Chimichangas
© Alexandr Milodan via Canva.com
Quick Bite
A deep-fried burrito that’s crispy on the outside and filled with flavorful ingredients like shredded beef, chicken, beans, cheese, and spices. They’re often topped with salsa, guacamole, or sour cream and served with rice and refried beans.
History
While its exact origins are debated, most stories trace it back to Arizona in the early to mid-20th century.
One of the most popular versions credits El Charro Café in Tucson, one of the oldest Mexican restaurants in the U.S. According to legend, sometime in the 1920s, the restaurant’s founder, Monica Flin, accidentally dropped a burrito into a deep fryer. To avoid shouting an expletive in front of children, she exclaimed “chimichanga!”, a playful, nonsensical word similar to saying “thingamajig.” The result was so delicious that the fried burrito stayed on the menu.
Another claim comes from Woody Johnson, founder of Macayo’s Mexican Kitchen in Phoenix, who said he created the chimichanga in the 1940s after accidentally dropping a burrito in the kitchen’s deep fryer as well.
By the 1950s and 1960s, it had spread across the region and into Tex-Mex cuisine, earning a permanent place on menus across the U.S.
Fun Facts
While inspired by Mexican burritos, the chimichanga is considered a distinctly Southwestern/American invention, particularly associated with Arizona and Texas.
In Arizona, many restaurants fry the chimichanga over alder or mesquite wood for a smoky flavor reminiscent of traditional Southwestern cooking.
Where to Try
El Charro Cafe - Tucson, Arizona
Blanco Cocina & Cantina - Phoenix, Arizona
Garcia’s Las Avenidas - Phoenix, Arizona
Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Ingredients
4 large flour tortillas (10–12 inch)
2 cups cooked shredded chicken, beef, or pork (seasoned with taco spices)
1 cup shredded cheddar or Monterey Jack cheese
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
Salt and pepper, to taste
Vegetable oil for frying (enough to fill a skillet 1–2 inches deep)
Optional toppings: sour cream, guacamole, salsa, chopped tomatoes, shredded lettuce,
½ cup refried beans
Preparation & Cooking Instructions
In a bowl, mix shredded meat with beans (if using), cheese, garlic powder, cumin, chili powder, and a pinch of salt and pepper.
Lay out a tortilla on a flat surface. Place about ½ cup of the filling in the center. Fold the sides in, then roll tightly from one end to the other, like a burrito. Ensure the ends are tucked in so the filling won’t spill.
Pour vegetable oil into a deep skillet or frying pan (1–2 inches deep) and heat over medium-high until it reaches 350°F (175°C).
Carefully place the rolled chimichangas in the hot oil, seam-side down. Fry for 3–4 minutes per side, turning gently, until golden brown and crispy.
Remove from the oil and drain on paper towels. Serve hot with your favorite toppings like salsa, sour cream, guacamole, or shredded lettuce.
