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Taquitos are little tacos that are rolled up like baby burritos. When fried, they resemble miniature egg rolls or, more to the point, Mexican flautas. At the Whoa Nelli Deli in Lee Vining, California, Tioga taquitos are bright red tortillas wrapped around a paste of cheese, crab and lobster. It is said that Cielito Lindo, a Los Angeles landmark eatery since 1934, introduced taquitos to the U.S., their foundational version being shredded beef in a corn tortilla, fried and served under a mantle of avocado sauce.