Flautas
Crispy rolled corn tortillas filled with shredded chicken or beef, topped with guacamole and crema.
Flautas are one of those dishes that taste simple but take real skill to get right. We start with fresh corn tortillas, fill them with seasoned shredded chicken or beef that's been simmered with onion, garlic, and a touch of chile, then roll them tight and fry them to order. The result is a long, golden, shatter-crisp tube of tortilla with a juicy, savory center — the kind of contrast that's hard to put down once you start. Each plate comes with rice, beans, lettuce, crema, queso fresco, and a generous spoonful of guacamole on top.
What's in it
- Hand-rolled corn tortillas
- Slow-cooked shredded chicken or shredded beef
- House guacamole and Mexican crema
- Crumbled queso fresco and shredded lettuce
- Toledo's red and green table salsas
Pairs well with
- Arroz rojo and frijoles charros on the side
- A michelada or Mexican lager
- Fresh horchata or jamaica for a non-alcoholic pick
A little history
In northern Mexico, you'll hear the same dish called flautas, tacos dorados, or even taquitos depending on the town. The name flauta — Spanish for flute — comes from the long, thin shape after rolling. At Toledo's, the recipe comes straight from our family kitchen and hasn't changed in three generations.