Flautas translated to English means "flutes". The dish is comprised of large corn tortillas with a small amount of filling and rolled up tightly to make a "flute" shaped taco. The taco is then fried crisp.
It is important to serve the flautas just as the come from the fryer otherwise they will get tough and chewy. This recipe is by Diana Kennedy "The Art of Mexican Cooking"....
This recipe for Tropical Mango Pineapple Salsa is super easy to make and tates very good atop grilled fish or meats or simply with chips. I use fruit salsa to top my taco salad as an alternative to taco sauce and I love it.
Tortilla chips baked with a splendid southwestern-seasoned crab mixture and smothered with cheese is quick to prepare and quicker to disappear. This recipe is from Gulf Coast Favorites (Holly Clegg Publications). Find more recipes online at Hollyclegg.com
Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete like the one shown. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.
Actually, recipes for two salsas and 1 guacamole recipe. All are great as accompaniments to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chips.