chimichanga

Chimichanga is a deep-fried burrito, a dish associated with Mexican and Mexican-American cuisine. It typically uses a large flour tortilla filled with seasoned meat such as beef, chicken, or pork, along with beans and rice, and sometimes cheese. The tortilla is wrapped tightly and fried until the exterior is crisp and golden.

After frying, a chimichanga is commonly served with toppings and accompaniments such as red or green salsa, sour cream, guacamole, shredded lettuce, cheese, and pico de gallo. Variations may include different fillings, vegetarian options, or alternative cheeses, and it is often presented with side dishes like rice and beans.

Origin and name of the dish are disputed. The chimichanga is most closely associated with the Southwestern United States, particularly Arizona, where it gained popularity in the mid-20th century. Some sources attribute its invention to Mexican cooks in Sonora, while others credit Mexican-American restaurants in border towns. The etymology of the term is unclear; it is sometimes described as a playful or invented name rather than a traditional Mexican term.

Related dishes include burritos, and to a lesser extent items such as taquitos or flautas, which share aspects of wrapping and frying. While widely available in restaurants across Mexico, the chimichanga is most strongly linked to regional American-Mexican dining and is one of several fried-tortilla preparations popular in the Southwest.