What Is a Chimichanga?

Part burrito, part flauta, and 100% delicious, chimichangas might very well be Arizona’s signature dish. The most simple description of a chimichanga is a deep-fried burrito. However, it's so much more than that! It offers a delightfully crispy exterior, flavorful filling, and a unique history.

The Chimichanga Story: From Mexican Roots to a Southwestern Staple

All great food origin stories have intrigue, luck, and conflicting stories. Such is the case of the chimichanga.

As one of the stories goes, Tucson’s century-old El Charro Cafe is where the chimichanga was born. According to the lore, El Charro’s founder, Monica Flin, was making a late-night burrito and accidentally got bumped by one of her nieces, which caused the fresh burrito to land into a pot of hot oil. In the heat of the moment, Flin exclaimed, “Chimichanga!” The rest is culinary history.

However, other eateries have claimed the birth of the chimichanga. Macayo’s in Phoenix credits the original owner, Woody Johnson, with inventing the fried burrito situation we’ve all come to love. Much like El Charro’s story, Johnson accidentally dropped a meat burrito into the fryer. Micha’s and Club 21 in Arizona have also proclaimed their chimichanga invention, while some believe the dish comes from Chinese immigrants living in Sonora, Mexico.

No matter how the chimichanga came to be, one thing is for sure: it’s delicious, fun, and versatile.

Chimichanga 101: How to Make the Tex-Mex Staple at Home

Just like the different claims of the origins of chimichanga, there isn’t only one way to make and enjoy the fried dish. However, there are a few guidelines to help you create a version that fits its roots.

1. Get the Right Tortillas: Chimichangas are made with thin flour tortillas, which give a flaky texture when fried.
2. Choose Your Fillings: Traditionally, chimichangas are stuffed with meat, refried beans, cheese, and rice. Carnitas, barbacoa, and carne asada are typical meats found in chimichangas. However, feel free to experiment. Try shredded chicken,  chorizo, or even plant-based beef. Always ensure your ingredients are fully cooked before assembling the chimichanga.
3. Practice Your Fold Technique: The key to a good burrito is ensuring all the delicious insides stay wrapped up. This is especially true for a chimichanga, where any tear in your flour tortilla can result in a mess in your fryer. Once you have all your ingredients in the tortilla, be careful not to overstuff it. Fold the sides and roll it up.
4. Fry it Up: Once your chimichangas are rolled tight, cook them in a deep frying pan or deep fryer with a high smoke point oil. You want a slightly golden, crispy outside. Let it drain and cool before adding any condiments.
5. Put on the Finishing Touches: Chimichangas typically have a wealth of refreshing and spicy toppings after they come out of the fryer. Garnish the top with shredded lettuce, tomato, guacamole, salsa, and sour cream.

If you are looking for an easy meal for the whole family, chimichangas are effortless. Plus, you can always pre-roll them ahead of time and freeze them to make the most out of your bulk purchases.

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