Chimichangas: The Deep-Fried "Texan" Burrito That’s from Arizona.
Crispy, golden, and packed with flavor, the chimichanga is often mistaken for a Texas-born Tex-Mex dish. But despite its deep-fried goodness and popularity across Texas, this indulgent burrito actually hails from Arizona!
The origins of the chimichanga are hotly debated, but one of the most famous stories credits Monica Flin, the founder of El Charro Café in Tucson, Arizona. According to legend, in the 1920s, she accidentally dropped a burrito into a fryer.
About to curse in Spanish, she caught herself and instead blurted out, “chimichanga!”—a playful, nonsensical word. The result? A crispy, golden-brown burrito that would become an Arizona classic.
Though born in Arizona, the chimichanga quickly spread to Tex-Mex restaurants in Texas, where everything bigger, bolder, and fried is always welcomed.
Texas chefs put their own spin on the dish, stuffing it with spicy meats, beans, and cheese, then topping it with sour cream, guacamole, and queso. Soon, the deep-fried burrito became a favorite in Texan eateries.
Crispy, Crunchy Goodness – Texans love deep-fried dishes, and the chimichanga delivers the perfect crunch.
Bigger, Bolder Flavor – Chimichangas are often loaded with Tex-Mex flavors, from chili con carne to smoky barbacoa.
A Game-Day Favorite – Just like nachos, chimichangas have become a popular sports-watching snack in Texas.