Tex-Mex cooking is one of my favorite types of comfort food with the chimichanga being one of the great creations of the blended cultures. Basically, it's a burrito on steroids, can I say that? The chimichanga is a beefed-up, pumped-up version of a burrito. It was 1989 in San Antonio, Texas, when I had my first burrito deep-fried and topped with a salad of sorts. The burrito gets more texture from the golden-fried flour tortilla wrap and even more from the crisp iceberg lettuce mounded on top. I covet the crunch in the layers of tucks and folds at each end, sometimes cutting them off and saving them both for last as I plow through the meaty center.
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Author
Sunny Anderson | 2016-12-11
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