Taquitos, originally a street‑food snack in Mexico, are small rolled tortillas or fillings that are deep‑fried. Using potatoes and cheese reflects the rural Mexican tradition of turning inexpensive staples into hearty bites, while curtido—a quick pickled cabbage—adds the bright acidity typical of Mexican side salads.

Curtido varies by region: in Oaxaca it often includes carrots, lime juice, and oregano; in the Yucatán it may feature orange juice and habanero. The version in this recipe follows a simple Central‑Mexican style with cabbage, carrots, onion, oregano, and a splash of vinegar.

In Mexican homes, these taquitos are usually served hot, topped with curtido and a fresh salsa, accompanied by lime wedges. They are a common evening snack or light dinner, especially when paired with a cold cerveza or agua fresca.

These taquitos are popular for casual family gatherings, weekend evenings, and street‑food festivals. They are also a favorite during Día de los Muertos and local fiestas where easy‑to‑share finger foods are appreciated.

They pair nicely with refried beans, Mexican rice, guacamole, and a chilled horchata. A side of grilled corn (elote) or a simple black bean salad also complements the crispness of the taquitos.

The combination of soft, cheesy potato filling with a crunchy, tangy curtido creates a contrast of textures and flavors that is both comforting and refreshing, showcasing Mexican ingenuity in using pantry staples.

Originally, taquitos were made with meat or fish. As potatoes became more widely cultivated, home cooks began substituting them for cheaper protein, adding cheese for richness. Modern versions often incorporate quick pickles like curtido to add freshness, reflecting contemporary health‑conscious trends.

Common errors include under‑cooking the potatoes, which leads to a gritty texture, and frying at too low a temperature, resulting in soggy taquitos. Also, over‑mixing the potato‑cheese mash can make the filling dense.

The video’s author wanted a fast‑acting, flavorful side that can be ready while the taquitos fry. A quick curtido with vinegar and a short rest provides the bright acidity without the days‑long fermentation required for classic sauerkraut‑style slaws.

De mi Rancho a Tu Cocina focuses on simple, home‑style Mexican cooking that highlights rustic, family‑favorite recipes using everyday ingredients. The channel often shares quick meals that can be prepared with minimal equipment and a personal, storytelling approach.