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Celery Root And Potato Taquitos

Recipe for taquitos made with celery root and potato

You can find this recipe at El Restaurante

Recipe by Chef Claudette Zepeda, courtesy of Cacique (

The Salad

1 head iceberg lettuce

¼ c. purslane

6 radishes

½ c. lemon juice

½ c. lime juice

2 c. olive oil

1 T. garlic powder

1 T. white pepper

1 bunch cilantro, chiffonade

½ c. parsley, chiffonade

Shave lettuce and purslane as thin as possible. Slice radish on thinnest setting on mandolin. Mix salad items and set aside. Chiffonade cilantro and parsley. Mix lemon, lime, oil with garlic, salt and pepper and put dressing in squeeze bottle.

The Taquitos

4 russet potatoes, peeled

1 celery root

Salt, to taste

½  T. ground pepper

1 c. shredded Cacique Manchego

½  c. caramelized onion

2 c. water

2 c. milk

1 avocado leaf

1 bay leaf

16 Tortillas

Vegetable oil

4 oz. Cacique Queso Fresco

4 oz. Cacique Crema Mexicana Agria

    Clean and peel both vegetables. Cut potatoes in ¼’s and celery root in same size pieces and cover in half water, half milk, bay leaves, avocado leaves, salt and pepper. Boil until soft, strain vegetables and reserve liquid.

    Julienne onions and add into hot iron pan. Add 1 tablespoon of oil and avocado leaves. Cook onions until caramelized, stirring constantly to avoid burning. Once cooked, add potato, celery root and caramelized onions in food processor and pulse until pureed smooth. Use cooking liquid if moisture is needed. Make sure to not add too much as loose filling will ooze out when frying. Add grated Cacique Manchego, taste and add salt and pepper if necessary.

    Place filling in piping bag and add 4 oz. of filling per tortilla. Once filled, roll and secure with toothpick. Heat vegetable oil and fry each taquito until golden brown, then drain on paper. To serve, dress salad and add to each plate. Divide up the taquitos and lay on top of salad. Garnish with Cacique Queso Fresco and a drizzle of Cacique Crema Mexicana Agria.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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