In article >,
Sky > wrote:

> It's a treat for me to dine out, especially at local Mexican
> restaurants, although I don't get that chance very often.
>
> It used to be the local (no chains) Mexican restaurants had flautas
> (either beef, pork, or chicken) listed on their menus. However, it
> seems that flautas have been eliminated and replaced by "toquitos",
> which are basically made the same way as flautas, IME (?). Am I
> mistaken or are they two different 'critters' altogether? I'm just
> curious
>
> If they are one and the same, I just may try - at least once - the
> toquitos available in the frozen cases at the grocery store. Except,
> the plating won't be nearly as nice as at the restaurants :/
>
> Sky

The first time I saw flautas on a menu was in Tucson where they are
considered a local specialty. They were made with the large Sonoran
style flour tortillas, stuffed and rolled, and then deep-fried. I have
had them here in CA where they were rolled in two normal-sized flour
tortillas and then fried. I associate the word taquito with fast food
chains and the frozen food section of supermarkets.

D.M.