The Spanish word for “flute” is flauta. In a Mexican restaurant, flautas are small corn or wheat tortillas tightly wrapped around a shaft of shredded beef or chicken (or less commonly, pork), then deep-fried to a crisp. They are tightly enough wound that they do resemble little flutes, and nothing other than the meat—moist and well-spiced—is included. Guacamole, salsa, sour cream, lettuce, tomatoes, and/or hot sauce are served as companions. Always presented warm from the fry kettle, flautas are eaten as Emily Post suggested eating a firm spear of asparagus—by hand.
Flautas with all the fixin’s in Tucson, Arizona.