We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Taquito?

M.C. Huguelet
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A taquito consists of a soft taco shell which has been rolled around a savory filling and then fried. While the taquito is regarded by many as a Mexican dish, it is believed that it was invented in the United States. Taquitos closely resemble the Mexican food known as flautas, and some people use these terms interchangeably. Exact taquito recipes can vary widely, but making this dish usually involves preparing a filling, wrapping soft shells around that filling, and then frying each roll until crisp. It is also possible to purchase taquitos from restaurants and supermarkets.

While many people associate the taquito with Mexican cuisine, and many restaurants in Mexico as well as Mexican restaurants in other countries sell taquitos, it is believed that this food was actually conceived in the US. Specifically, taquitos are attributed by many to a San Diego area tortilla factory owner named Ralph Pesqueria Jr. Tex-Mex food lore holds that Pesqueria devised the taquito in the 1940s as a strategy for increasing his product sales. His invention caught on, and quickly gained popularity in the US and beyond.

In addition to the fact that taquitos are often sold in restaurants and by street vendors that specialize in Mexican items, another reason that they are frequently misidentified as a traditional Mexican dish is that they closely resemble a popular Mexican food called the flauta. The primary difference between flautas and taquitos is that the former is made with a flour tortilla, while the latter is made with a corn tortilla. Despite this distinction, many people use the two terms interchangeably.

When making taquitos, most cooks begin by preparing a filling. While taquitos as Pesqueria first devised them were filled with shredded beef, they can be made with a wide variety of fillings. Popular choices include chicken, pork, steak, cheese, vegetables, or a combination of these. A small amount of filling is spooned onto a corn tortilla, which is then tightly rolled into a tube shape. This “tube” is then fried in hot oil until crisp, and finally served with toppings like sour cream, guacamole, and salsa.

Those who wish to purchase premade taquitos may be able to find them in the freezer section of their local supermarket. Generally, frozen taquitos are prepared in an oven or microwave. It is also possible to order taquitos from many Mexican restaurants and food carts, as well as many fast-food restaurants.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
M.C. Huguelet
By M.C. Huguelet , Former Writer
Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide range of publications, including DelightedCooking. With degrees in Writing and English, she brings a unique perspective and a commitment to clean, precise copy that resonates with readers. Her ability to understand and connect with audiences makes her a valuable asset to any content creation team.

Discussion Comments

M.C. Huguelet

M.C. Huguelet

Former Writer

Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.