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📝 Description: Arizona Chimichangas
Many claim to be the first to turn a plain burrito into a crispy chimichanga, but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro and Macayo's, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients--from seafood to strawberries--that have been wrapped up in this delightful dish. Join author Rita Connelly as she presents recipes and behind-the-scenes stories from the Grand Canyon State's beloved chimichangas.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
Rita Connelly presents a fascinating regional exploration that balances local food history with practical recipe guidance. The narrative examines everything from foundational tortilla-making techniques to unexpected sweet and savory ingredients, making it a fun read for regional history buffs and adventurous home cooks alike. However, readers seeking a broad, all-encompassing guide to Mexican or Tex-Mex cooking may find its narrow focus on the Arizona chimichanga too specialized for everyday culinary needs.
