chimichanga
Sign in to saveAlso known as chivichanga, bufriedo, deep-fried burrito
A chimichanga ( , ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.
In the Vinony graph
Vinony's link graph records 512 inbound references to chimichanga, and connects out to mole, Mexican cuisine and Arizona.
Vinony files it under Cuisine of Arizona, Cuisine of New Mexico and Cuisine of the Southwestern United States.
Vinony links it to 22 Wikipedia language editions.
Key facts
- Food.name
- Chimichanga
- Food.image
- Chimichangas.jpg
- Food.caption
- Chimichangas
- Food.alternate_name
- Chivichanga
- Food.country
- Southwestern United States or Mexico
- Food.type
- Burrito
- Food.main_ingredient
- Tortillas, rice, cheese, beans, machaca, jalapeño, carne adobada or shredded chicken
- Food.no_recipes
- yes
via Wikipedia infobox
Wikidata facts
- Subclass of
- burrito
- Part of
- Mexican cuisine
- Country of origin
- Mexico
- Material used
- wheat tortilla
- Image
- Chimichanga Amigos IMG 1237.jpg
Show 4 more facts
- cuisine
- Mexican cuisine
- native label
- chimichanga
- course
- main course
- Commons category
- Chimichanga
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- Origins
- Folk history
- Nutritional value
- See also
- References
- External links
A chimichanga ( , ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.
==Origins== thumb|left|250px|Chimichanga served in restaurant (Melbourne, Australia) The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: Chimichanga and its variants Chivichanga and Chibachanga are synonymous with the term Timbirimba, which means:
Excerpted from Wikipedia’s “chimichanga” article, available under the CC BY-SA 4.0 licence.