I remember taking a picture of the food I got from the Mexican table--I know I did because I wrote in my notes that the flauta was the lighter-colored cigar-shaped fried thing and the taquito was the darker one--, yet I don't seem to have the picture anymore.  Hmmm...
<ul>
<li>flauta - served at room temperature.  crunchy.  The filling was unexciting.</li>
<li>taquito - has an appealing fried flavor, but sadly is also no longer hot.</li>
<li>sope (a small fried corn tortilla topped with stuff) - good, mainly due to the bbq pork.</li>
<li>Mexican rice - tasty.  slightly sweet in a way I liked.  Why can't I make good quality Mexican rice at home?</li>
<li>tomatillo salsa - good.</li>
</ul>

Incidentally, as near as I can tell, the most commonly recognized
difference between a flauta and taquito is that a taquito is made from a
corn tortilla and a flauta is made from a flour tortilla.  Many regions
make different distinctions.