Такос Дорадос: Мексикалық Дәмді Тағам

Mexican dish

A taquito (taˈkito, Spanish for "small taco"), taco dorado, rolled taco, or flauta (ˈflawta, Spanish for "flute") is a Mexican dish that typically consists of a small rolled up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then shallow fried or deep fried. The dish is often topped with condiments such as sour cream and guacamole.

The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a "Mexicanism" used in New Mexico. The modern definition of a taquito as a rolled tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. Two Southern Californian restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero's daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes. Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word "taquito" for the dish. Taquitos were among the early Mexican food items developed as a frozen food, with Van de Kamp's introducing a successful frozen taquito offering by 1976. The United States government has determined that taquitos must contain at least 15% meat. Crispy fried taquitos sold in Mexico are often called tacos dorados ("golden tacos") or flautas. Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco.