Chimi What?

Hi everyone! I hope this post finds you all well and in good spirits. Maybe Spring is happening in your world or hopefully the signs are showing? Here in Tucson, Spring went on a holiday and let Summer take over. I have to say it doesn’t feel bad to have a couple 90 degree days, and as crazy as this sounds, eating spicy food can actually help you cool off! When you eat spicy food it increases your circulation, the blood vessels, closer to the skin, especially around the head and neck expand, allowing the blood to cool off. You sweat and as the sweat evaporates you cool off. Scientists call this, gustatory facial sweating. I’m pretty sure most people in Tucson know this instinctually, as this practice has been handed down since the prehistoric days of the earliest indigenous inhabitants. I just see it as an excuse to eat more Mexican food!

Today I wanted to share a post about a food close to the heart of many here in Tucson, the Chimichanga, pronounced like, Chimi Chong Ga. Many people and places have taken credit for inventing the Chimichanga. One thing’s for certain, (in my opinion) is the dish did originate from Tucson. My favorite and most likely story dates back to the 1920’s. Monica Flin, the founder of El Charro, Tucson’s oldest Mexican restaurant was frying her famous tacos when she accidentally dropped a burrito into the frying oil. She started to say the word “Chingada” Spanish equivalent of the F’ word, but her nieces and nephews always helped in the kitchen so she caught herself and instead the word “Chimichanga” came out. It can be seen as a nonsense word or some say it means, “thingamajig”. Today it means, a delicious culinary delight that one has to experience for themselves. If done properly the flour tortilla comes out light and crunchy and the insides compliment the fried outside. Many new chefs place things inside like guacamole or salsas. However the traditional way is for the chimi to contain the meat or the beans and everything else gets added to the outside. It’s almost the same way most Southern BBQ is served without the sauce, relying on the dry rub and smoke to create the flavor. There’s nothing wrong with placing other things inside your burrito before you fry it, so if you’re so inclined go for it!

I’m a huge fan of the chimichanga, however, I won’t be showing you how to make one today because I don’t like frying things in my little kitchen. It’s very easy to do. First you make your burrito of choice and close the end flap with a toothpick. Heat about 1 inch of oil in a deep frying pan , test the oil with a tiny piece of tortilla to make sure it starts to sizzle, then place the burrito seam side down. Turn the burrito a few times to get it evenly brown and drain on a paper towel. Some recipes call for baking it in a 450 degree oven but come on folks , live a little! Serve it with cheese, sour cream, guacamole and your favorite salsa and enjoy.

Tucson has had a love affair with the Chimichanga for many years. If you grew up in Tucson you most certainly saw and memorized this iconic commercial. I still hear people saying it today and it gets a laugh every time. I should be doing a post about El Charro soon as it’s their 100th anniversary this year. They are not only Tucson’s oldest Mexican restaurant, but also the countries oldest continuously family owned Mexican restaurant. It doesn’t really matter to me where a dish originated, but it is fun to brag a little, even if you’re wrong! If you have any questions or comments please leave them in the box below and I’ll get back to you as soon as I can. Also, I’m curious if any of you had ever eaten at Gordo’s, did you have the chimichanga? Until next time, Boone Appétit!