Bibliograph

Arizona chimichangas, Rita Connelly

Type

Label

Arizona chimichangas, Rita Connelly

Language

eng

Index

no index present

Literary Form

non fiction

Main title

Arizona chimichangas

Medium

electronic resource

Nature of contents

dictionaries

Responsibility statement

Rita Connelly

Summary

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

Target audience

adult

Classification