Chimichanga: what it is, origin and how it differs from a burrito

What is it?

The chimichanga is one of the most representative dishes of the Mexican-American cuisine of the north-west: a large flour-tortilla burrito filled with shredded meat, refried beans, cheese and rice, which is fried submerged in hot oil until golden and crisp on the outside, while keeping a juicy filling inside. It is served covered with tomato salsa, cream, guacamole, grated cheese and lettuce, with knife and fork. Although popularised in Arizona, its origin is disputed between the Mexican state of Sonora and the city of Tucson, with several legends that agree on one thing: it was born by accident, when a burrito fell by mistake into a fryer. Today it is an iconic dish of the cuisine of the Sonoran-Arizonan desert and of Tex-Mex food chains throughout the United States.

Origin and history

The origin of the chimichanga is surrounded by legends. The most cited version attributes its invention to Monica Flin, founder of the El Charro Café restaurant in Tucson, Arizona, around 1922: according to family tradition, she accidentally dropped a burrito into a fryer and, to avoid a rude word in front of her nieces, exclaimed chimichanga, a euphemism close to a swear word. Another version, defended by the Macayos restaurant, also of Tucson, attributes its creation to Woody Johnson in 1946. In Sonora, however, an independent and earlier invention is claimed: local cooks fried leftover burritos to make use of them, a custom documented in towns such as Navojoa and Ciudad Obregón. The name chimichanga is interpreted in Sonora as a contraction of chimi from the Nahuatl chimal and changa, a word of popular use. Beyond the dispute over paternity, the dish became established in the desert cuisine shared between Sonora and Arizona during the second half of the 20th century, and was popularised nationally in the United States through chains such as Chi-Chis and Macayos.

Characteristic ingredients

The chimichanga starts with a large wheat-flour tortilla, characteristic of northern Mexico due to the Sonoran wheat influence, where wheat was grown from the 17th century by the Jesuit missions. The traditional filling combines shredded beef or chicken stewed with onion, chilli and spices in machaca or asada style, together with refried beans, Mexican rice and grated yellow or Chihuahua cheese. It is rolled, closing the ends so that the filling does not escape during frying, and submerged in hot vegetable oil or lard at 180°C until the tortilla is golden and bubbly. Variants include fillings of carnitas, dried machaca, picadillo or, in modern versions, prawns, seafood or vegetables. The classic accompaniments are guacamole, soured cream, grated cheese, tomato or ranchera salsa and shredded lettuce. Some premium versions have melted-cheese sauce on top or are filled with pinto beans instead of refried. In Tex-Mex kitchens they are usually accompanied by frijoles charros and Mexican-style rice.

Cultural significance

The chimichanga is a symbol of Mexican-American or Tex-Mex cuisine and a source of regional pride in Sonora and Arizona. In 2011, the state of Arizona officially considered declaring it the state food, although the proposal did not prosper. The rivalry over its paternity between El Charro and Macayo's in Tucson is a tourist attraction that draws thousands of diners each year. In Sonora, where the flour tortilla is a staple food, the chimichanga represents the versatility and abundance of desert cuisine, alongside machaca, burros percherones and carne asada tacos. Sonoran cuisine was included in the inventory of traditional Mexican cuisines that underpinned the UNESCO dossier on traditional Mexican cuisine in 2010. Beyond Mexico, chimichangas were popularised in chains such as Chi-Chis, Macayo's and Don Pablo's, and appear on school and military menus in the United States. Comically, the Marvel character Deadpool made the word chimichanga famous among fans of the comic and the films.

Frequently asked questions