Chimichangas (Crispy Fried Burritos)

History & Origin

Chimichangas are one of the most popular and recognisable dishes of northern Mexican cuisine, originating from the state of Sonora. Their history is surrounded by legends and disputes about their exact origin, but the most accepted version places them at some Sonoran ranch or kitchen in the early 20th century, where someone had the idea of frying a leftover burrito in hot lard, discovering that the flour tortilla acquired an irresistibly crispy texture. The word "chimichanga" has an uncertain and amusing origin. Some attribute it to an exclamation invented by a Sonoran cook who almost swore when she accidentally dropped a burrito into hot oil, changing the swear word to "chimichanga" at the last moment. Others suggest it comes from the Spanish "chamuscar" (to lightly scorch) combined with colloquial Sonoran expressions. The chimichanga is essentially the fried evolution of the Sonoran burrito, which in turn is a cousin of the northern flour taco. In Sonora, the wheat flour tortilla reigns supreme at the table, as important as the corn tortilla in central and southern Mexico. This wheat tradition exists because northwestern Mexico was a wheat-growing zone from the colonial era, when Jesuit missionaries introduced wheat cultivation in the valleys of Sonora. The classic filling for Sonoran chimichangas is machaca with green chilli, a dried shredded beef dish that is another regional speciality. However, modern versions include fillings of shredded chicken, grilled beef, beans with cheese, colorado chilli and even seafood. In Sonoran restaurants, chimichangas are served as a main course accompanied by rice, charro beans, guacamole and a generous amount of soured cream and cheese. The chimichanga crossed the border and became one of the most popular dishes in Tex-Mex cuisine in the United States, although American versions tend to be considerably larger and with different ingredients from the Sonoran original.