While no one can agree on who exactly invented the chimichanga, many of the myths surrounding this iconic Mexican-American staple follow the same storyline: An Arizona chef accidentally dropped a burrito into a fryer, and the rest is history.
Whether this deep-fried delicacy came about by accident or is just an Arizona take on the classic Mexican chivichanga is still up for debate. Either way, the dish has strong Arizona roots.
Arizona was part of the state of Sonora, Mexico until the mid-1800s, when it became a part of the U.S. Since then, many Mexicans have immigrated to the state, creating a growing Mexican-American community and space for Mexican restaurants (and chimichangas) to thrive.
Join us as we explore the origins of the chimichanga and the restaurants that have perfected them with taco connoisseur and former Arizona Cardinals star Rolando Cantu.
We’ll start with a great example: Que Pasa, a new, multi-generational family restaurant known for their head chef’s fresh take on chimichangas.
Then, we’ll visit Jeremy Armstrong’s taco stand, Afro Taqueria, where he experiments with dishes that combine his southern background and Mexican heritage.
To get the full scoop, check out the second episode of our Todos Los Tacos reboot.
You don’t have to spend eight hours basting a turkey to impress friends and family at your next festive gathering. Instead, check out these seasonal variations on classic cocktails that will delight your crew — no heavy lifting required!
This isn’t your average Paloma, and this certainly isn’t your average fajita. Watch as Mando Rayo and community activist Celso Baez III chat about the unique role food plays in Hispanic communities in Texas and beyond.
DJ Chorizo Funk, 2023 Austin Music Awards Winner, stops by to add a little rhythm to the party as Mando cooks up sumptuous ribeye tacos with the always eye-catching Camarena Camangonada.
