Las Flautas 664 on Chula Vista's Broadway corridor specializes in Tijuana-style flautas made with thin, imported corn tortillas rolled around slow-shredded beef. The tightly rolled cylinders are deep-fried until the shell reaches a shatter-crisp texture, a corn-tortilla technique that relies on the same thin-gauge imports carried by Carnival Supermarket farther up the Broadway strip. Beyond the signature flauta, the kitchen hand-presses fresh masa for sopes and stuffs quesadillas with fire-roasted poblano strips and house-made crema. Catering trays scale to 30- and 50-piece flauta platters designed to hold their crunch during transport, a large-format offering that pairs well with dessert spreads from La Concha Bakery at the same event table. Each 50-piece tray is assembled from individually rolled tortilla cylinders packed with brisket-style shredded beef and fried in sequential small batches to maintain uniform shell brittleness across the full order.