In 2001, I was attending college at the University of Arizona. I was waiting tables at Eric’s a burger joint right by the campus. It was the best gig because I got a free lunch… when I wasn’t stuffing my face with a burger, I was eating ramen noodles or taquitos. About 2 blocks from where I lived, I could buy 5 chicken taquitos fully loaded (shredded lettuce, pico de gallo, guacamole and sour cream) for only $3.95 or something like that…sometimes we would splurge and get an horchata (rice milk). Funny enough, now fully “grown up” I crave some of those college foods. If you ever come over to my house, at the end of the pantry you will always find some ramen noodles. I keep them for emergencies, i.e. feeling sad, sick or simply just need a refresher. Taquitos, do the same…they take me back to walking to that restaurant ordering and thinking this is the best feel good food ever. This is an ode to those taquitos that I cherished so much, they are great way to carb up the day before a race or when you need budget friendly food.






2 Boiled Chicken Breasts or from a Rotisserie Chicken
3 Yellow Yukon potatoes
12 Corn Tortillas
2 Tbsp. Unsalted Butter
1 Cup of Lard or Vegetable Oil
Salt and Black Pepper to Taste

Avocado Salsa
• 1 Avocado
• 1 lb. Green Tomatillos
• ½ Tsp Salt
• ½ Tsp Honey
• 1 Garlic Clove
• 2 Serrano Peppers

4 Red Plum Tomatoes
• ¼ White Onion
• 2 Serrano Peppers
• Bunch Cilantro
• ½ Tsp Salt

Butter Lettuce (or Romaine, Iceberg)
• Chopped White Onions
• Chopped Cilantro
• Sour Cream


Boil your chicken breast until tender or if you need to go fast you can get a rotisserie chicken and cube the chicken breast.

Peel your potatoes and cube them. Put them in a pot and cover with water. Bring to a boil and then lower the heat. Simmer for about 20 minutes. Drain and let them cool.

Mix your chicken with the potatoes. Salt and pepper to taste. Set aside.

In a non-stick pan, heat up ¼ of your butter and place 1 corn tortilla at the time. You want to heat them up with the butter, but do not burn them. Your goal is to coat them. Keep them in a plastic tortilla warmer or a plate covering every time you add a tortilla.

Once all your tortillas are done, add about 2 tablespoons of your filling to each tortilla. Roll them up and if you need to add toothpick across so they stay still.

Heat up your cup of lard and test with a piece of potato. Once its hot enough for frying, add 3 taquitos at a time. Flip to the other side once golden. You can touch them with your spatula to hear when they are perfectly crunchy vs. soft. Once they are done, set in a plate with a paper towel to absorb any extra fat.

Plating, set your taquitos and add a spoonful of salsa, then top with lettuce, sour cream and chopped onion and cilantro.