Arizona Chimichangas

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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.
ISBN: 9781467140195
Format: Paperback
Publisher: The History Press
State: Arizona
Series: American Palate
Images: 85
Pages: 176
Dimensions: 6 (w) x 9 (h)
Connelly first moved to Tucson in 1972 from her home state of Wisconsin, and while she moved back to the frozen north a few times, she came to her senses and moved to Tucson with her husband, John, and daughter, Riene, permanently in 1987. She was the restaurant reviewer for the Tucson Weekly for ten years. This is her third book, and her blog, The Well-Fed Foodie, can be found at and on Facebook. She can’t say which chimichanga is her favorite.
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