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Old 09-27-13, 11:42 AM   #1
Daspydyr 
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An important update fro science and history!

The origins of the Chimichanga may be down to three options. I am grateful to know these important things.

Debate over the origins of the chimichanga is ongoing:
According to one source, the founder of the Tucson, Arizona, restaurant El Charro, Monica Flin, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig.

Woody Johnson, founder of Macayo's Mexican Kitchen, claims he invented the Chimichanga (chim-ee-ch-anga) in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody's El Nido. These "fried burritos" became so popular that by 1952 when Woody's El Nido became Macayo's the chimichanga was one of the restaurant's main menu items. Johnson opened Macayo's in 1952.
Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.

Given the variant chivichanga, mainly employed in Mexico, another derivation would have it that immigrants to the United States brought the dish with them, mainly through Nogales into Arizona. A third, and perhaps most likely possibility, is that the chimichanga, or chivichanga, has long been a part of local cuisine of the Pimería Alta of Arizona and Sonora, with its early range extending southward into Sinaloa. In Sinaloa the chimichangas are small. In any case, it is all but uncontroversial that within the United States, knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex repertoire, its roots within the U.S. seem to be in Pima County, Arizona.
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Old 09-27-13, 11:43 AM   #2
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Now if science can help me proofread! DANG!
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Old 09-27-13, 11:56 AM   #3
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Perhaps a chimichanga would help your proofreading skills...
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Old 09-27-13, 12:02 PM   #4
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Originally Posted by Daspydyr View Post
The origins of the Chimichanga may be down to three options. I am grateful to know these important things.

Debate over the origins of the chimichanga is ongoing:
According to one source, the founder of the Tucson, Arizona, restaurant El Charro, Monica Flin, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig.

Woody Johnson, founder of Macayo's Mexican Kitchen, claims he invented the Chimichanga (chim-ee-ch-anga) in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody's El Nido. These "fried burritos" became so popular that by 1952 when Woody's El Nido became Macayo's the chimichanga was one of the restaurant's main menu items. Johnson opened Macayo's in 1952.
Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.

Given the variant chivichanga, mainly employed in Mexico, another derivation would have it that immigrants to the United States brought the dish with them, mainly through Nogales into Arizona. A third, and perhaps most likely possibility, is that the chimichanga, or chivichanga, has long been a part of local cuisine of the Pimería Alta of Arizona and Sonora, with its early range extending southward into Sinaloa. In Sinaloa the chimichangas are small. In any case, it is all but uncontroversial that within the United States, knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex repertoire, its roots within the U.S. seem to be in Pima County, Arizona.
Little known fact...chimichangas also have bumps all over their goose.
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Old 09-27-13, 12:04 PM   #5
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Perhaps a chimichanga would help your proofreading skills...
Una chimichanga y una cerveza Modelo.
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Old 09-27-13, 12:07 PM   #6
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God bless Charro! I'm glad she lives in the same town I do, though I have never seen her. I just feel better knowing she is here, sometime?
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Old 09-27-13, 12:07 PM   #7
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Little known fact...chimichangas also have bumps all over their goose.
Señorita, those are some nice maracas you got there!
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Old 09-27-13, 12:09 PM   #8
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Una chimichanga y una cerveza Modelo.
Si, amigo, PRONTO! y una cigaro!
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Old 09-27-13, 12:12 PM   #9
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Este thread esta un thread de oro! Oro, mis amigos! Oro puro!
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Old 09-27-13, 12:22 PM   #10
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Si, amigo, PRONTO! y una cigaro!
Si chico, enseguida.

Point of reference: in my native island of Cuba, a cigar is normally referred to as a tabaco. As in, Voy a fumar un tabaco (I am going to smoke a cigar.)

In the USA, Cuban cigars are also referred to as: Habanos.
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Old 09-27-13, 12:37 PM   #11
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I have heard Pudo (spelling phoenetically, please don't be offended if it sound like another word!
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Old 09-27-13, 12:43 PM   #12
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I have some generous clients from Cuba (Calixto and Arami) who have blessed me with some nice Cohibas, Monte Christos and Liga Privada, muy bueno.

Y'all stop by now, I need to smoke this humidor down some.
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Old 09-27-13, 12:45 PM   #13
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Este thread esta un thread de oro! Oro, mis amigos! Oro puro!
Yeah big Ben, what can be better that good food, a great beer and good "habanos." Pure gold indeed!
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Old 09-27-13, 01:37 PM   #14
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Yeah big Ben, what can be better that good food, a great beer and good "habanos." Pure gold indeed!
I eat tons of Mexican food (having grown up in SoCal, it's a lot of my diet), so I approve of this thread.
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