“Idaho has the potato. Georgia has the peach. New York has the big apple. Now it’s time for Arizona to be recognized for the chimichanga,” said Grant Gardner, owner of El Capitan Fresh Mexican Grill. The “Check Yes for Chimi” campaign is reaching out to Arizonans to try and make the chimichanga the official state food. Gardner, who teamed up with his friends at Macayos Restaurant to raise awareness of the campaign, said that the chimichanga is important to the state’s history and culture.
“We aren’t sure exactly where the chimi originated, whether it was in Tucson or Phoenix, but we do know for certain that it came from somewhere in Arizona,” said Gardner. “I think it would be a good representation of the state and would really unify all the different cultures we have in Arizona.”
Salsa Brava by Cara Buchanan
Food Network’s Guy Feiri has visited Salsa Brava, and now, most importantly, so have I. I’m not a culinary expert, but I do love food and I do love some Mexican flavor. Based on the suggestion of the waitress, I ordered the Chimichanga Blanco. I had no idea what a chimichanga was before this adventure; I even tapped it into Google as I was heading out the door. I was envisioning a giant taquito, but the plate that came out steaming with goodness was more around the likes of a fried burrito. To my delight the tortilla was thin and crispy and the enclosed meat was tender. Topped off with a creamy white cilantro and cheese sauce (hence the “blanco”), my chimichanga experience was delightful. The plate was complemented by sides of guacamole, sour cream, rice and beans and the serve yourself salsa bar was fun to indulge in.
La Fonda’s by Sara Weber
La Fonda’s chimichanga, in all its deep fried goodness, transports one to a colorful, music-filled cantina deep in the heart of Mexico, even when it’s a dark, snowy night and you’re in Flagstaff. The flaky and crispy outer shell, filled with enough flavorful chicken to feed an army of ravenous college students, is enough to make a girl want to move in and pay rent in exchange for a daily chimi. It truly is a work of culinary genius. A word of warning, however: Do not under any circumstances allow yourself to fill up on the complimentary chips and salsa. Nothing is more disappointing than when you have to stop eating your meal just because you hit that all too familiar wall of fullness. If I were to offer criticism it would be this: Alone, the chimichanga can get a little plain. It is a simple creation, filled only with chicken and what I assume to be love and magic; so be sure to spread some of that wonderful salsa on your entrée to add some much needed spice. One of Flagstaff’s most famous mom and pop shops, La Fonda’s has never been one to let their customers leave hungry or dissatisfied. The college student’s haven for quality Mexican food allows customers to feast for a mere $7, thus making it delicious and economical.
Café Olé by Mackenzie Chase
Café Olé doesn’t serve chimichangas exactly, but what they do offer takes a slightly healthier spin on this traditional Mexican dish. Their menu gives the option to customize any burrito “Chimi-Olé-O” style which is what they call their version of a chimichanga, lightly fried. I ordered a basic bean, cheese and shredded beef burrito Chimi-Olé-O style. My first impression of just the appearance and presentation was that it looked really plain. The tortilla was somewhat charred from the grill, where I’m assuming it was put after being fried. It simply had some cheddar cheese melted over the top instead of being smothered in sauce or sour cream which was a nice change from the typical chimi. The ingredients all tasted fresh and the shredded beef had a good level of tenderness that wasn’t too soft or dry. Overall, it was prepared healthier than some of the other chimichangas I’ve tried before, if Mexican food can even be considered healthy, but it was nothing special.
El Charro Cafe by Julie Anderson
This happened to my be my first experience with a chimichanga, and it may also be my last. I went to El Charro Cafe, just north of campus on San Francisco Street. The outside looks rather unassuming, but in the best hole-in-the wall restaurant kind of way. So because of this, I expected to experience a rather authentic version of the chimichanga. The only thing I could liken El Charro’s chimichanga to is a Mexican chicken pot pie. Filled with vegetables and chicken, there was a strange combination of green peppers and celery that I just did not like. The outer fried shell of the tortilla was really flaky and hard to eat. Overall, the chimichanga was just very different than I had expected, and I was assured by a friend that El Charro’s version is not the typical chimichanga. Everything else that came with the meal was delicious, the beans in particular. I would definitely recommend El Charro Cafe to the chimichanga fan who is looking for a varied take on the classic Southwestern dish.
Plaza Bonita by Jayson Burns
I’ve never had a chimichanga before going to Plaza Bonita, but after eating theirs, I might rectify that mistake. For about $9, their chimichanga comes with chicken or beef covered in sauce and shoved inside a big, fried cocoon of tortilla. They then cover it in lettuce, diced tomatoes, sour cream and guacamole. I’m not too big of a fan of the last two ingredients in general, but overall the chimichangas at Plaza Bonita are well worth the price.
Ralberto’s by Gina Mathews
As a first time chimichanga consumer, I wasn’t quite sure what to expect. Upon arrival, Ralberto’s emitted a great atmosphere of warmth. The customer service was great and the small town feel of the shop was awesome. Once I got my #4 beef chimichanga, rice, and bean combo, along with horchata, I dove right in. The first bite of this delectable dish was juicy and succulent, sided with a note of spiciness that hit the back of my throat tenderly. The sides of beans and rice helped with the spice and just made me want more. My only wish was that the guacamole served on top has a little more flavor and texture. Overall, I was extremely happy with my first chimichanga.
El Capitan Fresh Mexican Grill by Emma Changose
A long-time crusader for the Check Yes for Chimi campaign, locally owned El Capitan Fresh Mexican Grill serves a great chimichanga. With multiple options for what meat to put inside and sauces to go on top, I would recommend ordering the chicken chimichanga with green chili cream sauce – you won’t be disappointed. This deep-fried burrito is crispy in all the right places and the creamy sauce will make your heart melt. Don’t believe me? Order one for yourself and see what happens.
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