A taquito or flauta is a Mexican food dish consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken. The filled tortilla is crisp-fried. Corn (maize) tortillas are generally used to make taquitos, though flour is sometimes used.
Taquitos as they now exist are claimed to have been invented in at least two places in California, based on family recipes originating in Mexico: in Los Angeles' Olvera Street, at Cielito Lindo, founded by Aurora Guerrero in 1934 and still serving customers and in San Diego, in 1940, by Ralph Pesqueria, Sr., when customers at his tortilla factory began asking for prepared food items. The tortilla factory became El Indio Restaurant, where taquitos and other Mexican food are still served. There are many varieties of taquitos in different regions. Taquitos most often contain beef, chicken, and sometimes include cheese, pork, potato, or vegetables. They are generally thin and tend to be about 6 inches (15 cm) long. Potatoes are usually involved in the breakfast form of taquitos, which are thick and come with eggs. Taquitos are usually served with a type of salsa and/or guacamole.
In the United States, taquitos are very popular as a frozen food. (Source: Wikipedia)
But you can make your own taquito back home.
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
Source, read full instructions at seededatthetable.com