Chimichanga
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The Chimichanga, or chivichanga, (pronounced chimmy·CHAHN·guh /tʃɪmiˈtʃɑŋə/) is a deep-fried burrito that originated in Northern Mexico (Ciudad Juarez in Chihuahua) and later became popular across the border, especially in Arizona. Flour tortillas are folded into rectangular packages and filled with a wide range of ingredients, most commonly beans, rice, cheese and shredded meat. They are then deep-fried and usually served without a sauce, but may be accompanied with salsa, guacamole, sour cream or cheese.
According to a legend, a waitress in a Mexican restaurant had left a leftover burrito sitting on the counter, and Flin, the owner and cook, accidentally dropped it into the deep fryer. She was about to say "¡Ay, chingado!" (a curse word), but her young nieces and nephews were present, so she censored herself and said "¡Ay, chi... michanga!" instead. When she sampled the result of her mistake, she liked it so much she decided to name it after her outburst and put it on the menu.[citation needed]
The origin of the chimichanga is subject to some debate, and there are some that link it to Tucson's Mexican restaurants. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s. However, many stories refer to a cafeteria in Ciudad Juarez called El Charrito as the first place to add the item to its menu in 1929.
[edit] Further reading
- Trulsson, Nora Burba. (1999). "Chimichanga mysteries: The origin of Tucson's deep-fried masterpiece is an enigma wrapped in a tortilla". Sunset. October.
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