The chimichanga is a deep-fried burrito stuffed with shredded beef or chicken, beans, rice and cheese, topped with sour cream, guacamole, salsa and lettuce.

El Charro Cafe founder Monica Flin is said to have invented the chimichanga in 1922 by accident at her Court Avenue kitchen in El Presidio. According to family lore, she dropped a burrito into the deep fryer and shouted 'chingada' (a Spanish curse), softening it to chimichanga in front of the children. El Charro has run the dish ever since. The chimichanga is now standard at Tucson Mexican-American restaurants and across Arizona, with regional variations in Phoenix, Flagstaff and the Sonora border.

Where to eat Chimichanga in Tucson

2 editor picks for Chimichanga in Tucson, ranked by editorial score. All Tucson signature dishes · Chimichanga across every city.

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 4 large flour tortillas (25cm / 10-inch)
  • 500g shredded beef machaca or rotisserie chicken
  • 200g cooked refried beans
  • 200g cooked Mexican red rice
  • 200g shredded Monterey Jack or Oaxaca cheese
  • Vegetable oil for frying (about 1 liter)
  • Sour cream, guacamole, salsa fresca, shredded iceberg lettuce to serve

Method

  1. Warm the tortillas briefly in a dry skillet to make them pliable. Lay each flat.
  2. Spread a quarter of the refried beans in the center of each tortilla. Top with rice, shredded meat and cheese.
  3. Fold the bottom up over the filling, then the sides in, then roll tightly from the bottom. Tuck the ends to seal. Secure with a toothpick if needed.
  4. Heat oil in a deep heavy pot to 180C / 360F.
  5. Carefully lower one or two chimichangas seam-side down into the oil. Fry 2 to 3 minutes, turning once, until golden and crisp on all sides.
  6. Drain on a wire rack briefly. Repeat with remaining chimichangas.
  7. Serve immediately with sour cream, guacamole, salsa fresca and shredded lettuce on top.

Editor tip. Seal the burrito tightly before frying; any opening leaks. If the tortilla cracks while folding, warm it longer before assembly.

Common allergens: Gluten, Dairy.