"Crispy, salty, tasty and so easy to eat, taquitos are a perfect party food. They're great on their own, even better when dipped in guacamole, salsa or sour cream. These slim rolls, made by tightly rolling a corn or flour tortilla around filling, then dropping it into a fryer until crispy, are similar to a flauta but smaller, and typically served as an appetizer rather than an entree."
"Good taquitos bake up crispy on the outside and have boldly seasoned filling bursting out the ends. Every bite delivers a combination of textures and a satisfying blast of spicy Mexican flavors. Bad taquitos are little more than greasy tortillas wrapped around bland, pasty filling. The worst are hollow rolls filled with such a minuscule amount of filling that it's hard to find."
"Nutrition info refers to 78 grams, about 2 taquitos. José Olé Double Stuffed Beef Taquitos Meaty filling with lots of spice that fills the roll end-to-end earn these a solid thumbs-up. They're greasy and too salty, but tasty nonetheless. 200 calories, 12 grams fat, 460 milligrams sodium, 6 grams protein. $7.49 for 16.5 ounces, or 12 taquitos, at Smart & Final. (3 1/2 stars)"
Taquitos are slim rolls made by tightly rolling a corn or flour tortilla around filling, then frying until crispy. They are similar to a flauta but smaller and typically served as an appetizer. Fillings include chicken, cheese, beef, and beans, reflecting Tex-Mex/Cal-Mex flavors that blend Mexican ingredients into nontraditional formats. Taquitos likely originated in Southern California in the 1920s and became available frozen in the 1970s. Frozen taquitos vary widely in quality and nutrition. Many are high in fat, sodium, and artificial colors and should be eaten in moderation. Good taquitos are crispy with boldly seasoned fillings; bad ones are greasy, bland, or nearly hollow.
Read at The Mercury News
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