What Americans call “taquitos” are what I grew up recognizing as miniature flautas. Interesting enough, I am a flute player who loves flautas. In Spanish, soy un musico quien toca la flauta y le encanta comerse las flautas jaja.
In my Mexican American experience across two countries, a flauta is a full size corn tortilla that has been rolled up with chicken, or another meat inside, and rotated in hot oil until all sides are crisped. Served with crema casera or sour cream, sometimes table cream, and lechuga y jitomate—a small salad of shredded lettuce and tomato.
