Chimichangas

© Alexandr Milodan via Canva.com

Quick Bite

A deep-fried burrito that is crispy on the outside and filled with flavorful ingredients like shredded beef, chicken, beans, cheese, and spices. Chimichangas are 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 the chimichanga 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 United States. 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 United States.

Fun Facts

• While inspired by Mexican burritos, the chimichanga is considered a distinctly Southwestern/American invention.
• It is especially associated with Arizona and Texas.
• Many chimichangas are served with salsa, guacamole, sour cream, rice, and refried beans.
• The name “chimichanga” is often described as a playful substitute word, similar to “thingamajig.”

Where to Try

El Charro Cafe Tucson, Arizona

Blanco Cocina & Cantina Phoenix, Arizona

Garcia’s Las Avenidas Phoenix, Arizona

Recipe

Print Recipe Cook Mode: OFF

Chimichangas Servings: 4 Prep: 20 minutes Cook: 15–20 minutes Difficulty: Medium Style: Southwestern Classic

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
• ½ cup refried beans, optional
• Optional toppings: sour cream, guacamole, salsa, chopped tomatoes, shredded lettuce

Instructions

1. In a bowl, mix shredded meat with refried beans, if using, cheese, garlic powder, cumin, chili powder, and a pinch of salt and pepper.
2. Lay out a tortilla on a flat surface.
3. Place about ½ cup of the filling in the center.
4. Fold the sides in, then roll tightly from one end to the other, like a burrito. Make sure the ends are tucked in so the filling will not spill.
5. 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.
6. Carefully place the rolled chimichangas in the hot oil, seam-side down.
7. Fry for 3–4 minutes per side, turning gently, until golden brown and crispy.
8. Remove from the oil and drain on paper towels.
9. Serve hot with your favorite toppings, such as salsa, sour cream, guacamole, chopped tomatoes, or shredded lettuce.

Serving idea: Chimichangas are often served with rice and refried beans for a classic Southwestern plate.

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