Chimichanga

A chimichanga (Template:IPAc-en , ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.

Origins

File:Chimichanga Amigos IMG 1237.jpg

Chimichanga served in restaurant (Melbourne, Australia)

The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: Template:Quote Chimichanga and its variants Chivichanga and Chibachanga are synonymous with the term Timbirimba, which means: Template:Quote

Folk history

From the Mexican term , one account adduces that Sonoran immigrants brought the dish with them to Arizona. Instead, most researchers agree that the chimichanga was created by accident at a Mexican restaurant in Arizona, United States, although they disagree over precisely where. The words and come from two Mexican Spanish terms: (past participle of the verb ), which means seared or singed, and , related to (third-person present tense form of the vulgar verb ), a rude expression for the unexpected or a small insult.

According to one source, Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro Café (est. 1922), accidentally dropped a burrito into the deep-fat fryer in the early 1950s. She immediately began to utter a Spanish profanity beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed , a Spanish equivalent of "thingamajig". Knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating over the decades. Though the chimichanga is now found as part of the Tex-Mex cuisine, its roots within the U.S. are mainly in Tucson, Arizona.

Woody Johnson, founder of Mexican restaurant chain Macayo's Mexican Kitchen, claimed he had invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody's El Nido, in Phoenix, Arizona. These "fried burritos" became so popular that by 1952, when Woody's El Nido became Macayo's, the chimichanga was one of the restaurant's main menu items. Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.

Nutritional value

According to data presented by the United States Department of Agriculture, a typical 180-gram (6.5-ounce) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.

See also

• List of tortilla-based dishes