Flautas, tacos dorados and taquitos: how they differ across Mexico's regions

Three names for one crunchy idea

A tortilla rolled round a filling, fried until golden and served with cream, lettuce, cheese and salsa. That, broadly speaking, is what Mexicans call a flauta, a taco dorado or a taquito, depending on the household, the city or the stall. Outside the country the name you hear most is "taquito", thanks to the frozen and fast-food versions from the United States. Within Mexico, though, the word you will hear depends very much on where you are, and it does not always mean the same thing.

If you have ever wondered whether a flauta and a taquito are the same dish, the short answer is: nearly. The terms overlap and in many areas are used as synonyms. But there are differences of size, of tortilla and of custom that are worth knowing before you order. In this guide we explain them, together with the fillings and the ways of serving them you see most often in the country.

Flauta: the long version

The flauta takes its name from its shape: it is a very tightly rolled, elongated taco that recalls the musical instrument, the flute. It is generally considered the largest member of the family. It can be made with corn tortillas or, in some regions, with flour tortillas, and to get that length some cooks use larger tortillas than usual or even two tortillas overlapped slightly before rolling.

The classic filling is shredded chicken, as in chicken flautas, although potato ones are also very common, such as potato and cheese flautas, along with barbacoa and requesón, a fresh, mild cheese that works wonderfully with the crunch of the tortilla. If you want to try the latter, requesón flautas are a good place to start.

The flauta is Mexican in origin, but it has no precise date of invention: glossaries and books from the early twentieth century already record the word in the sense of a rolled tortilla, which shows it was a known dish by then. Today every kitchen makes it its own way, with fillings and salsas that change from one home to the next.

Taco dorado: the most general name

"Taco dorado" is probably the most descriptive term: a taco that is browned, dorado, in oil. In much of Mexico it is used for any fried taco, whether rolled or folded. Some tacos dorados are closed in half, like an ordinary taco, and fried until the tortilla is rigid; others are rolled just like a flauta, only shorter.

The fillings are practically endless and usually make use of whatever is at home: potato with chilli, beans, chicken, shredded meat or the remains of yesterday's stew. Potato tacos dorados and chicken tacos dorados are among the commonest in markets and fondas, and crispy barbacoa tacos are a popular way to give the meat a second life.

In many Mexican homes, tacos dorados are everyday food: a quick supper, an economical dish that feeds the whole family and can be prepared in advance, with the tacos rolled and ready to fry.

Taquito: it depends on where you order it

This is where the confusion starts. In general use, "taquito" is simply an affectionate diminutive of taco, and in Mexico diminutives are used constantly ("¿un taquito?" can be an invitation to eat almost anything). When it refers to a rolled, fried dish, the taquito is usually shorter and thinner than the flauta and is almost always made with a corn tortilla, like taquitos dorados.

But in border cities such as Tijuana or Mexicali, "taquitos" usually means the small tacos sold at street stalls, not the rolled and fried taco. If you ask for taquitos at a stall in those cities, you will normally be served grilled or marinated meat tacos in small tortillas, with no frying at all.

The American taquito

The rolled taquito as it is known in the United States is associated with California in the mid-twentieth century. Two restaurants in the area, one in Los Angeles and one in San Diego, claim to have popularised it, and from there came the frozen versions now sold in supermarkets around the world. It is a development of Mexican cooking in the United States, related to Mexico's tacos dorados but with a history of its own.

How they are served in Mexico

What turns these fried tacos into a full dish is everything that goes on top. The most typical presentation in markets, fondas and homes includes:

• Cream, drizzled generously over the tacos.
• Lettuce or cabbage, finely shredded, which adds freshness and contrast with the oil.
• Cheese, crumbled fresh or grated aged cheese.
• Salsa, green or red, often quite runny, poured over or served on the side.
• In some places, guacamole, sliced tomato, onion or radishes.

In some places flautas are served "drowned" in broth or salsa, or with a consommé alongside, so that they are dipped before each bite. Others serve them with refried beans and rice, turning them into the main course of a set lunch.

Tips for keeping them crisp at home

The main trick lies in the tortilla. Freshly made or very cold corn tortillas crack when rolled, so it is worth warming them a little on the comal or in the microwave to make them pliable. Roll tightly, with the filling well drained so the oil does not spit, and secure with a cocktail stick if they will not stay closed.

Fry them seam-side down at first, so they seal, and in properly hot oil so the tortilla browns without going soggy. Drain on kitchen paper and serve as soon as they are ready: tacos dorados suffer a lot if they are left waiting. If you prefer less oil, you can bake them brushed with a little fat, though the result will be less crisp than frying.

If this is your first time with rolled tortillas, start with a simple filling such as potato with a little chilli or shredded chicken, which are easy to handle and do not release much liquid. And if you want to understand how these tacos relate to the rest of the family, our guide to the difference between a taco, burrito, fajita and quesadilla may help.

Close cousins on the Mexican table

Tacos dorados share a spirit with other snacks made from fried or toasted tortillas. Tostadas are whole, flat fried tortillas with the ingredients piled on top; you can read about them in our guide to Mexican tostadas. And in Mexico City fried quesadillas, made with raw masa filled and fried, occupy a similar place at street stalls; we explain them in our guide to quesadillas with or without cheese.

Frequently asked questions

Are flautas and taquitos the same?

They are very similar and in many areas the names are used interchangeably. When a distinction is made, the flauta is usually longer and can be made with a corn or a flour tortilla, while the taquito is shorter and almost always made with corn.

What does ordering taquitos in Tijuana mean?

In Tijuana and Mexicali, "taquitos" usually refers to the small tacos sold at street stalls, not to rolled, fried tacos. If you want the fried ones, ask for flautas or tacos dorados.

What are tacos dorados served with?

Usually cream, shredded lettuce or cabbage, fresh cheese and green or red salsa. In some homes they come with refried beans and rice, or with a broth for dipping.

Can they be made ahead?

Yes: you can roll them and keep them covered in the fridge for a few hours before frying. What is not a good idea is frying them a long time in advance, because they lose their crunch.

Sources

• Wikipedia, «Taquito» (names in Mexico, the use of "taquitos" in Tijuana and Mexicali, the flauta as the larger version, the association of the American taquito with California, usual toppings).
• Tasting Table, «Are flautas and taquitos the same thing?», and Chowhound, «Flautas vs taquitos: what's the difference?» (differences in size and tortilla).
• Wikipedia, «Flauta» (Mexican origin; records of the word in a 1917 glossary and a 1929 book, with no precise date of invention).