What’s the difference between a taquito and a flauta?

What’s the difference between a taquito and a flauta?

Have you ever wondered about the difference between a taquito and a flauta?

While both are popular Mexican dishes that feature rolled tortillas filled with savory ingredients, their subtle differences make them unique.

Taquitos, often referred to as “little tacos,” are made with smaller corn tortillas and typically fried until crispy.

Flautas, on the other hand, are usually made with larger flour tortillas, giving them a slightly different texture and taste.

While both are delicious snacks or main dishes, understanding these small differences can help you appreciate the diverse flavors and traditions behind Mexican cuisine.

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What’s the difference between a taquito and a flauta?

What’s the difference between a taquito and a flauta?

The main difference between a taquito and a flauta lies in the type of tortilla used and the size of the dish. Taquitos are traditionally made with small corn tortillas, while flautas are typically prepared with larger flour tortillas.

This distinction affects the texture, as corn tortillas give taquitos a firmer, crunchier bite, while flour tortillas used for flautas tend to be slightly softer but still crispy when fried.

Both dishes are filled with similar ingredients, such as shredded meat, chicken, or cheese, and are rolled tightly before being fried.

Despite these shared elements, the size of the tortilla influences the overall presentation, with flautas generally being longer and larger in size than taquitos.

In terms of flavor, the difference in tortilla type can slightly alter the taste, with corn tortillas adding a distinct corn flavor to taquitos, while flour tortillas in flautas offer a more neutral, slightly doughy taste.

Are Flautas And Taquitos The Same Thing?

What’s the difference between a taquito and a flauta?

While flautas and taquitos are similar, they are not the same thing. Both are Mexican dishes consisting of a rolled tortilla filled with meat, chicken, or cheese, then fried until crispy, but the key difference lies in the type of tortilla and size.

Taquitos are typically made with small corn tortillas, giving them a crispier texture and a more distinct corn flavor. They are usually smaller in size, making them ideal for bite-sized servings.

Flautas, on the other hand, are usually made with larger flour tortillas. The larger tortilla gives flautas a slightly softer texture and a more neutral taste.

They are often longer and larger than taquitos, contributing to their distinct appearance. Despite these differences, both dishes are enjoyed with similar toppings, such as guacamole, sour cream, or salsa.

Ultimately, the main distinction is the tortilla type and size, which affects both the texture and flavor.

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What is taquito?

What’s the difference between a taquito and a flauta?

A taquito is a popular Mexican dish consisting of a small, rolled tortilla filled with various ingredients, most commonly shredded beef, chicken, or cheese.

The word “taquito” translates to “little taco” in Spanish, which reflects its smaller size compared to a traditional taco.

The tortilla, typically made from corn, is tightly rolled around the filling and then fried until it becomes crispy and golden brown. This gives taquitos their signature crunchy texture.

Taquitos are often served as a snack, appetizer, or main dish and are commonly topped with condiments like sour cream, guacamole, salsa, or shredded lettuce.

They are also known for their versatility, as the filling can vary depending on regional preferences and personal tastes.

While taquitos are typically smaller, making them perfect for dipping and sharing, they are enjoyed in many parts of the world, particularly in the U.S., where they are a favorite in Mexican-American cuisine.

What is a fluata?

What’s the difference between a taquito and a flauta?

A flauta is a traditional Mexican dish similar to a taquito, but with a few distinct differences. The word “flauta” translates to “flute” in Spanish, referring to the dish’s long, cylindrical shape.

Flautas are typically made with larger flour tortillas, which give them a slightly softer texture compared to the corn tortillas used for taquitos.

After being filled with various ingredients, such as shredded beef, chicken, or cheese, the tortilla is rolled tightly and then fried until it becomes crispy and golden.

Flautas are often served as a snack, appetizer, or main dish and are commonly garnished with toppings such as sour cream, guacamole, salsa, or shredded lettuce.

While taquitos are generally smaller, flautas are larger and longer, making them a more substantial meal.

The difference in tortilla type—flour for flautas versus corn for taquitos—also gives them a unique flavor and texture, adding to their popularity in Mexican cuisine.

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Basics difference between a taquito and a flauta

What’s the difference between a taquito and a flauta?

Here’s a basic comparison between taquitos and flautas in table form:

These basic differences in size, tortilla type, and texture distinguish taquitos from flautas, though both are beloved Mexican dishes.

7 Steps recipe of making taquito

What’s the difference between a taquito and a flauta?

1. Prepare the Ingredients

Before you start making taquitos, gather all your ingredients. You’ll need:

• Tortillas: 10 small corn tortillas
• Filling: 2 cups shredded cooked chicken or beef (or a combination)
• Cheese: 1 cup shredded cheese (optional, but popular)
• Seasonings: Salt, pepper, cumin, garlic powder, onion powder, chili powder, and cilantro to taste
• Oil: Vegetable or canola oil for frying

The first step is to prepare your filling. If you’re using cooked chicken or beef, shred it finely using a fork or a food processor. Season the meat with your choice of spices—typically cumin, chili powder, garlic, onion powder, and a pinch of salt and pepper. You can add cilantro for extra flavor, or even some diced onions or peppers for a more robust filling. Ensure the filling is well-mixed and seasoned before setting it aside.

2. Warm the Tortillas

The next step is to warm the corn tortillas. This is crucial because corn tortillas can be brittle and break when rolling if not softened. You’ll need:

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• 10 small corn tortillas
• A skillet or frying pan
• A small amount of oil (optional)

Heat a non-stick skillet or frying pan over medium heat. Lightly brush it with oil or use a dry pan to warm each tortilla for about 10-20 seconds on each side. The goal is to make the tortillas flexible enough to roll without cracking. Keep them covered with a clean kitchen towel or wrap them in aluminum foil to maintain warmth while you continue warming the others. Warming the tortillas is essential to prevent them from tearing when you roll them up.

3. Assemble the Taquitos

Now that your tortillas are warm, it’s time to assemble the taquitos. For each taquito, you’ll need:

• 1 tortilla
• About 2-3 tablespoons of your prepared filling
• Optional: A sprinkle of shredded cheese

Place a warm tortilla on a flat surface, such as a cutting board or countertop. Spoon 2-3 tablespoons of the prepared filling in a line along the center of the tortilla. If you’re using cheese, sprinkle a small amount over the filling. Avoid overstuffing the tortilla, as this could make it difficult to roll tightly. Once the filling is in place, carefully fold one side of the tortilla over the filling and roll it tightly to form a cylinder. Make sure the seam is facing down to keep it secure during frying.

4. Heat the Oil for Frying

Frying the taquitos is the next step, and you’ll need to ensure your oil is hot enough for a crispy finish. For this, you’ll need:

• 2 cups vegetable or canola oil (or enough to fill your frying pan about 2 inches deep)

Pour enough oil into a frying pan to cover the bottom with about 2 inches of oil. Heat the oil over medium-high heat. To test if it’s ready, drop a small piece of tortilla into the oil. If it sizzles and bubbles immediately, the oil is hot enough. It’s crucial to get the oil to the right temperature, as underheated oil will make the taquitos greasy, while overheated oil will burn them. The ideal frying temperature is around 350°F (175°C). Once the oil is ready, you’re set to fry your taquitos.

5. Fry the Taquitos

Now it’s time to fry the taquitos to perfection. For this, you’ll need:

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• The assembled taquitos
• A slotted spoon or tongs

Carefully place the rolled taquitos into the hot oil, seam side down. Fry the taquitos in batches, depending on the size of your pan, to avoid overcrowding. Fry each batch for about 3-4 minutes, turning occasionally to ensure they brown evenly on all sides. The taquitos should become golden brown and crispy. Once they reach the desired crispness, use a slotted spoon or tongs to remove them from the oil. Place them on a paper towel-lined plate to drain excess oil.

6. Drain and Cool the Taquitos

After frying the taquitos, it’s important to let them cool briefly before serving. For this, you’ll need:

• Paper towels
• A cooling rack (optional)

Place the fried taquitos on a paper towel-lined plate or cooling rack. The paper towels will absorb any excess oil, ensuring the taquitos remain crispy without becoming too greasy. Let them sit for 2-3 minutes to cool down slightly. If you prefer extra crunch, you can let them rest on a cooling rack, which allows air to circulate around the taquitos and keeps them crisp. While they cool, you can prepare any toppings or sauces for serving.

7. Serve with Toppings

What’s the difference between a taquito and a flauta?

The final step is to serve your taquitos with your favorite toppings. For this, you’ll need:

• Salsa, guacamole, or sour cream
• Fresh cilantro or lime wedges (optional)

Taquitos are best enjoyed while still warm and crispy. Arrange them on a serving plate and serve with a variety of toppings such as fresh salsa, guacamole, or sour cream. You can also add a squeeze of lime or garnish with chopped cilantro for added freshness. These toppings add an extra layer of flavor and make the taquitos even more delicious. Enjoy your homemade taquitos as a snack, appetizer, or part of a larger meal!

7 Steps recipe of making flauta

What’s the difference between a taquito and a flauta?

1. Prepare the Ingredients

Start by gathering all the ingredients for your flautas. Here’s what you’ll need:

• Tortillas: 10 large flour tortillas
• Filling: 2 cups cooked and shredded beef, chicken, or pork
• Cheese: 1 cup shredded cheese (optional)
• Seasonings: Salt, pepper, cumin, garlic powder, onion powder, chili powder
• Oil: Vegetable or canola oil for frying

For the filling, if you’re using pre-cooked meat, shred it finely using a fork or food processor. Season the meat with salt, pepper, cumin, garlic powder, and chili powder for flavor.

You can also add chopped onions, cilantro, or jalapeños for extra spice.

The filling should be well-mixed and flavorful. If you’re using cheese, add it to the seasoned meat or sprinkle it in the tortilla before rolling. Be sure to keep your tortillas warm so they don’t crack when rolling them later.

2. Warm the Flour Tortillas

Flour tortillas are larger and softer compared to corn tortillas, but they still need to be warmed before rolling. Here’s how you can prepare them:

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• 10 large flour tortillas
• A skillet or frying pan
• A small amount of oil (optional)

Place the flour tortillas on a dry, non-stick skillet over medium heat. Heat each tortilla for about 15-20 seconds per side, until it’s warm and pliable. You can also use a bit of oil to lightly grease the pan if you prefer. The goal is to make the tortillas flexible without making them too crispy. Warming the tortillas will help prevent them from cracking when rolled and give them a slightly toasted flavor. Stack the warm tortillas and cover them with a clean kitchen towel to keep them warm while you prepare the rest of the ingredients.

3. Assemble the Flautas

Assembling your flautas is the next step, where you’ll add the filling and roll up the tortillas. You’ll need:

• 1 tortilla
• About 2-3 tablespoons of your prepared filling
• Optional: 1-2 tablespoons of shredded cheese

Place a warm tortilla on a flat surface. Spoon 2-3 tablespoons of the prepared filling in a line across the center of the tortilla. If desired, sprinkle some shredded cheese over the filling. The cheese will melt and add a creamy texture inside the flauta. Carefully fold the sides of the tortilla slightly over the filling, and then roll it tightly into a cylinder. Make sure to roll it as snugly as possible, ensuring the seam is on the bottom to help hold it together during frying. Repeat this process with the remaining tortillas and filling.

4. Heat the Oil for Frying

Once your flautas are assembled, it’s time to fry them to a crispy golden brown. For this, you’ll need:

• 2 cups vegetable or canola oil (or enough to cover the bottom of your pan)

In a large frying pan, pour enough oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test if the oil is ready by dropping a small piece of tortilla into it. If it sizzles and starts to fry, the oil is hot enough. Avoid overcrowding the pan to ensure even frying. Having the right oil temperature is essential for crisp, golden flautas—oil that’s too cool will result in greasy flautas, while oil that’s too hot will burn them.

5. Fry the Flautas

What’s the difference between a taquito and a flauta?

Now it’s time to fry the flautas. Here’s what you’ll need:

• The assembled flautas
• A slotted spoon or tongs

Carefully add the flautas to the hot oil, seam side down. Fry in batches, making sure not to overcrowd the pan. Fry each batch for about 3-4 minutes, turning them occasionally to ensure they brown evenly on all sides. You want the flautas to be golden and crispy on the outside. Once the flautas are crispy and golden, remove them from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate to drain excess oil. The fried flautas should be crispy on the outside and tender on the inside.

6. Drain and Cool the Flautas

After frying, allow the flautas to cool slightly to avoid burning your mouth. For this, you’ll need:

• Paper towels
• A cooling rack (optional)

Place the fried flautas on a paper towel-lined plate or a cooling rack to let excess oil drain off. This step helps ensure that the flautas stay crispy and not greasy. Let them rest for about 2-3 minutes to cool slightly before serving. If you have a cooling rack, it’s an excellent tool for preventing moisture from collecting on the bottom of the flautas, keeping them crispy. You can also prepare any garnishes or toppings while the flautas cool, such as salsa, sour cream, or guacamole.

7. Serve with Toppings

The final step is to serve your delicious flautas with your favorite toppings. You’ll need:

• Salsa, guacamole, or sour cream
• Optional: Fresh cilantro, lime wedges, or shredded lettuce

Arrange the fried flautas on a serving platter, and serve them with salsa, sour cream, or guacamole for dipping. You can also add a sprinkle of fresh cilantro or a squeeze of lime for extra flavor. Flautas are typically enjoyed with sides like Mexican rice, beans, or a light salad. These crispy, golden rolls make for a great appetizer, snack, or main dish, and the combination of crunchy tortillas and savory fillings will delight your taste buds. Enjoy your homemade flautas!

What is the taste of taquito?

What’s the difference between a taquito and a flauta?

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The taste of a taquito is a delightful combination of crispy, savory, and often slightly spicy flavors.

The corn tortilla, which forms the base of a taquito, provides a distinct, slightly earthy flavor that complements the filling. When fried, the tortilla becomes golden brown and extra crispy, offering a satisfying crunch with each bite.

The filling, typically made from seasoned shredded beef, chicken, or pork, brings a rich, savory taste.

The spices—such as cumin, garlic powder, and chili powder—add warmth and depth, while the protein itself is tender and flavorful. Some taquitos also include cheese, which melts inside, adding a creamy and slightly tangy element to the mix.

If served with salsa, sour cream, or guacamole, these toppings enhance the overall flavor with their creamy, tangy, and refreshing elements.

The combination of textures and flavors makes taquitos a beloved snack or appetizer with a satisfying taste experience.

What is the taste of flauta?

The taste of a flauta is a delicious blend of crispy, savory, and often subtly spiced flavors.

The flour tortilla, which is used for flautas, has a mild, slightly sweet flavor that contrasts beautifully with the seasoned filling. When fried, the tortilla turns golden brown and becomes delightfully crispy, creating a satisfying crunch.

The filling, typically made with seasoned shredded beef, chicken, or pork, is the heart of the flauta’s flavor.

The meat is tender and infused with a blend of spices such as cumin, chili powder, and garlic, giving it a warm, savory taste. Some versions include cheese, which melts inside, adding a creamy, slightly tangy richness.

When paired with toppings like salsa, guacamole, or sour cream, the flavor profile is elevated with refreshing, creamy, and slightly tangy notes, creating a perfect balance of textures and flavors. Flautas offer a satisfying, flavorful bite with every crunchy, savory mouthful.

How much time does it take to cook taquito?

Cooking taquitos typically takes around 15 to 20 minutes, depending on the preparation and cooking method. Here’s the breakdown:

1. Preparing the ingredients: The time it takes to prepare your filling (shredded beef, chicken, or pork) and warm the tortillas will vary. If you’re using pre-cooked meat, this step could take about 10-15 minutes. Warming the tortillas should take around 2-3 minutes.
2. Assembling the taquitos: Rolling up the tortillas with the filling will take about 10-15 minutes, depending on how many taquitos you’re making and your speed in assembling them.
3. Frying: The actual frying process usually takes around 3-4 minutes per batch, depending on how many taquitos fit in your pan. If frying in batches, you might need an additional 5-10 minutes. The goal is to get the tortillas crispy and golden brown.

In total, making taquitos from scratch will take approximately 30 to 40 minutes from start to finish.

How much time does it take to cook flauta?

What’s the difference between a taquito and a flauta?

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Cooking flautas typically takes around 20 to 25 minutes, including preparation and frying time. Here’s the breakdown:

Preparing the ingredients: If you’re using pre-cooked shredded meat (beef, chicken, or pork), this step usually takes about 10-15 minutes to warm and season the meat. Heating the tortillas for better flexibility takes another 2-3 minutes.

Assembling the flautas: Rolling the tortillas with the seasoned filling usually takes around 10-15 minutes, depending on how many flautas you’re making.

Frying: The frying process takes about 3-4 minutes per batch. You want to fry the flautas until they are golden and crispy, so this may require turning them occasionally to ensure they cook evenly. If you’re frying in multiple batches, this could add an extra 5-10 minutes to the total cooking time.

Overall, it will take about 30-40 minutes from start to finish to make crispy, flavorful flautas.

Which one should you choose?

What’s the difference between a taquito and a flauta?

When deciding between taquitos and flautas, it ultimately comes down to personal preference, as both are delicious Mexican dishes.

If you’re craving a more traditional, slightly thicker and heartier bite, flautas may be the better choice. They are typically made with flour tortillas, which are larger and softer than the corn tortillas used in taquitos.

This gives flautas a more substantial texture, and they’re often filled with a generous amount of meat, cheese, or beans, making them a filling option for a meal or snack.

On the other hand, if you prefer something with a crunchier, more bite-sized texture, taquitos are the way to go. Made with corn tortillas, they tend to be crispier and slightly lighter.

Taquitos are often served as appetizers or snacks, making them a great choice if you’re looking for something quick and easy to eat with dips like salsa, sour cream, or guacamole. Both are tasty, but your choice depends on whether you prefer the crunchy simplicity of taquitos or the fuller texture of flautas.

Where to find both cusine?

What’s the difference between a taquito and a flauta?

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Both taquitos and flautas can be found in many Mexican restaurants, taquerías, and food trucks, especially in areas with a significant Mexican or Southwestern presence.

These dishes are popular in Mexican cuisine and are often featured on appetizer or snack menus, making them easy to find in casual dining establishments.

In larger cities or regions with a rich Mexican cultural influence, such as California, Texas, Arizona, and parts of New Mexico, you’ll likely find taquitos and flautas at local Mexican eateries, as well as in chain restaurants that specialize in Mexican food like Chipotle or Baja Fresh.

For a more authentic experience, look for family-owned taco shops or local Mexican restaurants, where traditional recipes are often used.

If you’re craving them at home, both dishes are relatively easy to prepare, and many grocery stores carry pre-made taquitos and flautas in the frozen food section. Additionally, many online recipes offer great guides for making these crispy treats from scratch.

What is the difference between chicken taquitos and chicken flautas?

1. Here’s a table outlining the key differences between Chicken Taquitos and Chicken Flautas:

Both dishes are similar but differ mainly in the tortilla type and size, influencing texture and overall experience.

Are flautas authentic Mexican cuisine, or US invention like the taquito?

Flautas are considered an authentic Mexican dish, with origins in Mexico.

The term “flauta” means “flute” in Spanish, referring to the rolled shape of the dish, which is typically made by rolling a tortilla around a filling, such as shredded meat, and then frying it.

This dish has been a part of Mexican culinary tradition for centuries, and it is commonly found in various regional Mexican cuisines.

While taquitos and flautas share many similarities, their differences primarily lie in the type of tortilla used—flour tortillas for flautas and corn tortillas for taquitos—along with their size and texture.

Both are beloved in Mexican cuisine and often served as street food, though the concept of “taquito” became more popular in the U.S. through Tex-Mex influences.

While taquitos may have gained more widespread commercial appeal in the U.S., flautas have remained a true representation of Mexican culinary heritage.

Can you explain the difference between tacos, taquitos, flautas, and burritos?

Related faq’s

Flautas vs taquitos 

Flautas and taquitos are both delicious Mexican dishes, but they differ in a few key ways. Flautas are made with flour tortillas, while taquitos typically use corn tortillas.

Flautas are usually larger and are often served as a main dish, while taquitos are smaller and more commonly served as appetizers or snacks. Both are filled with shredded meat (like chicken or beef), rolled tightly, and then fried until crispy.

Flautas tend to have a slightly softer texture on the inside due to the flour tortilla, whereas taquitos are crunchier with the corn tortilla. Both are often topped with sauces or guacamole.

What is a flauta

A flauta is a popular Mexican dish made by rolling a filling, typically shredded meat (such as chicken, beef, or pork), into a flour tortilla. The rolled tortilla is then deep-fried until golden and crispy, creating a satisfying crunch. Flautas are often larger than taquitos and are usually served as a main dish rather than a snack.

They are commonly topped with guacamole, sour cream, salsa, or cheese, and sometimes garnished with lettuce or onions. Flautas are enjoyed as a flavorful, hearty meal in Mexican cuisine, offering a perfect balance of crispy texture and savory filling.

Flautas recipe

To make flautas, you’ll need flour tortillas, shredded chicken (or beef/pork), seasoning (such as cumin, garlic, and chili powder), oil for frying, and optional toppings like sour cream, guacamole, and salsa.

Warm the tortillas to soften them.

Fill each tortilla with seasoned shredded meat.

Roll the tortillas tightly around the filling.

Heat oil in a pan and fry the rolled tortillas until golden and crispy.

Drain excess oil on paper towels.

Serve with your choice of toppings, such as salsa, sour cream, or guacamole.

Enjoy the crispy, savory goodness of homemade flautas!

Flauta vs chimichanga

Flautas and chimichangas are both popular Mexican dishes, but they have key differences. Flautas are made by rolling a filling, typically shredded meat, into a flour tortilla and then deep-frying it until crispy. They are usually smaller, served as appetizers or snacks, and often topped with salsa, guacamole, or sour cream.

In contrast, a chimichanga is a larger, deep-fried flour tortilla filled with meat, beans, cheese, and other ingredients, and is typically served as a main dish. Chimichangas are often more substantial and may include toppings like cheese, guacamole, or lettuce. While both are fried, chimichangas are generally more filling.

Taquitos recipe

To make taquitos, you’ll need corn tortillas, shredded meat (such as chicken, beef, or pork), seasonings (like garlic, cumin, and chili powder), and oil for frying.

Warm the corn tortillas to soften them.

Fill each tortilla with seasoned shredded meat.

Roll the tortillas tightly around the filling.

Heat oil in a pan and fry the rolled tortillas until golden and crispy, about 3-4 minutes per batch.

Drain excess oil on paper towels.

Serve with salsa, sour cream, or guacamole for dipping.

Enjoy these crispy, flavorful taquitos as a delicious snack or appetizer!

Flautas Vs enchiladas

Flautas pronunciation

The pronunciation of flautas is “flau-tahs”. The word comes from Spanish, where “flauta” means “flute,” referring to the rolled shape of the dish. In Spanish, the “au” is pronounced like the “ow” sound in “cow,” and the “ta” is pronounced like “tah.”

The final “s” is soft, making the ending sound similar to “tahs.” When saying “flautas,” emphasize the first syllable: FLAU-tahs.

This pronunciation is important to ensure you’re using the correct term when ordering or discussing this delicious Mexican dish, which is a rolled, fried tortilla filled with various fillings like meat or cheese.

Chicken taquitos

Chicken taquitos are a delicious Mexican snack or appetizer made by filling corn tortillas with shredded, seasoned chicken and then frying them until golden and crispy.

The chicken is typically seasoned with spices like cumin, garlic, chili powder, and sometimes lime juice for added flavor. Once the tortillas are filled and rolled tightly, they are deep-fried to achieve a crunchy texture.

Chicken taquitos are often served with dipping sauces like salsa, guacamole, or sour cream. They make for a flavorful and satisfying dish, perfect for parties, gatherings, or a quick snack.

Taquitos are now rolled tacos? – Tucson

What’s the difference between a taquito and a flauta?

In Tucson, the term “rolled tacos” has become a common way to refer to taquitos, but the distinction often lies in regional preferences and naming conventions.

While taquitos are typically associated with corn tortillas, rolled tacos in Tucson may refer to a broader range of rolled tortilla dishes, including those made with flour tortillas.

Despite the difference in terminology, both dishes involve the same basic concept: a rolled tortilla filled with meat, typically shredded chicken or beef, and then fried until crispy. The shift in naming is part of Tucson’s evolving culinary culture but doesn’t change the overall concept of the dish.

What do you call these?

The term “What do you call these?” often refers to asking the name of a specific item, dish, or object. In the context of food, it could refer to asking the name of a particular dish you see or taste, like taquitos, flautas, or other regional specialties.

For example, if you’re in a Mexican restaurant and see a dish that looks like rolled, fried tortillas filled with meat, you might ask, “What do you call these?” Depending on the region, they might be called taquitos, rolled tacos, or flautas. It’s a way to engage and learn about new foods or customs in different places.

What is the difference between a taquito and a flautas?

What’s the difference between a taquito and a flauta?

The main differences between taquitos and flautas lie in the type of tortilla used, size, and texture. Taquitos are typically made with corn tortillas, while flautas are made with flour tortillas.

This difference in tortilla type leads to distinct textures—taquitos have a crispier, crunchier exterior due to the corn tortillas, whereas flautas, using flour tortillas, tend to have a slightly softer texture but still crisp up when fried.

In terms of size, taquitos are usually smaller and are often served as appetizers or snacks.

On the other hand, flautas are generally larger and may be served as a main dish. Both are filled with a variety of ingredients, typically shredded meat, like chicken, beef, or pork, and then fried until golden brown.

While the fillings are similar, the choice of tortilla, size, and texture are the key distinctions that separate taquitos from flautas.

What are Mexican taquitos called?

In Mexico, taquitos are often referred to as “tacos dorados” (golden tacos), which describes their crispy, golden-brown appearance after being fried.

The term “taquito” is more commonly used in the United States, especially in areas with a significant Mexican or Tex-Mex influence, but it is understood in Mexico as well. The traditional preparation involves corn tortillas rolled around a filling, typically shredded meat such as chicken, beef, or pork, and then deep-fried until crispy.

In certain regions of Mexico, taquitos may also be known by other names, such as “flautas” when made with flour tortillas instead of corn.

While the concept of a rolled, fried taco is universal, the exact name can vary based on local customs and the type of tortilla used.

Regardless of the name, these crispy treats are a beloved dish in Mexican cuisine and are often served with various salsas, guacamole, or sour cream.

Are flautas always fried?

What’s the difference between a taquito and a flauta?

Yes, flautas are traditionally fried. The dish involves rolling a filling, typically shredded meat like chicken, beef, or pork, inside a flour tortilla.

The rolled tortillas are then deep-fried until they become golden and crispy, giving them their signature crunchy texture. The frying process is key to achieving the distinctive crispiness of flautas.

While frying is the traditional method of preparing flautas, there are variations. For example, some people may choose to bake the flautas as a healthier alternative to deep frying. Baked flautas can still achieve a crispy texture but are less greasy than their fried counterparts.

However, frying remains the most common and popular way to prepare flautas, as it provides the satisfying crunch and flavor that is characteristic of this beloved Mexican dish. Whether fried or baked, flautas are typically served with toppings like sour cream, guacamole, or salsa.

What does the word flauta mean in Mexico?

What’s the difference between a taquito and a flauta?

In Mexico, the word “flauta” translates to “flute” in English. This name is used for the dish because of the rolled shape of the tortilla, which resembles the long, narrow shape of a flute.

Flautas are typically made by filling flour tortillas with ingredients such as shredded meat, cheese, or beans, and then rolling them tightly before frying them until golden and crispy.

The name “flauta” reflects the elongated, cylindrical appearance of the dish, which is similar to that of a flute.

While the word “flauta” in Mexican cuisine specifically refers to this popular dish, it is also important to note that “flauta” in general Spanish can refer to the musical instrument.

The use of the term for food highlights the creative and descriptive way Mexicans name their dishes, often drawing comparisons between the shape or presentation of the food and familiar objects in everyday life.

Conclusion

What’s the difference between a taquito and a flauta?- You see?

The main difference between taquitos and flautas lies in the type of tortilla used and the size of the dish. Taquitos are typically made with corn tortillas, resulting in a crispier, crunchier texture, and are usually smaller, served as appetizers or snacks.

In contrast, flautas are made with flour tortillas, giving them a slightly softer, yet still crispy, texture and often a larger size, making them suitable for a main dish.

Despite these differences, both are delicious rolled, fried tortillas filled with seasoned meats and are beloved in Mexican cuisine, often served with similar toppings like salsa, sour cream, and guacamole.