Arizona Chimichangas (American Palate)

Arizona Chimichangas (American Palate)

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. Join author Rita Connelly as she presents recipes and behind-the-scenes stories from the Grand Canyon State's beloved chimichangas.
Country USA
Brand The History Press
Manufacturer The History Press
Binding Paperback
ItemPartNumber 9781467140195
ReleaseDate 2019-02-04
Size 1 EA
UnitCount 1
EANs 9781467140195