Chimichanga
A deep-fried burrito of disputed origin in Southwestern U.S. cuisine.
A chimichanga is a deep-fried burrito found in Tex-Mex and other Southwestern U.S. cooking. To make one, a flour tortilla is filled with ingredients like rice, cheese, beans, and a meat—such as machaca, carne adobada, carne seca, or shredded chicken—then folded into a rectangle and fried. It is often served with salsa, guacamole, or sour cream.
The word's origin is unclear. In the 1959 *Diccionario de Mejicanismos*, linguist Francisco J. Santamaría noted that in Tabasco, *chivichanga* (with variants *chibachanga* and *chimichanga*) means a trinket or trifle—something unimportant whose true role is unknown. These terms are synonymous with *timbirimba*, used in parts of Mexico for a thing whose name is unknown.
Folk history offers competing stories. One account says Sonoran immigrants brought the dish to Arizona. Most researchers, however, believe it was created by accident at a Mexican restaurant in Arizona, though they disagree on which one. According to one folk etymology, the words *chimi* and *changa* supposedly come from *chamuscado* (seared) and *changa* (related to the vulgar *chinga*, an expression for the unexpected). However, this is speculative and not a widely accepted derivation. According to one origin story, Monica Flin, founder of Tucson's El Charro Café, dropped a burrito into a deep fryer in the early 1950s. She started to utter a Spanish profanity beginning "chi..." but stopped herself and said *chimichanga* instead, a Spanish equivalent of "thingamajig." The dish spread slowly from Tucson, gaining popularity elsewhere over decades. Though now part of Tex-Mex cuisine, its U.S. roots are mainly in Tucson. Woody Johnson, founder of Macayo's Mexican Kitchen, claimed he invented it in 1946 by experimenting with deep-frying burritos at his Phoenix restaurant. These "fried burritos" became so popular that by 1952, when Woody's El Nido became Macayo's, the chimichanga was a main menu item. No official records show when it first appeared, but retired folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.
Quick Facts
- Country
- Southwestern United States or Mexico
- Main Ingredient
- Tortillas, rice, cheese, beans, machaca, jalapeño, carne adobada or shredded chicken
- No Recipes
- yes
Facts from the source article.
Lore & Background
The origin of the term 'chimichanga' is uncertain. According to Mexican linguist Francisco J. Santamaría's 1959 Diccionario de Mejicanismos, 'Chivichanga' is a regionalism from the State of Tabasco meaning any trinket or trifle, something unimportant. Variants include chibachanga and chimichanga, synonymous with the term 'timbirimba,' used for a thing whose name is unknown. Folk history suggests Sonoran immigrants brought the dish to Arizona, but most researchers agree it was created by accident at a Mexican restaurant in Arizona, though they disagree over precisely where. A folk etymology, not a confirmed derivation, claims the words 'chimi' and 'changa' come from Mexican Spanish terms: 'chamuscado' (seared or singed) and 'changa,' related to 'chinga,' a rude expression.
Reader's Guide
The chimichanga holds significance as a staple of Tex-Mex and Southwestern U.S. cuisine, with its roots mainly in Tucson, Arizona, according to the source. Its creation is attributed to two competing accidental inventions: Monica Flin of El Charro Café in Tucson allegedly dropped a burrito into a deep-fat fryer in the early 1950s, exclaiming 'chimichanga' instead of a profanity; Woody Johnson of Macayo's Mexican Kitchen claimed he invented it in 1946 by experimenting with deep-frying burritos at his Phoenix restaurant. No official records indicate when the dish first appeared, but folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s. The dish's popularity spread slowly from Tucson, accelerating over decades. Nutritionally, a typical 180-gram beef and cheese chimichanga contains 443 calories, 20 g protein, 39 g carbohydrates, 23 g total fat, 11 g saturated fat, 51 mg cholesterol, and 957 mg sodium.
Did You Know?
- The term 'chimichanga' may derive from the Mexican Spanish word 'chivichanga,' meaning a trinket or trifle.
- Monica Flin of El Charro Café in Tucson allegedly invented the chimichanga in the early 1950s after accidentally dropping a burrito into a deep-fat fryer.
- Woody Johnson claimed he invented the chimichanga in 1946 by deep-frying burritos at his Phoenix restaurant Woody's El Nido.
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