I went to a Mexican restaurant yclept Las Palapas in Bangor, Maine the other day. I can’t speak for how authentic it is, but the staff all “look” Mexican, I guess, and I can hear them speaking in Spanish while I’m there, so I assume it is as close to authentic as possible in this part of the word.
I usually get their “Speedy Gonzales” special, which comes with a taco, an enchilada, and rice and is a steal at less than $6 after taxes. But this day was different. I decided I would try something I had never had before, so I ordered a steak chimichanga.
That was the most delectable comestible I have had the pleasure of putting in my mouth for a long time! How have I lived over 30 years and heretofore never have beknown this delightful dish? Does everything taste that much better when deep fried and smothered in melted cheese?
I think chimiichangas are a Arizona-Mex or New Mexico-Mex type of dish- they’re not Tex-Mex, and not really Cali-Mex either. As a matter of fact, you don’t typically find them on the menu at old-school Tex-Mex places at all; just at the more new-fangled places / places with a nationwide footprint.
But you’re right- they’re really tasty. I prefer mine with ranchero sauce (sort of a cooked salsa, I suppose) on top
I don’t care for either one, but I did have some salsa that was absolutely delicious! And that melted cheese… If it wasn’t 35 miles away, I’d probably eat there again today!
The origin of the chimichanga is disputed. But it would appear to have been developed either in Sonora state, or in Alta-Sonora (Arizona, for those of us in the US :p).
I’ve eaten them in various places all over the US for decades now. Deep-fried food is always tasty. Cheese is food of the gods. Putting the two together is always a win-win situation.
If I was the sort of person who did emojis, I would be posting one of those “big grin” emojis right here. Because of the thoroughly Maineness of your statement.
Please tell me that you pronounced it correctly when ordering. I had a co-worker yeeeaaarrsss ago, that ordered one in the Mexican restaurant we happened to go to lunch on that day and ordered a kyma-chang-a. :smack:
ETA: she also asked the waiter if there were any ja-lap-in-knows in it!
I was at a little, independent, micro-store – a place with a name like Filibertos, or Robertos, or Umberto’s – I call 'em all “Abiertos,” because so many are open 24 hours – and they had a SPICY guacamole. One of those things that you eat, and then, ten seconds later, you realize, Ay ay ay, that’s HOT!
Uh, yes? That’s like in the preamble to the Constitution.
If it wasn’t 35 miles away, I’d probably eat there again today!