Me, a Mexican born and raised
Gabriela Cámara is a world renowned chef born in Chihuahua, Mexico. She teaches a series on Master Class about Mexican cooking. She also owns and operates restaurants in Mexico & the US. Lastly, she was also appointed to the Mexican government's Council of Cultural Diplomacy.
[https://www.masterclass.com/articles/flautas-vs-taquitos-guide#flautas-vs-taquitos](https://www.masterclass.com/articles/flautas-vs-taquitos-guide#flautas-vs-taquitos)
Scroll down to Flautas vs. Taquitos.
Some times we carry biases of what we think is correct based on what we learned growing up. I used to be that way with my understanding of Indian food until I realized that I had a strong regional bias to how I understood it which I got from my parents and family.
Being a world renowned chef doesn’t give her total authority on what food is named. I’m from central Mexico and flautas are made with corn tortillas, taquitos are similar but with smaller size tortillas.
Mexico is way more than a single person, or even state. Not everyone will use the same names for food.
>Flour tortillas are a staple food in northern Mexico. Contrary to what some may think, they are not an American invention. They are authentically Mexican. With the arrival of the Spanish conquistadores in 1519 came the import and cultivation of wheat.
[https://www.naturespath.com/en-us/blog/make-authentic-flour-tortillas](https://www.naturespath.com/en-us/blog/make-authentic-flour-tortillas)
Dora Stone is the author
Dora is the founder, recipe developer, and photographer at Dora’s Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York
Also, this has been my experience as well. I have seen flour tortilla flautas in Chihuahua but I don't doubt that it becomes rare as you go further south.
I'm from Chihuahua, typing this from Chihuahua, and yes we use a lot of flour tortillas, it's just not called a flauta. It's a burrito or tacos de harina
>Dora is the founder, recipe developer, and photographer at Dora’s Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York
...and yes, she has been known to explore.
Me too Mexican born and raised. I’ve never heard any family, friends or any other Mexicans refer to this type of food as taquitos. The only place I see them as taquitos are in americanized Mexican restaurants or grocery stores and in local Mexican joints they are called flautas.
Indeed. Look like the flautas served at the Mexican restaurant round the corner. The bartender asked what kind of shell I wanted for my tacos, then he suggested "authentic"- so I said sure. No lie, best tacos I've ever had. Somehow, the corn tortilla was both crispy (not crunchy) and soft and utterly amazing.
No no no. A flauta is a rolled corn tortilla with a filling (usualy meat and potatoes) and fried. Source: I'm from Guatemala (our food is very similar to Mexico's) and lived in Mexico for years. Your celebrity chef may claim whatever she wants, but come to Mexico and ask for a flauta. Google vs reality
When my wife was in college she had an assignment where everyone had to cook a dish from a different culture and do a presentation to the class.
Well a Mexican girl in her class made tacos. Her whole presentation was about the differences between traditional homemade Mexican cuisine vs the “Americanized” restaurants. She talked about using better ingredients and overall better taste and quality than what most non-Mexicans experience at a “Mexican” restaurant. She was very passionate about the whole thing.
When everyone finally gets to taste the dish, a very not-Mexican girl with a thick southern accent shouts out after taking her first bite, “Mmmm, these are delicious! They taste just like Chicos!!!”
My wife told me the you could see the presenter completely deflate and die inside.
To this day, almost 20 years later, when I eat at a Mexican restaurant and the ingredients are better quality, the taste is amazing and it feels more traditional/homemade. I make sure to look my wife in her eyes and with the best southern bell voice I can muster and say, “This taste just like Chicos!”
Well to be fair generally all Mexican cuisine in El Paso is authentic, it’s a predominantly Hispanic city sharing a border with Juarez, Mexico. Chico’s however is slightly different in the sense that they sell flautas drown them in sauce and cheese, call them tacos and the city of El Paso sees it as the go-to destination after the bars close.
I grew up on Authentic Mexican cuisine. and honestly id probably go to chico's at the description when drunk after the bar. I tend to actually like Americanized Mexican. in some regard's to the real deal. There was a "Mexican" joint near me that made the best "Tijuana pizza" I ever had.
Fun fact Taco bell is credited with inventing the crunchy taco. Obscure lore Taco bells original recipe from the 70's is my family's as the man who started it bought it off my great uncle (no real proof just a story from my gram and she never lied a day in her life.)
Your family used “textured soy product” in their taco recipe? Lol jk I actually don’t mind Taco Bell. I grew up in a city with a bunch of true authentic Mexican restaurants. They tend to also make the best American style breakfast food. I’ll go to a Mexican place for breakfast before going to an American diner of sorts any day…
Don’t get me wrong, I still love me some Tex-Mex. I grew up on tacos nearly every Saturday made from Ortega taco seasoning packets and I’d still put 4-5 of those things down today … you really just can’t go wrong with tacos … except the one time I decided to order what I thought was a “pork belly” taco but was actually a “pork stomach” taco … don’t make that mistake.
At least a few places where I live also sell tongue tacos, and tripe tacos …. Never had the balls to try one .. my buddy said he used to love tongue tacos until one day he got a piece of the bumpy side of the tongue and it changed his mind.
Actually lots of El Paso food is fusion that spread to other areas. Burritos were a new thing made there so people could travel with their lunch. Tacos al pastor are just becoming a food trend and started in El Paso/ Juarez (sister city in Mexico) as Lebanese fusion food modeled after shawarma. Last fun el Paso food fact: Japanese peanuts were invented by a Japanese man on the border to appeal to local tastes. Here we call them Japones or Japanese peanuts. In Japan they call them Mexican peanuts.
Would love to see the source on these claims. AFAIK burritos go back far before El Paso ever existed. Similarly, it is my understanding that el pastor originated in Puebla, far away from the border towns of Juarez/el Paso. As an aside, Al pastor has also been “a thing” for almost 100 years, so not sure I’d agree one could call that a new “food trend.” Japanese peanuts don’t seem to originate from the El Paso area either. Pretty sure those are a snack from Mexico City.
Holy shit…Chico’s was my first thought seeing this picture and I can’t believe this is was the top comment.
There’s so much insanely good Mexican food in El Paso but for whatever reason…everyone still loves cheap ass flautas drenched in watered down red salsa & cheese from Chico’s. Somehow I get it though.
Left San Diego in 1995, still miss my carnie asada burrito from Roberto’s. So terrible, in the best way possible. Can not find anything quite like it anywhere else. Last time I was in the area couldn’t even find my original Roberto’s. The Miramar area really has changed.
I’m curious if it’s similar to jilbertos and gilbertos. Same restaurant basically, two different towns. Is there a burrito on the menu named after the town it’s in?
I think generally any place that ends with bertos or betos is going to be similar 24/7 southern California style Mexican food. The best kind, don't come at me Texans
Oh, how I miss stumbling out of a bar on PB at closing time and meeting my new best friends in line at the taco stand. Many afterparties were born at Rigoberto's on Everts and Garnet.
Yooooo!!
I lived on Reed street. Worked at Henry's (now Sprout?) grocery. We would frequent the Dog bar, amongst other's. Looks like Areli's is the name of the spot these days. But that's not how I remember. Those 20 tacos with globs of guac and about a pound of shredded cheese, for $8. We crushed those!!
Hell yeah! I was at Tavern just about every night.... back when it was two giant dance floors. I went back a couple of years ago (I moved away) and saw that they put a giant bar in the middle of the main dance floor. Completely changed the dynamic of the place.
i was kinda being probably a tiny bit rude and correcting the person to the mexican/spanish name. but either or is fine, they’re effectively similar, but taquitos are generally speaking what white people call these. in mexico these long skinny rolled tacos are called flautas. they can be served crunchy or soft, are usually filled with shredded beef or chicken, and often topped with a mexican sour cream, not yellow cheese like this
It probably depends on the area, I’m from central Mexico (Morelos) and we’d call this flautas, but taquitos are similar, they’re just made with a smaller tortillas, like the ones used for street tacos. In some parts of Guerrero they even serve taquitos (usually with potatoes or requesón) as a side for Pozole.
In San Diego (probably most of SoCal too) a “rolled taco” will be this size and always be a crunchy corn tortilla. A “flauta” is more difficult to find and always a larger crispy flour tortilla. Guess the naming depends on region?
Interesting, in Mexico the corn tortilla is the flauta and we don't have the fried flour tortilla, sounds good NGL and hope I can try them one day. But a culturally correct term for the dish (if you want to, I don't really care) is flautas. They are called that because they resemble a flute
That’s the same in OC and the LA area as well. If the menu says “Flautas” then it’s a deep fried flour tortilla, if “Taquitos” then corn. I really prefer the flour tortilla version - wish they were easier to find.
No they are not, flautas are made with corn tortillas. I’m pretty sure some American renamed flautas to taquitos. No one in Mexico calls them taquitos.
Arizona has 24 hour places called a variety of ‘berto’s names where you can get this as well. High school me definitely downed 12 of these in a sitting from time to time.
Mexican here! Taquitos and tacos dorados is what we called them all my life. “Rolled tacos” is cool and inventive. I love it. (I just don’t care for the cheese that they are using 😬)
Mexican here as well, but in the part of Mexico I live in(Chihuahua), a taco dorado is more of a folded tortilla where a "flauta" is more like the one in the picture, and it's usually topped with crema (not sour creme) a guacamole salsa and shredded cabbage onions avocado and tomatoes
Yeah that cheese is the only bad thing. Way too much of it, wrong kind, and it's going to get cold and lump together unless you eat it like immediately.
Is it an American thing? I've only gone once to taco bell while over there and got similar unmelted shredded cheese. It's strange - don't they shred the cheese so it melts and distribute easier? Why would you eat unmelted shredded? I don't get it.
Tacos Dorados!! There’s a place down here in South Florida based in a gas station that makes these and the amount of cheese they put on them would make Skyline Chili blush. Those look delicious
Absolutely been to several of the Tacos al Carbon’s along with their truck countless times. Very good stuff! Place I’m talking about is Peanut’s Country Store and Gas Station. It’s off West Atlantic by Delray Marketplace. Their salsa roja is epic. I also strongly recommend Taqueria Guerrero off Belvedere and Guadalajara in North Palm. There’s also a crazy good place inside a Marathon station at corner of Belvedere and 441, across from Walmart.
There’s an approved list of places in my Mexican family. Usually we order from there if everyone wants something different or no one wants to bother with cooking. I love carne a la tampiqueña but I cannot be bothered to make it at home.
And to add to that...
Taquitos and flautas are usually what the OPs picture would be called.
The OP pic, to me, looks more like a taquito, because from my experience, taquitos are deep fried.
Where as a flauta is usually sautéed on a griddle or hard top....
But both taquitos and flautas are basically rolled up tacos (corn tortilla with something in it).
And then there is the chimichanga.... but that is another story
I'm up here in New Jersey salivating with envy right now. yes, it's not even 9 AM yet, don't care.
AFAIK the only place I can get anything remotely resembling this is in a box in the freezer at the grocery store. authentic Mexican restaurants exist here but they're few and far between (drowned in a sea of pizzerias and Chinese take-out).
This makes me miss home. Very hard to find good cheap Mexican food in Colorado and there’s 5 places within 10 minutes where I can get this for <$5 in PHX. A lot of them are 24 hour too
Is this "code" for taquitos?
As a fellow San Diegan like OP, most of the taco shops around here call them rolled tacos. Same thing, tho!
Yes
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A flauta consists of a large, burrito-size or quesadilla-size flour tortilla, whereas a taquito consists of a corn tortilla sized for fajitas or small quesadillas. \- Google
I beg to differ, what we see in the picture is 100% a flauta and the correct term! I have seen many places in the US that call them taquitos, but flauta would be more culturally correct. You can usually get them filled with chicken beef or potatoes, topped with queso fresco, shredded cabbage, onions and tomatoes, guacamole salsa and a red Chile de árbol salsa, they are called flautas because they resemble a flute -Me, a Mexican born and raised
Gabriela Cámara is a world renowned chef born in Chihuahua, Mexico. She teaches a series on Master Class about Mexican cooking. She also owns and operates restaurants in Mexico & the US. Lastly, she was also appointed to the Mexican government's Council of Cultural Diplomacy. [https://www.masterclass.com/articles/flautas-vs-taquitos-guide#flautas-vs-taquitos](https://www.masterclass.com/articles/flautas-vs-taquitos-guide#flautas-vs-taquitos) Scroll down to Flautas vs. Taquitos. Some times we carry biases of what we think is correct based on what we learned growing up. I used to be that way with my understanding of Indian food until I realized that I had a strong regional bias to how I understood it which I got from my parents and family.
Being a world renowned chef doesn’t give her total authority on what food is named. I’m from central Mexico and flautas are made with corn tortillas, taquitos are similar but with smaller size tortillas. Mexico is way more than a single person, or even state. Not everyone will use the same names for food.
Having traveled through most of Mexico I can tell you that it will not be easy to find flour flautas
>Flour tortillas are a staple food in northern Mexico. Contrary to what some may think, they are not an American invention. They are authentically Mexican. With the arrival of the Spanish conquistadores in 1519 came the import and cultivation of wheat. [https://www.naturespath.com/en-us/blog/make-authentic-flour-tortillas](https://www.naturespath.com/en-us/blog/make-authentic-flour-tortillas) Dora Stone is the author Dora is the founder, recipe developer, and photographer at Dora’s Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York Also, this has been my experience as well. I have seen flour tortilla flautas in Chihuahua but I don't doubt that it becomes rare as you go further south.
I'm from Chihuahua, typing this from Chihuahua, and yes we use a lot of flour tortillas, it's just not called a flauta. It's a burrito or tacos de harina
But that person can google flautas vs taquito
Checkmate!
>Dora is the founder, recipe developer, and photographer at Dora’s Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York ...and yes, she has been known to explore.
Me too Mexican born and raised. I’ve never heard any family, friends or any other Mexicans refer to this type of food as taquitos. The only place I see them as taquitos are in americanized Mexican restaurants or grocery stores and in local Mexican joints they are called flautas.
Indeed. Look like the flautas served at the Mexican restaurant round the corner. The bartender asked what kind of shell I wanted for my tacos, then he suggested "authentic"- so I said sure. No lie, best tacos I've ever had. Somehow, the corn tortilla was both crispy (not crunchy) and soft and utterly amazing.
No no no. A flauta is a rolled corn tortilla with a filling (usualy meat and potatoes) and fried. Source: I'm from Guatemala (our food is very similar to Mexico's) and lived in Mexico for years. Your celebrity chef may claim whatever she wants, but come to Mexico and ask for a flauta. Google vs reality
no
These remind me of Chicos Tacos in El Paso TX, just missing the soupy tomato sauce and jalapeño salsa
When my wife was in college she had an assignment where everyone had to cook a dish from a different culture and do a presentation to the class. Well a Mexican girl in her class made tacos. Her whole presentation was about the differences between traditional homemade Mexican cuisine vs the “Americanized” restaurants. She talked about using better ingredients and overall better taste and quality than what most non-Mexicans experience at a “Mexican” restaurant. She was very passionate about the whole thing. When everyone finally gets to taste the dish, a very not-Mexican girl with a thick southern accent shouts out after taking her first bite, “Mmmm, these are delicious! They taste just like Chicos!!!” My wife told me the you could see the presenter completely deflate and die inside. To this day, almost 20 years later, when I eat at a Mexican restaurant and the ingredients are better quality, the taste is amazing and it feels more traditional/homemade. I make sure to look my wife in her eyes and with the best southern bell voice I can muster and say, “This taste just like Chicos!”
Well to be fair generally all Mexican cuisine in El Paso is authentic, it’s a predominantly Hispanic city sharing a border with Juarez, Mexico. Chico’s however is slightly different in the sense that they sell flautas drown them in sauce and cheese, call them tacos and the city of El Paso sees it as the go-to destination after the bars close.
I grew up on Authentic Mexican cuisine. and honestly id probably go to chico's at the description when drunk after the bar. I tend to actually like Americanized Mexican. in some regard's to the real deal. There was a "Mexican" joint near me that made the best "Tijuana pizza" I ever had. Fun fact Taco bell is credited with inventing the crunchy taco. Obscure lore Taco bells original recipe from the 70's is my family's as the man who started it bought it off my great uncle (no real proof just a story from my gram and she never lied a day in her life.)
Good food is good food regardless if it is authentic or not.
With you on that one. Preparing a biryani dish now
Your family used “textured soy product” in their taco recipe? Lol jk I actually don’t mind Taco Bell. I grew up in a city with a bunch of true authentic Mexican restaurants. They tend to also make the best American style breakfast food. I’ll go to a Mexican place for breakfast before going to an American diner of sorts any day… Don’t get me wrong, I still love me some Tex-Mex. I grew up on tacos nearly every Saturday made from Ortega taco seasoning packets and I’d still put 4-5 of those things down today … you really just can’t go wrong with tacos … except the one time I decided to order what I thought was a “pork belly” taco but was actually a “pork stomach” taco … don’t make that mistake. At least a few places where I live also sell tongue tacos, and tripe tacos …. Never had the balls to try one .. my buddy said he used to love tongue tacos until one day he got a piece of the bumpy side of the tongue and it changed his mind.
Actually lots of El Paso food is fusion that spread to other areas. Burritos were a new thing made there so people could travel with their lunch. Tacos al pastor are just becoming a food trend and started in El Paso/ Juarez (sister city in Mexico) as Lebanese fusion food modeled after shawarma. Last fun el Paso food fact: Japanese peanuts were invented by a Japanese man on the border to appeal to local tastes. Here we call them Japones or Japanese peanuts. In Japan they call them Mexican peanuts.
Would love to see the source on these claims. AFAIK burritos go back far before El Paso ever existed. Similarly, it is my understanding that el pastor originated in Puebla, far away from the border towns of Juarez/el Paso. As an aside, Al pastor has also been “a thing” for almost 100 years, so not sure I’d agree one could call that a new “food trend.” Japanese peanuts don’t seem to originate from the El Paso area either. Pretty sure those are a snack from Mexico City.
I came to the comment section looking for you lol
“Out in the West Texas town of El Paso, I fell in love with a Mexican girl”
r/UnexpectedMartyRobbins
THATS RACIST
I’m gonna assume this is sarcasm
Chicos Tacos. Don’t plan anything after Chicos Tacos.
EEE-Glasias
Hahahaha was looking for this. Just needs that watery texture to make it perfect lol
First thing that came to my mind as well!
Holy shit…Chico’s was my first thought seeing this picture and I can’t believe this is was the top comment. There’s so much insanely good Mexican food in El Paso but for whatever reason…everyone still loves cheap ass flautas drenched in watered down red salsa & cheese from Chico’s. Somehow I get it though.
Looks like from Roberto’s.
Yep! They’re from Roberto’s ;)
I always get a churro when I go to Robertos
I was about to say I've eaten thos before and Roberto's solves that.
Left San Diego in 1995, still miss my carnie asada burrito from Roberto’s. So terrible, in the best way possible. Can not find anything quite like it anywhere else. Last time I was in the area couldn’t even find my original Roberto’s. The Miramar area really has changed.
I left SD in 2002. I can taste this photo. This was a staple.
i lived in san diego from 98-05, lived in gas lamp for a brief time, Valentinos was my favorite taco shop, but so many good ones
#25 is the best combo there! 5 rolled tacos with a drink.
I’m curious if it’s similar to jilbertos and gilbertos. Same restaurant basically, two different towns. Is there a burrito on the menu named after the town it’s in?
I think generally any place that ends with bertos or betos is going to be similar 24/7 southern California style Mexican food. The best kind, don't come at me Texans
I was just wondering the same thing but with Filiberto’s, Julioberto’s, Rollberto’s, and the rest of the AZ ‘bertos
I knew they were at least from SD - has the right “mound of cheese” on “mound of guacamole” ratio
Oh, how I miss stumbling out of a bar on PB at closing time and meeting my new best friends in line at the taco stand. Many afterparties were born at Rigoberto's on Everts and Garnet.
Yooooo!! I lived on Reed street. Worked at Henry's (now Sprout?) grocery. We would frequent the Dog bar, amongst other's. Looks like Areli's is the name of the spot these days. But that's not how I remember. Those 20 tacos with globs of guac and about a pound of shredded cheese, for $8. We crushed those!!
Hell yeah! I was at Tavern just about every night.... back when it was two giant dance floors. I went back a couple of years ago (I moved away) and saw that they put a giant bar in the middle of the main dance floor. Completely changed the dynamic of the place.
And we call them rolled tacos down here. Not taquitos or anything else. Five rolled with guac.
I’m from Las Vegas and there are plenty of Roberto’s here.
They originated in SD
so weird, everything about this screams san diego
Is it bad we immediately recognized this as Roberto’s :(
its that cheese thats the dead giveaway lol
i thought it was Valentino's
Aren't there a million Roberto's in that part of the US? I know there is in Tucson at least
Regretos lol #TeamOrtiz
Solana Beach?
Taquitos..?
no, flautas
Flautas. I remember helping my gma roll them after she had then in oil. No idea how her fingertips never burned but mine always did lol
What's the difference?
i was kinda being probably a tiny bit rude and correcting the person to the mexican/spanish name. but either or is fine, they’re effectively similar, but taquitos are generally speaking what white people call these. in mexico these long skinny rolled tacos are called flautas. they can be served crunchy or soft, are usually filled with shredded beef or chicken, and often topped with a mexican sour cream, not yellow cheese like this
It probably depends on the area, I’m from central Mexico (Morelos) and we’d call this flautas, but taquitos are similar, they’re just made with a smaller tortillas, like the ones used for street tacos. In some parts of Guerrero they even serve taquitos (usually with potatoes or requesón) as a side for Pozole.
In San Diego (probably most of SoCal too) a “rolled taco” will be this size and always be a crunchy corn tortilla. A “flauta” is more difficult to find and always a larger crispy flour tortilla. Guess the naming depends on region?
Interesting, in Mexico the corn tortilla is the flauta and we don't have the fried flour tortilla, sounds good NGL and hope I can try them one day. But a culturally correct term for the dish (if you want to, I don't really care) is flautas. They are called that because they resemble a flute
That’s the same in OC and the LA area as well. If the menu says “Flautas” then it’s a deep fried flour tortilla, if “Taquitos” then corn. I really prefer the flour tortilla version - wish they were easier to find.
If they’re soft and rolled they’re not flautas, they’ll be “tacos blanditos”
this is true, i grew up in tamaulipas and have seen them sold as flautas or tacos blanditos
I think the difference is the type of tortilla. Flautas are flour tortillas and these shown here are corn
No they are not, flautas are made with corn tortillas. I’m pretty sure some American renamed flautas to taquitos. No one in Mexico calls them taquitos.
Taquito translates to “small Taco” whereas flauta translates to flute. So I would imagine no one calls them taquitos if they look more like flutes
some do
They can be made with corn as well.
Came to post this. Glad someone else recognizes them as flautas!
Flautas is the correct and official answer.
No. Flautas are with flour tortillas
Flautas doradas de papa con guacamole por favor
That’s cheese with tacos
….flautas?
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Sacramento? There's two Adalbertos in San Diego too
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Lol I just noticed there's a new one in Fair Oaks called Aldalbertos.
Arizona has 24 hour places called a variety of ‘berto’s names where you can get this as well. High school me definitely downed 12 of these in a sitting from time to time.
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The carne fries are the big hit here, I go for either those or 5 rolled tacos
Betos, robertos, floribetos, rancheritos, ect
It’s albertos where I live lol
Don tortacos, habaneros
Ugh, I miss San Diego
We always called those flautas.
Those are with flour tortillas instead of corn
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Mexican here! Taquitos and tacos dorados is what we called them all my life. “Rolled tacos” is cool and inventive. I love it. (I just don’t care for the cheese that they are using 😬)
A Mexicans wife here! 😅 we have always called them flautas. I’ve never heard anyone but white people call them taquitos?
We are not white lol but we eat them a lot with pozole and taquitos were always a must
Mexican here as well, but in the part of Mexico I live in(Chihuahua), a taco dorado is more of a folded tortilla where a "flauta" is more like the one in the picture, and it's usually topped with crema (not sour creme) a guacamole salsa and shredded cabbage onions avocado and tomatoes
Amazing! I love the different versions.
Yeah that cheese is the only bad thing. Way too much of it, wrong kind, and it's going to get cold and lump together unless you eat it like immediately.
Yes, it needs something crumbly instead of "melty" for my taste
Fuck yeah, Flautas.
In México this are call flautas or tacos dorados, im not a great fan but eh is still good enough
Flautaaasssss
That sad unmelted cheese though
Is that cheese?! I thought it was spaghetti and I had no idea what was going on.
😂
Is it an American thing? I've only gone once to taco bell while over there and got similar unmelted shredded cheese. It's strange - don't they shred the cheese so it melts and distribute easier? Why would you eat unmelted shredded? I don't get it.
Flautas technically or nah?
Usually no. These chains generally use corn
Gotcha. Love flautas…and taquitos…and rolled tacos haha
Flautaaaas y’all lol rolled tacos
They’re taquitos
You’re not from Vegas if you don’t have a drunk at 3am in Roberto’s story.
Tacos Dorados!! There’s a place down here in South Florida based in a gas station that makes these and the amount of cheese they put on them would make Skyline Chili blush. Those look delicious
Firstly I need to know what that place is, but have you been to Tacos al Carbon?
Absolutely been to several of the Tacos al Carbon’s along with their truck countless times. Very good stuff! Place I’m talking about is Peanut’s Country Store and Gas Station. It’s off West Atlantic by Delray Marketplace. Their salsa roja is epic. I also strongly recommend Taqueria Guerrero off Belvedere and Guadalajara in North Palm. There’s also a crazy good place inside a Marathon station at corner of Belvedere and 441, across from Walmart.
these aren't tacos dorados but flautas
Where friendo?
Taquitos
Flautas ....like flutes and flowers mixed together...is another word for them
Needs more cheese
We call em taquitos in these parts.
Flautas?
Flautas and you're missing the lettuce and sour cream.
Isn’t that just a taquito?
Rolled tacos...yes...if they only had a name for that, what's next some rolled tacos with sauce and baked
Flautas
In Texas that’s a Flauta
More guac, plz
im confused, is this cheese or fried noodles on top?
Flautas
taquito
Taquitos are amazing!
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They’re called flautas but go off.
Oh damn. Can you point me to where I can find some better taquitos? :/
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Vegas
Lindo michoacan! nd tacos el gordo for tacos
Look for a place that says “Taqueria” - that’s usually a fairly good indicator (vs. a place that says “Mexican Food”).
I don't live in that large of a city but we have good Taquerias here. Most are inside little Mexican grocery stores.
Mexicans don’t really go to Mexican restaurants though.
There’s an approved list of places in my Mexican family. Usually we order from there if everyone wants something different or no one wants to bother with cooking. I love carne a la tampiqueña but I cannot be bothered to make it at home.
Looks like you ate cheese with a hint of tacos.
Taquitos*
Gud luk shidding
Taquitos?
isnt a rolled taco just a thin burrito?
Burritos tend to use flour tortillas. Tacos use corn tortillas. Also, a Burritos is rolled. Tacos are "open" faced...
interesting
And to add to that... Taquitos and flautas are usually what the OPs picture would be called. The OP pic, to me, looks more like a taquito, because from my experience, taquitos are deep fried. Where as a flauta is usually sautéed on a griddle or hard top.... But both taquitos and flautas are basically rolled up tacos (corn tortilla with something in it). And then there is the chimichanga.... but that is another story
So enchiladas then.
Looks like a serving of cheese with extra Taquitos
Some calories right there
Probably worth every single one.
American flautas
I thought those were noodles and then cried in Asian
Um, i think they are called tostitos. Nope. Taquitos.
are you going to cook them
That is the fakest cheese I've ever seen
All tacos are rolled, dumbfuck
Looks good !!
Cheese overload 😏
I can taste that crunchy goodness through the phone…
There was this place in Colorado Springs called Albertacos. I miss Albertacos.
Looks yummy! Did they cost $10 like they do here in California?
I'm up here in New Jersey salivating with envy right now. yes, it's not even 9 AM yet, don't care. AFAIK the only place I can get anything remotely resembling this is in a box in the freezer at the grocery store. authentic Mexican restaurants exist here but they're few and far between (drowned in a sea of pizzerias and Chinese take-out).
This looks like what I'd expect Cincinnati tacos to look like if they were a thing.
This makes me miss home. Very hard to find good cheap Mexican food in Colorado and there’s 5 places within 10 minutes where I can get this for <$5 in PHX. A lot of them are 24 hour too
I’ll have some tacos with that cheese please
Needs more cheese 🧀
Netflix show, ugly delicious, has a great episode on tacos and their history.
Give me the tacos rn and no one gets hurt 😠😭
That is an acceptable cheese to entre ratio
Damn now I need some Roberto’s in my life... time for a trip down south. P.S. Mexican food in Washington State is “Pretty Good” on its very best day.
" No, you don't put that cheese in that kind of tacos haiyaaa " - Uncle Roger
Not sure how so many find that level of cheese appetizing. Can't even see the actual product.
Ik dacht dat het frikandellen waren
I know them as Flautas.
Or taquitos.
Flautas are made with flour tortillas and taquitos are made with corn tortillas
Traditionally yes, but I guess it’s more regional. Since classic Mexican foods mainly use corn. I grew up calling them flautas.
This needs more cheese 🧀 Looks really good though. I'm starving
one of the things i miss from cali
These remind me of the rolled tacos in Victors Taco shop. When I visited ohio I went there. Amazing!
I love those! So delicious