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Arizona Chimichangas
Arizona Chimichangas
Arizona Chimichangas
Ebook223 pages2 hours

Arizona Chimichangas

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A celebration of the crispy, crunchy chimi with history, photos, and recipes!
 
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. Rita Connelly also presents delicious recipes and behind-the-scenes stories in this celebration of the Grand Canyon State’s beloved chimichangas.
LanguageEnglish
Release dateApr 1, 2014
ISBN9781439666081
Arizona Chimichangas
Author

Rita Connelly

Rita Connelly has been a long-time resident of Tucson, where she earned her degree at the University of of Arizona, and went on to become a restaurant reviewer for the Tucson Weekly, where she worked for ten years. In addition to writing on various other topics for both local and national publications, Connelly is the co-author of a local guidebook and lives out her dream as a food writer by continuing to share her expert knowledge on all things related to the Tucson food scene.Brief

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    Arizona Chimichangas - Rita Connelly

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