Thread: tacos tapatios
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Karen O'Mara
 
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Default tacos tapatios

Frogleg > wrote in message >. ..
> Taquitos came from Mac's drive in in Albuquerque. The world's
> greasiest. They were deep-fried flautas with perhaps a teaspoon of
> mystery meat enclosed, and served with tiny, tiny cups of either hot
> red or "guacamole" sauce. Almost guaranteed to produce indigestion in
> even the resilient guts of teenagers. But delicious. :-)
>
> tacos -- the January issue of Bon Appetit features "rib eye tacos
> with onion jam and horseradish creme fraiche." This concoction is
> sesrved on flour tortillas trimmed to 5" squares and warmed in the
> oven.
>
> So taco, taquito, flauta, and heaven knows what other names are used
> for *anything* that involves a corn or flour tortilla. Not to say that
> anything involving a tortilla is necessarily one of the above. No
> solid ground at all.


Today, I had potato taquitos at lunchtime. The restaurant brought us
some as complimentary appetizers. They were really good. Am thinking
this preparation is more like a Spanish tapas thing?...

Karen