Fried Cumin-Potato Mushroom Taquitos

Menu Part: 
Cuisine Type: 

Crisp and golden taquitos are filled with a cumin scented potato mushroom mix and topped with cheese. These are a terrific and fun appetizer.


3 lb. potatoes,peeled and quartered
4 tsp. cumin seeds
3 tbsp. olive oil
4 onions, sliced
20 oz. mushrooms, sliced
2 heads iceberg lettuce, shredded
2 bunches radishes, sliced
12 oz. cotija cheese, grated
24, 6-in corn tortillas
Vegetable oil, as needed, for frying


1. In a large pot, place potatoes and water to cover. Simmer 20-30 min., until tender. Drain and coarsely mash; reserve.

2. In a skillet over medium heat, sauté cumin seeds in oil until brown, approx. 30 sec. Add onion and mushrooms and sauté until soft and lightly golden. Season and reserve.

3. Spread 1⁄2 cup potato mixture on lower half of a tortilla and top with 1⁄4 cup mushroom-onion mixture. Tightly roll tortilla up from the bottom, creating a cigar shape and secure. Repeat with remaining ingredients.

4. In a skillet over medium-high heat, fry taquitos until golden, 3-4 min. Serve 3 taquitos on a bed of shredded lettuce and sliced radishes; sprinkle with 2 tbsp. cheese.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources