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What Is A Taquito? An Easy Recipe For Sweet Potato Taquitos
What Is A Taquito? An Easy Recipe For Sweet Potato Taquitos
California, with its breathtaking landscapes and cinematic allure, is also a culinary treasure trove. Today, we’re delving deep into a dish that encapsulates both the state’s agricultural prowess and its rich cultural tapestry: the taquito. But, what is a taquito exactly? Allow us to introduce you to a crispy treat that not only showcases the best of Californian produce but also pays homage to the Golden State’s deep-rooted Mexican influence
The Taquito: A Delicious Bite of California History
Until 1848, California was a proud part of Mexico, and the enduring influence of Mexican culture is unmistakably woven into the Golden State’s identity. Especially in places like San Diego, you can feel the pulse of authentic Mexican flavors, even if some dishes have a unique Californian spin.
Taquitos – a beloved item on many a Californian menu – rose to fame in the 1950s. Some legends say the very first taquito was lovingly crafted by the chefs at El Indio Restaurant in San Diego. Others argue that Cielito Lindo in Los Angeles deserves that accolade, having allegedly introduced taquitos over a decade before. Among the myriad versions of this dish, a standout is the Potato Taquitos from our friends at Real California Milk, which happen to perfectly pair with a batch of our SoCal Citrus Sangria.
While we may never pin down the true originator of the taquito, taquito lovers can still indulge in a taste-off at both of these fine California establishments.
What Exactly is a Taquito?
A taquito (Spanish for “little taco”) is essentially a rolled tortilla, brimming with fillings, then fried to a crisp. Traditional fillings vary, but today, we’re infusing ours with a Californian spirit, featuring sweet potatoes and avocados.
What’s the difference between a taquito and a flauta?
Flautas (which means flute or flute-shaped) are made with flour tortillas, while taquitos (also known as rolled tacos or tacos dorado) are made with corn tortillas.
What to serve with taquitos?
When serving taquitos, complementing them with the right side dishes can elevate the dining experience. A refreshing pico de gallo or creamy guacamole offers a burst of fresh flavors. For those wanting a bit of zest, a zippy salsa verde or our Creamy Avocado Dip can be the perfect accompaniment. And to wash it all down, how about an ice-cold glass SoCal Sangria?
This delicious SoCal Citrus Sangria starts with fan-favorite California Zinfandel. The boldness of the Zinfandel wine can stand up to the bright, zesty citrus flavors. We add a splash of honey for just enough sweetness and balance.
This vibrant summer salsa from This Mess is Ours is a spicy blend of green tomatillos, green bell pepper, poblano, jalapeño, green onion, cilantro, California Haas avocados, and freshly squeezed lime juice. This dip amps up the flavor of anything you choose to top with it so go ahead and get creative.
Salsa verde has a deep smoky flavor from the roasted veg and heat from serrano chiles, balanced by the bright zesty tomatillos. This traditional salsa pairs up well with chips and tacos, and can be used as a base for so many other dishes. You won’t believe how easy it is to make!
Did you enjoy learning the history of taquitos? Then you will love our series of articles all about iconic eats from the Golden State!
While California may be best known for its relaxed surfer ambiance, it’s not devoid of its share of intrigue. From high-profile celebrity controversies to unexpected criminal enterprises like artichoke racketeering rings (yes, you read that right), the Golden State offers narratives that could rival a Jerry Springer show. Among these tales are debates surrounding iconic recipes originating in California, with multiple claims to their invention. As the adage goes, “the Devil’s in the details,” and we’ve uncovered quite a few of them.
California, the land of innovation and creativity, is home to some of America’s most iconic beverages. From refreshing fruit concoctions to some of the world’s finest wines, the Golden State produces an array of popular drinks that truly embody the California spirit.
We’ve gathered some of California’s most legendary beverages in this article so you can plan to try them all.
Celebrating California’s Bounties: Avocados and Sweet Potatoes
California’s avocados, thriving in sunlit groves, and sweet potatoes, from the state’s fertile soils, unite in this taquito recipe, highlighting two of the Golden State’s most beloved agricultural treasures. Are you curious to learn more about the main ingredients in this recipe?
Certainly, sweet potatoes tantalize our taste buds, but how well do we understand them? There are prevalent myths surrounding this root vegetable.
Firstly, it’s essential to note that a sweet potato is NOT the same as a yam. And if that hasn’t surprised you yet, it also differs from its white counterparts, which are tubers.
We had insightful discussions with renowned sweet potato connoisseurs, Jason Tucker and Brad Ralls, who guided us from the initial selection and cultivation to the final packaging process.
True story: The Hass avocado is a genuine Californian! Every single Hass avocado can trace its lineage back to one progenitor tree in La Habra Heights, CA.
In 1871, avocados graced California’s soil for the first time, and swiftly, the avocado trade flourished. The 1920s heralded the emergence of the Hass avocado, which soon became the crown jewel of the industry, esteemed for its generous size and extended shelf life. Fast forward nearly a century, and the Hass variety still reigns supreme in California, accounting for over 95% of the state’s avocado production.
Our Avocado & Sweet Potato Taquitos are more than just a delightful snack; they represent California’s diverse cultural and agricultural tapestry.
BE SURE TO SHARE YOUR TAQUITO CREATIONS WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Avocado and Sweet Potato Taquitos with Creamy Avocado Dip
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro + more for garnish
- 3 limes 1 juiced, 1 halved, and 1 cut into wedges
- 2 small California sweet potatoes about 1 pound, peeled and cut into 1” cubes
- 2 tablespoons unsalted butter or extra virgin olive oil + more for pan frying
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon cayenne optional
- 1 California avocado
- 12 white corn tortillas warmed
- 2 cups shredded iceberg lettuce
- 1 cup cherry tomatoes halved
- 1 Fresno chili sliced thin
- 1/4 cup grated cotija cheese
- 1 cup Mediterranean-inspired Creamy Avocado Dip recipe follows
- Combine the red onion, cilantro, and lime juice in a small bowl, and set aside.
- Fill a medium pot with water, salt generously, and bring to a boil. Add the cubed sweet potatoes, and cook for 15 minutes, or until the potatoes are fork tender throughout. Remove from heat, drain the water, and return the potatoes back to the pot, stirring in the butter, salt, cumin, paprika, and cayenne (if using). Allow to cool for 10 minutes, then mash in the avocado.
- Working with one warmed tortilla at a time, rub the halved lime across the top, then spread a heaping tablespoon of the potato and avocado mash onto the side closest to you. Top with a 1/2 tablespoon of the onion and lime mixture, then gently roll the tortilla away from you, so that the filling is secured inside. Insert a toothpick to help the taquito hold its shape while cooking.
- Heat 1/4” of olive oil in a large skillet over medium heat.
- Working in batches of 4-6 at a time, fry the taquitos, using tongs to rotate and cook them evenly on all sides, 4-5 minutes total. Remove the toothpicks once finished cooking.
- To serve, spread the shredded lettuce across a platter, then stack the taquitos on top, garnishing with the cherry tomatoes, sliced Fresno chili, additional cilantro, and lime wedges. Sprinkle with cotija, and serve with a bowl of Creamy Avocado Dip.
To make the Creamy Avocado Dip
- 2 California avocados
- 1/4 cup Greek yogurt
- 1/4 red onion or 1 shallot, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro, chopped
- 1 jalapeño, stemmed and seeded
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- Juice of 1 lemon
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil