crispy burrito with beans & cheese with choice of: beef, chicken, chorizo, or mushroom & onion
Chimichanga, also known as chivichanga or chimmy chonga 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. Many restaurants offer non-fried chimichangas, which are similar to normal burritos, with cheese sauce, guacamole, and tomato.
A burrito, or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. (In contrast, a taco is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open.) The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since the Roman times.
Example of chimichangas at La Casita Gastown: