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

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 3/6/2014 7:59 PM, Sqwertz wrote:
> On Thu, 6 Mar 2014 19:50:40 -0600, Sqwertz wrote:
>
>> On Thu, 06 Mar 2014 19:40:46 -0600, Sky wrote:
>>
>>> 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 :/
>>
>> round here flautas are made with white flour tortillas whereas
>> taquitos are made using corn tortillas.
>
> I should note that some of those frozen brands, the ones made by
> gringo companies like Heinz Delimex, don't distinguish between corn
> and flour and call everything a taquito. But they're wrong.
>
> -sw

AH!!!! That makes sense I ordered taquitos (!) at a nice local
Mexican restaurants in St. Augustine FL when I was there last month to
visit family and requested the taquitos to be made with flour tortillas
instead of corn tortillas, since I prefer the former.

OH, and darn, I (!) misspelled "taquitos" didn't I ?!!!! Perhaps I'll
not buy any frozen taquitos at the grocery store after all, if they're
made with corn tortillas; I'll be sure to check, first. Thanks again
for the clarification(s) ;>

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Thursday, March 6, 2014 7:50:40 PM UTC-6, Sqwertz wrote:
> On Thu, 06 Mar 2014 19:40:46 -0600, 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 :/
>
If you eat at restaurants where to food is as crappy as frozen taquitos
from the freakin' grocery store, then you're hopeless anyway. And what
does putting frozen prepared foods into the oven have to do with cooking?

Perhaps I'm being too judgmental, and you just made a mistake. You were
really intending to post to rec.food.not-cooking.
>
> round here flautas are made with white flour tortillas whereas
>
> taquitos are made using corn tortillas.
>
I think that's pretty standard everywhere.
>
> -sw

--B

On Thu, 06 Mar 2014 19:40:46 -0600, 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 :/
>
Beats me Sky. I order burritos and make soft tacos at home.

According to this, terms vary by location or sometimes size
http://mexicanfood.about.com/od/mexi...aortaquito.htm
another source says it's the difference between flour and corn
tortillas.



--

Good Food.
Good Friends.
Good Memories.

On Thu, 06 Mar 2014 21:34:51 -0600, Sky >
wrote:

> OH, and darn, I (!) misspelled "taquitos" didn't I ?!!!! Perhaps I'll
> not buy any frozen taquitos at the grocery store after all, if they're
> made with corn tortillas; I'll be sure to check, first. Thanks again
> for the clarification(s) ;>

Can't say I have much experience with them. I bought frozen
commercial taquitos back in the day to use as after school snacks and
yes, they were made with corn tortillas. That said, they reheated
well paired well with guacamole or salsa.


--

Good Food.
Good Friends.
Good Memories.

Bryan-TGWWW wrote:

> If you eat at restaurants where to food is as crappy as frozen
> taquitos from the freakin' grocery store, then you're hopeless
> anyway. And what does putting frozen prepared foods into the oven
> have to do with cooking?
>
> Perhaps I'm being too judgmental

I think you are. The terms being discussed are of interest to those of
us who make things like this in our kitchens, which is cooking.

Around here, we only seem to use soft flour tortillas or soft brown rice
tortillas for the the gluten-free. I couldn't tell you why but if we're
going to use corn tortillas, they'd be the hard kind and we don't do
that very often. Soft flour and brown rice tortillas keep forever in
the refrigerator, and they seem to do OK fronzen, too - on the whole,
they seems to last a lot longer than bread without getting stale, nice
things to have in busy lives.

A favorite dinner around here is to cook up some ground beef, and then
just put out soft tortillas, chopped lettuce, some sort of fresh salsa,
guacamole, grated cheddar cheese, and sour cream, and let everyone put
it together in whatever ratios they like. The only cooking that gets
done is browning the beef and grating the cheese - everything else is
usually store-bought in the interest of time although I'm hankering to
try making the fresh salsa when the weather gets warmer. We've made
guacamole in the past but it doesn't keep well at all and we don't
really use it for anything else so we tend to buy it already made.

Not exactly what one would call cooking either, but it still feels
better to us than buying take-out or frozen food.

Just my opinion, your mileage may vary.

-S-

"Sky" > wrote in message
...
> 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
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

In my humble opinion, frozen Taquitos are horrible. They are easy to make,
just time consuming and so much better than the frozen ones. And yes, they
are made using corn tortillas.

On 2014-03-07, Sky > wrote:

> seems that flautas have been eliminated and replaced by "toquitos",

My guess would be, the term taquito replaced flautas cuz flautas
sounds too much like flatulence and taquito is closer to taco +
poquito (very little), a very little taco. IOW, practical gringo
marketing. I'm not a fan of either cuz it's mainly a whole lotta corn
wrapped around a sliver of typically unidentifialble meat product. If
flautas really are popular in Mexico, it's no doubt cuz it's a filler
food, like rice in bean burritos. Lotta tummy real estate without to
much cost.

nb

On Fri, 7 Mar 2014 08:16:34 -0500, "Steve Freides" >
wrote:

> We've made
> guacamole in the past but it doesn't keep well at all and we don't
> really use it for anything else so we tend to buy it already made.

You're right, it doesn't store well. We only make as much guacamole
as we'll eat at that point in time.


--

Good Food.
Good Friends.
Good Memories.

Kody wrote:

> In my humble opinion, frozen Taquitos are horrible. They are easy to
> make, just time consuming and so much better than the frozen ones.
> And yes, they are made using corn tortillas.

Yes, but if they're in your freezer, your teenage children who don't
cook might make them as opposed to ordering take-out or going hungry,
and that counts for something.

-S-

On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
wrote:
snip
>
>In my humble opinion, frozen Taquitos are horrible. They are easy to make,
>just time consuming and so much better than the frozen ones. And yes, they
>are made using corn tortillas.
>
Would you share your method/recipe for making taquitos, please?
Janet US

On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
wrote:

> In my humble opinion, frozen Taquitos are horrible. They are easy to make,
> just time consuming and so much better than the frozen ones. And yes, they
> are made using corn tortillas.

Frozen taquitos are the perfect foil for store bought guacamole from
the freezer section. Weighing my aversion to frying vs reheated
frozen taquitos... I'll take frozen and bake them, but I'd never kid
myself about them being fit for dinner. They were after school
snacks, no more no less. Haven't had any in years.


--

Good Food.
Good Friends.
Good Memories.

On Friday, March 7, 2014 7:16:34 AM UTC-6, Steve Freides wrote:
> Bryan-TGWWW wrote:
>
>
>
> > If you eat at restaurants where to food is as crappy as frozen
>
> > taquitos from the freakin' grocery store, then you're hopeless
>
> > anyway. And what does putting frozen prepared foods into the oven
>
> > have to do with cooking?
>
> >
>
> > Perhaps I'm being too judgmental
>
>
>
> I think you are. The terms being discussed are of interest to those of
>
> us who make things like this in our kitchens, which is cooking.
>
>
>
> Around here, we only seem to use soft flour tortillas or soft brown rice
>
> tortillas for the the gluten-free. I couldn't tell you why but if we're
>
> going to use corn tortillas, they'd be the hard kind and we don't do
>
> that very often. Soft flour and brown rice tortillas keep forever in
>
> the refrigerator, and they seem to do OK fronzen, too - on the whole,
>
> they seems to last a lot longer than bread without getting stale, nice
>
> things to have in busy lives.
>
>
>
> A favorite dinner around here is to cook up some ground beef, and then
>
> just put out soft tortillas, chopped lettuce, some sort of fresh salsa,
>
> guacamole, grated cheddar cheese, and sour cream, and let everyone put
>
> it together in whatever ratios they like. The only cooking that gets
>
> done is browning the beef and grating the cheese - everything else is
>
> usually store-bought in the interest of time although I'm hankering to
>
> try making the fresh salsa when the weather gets warmer. We've made
>
> guacamole in the past but it doesn't keep well at all and we don't
>
> really use it for anything else so we tend to buy it already made.
>
Pico de gallo is very easy to make, but I buy salsa. I can't
make it as well as some of the taquerias. My regular place
was closed for remodeling last time I went to buy some. I need
to call today.
>
> Not exactly what one would call cooking either, but it still feels
>
> better to us than buying take-out or frozen food.
>
Now, there really is no reason to buy pre-made guacamole.
Just only make enough for the one meal, maybe even just
one avocado. We have two avocados in our fridge that are
perfectly ripe. Taco night here soon.

We also don't do flour tortillas. Instead we buy 6" corn
tortillas which I either brown slightly in a griddle w/o oil
for tacos, or more often, deep fry for tostadas. You do
griddle the flour tortillas, right? If not, try it. It
doesn't even get the pan dirty.
>
> -S-

--B

On 3/7/2014 10:09 AM, sf wrote:
> On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
> wrote:
>
>> In my humble opinion, frozen Taquitos are horrible. They are easy to make,
>> just time consuming and so much better than the frozen ones. And yes, they
>> are made using corn tortillas.
>
> Frozen taquitos are the perfect foil for store bought guacamole from
> the freezer section. Weighing my aversion to frying vs reheated
> frozen taquitos... I'll take frozen and bake them, but I'd never kid
> myself about them being fit for dinner. They were after school
> snacks, no more no less. Haven't had any in years.
>
>
I tried frozen taquitos exactly once. I, too, have an aversion to deep
frying. The taquitos were underwhelming. I can live without them.

Jill

"Janet Bostwick" > wrote in message
...
> On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
> wrote:
> snip
>>
>>In my humble opinion, frozen Taquitos are horrible. They are easy to make,
>>just time consuming and so much better than the frozen ones. And yes, they
>>are made using corn tortillas.
>>
> Would you share your method/recipe for making taquitos, please?
> Janet US

It's not the traditional method that I grew up on but basically what I do is
crock pot a small beef and pork roast (overnight is perfect) with a cut up,
not diced onion and proper taco type seasoning. Let them both cool and shred
them and mix the meats together. Put oil in a pan and lightly fry the corn
tortillas on both sides, doing probably 10 to 15 at a time. Now it's
assembly time!, break a bunch of toothpicks in half and start to fill your
tortillas with the mixed meat mixture and a slice of onion (occasionally I
will also add cheese), roll them up and use the half of a toothpick to hold
them together. Once they are built you can either fry them (more
traditional) or bake them. Frying them results in a crispier better product
but baking is a bit healthier and a fine substitute. Lightly salt them and
serve with guacamole. Shredded beef is the more common filling but can lead
to a dry taquito, adding the pork results in a moister taquito. They do
freeze decently if you separate each layer with a paper towel prior to
freezing, reheating is best in the oven.

On Fri, 7 Mar 2014 07:19:29 -0800 (PST), Bryan-TGWWW
> wrote:
snip
>
>We also don't do flour tortillas. Instead we buy 6" corn
>tortillas which I either brown slightly in a griddle w/o oil
>for tacos, or more often, deep fry for tostadas. You do
>griddle the flour tortillas, right? If not, try it. It
>doesn't even get the pan dirty.
>>
>> -S-
>
>--B
I used to griddle tortillas (either) but I've gotten lazy. I picked
up one of those round puffy cloth pocket things. You stick the
tortillas inside and pop them in the microwave. Less calories on the
corn tortillas and everybody has a hot tortilla at the same time.
http://tinyurl.com/q6fsya6
Janet US

On Fri, 7 Mar 2014 09:36:13 -0600, "Kody" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
>> wrote:
>> snip
>>>
>>>In my humble opinion, frozen Taquitos are horrible. They are easy to make,
>>>just time consuming and so much better than the frozen ones. And yes, they
>>>are made using corn tortillas.
>>>
>> Would you share your method/recipe for making taquitos, please?
>> Janet US
>
>It's not the traditional method that I grew up on but basically what I do is
>crock pot a small beef and pork roast (overnight is perfect) with a cut up,
>not diced onion and proper taco type seasoning. Let them both cool and shred
>them and mix the meats together. Put oil in a pan and lightly fry the corn
>tortillas on both sides, doing probably 10 to 15 at a time. Now it's
>assembly time!, break a bunch of toothpicks in half and start to fill your
>tortillas with the mixed meat mixture and a slice of onion (occasionally I
>will also add cheese), roll them up and use the half of a toothpick to hold
>them together. Once they are built you can either fry them (more
>traditional) or bake them. Frying them results in a crispier better product
>but baking is a bit healthier and a fine substitute. Lightly salt them and
>serve with guacamole. Shredded beef is the more common filling but can lead
>to a dry taquito, adding the pork results in a moister taquito. They do
>freeze decently if you separate each layer with a paper towel prior to
>freezing, reheating is best in the oven.
>
Thanks for the info. You make it sound easy. I think frying the corn
tortillas in oil first is necessary to keep the tortillas from
breaking/cracking after roll-up?
Janet US

"Janet Bostwick" > wrote in message
...
> On Fri, 7 Mar 2014 09:36:13 -0600, "Kody" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
>>> wrote:
>>> snip
>>>>
>>>>In my humble opinion, frozen Taquitos are horrible. They are easy to
>>>>make,
>>>>just time consuming and so much better than the frozen ones. And yes,
>>>>they
>>>>are made using corn tortillas.
>>>>
>>> Would you share your method/recipe for making taquitos, please?
>>> Janet US
>>
>>It's not the traditional method that I grew up on but basically what I do
>>is
>>crock pot a small beef and pork roast (overnight is perfect) with a cut
>>up,
>>not diced onion and proper taco type seasoning. Let them both cool and
>>shred
>>them and mix the meats together. Put oil in a pan and lightly fry the corn
>>tortillas on both sides, doing probably 10 to 15 at a time. Now it's
>>assembly time!, break a bunch of toothpicks in half and start to fill your
>>tortillas with the mixed meat mixture and a slice of onion (occasionally I
>>will also add cheese), roll them up and use the half of a toothpick to
>>hold
>>them together. Once they are built you can either fry them (more
>>traditional) or bake them. Frying them results in a crispier better
>>product
>>but baking is a bit healthier and a fine substitute. Lightly salt them and
>>serve with guacamole. Shredded beef is the more common filling but can
>>lead
>>to a dry taquito, adding the pork results in a moister taquito. They do
>>freeze decently if you separate each layer with a paper towel prior to
>>freezing, reheating is best in the oven.
>>
> Thanks for the info. You make it sound easy. I think frying the corn
> tortillas in oil first is necessary to keep the tortillas from
> breaking/cracking after roll-up?
> Janet US

It is relatively easy, just time consuming and when I make them, I make a
lot of them. Yes, it allows them to roll up nicely and helps them crisp up
and stay moist. Now I'm in the mood for a taquito

On 3/7/2014 9:08 AM, Kody wrote:
> "Sky" > wrote in message
> ...
>> 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
>>
>> --
>>
>> Ultra Ultimate Kitchen Rule - Use the Timer!
>> Ultimate Kitchen Rule -- Cook's Choice!!
>
> In my humble opinion, frozen Taquitos are horrible. They are easy to make,
> just time consuming and so much better than the frozen ones. And yes, they
> are made using corn tortillas.
>
>
I have to agree. We had them all the time when I was a little kid; Mom
would buy them by the gross from Smart and Final, along with gallon jugs
of the green "sauce". They were terrible, and I'm pretty sure that meat
didn't enter into the equation. We ate them with lots of salt and
slathered in the faux sauce, which I think was called "guacamole".

On Fri, 07 Mar 2014 10:24:58 -0500, jmcquown >
wrote:

> The taquitos were underwhelming. I can live without them.

I would certainly hope so, you're an adult.


--

Good Food.
Good Friends.
Good Memories.

On Friday, March 7, 2014 9:36:13 AM UTC-6, Kody wrote:
>
> Once they are built you can either fry them (more
>
> traditional) or bake them. Frying them results in a crispier better product
>
> but baking is a bit healthier and a fine substitute.

Depending on what oil you fry in, the fried version could actually be
the more healthful choice, and the baking *isn't* "a fine substitute."

Baking is *never* "a fine substitute" for frying. It is at best,
adequate, and most often a poor substitute. I've never made taquitos
but for for flautas you can stick the flour tortillas together with
beaten egg, just like with ravioli or wontons. I imagine that wouldn't
work with corn tortillas, hence the toothpicks.

Maybe I'll try that tonight, as we have 2 perfectly ripe avocados.

--B

On Fri, 07 Mar 2014 08:51:02 -0700, Janet Bostwick
> wrote:

> I used to griddle tortillas (either) but I've gotten lazy. I picked
> up one of those round puffy cloth pocket things. You stick the
> tortillas inside and pop them in the microwave. Less calories on the
> corn tortillas and everybody has a hot tortilla at the same time.
> http://tinyurl.com/q6fsya6

I prefer the texture of pan heated over microwaved and it's the same
number of calories because I use a dry cast iron pan and a tortilla
warmer.


--

Good Food.
Good Friends.
Good Memories.

"Bryan-TGWWW" > wrote in message
...
> On Friday, March 7, 2014 9:36:13 AM UTC-6, Kody wrote:
>>
>> Once they are built you can either fry them (more
>>
>> traditional) or bake them. Frying them results in a crispier better
>> product
>>
>> but baking is a bit healthier and a fine substitute.
>
> Depending on what oil you fry in, the fried version could actually be
> the more healthful choice, and the baking *isn't* "a fine substitute."
>
> Baking is *never* "a fine substitute" for frying. It is at best,
> adequate, and most often a poor substitute. I've never made taquitos
> but for for flautas you can stick the flour tortillas together with
> beaten egg, just like with ravioli or wontons. I imagine that wouldn't
> work with corn tortillas, hence the toothpicks.
>
> Maybe I'll try that tonight, as we have 2 perfectly ripe avocados.
>
> --B

Actually Bryan, it is a decent substitute, they still get golden brown and
they crisp up well, not as crispy as frying obviously but they are good.

On Friday, March 7, 2014 9:04:23 AM UTC-6, Steve Freides wrote:
> Kody wrote:
>
>
>
> > In my humble opinion, frozen Taquitos are horrible. They are easy to
>
> > make, just time consuming and so much better than the frozen ones.
>
> > And yes, they are made using corn tortillas.
>
>
>
> Yes, but if they're in your freezer, your teenage children who don't
>
> cook might make them as opposed to ordering take-out or going hungry,
>
> and that counts for something.
>
It does, and I have a 12 YO boy who eats crap food like chicken nuggets,
but and adult who doesn't think they are--as Kody wrote--"horrible," has
a major case of TIAD.
>
> -S-

--B

On Fri, 07 Mar 2014 08:58:27 -0800, sf > wrote:

>On Fri, 07 Mar 2014 08:51:02 -0700, Janet Bostwick
> wrote:
>
>> I used to griddle tortillas (either) but I've gotten lazy. I picked
>> up one of those round puffy cloth pocket things. You stick the
>> tortillas inside and pop them in the microwave. Less calories on the
>> corn tortillas and everybody has a hot tortilla at the same time.
>> http://tinyurl.com/q6fsya6
>
>I prefer the texture of pan heated over microwaved and it's the same
>number of calories because I use a dry cast iron pan and a tortilla
>warmer.

I don't get an image of what you are doing. Oh, unless you are using
the tortilla warmer to keep the skillet warmed tortillas warm?
Janet US

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.

On 3/7/2014 9:08 PM, Don Martinich wrote:
> 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.

Thanks. It seems flautas used to be quite common on menus, but I don't
see them listed any longer. It's good to know the difference between
flautas and taquitos is whether the tortilla is flour or corn. I'll go
for the former. I seriously doubt I'll try the frozen taquitos from the
grocery stores, however. And, I'll request flour tortillas when I dine
at a Mexican restuarant and choose taquitos

Sky, who very rarely ever does 'fast food' anywho !

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