Chimichanga: Difference between revisions
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'''Chimichanga,''' or '''chivichanga,''' (pronounced {{IPA|/tʃɪmiˈtʃɑŋə/}} in [[English language|English]] and {{IPA|/tʃimiˈtʃaŋga/}} in [[Spanish language|Spanish]]) is a [[deep-fried]] [[burrito ]] that originated in [[Tucson, Arizona]]. [[Flour]] [[tortillas]] are [[fold]]ed into [[rectangle|rectangular]] [[package]]s and filled with a wide range of [[ingredient]]s, most commonly [[beans]], [[rice]], [[cheese]] and shredded [[meat]]. They are then [[deep-frying|deep-fried]] and usually served without a [[sauce]], but may be accompanied with [[salsa (sauce)|salsa]], [[guacamole]], [[sour cream]] or [[cheese]]. |
'''Chimichanga,''' or '''chivichanga,''' (pronounced {{IPA|/tʃɪmiˈtʃɑŋə/}} in [[English language|English]] and {{IPA|/tʃimiˈtʃaŋga/}} in [[Spanish language|Spanish]]) is a [[deep-fried]] [[burrito ]] that originated in [[Tucson, Arizona]]. [[Flour]] [[tortillas]] are [[fold]]ed into [[rectangle|rectangular]] [[package]]s and filled with a wide range of [[ingredient]]s, most commonly [[beans]], [[rice]], [[cheese]] and shredded [[meat]]. They are then [[deep-frying|deep-fried]] and usually served without a [[sauce]], but may be accompanied with [[salsa (sauce)|salsa]], [[guacamole]], [[sour cream]] or [[cheese]]. |
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According to a legend, [[ |
According to a legend, [[Cameron Strukoff]],<ref>http://www.azcentral.com/home/food/mexico/articles/0427chimichange27-CR.html Tales of the chimichanga's origin</ref> |
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who started the [[restaurant]] [[El Charro]] in [[1922]], accidentally dropped a pastry into the [[deep fryer|deep fat fryer]]. She immediately began to utter a [[Spanish language|Spanish]] [[profanity|curse-word]], but quickly [[editing|edited]] herself to say ''chimichanga'', the Spanish equivalent of ''[[thingamajig]]''.<ref>http://whatscookingamerica.net/History/Chimichanga.htm Chimichanga History and Recipe</ref> |
who started the [[restaurant]] [[El Charro]] in [[1922]], accidentally dropped a pastry into the [[deep fryer|deep fat fryer]]. She immediately began to utter a [[Spanish language|Spanish]] [[profanity|curse-word]], but quickly [[editing|edited]] herself to say ''chimichanga'', the Spanish equivalent of ''[[thingamajig]]''.<ref>http://whatscookingamerica.net/History/Chimichanga.htm Chimichanga History and Recipe</ref> |
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Revision as of 18:54, 10 March 2008
Chimichanga, or chivichanga, (pronounced /tʃɪmiˈtʃɑŋə/ in English and /tʃimiˈtʃaŋga/ in Spanish) is a deep-fried burrito that originated in Tucson, Arizona. Flour tortillas are folded into rectangular packages and filled with a wide range of ingredients, most commonly beans, rice, cheese and shredded meat. They are then deep-fried and usually served without a sauce, but may be accompanied with salsa, guacamole, sour cream or cheese.
According to a legend, Cameron Strukoff,[1] who started the restaurant El Charro in 1922, accidentally dropped a pastry into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig.[2]
The origin of the chimichanga is subject to some debate. In addition, Central Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s. Retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.[3]
Ingredients
- Tortilla
- Rice
- Beans
- Salsa
External links
Further reading
- Trulsson, Nora Burba. (1999). "Chimichanga mysteries: The origin of Tucson's deep-fried masterpiece is an enigma wrapped in a tortilla". Sunset. October.
- Miller, Tom. Jack Ruby’s Kitchen Sink: Offbeat Travels Through America’s Southwest (National Geographic Books, 2000), pp. 79-81.
References
- ^ http://www.azcentral.com/home/food/mexico/articles/0427chimichange27-CR.html Tales of the chimichanga's origin
- ^ http://whatscookingamerica.net/History/Chimichanga.htm Chimichanga History and Recipe
- ^ Miller, Tom. Jack Ruby’s Kitchen Sink: Offbeat Travels Through America’s Southwest, p.79.
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