chimichanga

[Anonymous]

However, see the latke thread for one of the hazards of deep frying at home.

The depth of oil you'd need for a burrito pretty much rules out home-frying as practical.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The best part of the Chi Chis one was that it was deep fried. It's hard to find that kind anymore.

A chimichanga by definition is deep-fried. If it isn't deep fried, it is a burrito. I know I have seen a chimichanga on a tex mex menu in the DC area, but I can't remember where. Maybe check Guapo's menu.

Unfortunately, these days, most of the time places will "lightly fry" or pan fry them. I prefer the deep fried, crispy, crunchy type.

[Anonymous]

Where are you in MD? I'm out in Howard County and they are everywhere here

[Anonymous]

Chuy's Tex-Mex restaurant, now open in Fairfax and Springfield, has a "Chuychanga" which is one of my favorite items on their menu. It's basically a deep-fried burrito with chicken and cheese on the inside, and your choice of sauce on the outside. Deluxe tomatillo, Hatch green chile, or typical ranchero are all great choices.