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Chimichanga (; ) is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream, and/or cheese. ==Origins== Debate over the origins of the chimichanga is ongoing: The words ''chimi'' and ''changa'' come from two Mexican Spanish terms: ''chamuscado'', (past tense of the verb ''chamuscar'' ) that means burned, and ''changa'', related to ''chingá'', (present tense of the vulgar verb ''chingar'' ), a rude expression for the unexpected or a small insult. In Mexican cuisine, there is a food called ''chamuco'', which consists of a banana burned in oil. According to one source,〔(Matteo Marra, "Tales of the chimichanga's origin" ) 〕 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 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. 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. According to data presented by the United States Department of Agriculture, a typical 183 grams (6.5 ounces) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chimichanga」の詳細全文を読む スポンサード リンク
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