Chimichanga, or “chimi,” has achieved cult status in Tucson. A Chimichanga is a Mexican-American fusion large burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce. The residents of Tucson take their chimis very seriously and prefer large, overstuffed versions. Every restaurant and mom-and-pop eatery has its own version of this favorite dish.

The southwest is well known for its delicious Mexican food, and the residents of Tucson, Arizona, boldly proclaim their city the “Mexican food Capital of the U.S.” The city has its own version of Tex-Mex food, which it calls Arizona-Sonoran Cuisine. Because southern Arizona was once part of the Mexican state of Sonora, this style is considered the “soul food” of Arizona.





Chimichanga History:

Culinary historians and Arizona restaurants argue about exactly where and who invented the Chimichanga. Two Tucson restaurants claim bragging rights to creating the first Chimichanga.

The strongest claim comes from the El Charro Cafe, the oldest Mexican restaurant in Tucson. – Source: Food Timeline.

1922 – El Charro Cafe – Tucson, Arizona – Family legend say that Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. Because young nieces and nephews were in the kitchen with her, she changed the swear word to “chimichanga,” the Spanish equivalent of “thingamagig.”

The word is probably an adaptation of a Mexican curse word. The two words have similar letters in them, so it was an easy mistake to make.

The term, chimichanga, was long considrerd a nonsense word-a Mexican version of “whatchamacallit” or “thingamajig” – reputedly coined in the 1950s in Tucson, Arizona

It was also noted that the word chang’a means female monkey in Spanish and a chimney of the hearth. When put together this becomes a polite version of “unmentionable Mexican expletive that mentions a monkey.”– Source: Arizona Folk Lore Center, by Jim Griffith.

No city wants to be more associated with the Chimichanga than Tucson. The city’s tourism office even went as far as publishing an ad in the nationally circulated Food & Wine magazine, inviting Americans to visit Tucson, “home of the chimichanga.”